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PENAMBAHAN GULA AREN DAN JAHE MERAH DALAM FORMULASI BUBUK KOPI PINANG UNTUK MENINGKATKAN SIFAT ANTIOKSIDAN

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This study aims to determine the effect of the combination of the addition of red ginger and palm sugar according to the characteristics, physical, chemical, functional, and organoleptic. This study used a Completely Randomized Design (RALF) Factorial with 3 treatment levels and repeated 3 times. Treatment factors included the addition of palm sugar and red ginger with a concentration (w/w) of 10g, namely palm sugar 100% (10g), 150% (15g), 200% (20g) and red ginger 15% (1.5g), 30 % (3g) and 45% (4.5g). Parameters observed included chemical characteristics (moisture content, ash content, total phenol, antioxidant activity, total sugar and pH) and organoleptic. The best treatment parameters included organoleptic and chemical characteristics (total phenol and antioxidant activity), supported by other parameters (moisture content, ash content, total sugar, pH). The results showed that the addition of palm sugar and red ginger had a significant effect on ash content, total phenol, antioxidant activity, total sugar, pH, and taste on organoleptic parameters. Areca coffee with the addition of 150% (10g) palm sugar and 45% (4.5g) red ginger is the best treatment with a preference test (2.92 for color; 3 for aroma and 2.92 for taste) and chemical characteristics meet SNI standards ground coffee, each with a water content of 4.25%; ash content 3.11%; total phenol 45.3 mgGAE/g; IC50 3225.47 ppm; total sugar 20.05% and pH 5.51%. Keywords: areca coffee, palm sugar, and red ginger

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Detail Information

Series Title

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Call Number

T1595992024

Publisher

Indralaya : ., 2024

Collation

xiv, 58 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

641.307

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Bahan pangan dan produk olahan

Specific Detail Info

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Statement of Responsibility

TUTI

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