Analisis Organoleptik Formula Minuman Kahwa Daun Mix

Novita, Rilma; Eviza, Andi; Husni, Jamal; Putri, Sri Kembaryanti

doi:10.25077/jtpa.21.1.58-62.2017

Cited by 3 publications

(7 citation statements)

References 1 publication

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“…Powdered kawa daun beverage and water (1:100 ratio w/v) were heated together until boiling and the panelists were asked to evaluate their liking on the following attributes: color, aroma, taste, and overall liking based on a 6-point hedonic scale (1: dislike extremely and 6: like extremely) using the following procedures [27]:…”

Section: Sensory Analysismentioning

confidence: 99%

“…The hedonic scale showed the liking score of panelists. The preparation and serving of kawa daun beverages during the test were done at a constant temperature and quantity as well as randomly coded [27]. This test was done using 65 untrained panelists from multiple provinces in Indonesia such as North Sumatra, West Sumatra, Jambi, Bengkulu, South Sumatra, DKI Jakarta, West Java, Central Java, East Java, South Kalimantan, East Kalimantan, South Sulawesi, and Southeast Sulawesi so that the test could be more comprehensive and representative in terms of consumer backgrounds as kawa daun beverage was targeted to not only be a local West Sumatra product but also a nationally accepted product.…”

Section: Hedonic Testmentioning

confidence: 99%

“…During the product evaluation session, the color is used as a benchmark of the quality attribute, identity, and consumer appeal. The color will affect the consumers to accept or reject food products [27].…”

Section: Colormentioning

confidence: 99%

“…minutes [27]. According to several kawa daun beverage sellers, this brewing method creates a kawa daun beverage with delightful aroma and taste that resembles a combination of tea and coffee, although the color of the beverage was deeper than tea but brighter than coffee [31].…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Sensory Characteristics of Kawa Daun from West Sumatra at Different Smoking Time

Defri¹,

Palupi²,

Yuliana³

2021

Proceedings of the International Seminar on Promoting Local Resources for Sustainable Agriculture and Development (ISPLRSAD 202

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The goals of coffee leaves pruning are for faster coffee fruit growth and an easier harvesting process. The waste of pruning coffee leaves is utilized by the native people of West Sumatra, especially in Tanah Datar to prepare local traditional beverage "Kawa Daun". The name derives from the local language "Kawa" which means brewing water from coffee leaves. The coffee leaves are dried traditionally by smoking them over a cinnamon wood fireplace for 2-6 hours. The method created a unique smell of kawa daun (aromatic smokey aroma) and a change in color, taste, and texture of the coffee leaves. Therefore, kawa daun beverage needs to be developed based on the highest level of acceptance by more diverse panelists not only those from West Sumatra but also other Indonesian provinces. The smoking time is the major factor affecting moisture content, pH, color, and sensory characteristics of kawa daun beverage. In this research, coffee leaves were smoked for different durations (0, 2, 4, and 6 hours). The 0-hour treatment was done by a cabinet dryer for 8 hours. The physicochemical characteristic was measured by analyzing the moisture content of powdered dry coffee leaves using oven method (wet basis), level of acidity (pH) using a pH meter, the color stability using the Hunter method with CIE L * a * b * scale, and sensory evaluation to determine the liking level on kawa daun beverage. The panelists consisted of 65 untrained panelists from various Indonesian provinces. The results showed that the best product was the one made with 6 hours of smoking. It had moisture content of 3.04%, pH 6.63, color stability of L* = 8.81, a* = 8.43, and b* = -14.70. The level of acceptance for color was 4.19, aroma 4.39, taste 4.25, and overall 4.34 from 6 point scale. The Kawa daun made from 6-hour smoked coffee leaves was had the highest acceptance score in several indicators such as blackish brewing water (color), the smell of dried coffee leaves powder (fragrance), the smell of kawa daun after brewing with boiling water (aroma), unique sense of kawa daun (taste), the combination of a unique taste and aroma (flavor), as well as a special sensation of astringent with soft bitter in the mouth and esophagus after drinking kawa daun beverages (after taste).

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Section: Sensory Analysismentioning

confidence: 99%

Section: Hedonic Testmentioning

confidence: 99%

Section: Colormentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical and Sensory Characteristics of Kawa Daun from West Sumatra at Different Smoking Time

Defri¹,

Palupi²,

Yuliana³

2021

Proceedings of the International Seminar on Promoting Local Resources for Sustainable Agriculture and Development (ISPLRSAD 202

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“…Salah satu faktor yang menyebabkan variasi kisaran nilai total fenol dan aktivitas antioksidan minuman kahwa daun adalah cara, waktu, dan suhu ekstraksi (Novita et al, 2016). Sementara itu penelitian terhadap minuman kahwa daun instan menunjukkan bahwa minuman kahwa daun dibuat melalui penyeduhan dengan air bersuhu 90 o C (Novita et al, 2017). Belum ditemukan standar operasi dalam proses pembuatan minuman kahwa daun sehingga produk minuman kahwa daun belum dapat bersaing sebagai produk minuman yang bermutu meski masyarakat meyakini minuman tersebut memiliki khasiat terhadap kesehatan.…”

Section: Pendahuluanunclassified

Survei Proses Pembuatan Minuman Kahwa Daun Di Propinsi Sumatera Barat, Indonesia

Novita¹,

Kasim²,

Anggraini³

et al. 2018

j. teknol. pertan. n.a.

