Tengger Herbal (concocted) coffee formulation with fennel seed (Foeniculum vulgare) and ginger (Zingiber officinale) extract

Abstract

Coffee is a drink suitable for consumption in cold areas. Bromo tourist area is a producer of fennel plants that can be used as a drink to warm the body. This study used Robusta coffee, fennel seed and ginger extract as the basic ingredients for making herbal coffee. The study aimed to obtain a herbal coffee formulation based on fennel seed and ginger extract to enhance and sustain food diversity in Bromo. This study employed the Response Surface Methodology (RSM) method with two factors (i.e. the proportion of Robusta coffee and the proportion of fennel seed and ginger extract) and three responses (i.e. pH, TSS, color L). Selection of the best treatment was carried out by using the effectiveness index method. The best treatment results and optimal solutions for RSM were then tested for antioxidant activity by using DPPH method. The results showed that optimal formulation of coffee (based on RSM) in a proportion of Robusta coffee of 12.50 g (proportion of fennel seed and ginger extract of 10.00 g) has a pH of 5.93, total soluble solids of 12.00 °Brix and L value of26.56 with IC 50 value of 75.50 ppm. Whereas, the best organoleptic result was found from the first treatment, in the proportion of 14.00 g Robusta coffee (with fennel seed and ginger extracts of 10.00 g with a pH value of 5.73, total soluble solids of 13.00°Brix, L * value of 25.06 and IC 50 of 69.50 ppm).

Formulation of Tengger herbal coffee: Effect of coffee type and fennel seed powder

“…The antioxidant activity (IC50) of selected Tengger herbal coffee was much lower (0.49 to 0.58 ppm) than the commercial herbal coffee (4.63 ppm) (Table 4). A previous study by Wijana et al (2018) reported that herbal coffee with a mixture of fennel seed and ginger extract had antioxidant content in the range of 75.5 to 69.5 ppm, which was much higher than found in this study. The results also indicate that adding a higher proportion of fennel seed powder (12%) with Arabica coffee only or blending Arabica and Robusta coffee, had smaller IC50 values, indicating its higher antioxidant activity.…”

“…The results also showed that Tengger herbal coffee and commercial herbal coffee had IC50 lower than 50 ppm, thus classified as having very strong antioxidant activity. This research result is indicated higher level of antioxidant than the results reported by Wijana et al (2018). The smaller the IC50 value, the higher the compound's antioxidant activity.…”

“…The commercial herbal coffee exhibited the brightest color (i.e., light brown) compared to all formulations. This could be due to the raw ingredients used (i.e., Robusta coffee, fennel seeds, and ginger), which affects the coffee brew's color (Zuorro and Lavecchia 2013;Wijana et al 2018). The proportion of fennel seed powder did not significantly impact the herbal coffee brew's color.…”

“…The procedure for making herbal coffee followed the method described by Rohmah (2010) and Wijana et al (2018), with some modifications. First, Arabica and Robusta coffee powder were weighed following the proportion required in each formula.…”

“…According to Nurhayati (2017), mixing Arabica and Robusta may produce different pH values due to the difference in the amount of dissolved acid. Furthermore, Wijana et al (2018) found that the herbal coffee made of Robusta coffee with fennel seed powder and ginger extract had pH values ranging from 5.93 to 6.27 due to organic components in the ingredients.…”