PENILAIAN SENSORIK MINUMAN KAHWA DAUN DARI VARIASI KECEPATAN PUTAR (RPM) ALAT PENGOLAH KAHWA

Eviza, Andi and Novita, Rilma and Irzal, Irzal (2019) PENILAIAN SENSORIK MINUMAN KAHWA DAUN DARI VARIASI KECEPATAN PUTAR (RPM) ALAT PENGOLAH KAHWA. In: prosiding seminar nasional terapan riset inovatif opportunities and challenges of the industry 4.0 : how ready is vocation education? sentrinov. ISBN 24772097

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Abstract

The coffee leaves are used by the people of West Sumatra as raw material in making herbal tea called kahwa daun. The processing process that is carried out is still traditional by way of weeding, smoking and burning. Thus, the quality of the product does not have a fixed standard. In order to produce leaves with fixed quality standards, a cylindrical processing tool is made with a capacity of 10 kg of fresh coffee leaves with various rotating speed (RPM) roasting tubes. The purpose of this research is to find out the panelists acceptance from the kahwa leaves produced by using a leaf processor with various rotating speeds (RPM) from the roasting tube. In the organoleptic assessment conducted by 90 panelists gave the best assessment of the drink that leaves were tea roasted with RPM 10.5, with an average rating for clarity of 3.92 (likes), color 4.11 (likes), aroma 4.20 (likes) and taste 4.30 (likes), and the lowest rating is at RPM 6. And it is known that the treatment with a 10.5 cylinder rotation is significantly different from the others at the 5% level.

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