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Minuman kahwa daun adalah minuman yang terbuat dari daun kopi yang dikeringkan dan merupakan minuman khas Sumatera Barat. Survei proses pembuatan minuman kahwa daun telah dilakukan dengan mengunjungi tempat-tempat pembuatan minuman kahwa daun yang tersebar di tiga kabupaten yang ada di Sumatera Barat yaitu Kabupaten Tanah datar, Kabupaten Agam, dan Kabupaten Lima Puluh Kota. Penelitian ini bertujuan untuk mendapatkan informasi proses pembuatan minuman kahwa daun yang ada dan berkembang di Sumatera Barat. Data primer proses pembuatan minuman telah dikumpulkan dari 34 kedai atau kafe yang memproduksi dan menjual minuman kahwa daun yang terdapat di tiga kabupaten yang menjadi sentra budaya masyarakat Sumatera Barat (Minang). Pemilihan kedai atau kafe didasarkan pada kemudahan akses dan berada di pinggir jalan utama yang menghubungkan ketiga kabupaten. Data diperoleh dengan teknik wawancara, observasi langsung, dan dibantu daftar pertanyaan. Dari hasil pengamatan terhadap proses pembuatan minuman kahwa daun yang ada dan berkembang di Sumatera Barat diketahui bahwa ada tiga proses pembuatan minuman kahwa daun atau proses ekstraksi yaitu 1) pemasakan (air dan daun kopi dimasak secara bersamaan sampai mendidih) dikerjakan oleh 91,2 % pembuat minuman kahwa daun, 2) penyeduhan (daun kopi diseduh dengan air panas 80-90oC) dikerjakan oleh 2,9 % pembuat minuman kahwa daun, dan 3) pelarutan (air dimasak sampai mendidih kemudian daun kopi dimasukkan dan dibiarkan mendidih selama 3-5 menit), dikerjakan oleh 5,9 % pembuat minuman kahwa daun. Proses pembuatan minuman kahwa daun terbanyak dilakukan di Kabupaten Tanah Datar (52,9 %).

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The changes in the antioxidant activities, total phenol, curcumin and hedonic quality of first and second brewing spiced drinks

Dwiloka

Setiani

Purwitasari

2020

IOP Conf. Ser.: Earth Environ. Sci.

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This study is aimed to determine changes in antioxidant activity, total phenol, curcumin and hedonic quality of first and second brewing spiced drinks as functional drinks. This study used two treatments which were the first brewing and the second brewing. The basic material used was spiced drink consisted of ginger, turmeric, white turmeric, ginger sand, temulawak, temu mangga, lime, secang, rock sugar, brown sugar and water. The method was done by making spiced drinks with spices in a beaker glass which was brewed for 30 minutes with 1000 ml of boiled aquabidestilate water (100˚C), then filtered to get the first brewing spiced drink (S1). Furthermore, the brewing process was done with the same spices to get the second brewing spice drink (S2), then testing the parameter of the spiced drink. The parameter tested included antioxidant activity with the DPPH method, total phenol using the Folin-Ciocalteu method and the level of curcumin with High Performance Liquid Chromatography (HPLC). Hedonic quality tested included taste, aroma, color and overall preference. The results of this study show that the first brewing spiced drinks has antioxidant activity 78.642%, total phenol 33.156 ppm and curcumin 46.916 ppm, while the second brewing spiced drinks has antioxidant activity 61.905%, total phenol 17, 378 ppm and curcumin 16.184 ppm. Based on these data, it appears that antioxidant activity decreases by 16.737%, total phenol decreases by 15.77 ppm and curcumin decreases by 30.732 ppm. The color, aroma and overall preference of the first brewing spiced drink are more preferably by panelists whereas the taste of the second brewing spiced drink is more preferably by panelists compared to the taste of the first brewing spiced drink.

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Analisis Organoleptik Formula Minuman Kahwa Daun Mix

Cited by 3 publications

References 1 publication

Physicochemical and Sensory Characteristics of Kawa Daun from West Sumatra at Different Smoking Time

Physicochemical and Sensory Characteristics of Kawa Daun from West Sumatra at Different Smoking Time

Survei Proses Pembuatan Minuman Kahwa Daun Di Propinsi Sumatera Barat, Indonesia

The changes in the antioxidant activities, total phenol, curcumin and hedonic quality of first and second brewing spiced drinks

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