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All Journal Pro Food Jurnal Teknologi dan Mutu Pangan
Dewa Nyoman Adi Paramartha
Universitas Mataram
Agriculture, Biological Sciences & Forestry

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Dekafeinasi Kopi Robusta (Coffea canephora) Lombok Menggunakan Sari Labu Siam (Sechium edule): Decaffeination of Lombok Robusta Coffee (Coffea canephora) using Chayote (Sechium edule) Juice Qabul Dinanta Utama; Zainuri Zainuri; Dewa Nyoman Adi Paramartha; Rucitra Widyasari; Nurul Aini
Pro Food Vol. 8 No. 1 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i1.253

Abstract

Kopi Robusta (Coffea canephora) Lombok merupakan salah satu komoditi dengan potensi produksi dan permintaan pasar yang cukup tinggi di wilayah NTB. Namun, kandungan kafein pada kopi robusta hampir dua kali lipat lebih tinggi daripada kopi arabika. Kandungan kafein yang cukup tinggi ini dapat memberikan efek negatif bagi sebagian orang. Untuk menekan efek samping dari kafein pada tubuh, dilakukan upaya menurunkan kadar kafein dengan cara proses dekafeinasi. Tujuan dari penelitian ini yaitu untuk menentukan konsentrasi terbaik sari labu siam (Sechium edule) dalam menurunkan kandungan kafein pada pada biji kopi robusta Lombok. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) satu faktor yang terdiri dari 6 perlakuan konsnetrasi yaitu 0%, 1%, 2%, 3%, 4%, dan 5%. Parameter yang diamati yaitu Kadar Kafein, Kadar Protein, Kadar Total Asam Tertitrasi, Warna, Rasa dan Aroma. Data hasil pengamatan dianalisis menggunakan analisis keragaman pada taraf signifikansi 5% dengan uji lanjut Duncan Multiple Range Test (DMRT) menggunakan software Co-Stat. Hasil penelitian menunjukkan bahwa perendaman menggunakan sari labu siam berpengaruh nyata terhadap kadar kafein, kadar protein, kadar total asam tertitrasi, dan rasa (skala skoring), namun tidak berpengaruh nyata terhadap warna (tingkat kecerahan), rasa (skala hedonik), dan aroma (skala skoring dan hedonik) pada taraf signifiknasi 5%. Perlakuan terbaik yaitu konsentrasi 3% dengan karakteristik kadar kafein 0.24%, kadar protein 14.27%, kadar total asam tertitrasi 2.85%, tingkat kecerahan (L*) 44,34 , aroma kopi agak kuat yang agak disuka panelis dan rasa pahit yang agak disukai panelis.
Pengaruh Penambahan Sari Jahe Merah (Zingiber officinale var rubrum) Terhadap Karakteristik Gula Aren Cair (Arenga pinnata Merr.) Reca Ellisya Virdayanti; Eko Basuki; Dewa Nyoman Adi Paramartha
Jurnal Teknologi dan Mutu Pangan Vol 1 No 2 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3805.026 KB) | DOI: 10.30812/jtmp.v1i2.2553

Abstract

Liquid palm sugar is processed palm sugar in liquid form that contained glucose, maltose and glucose polymer which have deficiencies in nutritional value and benefits for the body. The addition of red ginger extract can increase the benefits of liquid palm sugar. The objective of this study was to determine addition effect of various concentrations of red ginger extract on physical, chemical and sensory quality of liquid palm sugar. The method used in this research was an experimental method with a single factor Completely Randomized Design (CRD), namely concentration 0%; 5%; 10%; 15%; 20% and 25% of red ginger extract. The parameters observed were the acidity (pH), viscosity, total dissolved solids (TDS), moisture content, ash content, antioxidant activity, and sensory properties including color, aroma, taste, and viscosity. Observation data were analyzed by analysis of variance with a significance level of 5%.. The real difference data was further analysis using the Honestly Significant Difference (HSD) test for physical, chemical and sensory parameters. The result showed that the concentration of red ginger extract had a significantly different effect on acidity (pH), viscosity, total dissolved solids (TDS), ash content, moisture content, antioxidant activity, and sensory properties including color (hedonic), aroma (hedonic and scoring), taste (scoring) and texture (hedonic and scoring). The use of 25% red ginger extract was the best treatment to liquid palm sugar with a pH value of 5.61; viscosity 88; TDS 59,8%; Ash Content 0.89%; moisture content 15,03%; Antioxidant Activity 82,83%; and other acceptable sensory qualities.
Co-Authors Eko Basuki Nurul Aini Qabul Dinanta Utama Reca Ellisya Virdayanti Rucitra Widyasari Zainuri Zainuri