The Effect of Variations in the Water-to-Coffee-Powder Ratio on the Water Content and Caffeine Content of Sigarar Utang Instant Arabica Coffee

Authors

  • Ananta Mulia Alfatah Nasution Institut Pertanian Stiper
  • Ngatirah Institut Pertanian Stiper
  • Herawati Oktavianty Institut Pertanian Stiper
  • Nanda Eska Anugrah Nasution UIN Kiai Haji Achmad Siddiq Jember

Keywords:

Sigarar utang arabica coffee, Instant coffee, Water content, Caffeine content, Variations in the water-to-coffee-powder ratio

Abstract

The Sigarar Utang Arabica coffee is a varietal of Arabica coffee that originated from the North Tapanuli region of the North Sumatra province. The purpose of this study is to see how variations in water-to-coffee powder ratios affect water content and caffeine content of Sigarar Utang Arabica instant coffee. This study's research design is a complete block design (CBD). Experiments were carried out at 95°C with three levels of coffee powder-to-water ratio: N1 (1:4)%, N2 (1:6)%, and N3 (1:8)%. Each treatment was repeated twice, for a total of six experimental units. According to the findings of this study, variations in the water-to-coffee powder ratio in Sigarar Utang coffee had a substantial impact on both moisture content and caffeine content.

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Published

06-12-2023 — Updated on 07-12-2023

How to Cite

Nasution, A. M. A., Ngatirah, Oktavianty, H., & Nasution, N. E. A. (2023). The Effect of Variations in the Water-to-Coffee-Powder Ratio on the Water Content and Caffeine Content of Sigarar Utang Instant Arabica Coffee. META: Journal of Science and Technological Education, 2(2), 75–80. Retrieved from https://meta.amiin.or.id/index.php/meta/article/view/74

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Articles