Uji Organoleptik Kopi Biji Salak dengan  Varian Waktu Penyangraian

Lokaria, Eka; Susanti, Ivoni

doi:10.31539/bioedusains.v1i1.262

Cited by 9 publications

(13 citation statements)

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“…Pada penelitian ini semakin banyak penambahan ekstrak kopi biji salak pada boba, semakin beraroma kopi salak yang khas, dan semakin besar daya terima responden terhadap produk boba. Proses penyangraian biji salak, merupakan proses pengembangan aroma kopi biji salak (Lokaria & Susanti, 2018). Selama proses penyangraian terjadi perubahan perubahan fisik dan kimiawi biji kopi (reaksi Maillard dan degradasi Strecker) yang terdegradasi menjadi aroma dan rasa kopi; senyawa volatil, asam nikotinat, dan turunan piridin (Jeszka-skowron et al, 2020).…”

Section: Aromaunclassified

“…Biji salak merupakan limbah dalam produksi makanan olahan buah salak. Teknologi yang telah berkembang, ditemukan bahwa kopi dapat diolah dari penyangraian biji salak (Lokaria & Susanti, 2018). Menurut penelitian yang telah dilakukan pada kelompok usaha di Kabupaten Tapanuli didapatkan hasil nilai tambah dari produksi kopi biji salak sebesar Rp.…”

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“…Kandungan kafein kopi biji salak 10,9 kali lebih rendah jika dibandingkan dengan kopi liberika, 7,4 kali dengan robusta, 5,8 kali dengan arabika, 23 kali dengan kopi luwak robusta dan 25 kali lebih rendah jika dibandingkan dengan kopi instan (Chan & doi: https://doi.org/10.30869/jtech.v9i1.690, p-issn/e-issn:2252-4002/2546-558X PEMBUATAN BOBA KOPI BIJI SALAK SEBAGAI PANGAN FUNGSIONAL SUMBER ANTIOKSIDAN 8 Garcia, 2011; Karta et al, 2015;Werdyani et al, 2017). Kandungan kafein yang lebih rendah pada kopi biji salak diduga memberi manfaat kesehatan yang lebih baik, namun tetap dapat menikmati sensasi layaknya meminum kopi (Lokaria & Susanti, 2018;Ompi et al, 2012).…”

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Pembuatan Boba Kopi Biji Salak Sebagai Pangan Fungsional Sumber Antioksidan

Raharja¹,

Chabibah²,

Sudarmayasa

et al. 2021

JTech

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Biji salak yang tidak dikonsumsi secara langsung sebagai pangan ternyata memiliki potensi nilai tambah produk. Kopi biji salak terbukti memiliki kandungan kafein yang rendah, senyawa antioksidan, dan memiliki potensi ekonomi yang tinggi. Minuman boba adalah komoditas minuman dengan penjualan yang tinggi. Penelitian ini dilakukan untuk mengkaji proses pembuatan boba kopi biji salak, dan mengetahui pengaruh penambahan ekstrak kopi biji salak terhadap sifat sensori, dan aktivitas antioksidan boba. Studi eksperimental menggunakan desain rancangan acak lengkap, dengan perlakuan penambahan ekstrak kopi biji salak sebesar 20% (X1), 40% (X2), 60% (X3), 80% (X4), dan 100% (X5). Daya terima panelis terhadap produk boba dianalisis dengan uji hedonik. Aktivitas antioksidan dianalisis dengan metode penangkapan radikal DPPH, dan antioksidan asam askorbat digunakan sebagai kontrol pembanding. Hasil uji hedonik menunjukkan bahwa penambahan ekstrak kopi biji salak berpengaruh nyata terhadap parameter warna, aroma, rasa, dan keseluruhan, namun tidak berpengaruh pada tekstur. Pada uji DPPH, penambahan ekstrak kopi biji salak berpengaruh nyata terhadap aktivitas antioksidan boba. Produk terbaik berdasarkan uji hedonik untuk keseluruhan atribut sensori adalah produk boba dengan penambahan ekstrak kopi biji salak 100% (X5), dengan skor 4,13 (skala penerimaan suka - sangat suka). Produk X5 memiliki aktivitas antioksidan dengan kategori rendah dengan Nilai IC50 391,0 μg/mL.

