Karakteristik Organoleptik Dan Fisikokimia Kopi Jahe Celup Pada Variasi Tingkat Penyangraian Dan Konsentrasi Bubuk Jahe

Abstract

Coffee is one of the plantation commodities that have high economic value. Coffee beans generally process become roasted coffee beans or ground coffee. Brewed ground coffee still leave the dregs when it mix with boiling water. The effort to reduce the dregs of the ground coffee is making dip coffee products. One of the new innovations was make healthful coffee products with ginger, namely coffee-ginger bag. Ginger rhizome contains bioactive compounds such as phenolic compounds (shogaol and gingerol) and essential oils, such as bisapolen, zingiberen, zingiberol and curcumen, that act as antioxidants. Different roasting level of coffee and concentration of ginger powder affected the flavor and aroma of coffee-ginger bag. The results showed that the most preferred coffee-ginger bag was dip ginger coffee roasted on dark level and 6% ginger powder concentration. It had total polyphenol of 98.72 μg GAE/ml with the antioxidant activity of 44.31%. Coffee-ginger bag roasted on dark level and 6% ginger powder concentration had lightness of 39.4. The highest total content of dissolved solids was coffee-ginger bag roasted on dark level and 0% ginger powder concentration which reached 13.12 mg/ml.
 Keywords: antioxidants, coffee, ginger, polyphenols, roasting

APLIKASI VARIASI SUKROSA DAN PERBANDINGAN GELATIN-KARAGENAN PADA PERMEN JELI KOPI ROBUSTA (Coffea canephora P.)

“…Analisis total polifenol dilakukan dengan metode follin ciocalteau yang didasarkan pada kemampuan sampel dalam mereduksi reagen senyawa kompleks molubdenum-tungstat yang berwarna biru (Fauzi et al, 2019). Berdasarkan hasil anova pada taraf uji 5% menunjukkan tidak berpengaruh nyata antara variasi konsentrasi sukrosa dan perbandingan gelatin karagenan begitupun dengan interaksi keduanya terhadap total polifenol permen jeli kopi robusta yang dihasilkan (Gambar 6).…”

The Effect of the Proportion of Ginger and Spices Extracts and the Addition of Sugar on the Physicochemical Properties of Instant Spiced Coffee

“…Ginger contains oleoresin phenol compounds such as gingerol and shogaol as antioxidants and carriers of the spicy aroma and taste [4]. Ginger contains 158.88 ppm of phenol and 72.94% antioxidant activity [5].…”

Uji Penerimaan Konsumen Kopi Arabika Argopuro Dengan Pengolahan Natural, Honey Dan Fullwash

“…Uji warna digunakan untuk menguji warna produk. Hal ini sesuai dengan pernyataan [4] yaitu warna menjadi faktor mutu yang paling menarik perhatian konsumen dengan cepat. Uji warna pada penelitian ini dilakukan menggunakan alat colorimeter yang menghasilkan nilai L. Alat colorimeter sebelum digunakan harus dikalibrasi terlebih dahulu untuk meningkatkan kevalidan data.…”

“…Kesukaan warna seduhan kopi. Warna menjadi parameter penting dalam produk pangan karena mempengaruhi kesukaan konsumen karena menjadi faktor yang paling cepat memberi keputusan suka atau tidaknya konsumen terhadap suatu produk [4]. Hasil analisa warna seduhan kopi menggunakan One Way Anova menghasilkan nilai Sig.…”