Artikel Ilmiah : A1F020061 a.n. L. ASTAZIDA RIZQIYA N.Z
| NIM | A1F020061 |
|---|---|
| Namamhs | L. ASTAZIDA RIZQIYA N.Z |
| Judul Artikel | PENGARUH SUBSTITUSI TEPUNG BEKATUL PADA KOPI TERHADAP KARAKTERISTIK KIMIA DAN SENSORI KOPI MIX JAHE GULA KELAPA |
| Abstrak (Bhs. Indonesia) | Inovasi pengembangan kopi mix tinggi antioksidan dengan substitusi tepung bekatul adalah salah satu upaya untuk mensuplai antioksidan pada tubuh manusia, khususnya bagi para perokok untuk mencegah terjadinya stres oksidatif akibat paparan radikal bebas. Tujuan penelitian ini adalah 1). Mengetahui pengaruh proporsi kopi bubuk : tepung bekatul terhadap karakteristik kimia dan sensori produk kopi mix. 2). Mengetahui pengaruh jumlah penambahan komposit kopi-bekatul terhadap karakteristik kimia dan sensori produk kopi mix. 3) Menentukan kombinasi dengan hasil terbaik antara perlakuan proporsi kopi bubuk : tepung bekatul dan jumlah penambahan komposit kopi-bekatul berdasarkan aspek kimia dan sensori. Penelitian menggunakan Rancangan Acak Kelompok (RAK). Faktor yang diteliti meliputi proporsi kopi bubuk : tepung bekatul (90:10; 85:15; dan 80:20), serta penambahan komposit kopi-bekatul (10%, 15%, dan 20%). Variabel yang diamati berupa variabel kimia (kadar air, total fenol, antioksidan, dan kadar serat kasar) serta variabel sensori (warna, aroma, rasa, dan flavor). Data variabel kimia yang telah didapatkan dianalisis menggunakan uji analisis ragam (uji F). Data variabel sensori yang didapatkan dianalisis menggunakan uji non parametrik. Penentuan kombinasi perlakuan terbaik dilakukan menggunakan analisis Indeks Efektivitas. Hasil penelitian menunjukkan bahwa perlakuan proporsi penambahan tepung bekatul secara nyata dapat meningkatkan kadar air (1,367%; 1,778% dan 2,661%), total fenol (9,018; 10,884 dan 15,234 mg GAE/g), dan kadar serat kasar (14,983; 19,289 dan 19,694%), sedangkan perlakuan jumlah komposit kopi-bekatul secara nyata dapat meningkatkan total fenol (6,480; 10,938 dan 17,718 mg GAE/g), aktivitas antioksidan (79,979; 82,386 dan 85,447%.), dan kadar serat kasar (14,572; 17,739 dan 21,656%) kopi mix. Hasil uji sensori menunjukkan bahwa perlakuan proporsi penambahan tepung bekatul secara nyata dapat meningkatkan aroma jahe (mutu hedonik) dan rasa kopi mix, namun dapat menurunkan warna dan rasa pahit kopi mix. Perlakuan jumlah komposit kopi-bekatul secara nyata dapat meningkatkan warna, aroma jahe (mutu hedonik), dan rasa pahit kopi mix, namun dapat menurunkan rasa manis kopi mix. |
| Abtrak (Bhs. Inggris) | The innovation of developing a high-antioxidant coffee mix with the substitution of rice bran flour is an effort to supply antioxidants to the human body, particularly for smokers, to prevent oxidative stress caused by exposure to free radicals. The objectives of this research are: 1) To determine the effect of the proportion of coffee powder to rice bran flour on the chemical and sensory characteristics of the coffee mix product. 2) To determine the effect of the amount of coffee-bran composite addition on the chemical and sensory characteristics of the coffee mix product. 3) To identify the best combination of treatments between the proportion of coffee powder to rice bran flour and the amount of coffee-bran composite addition based on chemical and sensory aspects. The research was conducted using a Randomized Block Design (RBD). The factors studied included the proportion of coffee powder to rice bran flour (90:10; 85:15; and 80:20) and the addition of coffee-bran composite (10%, 15%, and 20%). The observed variables included chemical variables (moisture content, total phenols, antioxidants, and crude fiber content) as well as sensory variables (color, aroma, taste, and flavor). The chemical data obtained were analyzed using analysis of variance (F-test), while the sensory data were analyzed using non-parametric tests. The determination of the best treatment combination was conducted using the Effectiveness Index analysis. The results showed that the treatment of rice bran flour proportion significantly increased moisture content (1.367%; 1.778%; and 2.661%), total phenols (9.018; 10.884; and 15.234 mg GAE/g), and crude fiber content (14.983%; 19.289%; and 19.694%), while the treatment of coffee-bran composite addition significantly increased total phenols (6.480; 10.938; and 17.718 mg GAE/g), antioxidant activity (79.979%; 82.386%; and 85.447%), and crude fiber content (14.572%; 17.739%; and 21.656%) in the coffee mix. Sensory tests showed that the treatment of rice bran flour proportion significantly increased the ginger aroma (hedonic quality) and the taste of the coffee mix, but decreased the color and bitter taste of the coffee mix. The treatment of coffee-bran composite addition significantly increased the color, ginger aroma (hedonic quality), and bitter taste of the coffee mix but decreased the sweetness of the coffee mix. Keywords: antioxidants, rice bran |
| Kata kunci | antioksidan, bekatul, kopi mix, radikal bebas |
| Pembimbing 1 | Dr. Ir. Hidayah Dwiyanti, M.Si. |
| Pembimbing 2 | Ir. Retno Setyawati, M.P. |
| Pembimbing 3 | - |
| Tahun | 2024 |
| Jumlah Halaman | 96 |
| Tgl. Entri | 2024-08-21 09:13:39.244128 |