Artikel Ilmiah : A1F022083 a.n. INTAN ALIFIYA FAHMA
| NIM | A1F022083 |
|---|---|
| Namamhs | INTAN ALIFIYA FAHMA |
| Judul Artikel | Kajian Karakteristik Kimia dan Sensori Kopi Mix Gula Kelapa Bersubstitusi Bekatul dengan Penambahan Jahe dan Kapulaga |
| Abstrak (Bhs. Indonesia) | Kopi merupakan minuman yang mengandung senyawa antioksidan yang berperan dalam menangkal radikal bebas penyebab stres oksidatif dan penyakit degeneratif. Penambahan bahan pangan fungsional seperti bekatul, jahe, dan kapulaga pada kopi mix diharapkan dapat meningkatkan nilai fungsional produk. Penelitian ini bertujuan: 1).mengetahui pengaruh substitusi bekatul serta penambahan bubuk jahe dan kapulaga terhadap sifat kimia dan sensori kopi mix gula kelapa; 2). menentukan kombinasi perlakuan terbaik berdasarkan aspek kimia dan sensori. Penelitian menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan tiga faktor, yaitu substitusi bekatul (10% dan 15%), penambahan bubuk jahe (15% dan 20%), serta penambahan bubuk kapulaga (2,5%, 5%, dan 7,5%). Variabel yang diamati meliputi variabel kimia (kadar air, serat kasar, total fenol, aktivitas antioksidan), variabel sensori (warna, aroma rempah, rasa pahit, rasa manis, flavor, serta tingkat kesukaan terhadap aroma, rasa, dan keseluruhan produk). Data kimia dianalisis menggunakan ANOVA, sedangkan data sensori menggunakan uji Friedman. Penentuan perlakuan terbaik dilakukan dengan metode Indeks Efektivitas. Penelitian menunjukkan bahwa substitusi bekatul, bubuk jahe, dan bubuk kapulaga masing-masing berpengaruh nyata (p<0,05) terhadap beberapa parameter kimia, yaitu kadar air, total fenol, aktivitas antioksidan, dan serat kasar. Kombinasi substitusi bekatul, bubuk jahe, dan bubuk kapulaga berpengaruh sangat nyata (p<0,01) terhadap aroma rempah, warna, dan kesukaan aroma, serta berpengaruh nyata (p<0,05) terhadap rasa manis, flavor, dan kesukaan keseluruhan, tetapi tidak berpengaruh nyata terhadap rasa pahit. Perlakuan terbaik diperoleh pada kombinasi substitusi bekatul 15%, bubuk jahe 10%, dan bubuk kapulaga 7,5% (B2J1K3). Perlakuan tersebut menghasilkan karakteristik sensori agak disukai dengan nilai overall 3,60 dan flavor 3,73, serta karakteristik kimia berupa aktivitas antioksidan 88,287%, total fenol 1,28 mg GAE/g, kadar serat kasar 36,467% bk, dan kadar air 7,094% bb. |
| Abtrak (Bhs. Inggris) | Coffee is a beverage rich in antioxidant compounds that help prevent oxidative stress. The incorporation of functional food ingredients, such as rice bran, ginger, and cardamom, into a coffee mix formulation is expected to enhance the product's functional value. This study aimed to determine the effects of rice bran substitution and the addition of ginger and cardamom powders on the chemical and sensory properties of a coconut sugar-based coffee mix, as well as to identify the optimum treatment combination. The research was arranged in a factorial Randomized Block Design (RBD) with three factors: rice bran substitution (10% and 15%), ginger powder addition (15% and 20%), and cardamom powder addition (2.5%, 5%, and 7.5%). The observed variables comprised chemical parameters (moisture content, crude fiber, total phenolic content, and antioxidant activity) and sensory parameters (color, spice aroma, bitterness, sweetness, flavor, and hedonic preferences). Chemical data were analyzed using Analysis of Variance (ANOVA), while sensory data were evaluated using the Friedman test. The optimum treatment combination was determined using the Effectiveness Index method. The results showed that rice bran substitution, ginger powder, and cardamom powder each had a significant effect (p<0.05) on several chemical parameters, namely moisture content, total phenolic content, antioxidant activity, and crude fiber content. The combination of rice bran substitution, ginger powder, and cardamom powder had a highly significant effect (p<0.01) on spice aroma, color, and aroma liking, as well as a significant effect (p<0.05) on sweetness, flavor, and overall liking, but had no significant effect on bitterness. The optimum formulation was achieved by the combination of 15% rice bran substitution, 10% ginger powder, and 7.5% cardamom powder (B2J1K3). This treatment yielded moderately liked sensory characteristics, with an overall acceptability score of 3.60 and a flavor score of 3.73. Chemically, the optimum product contained an antioxidant activity of 88.287%, a total phenolic content of vi 1.28 mg GAE/g, a crude fiber content of 36.467% db, and a moisture content of 7.094%wb. |
| Kata kunci | Kopi mix, Gula kelapa, Antioksidan |
| Pembimbing 1 | Pro. Dr. Ir. Hidayah Dwiyanti, M.Si |
| Pembimbing 2 | Dr. Ir. V. Prihananto, M.Si |
| Pembimbing 3 | |
| Tahun | 2026 |
| Jumlah Halaman | 105 |
| Tgl. Entri | 2026-08-21 13:41:08.249248 |