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Section: Aromaunclassified

unclassified

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Pembuatan Boba Kopi Biji Salak Sebagai Pangan Fungsional Sumber Antioksidan

Raharja¹,

Chabibah²,

Sudarmayasa

et al. 2021

JTech

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“…The distinctive aroma of coffee was caused by volatile compounds such as caffeol and other coffee aroma-forming compounds (Lokaria & Susanti, 2018;Baggenstoss et al, 2010). Generally, volatile compounds that affect the aroma of coffee come from aldehyde, ketone, alcohol, furfural, pyrazine, and other groups (Ramanaviciene et al, 2003).…”

Section: Coffee Aromamentioning

confidence: 99%

“…The bitter taste was caused by the presence of mineral content along with the breakdown of crude fiber, chlorogenic acid, caffeine, tannins, and several other organic and inorganic compounds in coffee (Lokaria & Susanti, 2018). In addition, the bitter taste can be caused by the temperature during roasting of chlorogenic acid, which will produce caffeine and phenolic substances, which contribute to the bitter taste in brewing coffee (Setyani et al, 2018).…”

Section: Bitter Tastementioning

confidence: 99%

Production of Robusta Instant Coffee Powder with Variation of Fillers

Ni’mah

Hasbullah

Retnowati

2021

AGROINTEK: Jurnal Teknologi Industri Pertanian

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Instant coffee powder is a downstream product of coffee processing. The purpose of this research was to study the effect of fillers on the physical, chemical, and sensory properties of instant coffee powder. This study was used Robusta coffee which was roasted at medium to dark level. The fillers used were maltodextrin and dextrin. The instant coffee powder was made by crystallization and drying techniques with a cabinet dryer. The results showed that the difference between the two fillers did not affect the physical properties of instant coffee powder such as yield, pH, solubility, brightness (L*), and yellowishness (b*). Meanwhile, the chemical properties of water content showed a significant difference between the two treatments. The sensory properties of the two treatments have a description of the color tends to be bright, slightly brown, the taste was quite bitter, slightly sweet, quite sour, the aftertaste was medium sour, the aftertaste was low in smoke, the aftertaste was quite detectable, the aroma of coffee was medium, slightly sweet, and slightly caramel-flavored. The instant coffee powder has the potential to be developed as a coffee flavoring preparation for food products.

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Analysis of Ash Content of Red Salak Bean Coffee (Salacca edulis) Based on Duration of Roasting Length

Smith,

Simal,

Pattiasina

et al. 2024

KSS

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Maluku province, Seram district in the west, found a strawberry. Fruit is a tropical and horticultural commodity with a fairly high availability. Protein, ash, fat, and water are the closest analysis, carbohydrates as well as fiber. Coffee has a distinctive aroma from the coffee plant and contains high levels of caffeine compounds. The presence of this compound under certain conditions will make coffee unsuitable for consumption, so several types of coffee have emerged which are made from grains from certain plants. One of the potential seeds is snake fruit seeds. Coffee seeds are a new beverage product, the researchers used the old coagulation factor, because long coagulation will affect the formation of aroma and the color of the coffee powder produced will determine the characteristic taste of coffee, which is caused by long variations in coagulation times that vary. The results obtained are presented in the form of tables and analyzed descriptively. The resulting ash composition of red coffee seeds (Salacca edulis) based on different grain durations was 3.46% for 30 minutes, 4.24% for 60 minutes, and 4.70% for 90 minutes. The highest ash content found in red coffee was 4.70% and the lowest grain is 2.46%. Keywords: Red Salak, ash content, roasting duration

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Uji Organoleptik Kopi Biji Salak dengan Varian Waktu Penyangraian

Cited by 9 publications

References 0 publications

Pembuatan Boba Kopi Biji Salak Sebagai Pangan Fungsional Sumber Antioksidan

Pembuatan Boba Kopi Biji Salak Sebagai Pangan Fungsional Sumber Antioksidan

Production of Robusta Instant Coffee Powder with Variation of Fillers

Analysis of Ash Content of Red Salak Bean Coffee (Salacca edulis) Based on Duration of Roasting Length

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