Update Artikelilmiah: 23530

AJENG WULANDARI

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Latar Belakang: Konsumsi kopi di Indonesia mencapai 1.371 kg per kapita per tahun. Konsumen kopi di Indonesia sebagian besar adalah perokok. Merokok adalah salah satu faktor terjadinya penyakit degeneratif. Penyakit tersebut berkaitan dengan meningkatnya stres oksidatif dan berkurangnya antioksidan endogen akibat tembakau yang dihisap oleh perokok.
Tujuan Penelitian: Mengetahui jumlah penambahan minyak sawit merah (MSM) dan bubuk kopi yang tepat dalam pembuatan kopi instan dan pengaruhnya terhadap karakteristik sensori dan kimia pada produk. 
Metodologi: Penelitian experimental, dengan menggunakan metode rancangan acak kelompok (RAK), penelitian terdiri dari dua faktor yaitu 1). Penambahan MSM sebanyak 3 ppm (M1), 4 ppm (M2), 5 ppm (M3) dan 2). Penambahan bubuk kopi terdiri dari 6% (K1), 8% (K2), 10% (K3).  Penelitian  dilakukan 3 kali pengulangan, sehingga terdapat 27 unit percobaan. Uji sensori dilakukan oleh 25 panelis semi terlatih, panelis dipilih melalui tahap seleksi. Uji kimia dilakukan di Laboratorium Teknologi Pertanian. 
Hasil Penelitian: Perlakuan terbaik adalah kopi instan M3K1 dengan penambahan minyak sawit merah (MSM) sebanyak 5 ppm dan bubuk kopi 6%. Kandungan tokoferol 0,85213 g/100g; nilai rata-rata kadar air 4,49%bb, pada mutu hedonik aroma kopi 3,1 (sedikit kuat), rasa manis 4,8 (agak manis), flavor 3 (sedikit enak) dan hedonik Aroma kopi 3 (sedikit suka), rasa manis 3,3 (sedikit suka), flavor 3,3 (sedikit suka).
Kesimpulan:. Jumlah penambahan minyak sawit merah (MSM) dan persentase bubuk kopi pada perlakuan terbaik masing- masing sebanyak 5 ppm dan 6%.

Abtrak (Bhs. Inggris)

Background: Consumption level of coffee in Indonesia reached 1,371 Kg per capital every year. Most of the coffee consumers in Indonesia are smokers. Smoking is one of the factor of degenerative disease occurance. Which is disease is related with oxidative stress increasing, and decreasing of endogen antioxidant caused by tobacco that sucked by smokers.

Research Purpose: To Finded the amount of red oil palm and coffee powder addition on instant coffee production and its effect on the product’s sensory and chemical charasteristic.

Methodology: These research used experimental methode with Randomized Block Design. Research consists of two factors 1) Addition of red oil palm which are 3 ppm (M1), 4 ppm (M2), 5 ppm (M3), and 2) Addition of coffee powder which are 6% (K1), 8% (K2), 10% (K3). Research done with three replication, with 27 units of experiments reached. Sensory test done by 25 of semi-exercised panelist, and choosen panelist through selection. Chemical test done in the Agricultural Technology Laboratory.

Result: The best treatment was instant coffee M3K1 with addition of 5 ppm red oil palm and 6% coffee powder. Content of tocoferol of 0.85213 ppm; average value of moisture content of 4.49%bb, with aromatic hedonic value of 3.1 (rather strong), sweet flavor of 4.8 (rather sweet), flavor of 3 (rather delicious), and coffee aromatic hedonic of 3 (rather likes), sweet flavor of 3.3 (rather likes), flavor of 3.3 (rather likes).

Conclusion: Amount of red oil palm addition  and coffee powder persentation on the best treatment are each 5 ppm and 6%.

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