Artikel Ilmiah : A1F020017 a.n. ANNISA FEBRIYANI
| NIM | A1F020017 |
|---|---|
| Namamhs | ANNISA FEBRIYANI |
| Judul Artikel | KARAKTERISTIK KIMIA DAN SENSORI KOPI MIX GULA KELAPA DENGAN PENAMBAHAN BEKATUL DAN JAHE |
| Abstrak (Bhs. Indonesia) | Paparan radikal bebas akibat polusi udara, radiasi UV dan asap rokok dapat meningkatkan stress oksidatif yang akan menyebabkan penyakit degeneratif seperti kanker, diabetes, hipertensi. Oleh karena itu diperlukan supply antioksidan yang memadai untuk menekan adanya stress oksidatif. Pengembangan kopi mix gula kelapa dengan penambahan bekatul dan jahe sebagai salah satu upaya untuk menyediakan pangan sumber antioksidan. Tujuan penelitian ini untuk mengetahui pengaruh sifat kimia dan sensori kopi mix gula kelapa dengan penambahan ekstrak jahe dan bekatul. Penelitian ini termasuk penelitian eksperimental menggunakan Rancangan Acak Kelompok (RAK) dengan faktor yang dicoba adalah: proporsi kopi:bekatul dalam komposit kopi-bekatul 90:10 (B1), 85:15 (B2), 80:20 (B3) dan penambahan ekstrak jahe yaitu 5% (J1), 10% (J2), 15% (J3). Variabel yang diamati dalam penelitian ini adalah variabel kimia dan sensori. Variabel kimia meliputi kadar air, serat kasar, total fenol, DPPH, sedangkan variabel sensori meliputi mutu hedonik yang meliputi aroma, tingkat kemanisan, rasa pahit kopi, aroma kopi, aroma jahe, dan sifat hedonik meliputi aroma, rasa dan flavor. Variabel kimia dianalisis dengan menggunakan Uji F pada taraf 5% dan apabila hasil analisa menunjukkan adanya pengaruh nyata akan dilanjutkan dengan uji jarak berganda Duncan atau Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Variabel sensori dianalisis menggunakan Uji Friedman dan apabila menunjukan adanya pengaruh nyata, maka dilanjutkan dengan uji perbandingan ganda pada taraf 5%. Hasil terbaik dari aspek kimia dan sensori adalah kopi mix dengan perlakuan proporsi kopi:bekatul 80:20 dan penambahan ekstrak jahe 15% (B3J3). Karakteristik kimia kopi mix perlakuan terbaik (B3J3) adalah sebagai berikut: Kadar air 3,43%, DPPH 86,22%, total fenol 18,98 mg/GAE, serat kasar 20%. Adapun karakteristik sensorinya adalah sebagai berikut: aroma jahe (3,56), rasa manis (3,68), rasa pahit (2,80), warna (4,04), flavor (3,08), kesukaan aroma (3,12), kesukaan rasa kopi (2,80), kesukaan flavor (3,32). |
| Abtrak (Bhs. Inggris) | Exposure to free radicals due to air pollution, UV radiation and cigarette smoke can increase oxidative stress that will cause degenerative diseases such as cancer, diabetes, hypertension. Therefore, adequate antioxidant supply is needed to suppress oxidative stress. The development of coconut sugar coffee mix with the addition of rice bran and ginger is one of the efforts to provide food sources of antioxidants. The purpose of this study was to determine the effect of chemical and sensory properties of coconut sugar coffee mix with the addition of ginger and rice bran extract. This research included experimental research using Randomized Group Design (RAK) with the factors tried were: coffee:bran proportion in coffee-bran composite 90:10 (B1), 85:15 (B2), 80:20 (B3) and ginger extract addition of 5% (J1), 10% (J2), 15% (J3). The variables observed in this study were chemical and sensory variables. Chemical variables include moisture content, crude fiber, total phenol, DPPH, while sensory variables include hedonic quality which includes aroma, sweetness level, coffee bitterness, coffee aroma, ginger aroma, and hedonic properties including aroma, taste and flavor. Chemical variables were analyzed using the F test at the 5% level and if the results of the analysis showed a significant effect, it would be followed by Duncan's Multiple Range Test (DMRT) at the 5% level. Sensory variables were analyzed using the Friedman Test and if it showed a significant effect, it was followed by a multiple comparison test at the 5% level. The best results from chemical and sensory aspects are coffee mix with the treatment of the proportion of coffee: bran 80:20 and the addition of 15% ginger extract (B3J3) The characteristics of the resulting product are: 1) The higher the concentration of added ginger extract will increase the water content, while towards the sensory properties, the higher the concentration of added ginger extract will increase the aroma of ginger and flavor and decrease the sweetness, bitterness and color of the product. 2) The higher proportion of rice bran in the coffee-bran composite will decrease the moisture content, while on the sensory properties, the higher proportion of coffee in the coffee-bran composite will increase the bitterness, color of the product and decrease the ginger aroma, sweetness and flavor of the product. 3) The chemical characteristics of the best coffee mix treatment (B3J3) are as follows: 3.43% moisture content, 86.22% DPPH, 18.98 mg/GAE total phenol, 20% crude fiber. The sensory characteristics are as follows: ginger aroma (3.56), sweet taste (3.68), bitter taste (2.80), color (4.04), flavor (3.08), aroma liking (3.12), coffee taste liking (2.80), flavor liking (3.32). |
| Kata kunci | antioksidan, bekatul, jahe, kopi, radikal bebas |
| Pembimbing 1 | Dr. Ir. Hidayah Dwiyanti, M. Si |
| Pembimbing 2 | Dr. Ir. V. Prihananto, M.Si |
| Pembimbing 3 | |
| Tahun | 2024 |
| Jumlah Halaman | 40 |
| Tgl. Entri | 2024-08-19 12:05:27.725499 |