KAJIAN SUBSTITUSI BUBUK BIJI SALAK (Salacca zalacca) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK BUBUK KOPI ROBUSTA (Coffea canephora) TORAJA

Rosdiana Rosdiana, Tamrin Tamrin, Nur Asyik

Abstract


ABSTRACT This study aimed to study the effect of salak seed powder substitution on the organoleptic characteristics, moisture content, ash content, caffeine, and antioxidants of Toraja robusta coffee. This study used a completely randomized design (CRD) with the ratio of salak seed powder substitution to robusta coffee as follows: T0 = (0%:100%) (control), T1 = (5%:95%), T2 = (10%:90%), T3 = (15%:85%), T4 = (20%:80%), and T5 = (25%:75%). Data analysis used analysis of variance (ANOVA). The organoleptic assessment results with a significant effect on the observed variables were then followed by Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). The results show that there was an effect of the salak seed powder substitution on robusta coffee. Salak seed powder substitution had a very significant effect on color and taste, a significant effect on aroma, and no significant effect on texture. The selected treatment was the T5 treatment (25% salak seed powder substitution), with preference scores of color, aroma, taste, and texture reached 3.88 (like), 4 (like), 4.27 (like), and 3.88 (like), respectively. The T5 treatment significantly affected the coffee products, with moisture, ash, caffeine, and antioxidant contents reached 6.27%, 3.77%, 0.80%, and 63.65 ppm, respectively. The results show that the coffee products were be accepted and preferred by panelists. They also met the national standards for water, ash, and caffeine contents. Keywords: Substitution, Salak Seed Powder, Toraja Robusta Coffee Powder
ABSTRAK
Tujuan dari penelitian ini adalah untuk mempelajari pengaruh substitusi bubuk biji salak terhadap karakteristik organoleptik, kadar air, kadar abu, kafein dan antioksidan kopi robusta Toraja. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), adapun perlakuan substitusi bubuk biji salak terhadapa kopi robusta sebagai berikut: T0 = (0% : 100%) (kontrol), T1= (5% : 95%), T2= (10% : 90%), T3= (15% : 85%), T4= (20% : 80%), T5= (25% : 75%). Analisis data menggunakan Analysis Of Varian (ANOVA), penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, dilanjutkan denga uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan terdapat pengaruh substitusi bubuk biji salak terhadap kopi robusta. Substitusi bubuk biji salak berpengaruh sangat nyata terhadap warna dan rasa, tetapi berpengaruh nyata terhadap aroma dan tidak berpengaruh nyata terhadap tekstur. Perlakuan terpilih yaitu pada perlakuan T5 (substitusi bubuk biji salak 25%), dengan rerata kesukaan terhadap warna sebesar 3,88 (suka), aroma sebesar 4 (suka), rasa sebesar 4,27 (suka) dan tekstur 3,88 ( suka).Nilai karakteristik produk kopi terpilih T5 (substitusi bubuk biji salak 25%) berpengaruh nyata terhadap kadar air (6,27%), kadar abu (3,77%), kadar kafein (0,80%) dan antioksidan (63,65) ppm. Hasil penelitian kopi dapat diterima dan disukai panelis serta sesuai SNI pada kadar air, kadar abu dan kafein kopi.
Kata kunci : Substitusi, Bubuk Biji Salak, Bubuk Kopi Robusta Toraja


Full Text:

PDF

Refbacks

  • There are currently no refbacks.