| NIM | A1M014014 |
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| Namamhs | ELMA SULISTIYA |
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| Judul Artikel | PENGARUH JENIS KEMASAN DAN KONSENTRASI MINYAK SAWIT MERAH TERHADAP SIFAT FISIKOKIMIA DAN SENSORI KOPI MIX TINGGI ANTIOKSIDAN SETELAH PENYIMPANAN TERTENTU |
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| Abstrak (Bhs. Indonesia) | Kopi mix berbasis gula kelapa yang diperkaya dengan minyak sawit merah merupakan minuman yang berpotensi sebagai pangan fungsional karena mengandung tinggi antioksidan. Kombinasi antara kandungan bioaktif kopi, gula kelapa dan minyak sawit merah diharapkan dapat meningkatkan nilai fungsionalnya. Namun dibutuhkan kemasan yang tepat agar penurunan kualitas mutu selama penyimpanan dapat dikurangi. Penelitian ini bertujuan untuk: 1) Mengetahui konsentrasi penambahan minyak sawit merah terhadap sifat fisik, kimia dan sensori kopi mix berbasis gula kelapa kristal selama penyimpanan; 2) Mengetahui pengaruh jenis kemasan terhadap sifat fisikokimia dan sensori kopi mix berbasis gula kelapa kristal yang diperkaya minyak sawit merah selama penyimpanan; 3) Menentukan kombinasi perlakuan terbaik antara konsentrasi penambahan minyak sawit merah dan jenis kemasan terhadap sifat fisik, kimia dan sensori selama penyimpanan. Faktor yang dicoba dalam penelitian ini meliputi konsentrasi minyak sawit merah, terdiri atas: 3 ppm(M1), 4 ppm(M2), dan 5 ppm(M3); serta jenis kemasan, terdiri atas: plastik PP (P1), kombinasi plastik PP dan aluminium foil (P2), dan aluminium foil (P3). Variabel fisik dan kimia yang diamati antara lain kecerahan, densitas kamba, kadar air, kadar gula total, kadar gula reduksi, total fenol, dan kadar asam lemak bebas. Variabel sensori yang diamati antara lain aroma, rasa manis, rasa pahit, flavor, off-flavor, serta kesukaan terhadap aroma, rasa, flavor, dan keseluruhan. Hasil penelitian menunjukan bahwa kombinasi perlakuan terbaik berdasarkan uji indeks efektifitas yaitu perlakuan konsentrasi minyak sawit merah 3 ppm, dan jenis kemasan kombinasi aluminium foil dan plastik PP. Selama penyimpanan 3 bulan terjadi perubahan karakteristik sifat fisik dan kimia produk, yaitu terjadi peningkatan pada kadar air 0,51%, kadar FFA 0,157%, kadar gula reduksi 0,157%, kecerahan 3,333 (L) dan densitas kamba 0,0197 g/ml serta penurunan pada kadar total fenol 0,53% dan kadar gula total 2,99%. Sifat sensoris kopi mix setelah penyimpanan 3 bulan yaitu: aroma kopi sedikit kuat (3,4), rasa manis (4,32), rasa sedikit pahit (3,24), flavor agak enak (3,8), off flavor kuat (4,84), aroma kopi agak disukai (3,64), rasa agak disukai (3,64), flavor agak disukai (3,76), serta kesukaan terhadap produk agak disukai (3,72). |
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| Abtrak (Bhs. Inggris) | Coffee-based coconut sugar mix is enriched with red palm oil is a potential beverage as functional food because it contains high antioxidants. The combination of bioactive compound of coffee, coconut sugar and red palm oil is expected to increase its functional value. However, appropriate packaging is required for different quality during storage to be reduced. This study aims to: 1) Know the concentration of red palm oil addition to the physical, chemical and sensory properties of sugar-based coffee mix of coconut crystal during storage; 2) To know the effect of packaging type on the physicochemical and sensory properties of coffee-based coconut sugar mix of red palm-enhanced coconut oil during storage; 3) Determine the best combination of concentrations of red palm oil addition and packaging type on physical, chemical and sensory properties during storage. Factors tried in this study include the concentration of red palm oil, consisting of: 3 ppm (M1), 4 ppm (M2), and 5 ppm (M3); and packaging type, consist of: PP plastic (P1), combination of PP plastic and aluminum foil (P2), and aluminum foil (P3). Physical and chemical variables observed include brightness, density of kamba, moisture content, total sugar content, reducing sugar content, total phenol, and free fatty acid content. Sensory variables observed include aroma, sweet taste, bitter taste, flavor, off-flavor, and a fondness for flavor, flavor, flavor, and whole. The best treatment combination was based on the effectiveness index test which retains the smallest change during storage against physical and chemical properties that was the addition of 3 ppm red palm oil packed with combination packaging (M1P2).. During storage of 3 months there was a change of characteristic of physical and chemical properties of the product, ie there was an increase in water content of 0,51%, FFA 0,157%, reducing sugar 0,157%, brightness 3,333 (L) and density of kamba 0,0197 g / ml and decrease in total phenol content of 0.53% and total sugar content of 2.99%. The sensory properties of coffee mix after 3 months storage were: strong coffee aroma (3.4), sweet taste (4.32), slightly bitter taste (3,24), slightly tasty flavor (3,8), strong off flavor ( 4.84), the preferred coffee aroma (3.64), the preferred flavor (3.64), the preferred flavor (3.76), and the preferable to the preferred product (3.72). |
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| Kata kunci | kopi mix, minyak sawit merah, aluminium foil |
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| Pembimbing 1 | Ir. Retno Setyawati, M.P. |
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| Pembimbing 2 | Dr. Ir. Tri Yanto, M.T. |
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| Pembimbing 3 | |
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| Tahun | 2018 |
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| Jumlah Halaman | 24 |
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| Tgl. Entri | 2018-08-01 20:04:57.215529 |
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