| dc.description.abstract | This study was conducted to determine the effect of the ratio of water to
arabica coffee pulp and CMC concentration on cascara jam. This study was
conducted using a factorial Complete Randomized Design (CRD) with two
factors, namely the ratio of water to arabica coffee pulp (R): (1:1, 2:1, 3:1) and
CMC concentration (K): (0.5%, 0.75%, 1%, 1.25%). Parameters analysed
includd moisture content, ash content, fat content, crude fiber content, acidity
degree, total dissolved solids, color index, total microbes, antioxidant activity,
color hedonics, smearability, taste, flavor, and general acceptance.
The results showed that the effect of the ratio of arabica coffee pulp to
water had a highly significant different effects on water content, ash content, fat
content, crude fiber content, acidity degree, color index, total dissolved solids,
total microbes, antioxidant activity, color hedonic, topical power hedonic, and
flavor hedonic. The addition of CMC concentration had a highly significant effect
on moisture content, crude fiber content, total dissolved solids, total microbial
and hedonic smearing power. The interaction of the ratio of arabica coffee pulp to
water and CMC concentration on the quality of cascara jam had a highly
significant different effects on moisture content, total microbes, total dissolved
solids and hedonic smearing power. The results showed that the treatment of R1K2
(ratio of water to arabica coffee pulp 1:1 with the addition of CMC concentration
0.75%) was the best treatment. | en_US |
