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All Journal AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan)
Lina Herlinawati
Program Studi Teknologi Pangan, Fakultas Pertanian, Ma’soem University
Agriculture, Biological Sciences & Forestry

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Mempelajari Pengaruh Konsentrasi Maltodekstrin dan Polivinil Pirolidon (PVP) terhadap Karakteristik Sifat Fisik Tablet Effervescent Kopi Robusta (Coffea robusta Lindl) Lina Herlinawati
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 1 No. 01 (2020)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (851.008 KB) | DOI: 10.32627/agritekh.v1i01.17

Abstract

Effervescent tablets are soft drink products that contain organic acids such as citric acid and sodium bicarbonate, which react quickly in water by releasing carbon dioxide. The purpose of this research is to increase the empowerment of coffee plants, namely Robusta coffee as a popular commodity, with Robusta coffee diversification into functional food products in the form of effervescent tablets. This study aims to determine whether there are variations in the concentration of maltodextrin and polyvinyl pyrrolidone (PVP) on the physical characteristics of robusta coffee effervescent tablets. The method / design used in this study is a Randomized Group Design pattern with each factor of three levels with three replications with variations in the addition of maltodextrin (10%, 15%, 20%) and PVP (2%, 3 %, 4%). The results showed that the concentration of maltodextrin as a filler had an effect on the physical response, namely hardness, dissolution time and weight uniformity of effervescent tablets of robusta coffee. Concentration of polyvinyl pyrrolidone (PVP) as a binder gives effect to the physical response, namely hardness and soluble time of effervescent tablets of robusta coffee. The interaction between maltodextrin concentration and polyvinyl pyrrolidone (PVP) concentration influences the physical response, namely hardness and soluble time of effervescent tablets of Robusta coffee. Based on the results of the study, the best treatment was obtained at 15% maltodextrin concentration and 4% PVP concentration.  
Pengaruh Variasi Dosis Polivinil Pirolidon (PVP) dan Maltodekstrin terhadap Respon Organoleptik Tablet Effervescent Kopi Robusta (Coffea robusta Lindl) Lina Herlinawati; Ida Ningrumsari
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 1 No. 02 (2021)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (440.534 KB) | DOI: 10.32627/agritekh.v1i02.27

Abstract

Pembuatan tablet effervescent kopi robusta menggunakan konsentrasi polivinil pirolidon (PVP) dan maltodekstrin yang bervariasi,diharapkan akan menghasilkan tablet effervescent kopi robusta yang memiliki warna, rasa dan aroma yang baik. Penelitian ini bertujuan untuk mengetahui ada tidaknya pengaruh variasi konsentrasi maltodekstrin dan PVP terhadap respon organoleptik yaitu warna, rasa, dan aroma air seduhan tablet effervescent kopi robusta. Metode/desain yang akan digunakan dalam penelitian ini adalah pola Rancangan Acak Kelompok (RAK)  dengan masing-masing faktor sebanyak tiga taraf dengan tiga kali ulangan dengan variasi penambahan maltodekstrin (10%,15%,20%) dan PVP (2%,3%,4%). Hasil penelitian menunjukkan bahwa konsentrasi maltodekstrin sebagai bahan pengisi memberikan pengaruh terhadap respon organoleptik yaitu warna dan aroma air seduhan tablet effervescent kopi robusta. Konsentrasi PVP sebagai bahan pengikat memberikan pengaruh terhadap respon organoleptik yaitu pada warna air seduhan tablet effervescent kopi robusta. Interaksi antara konsentrasi maltodekstrin dan konsentrasi PVP memberikan pengaruh terhadap warna air seduhan tablet effervescent kopi robusta. Konsentrasi maltodekstrin dan PVP serta interaksinya tidak memberikan pengaruh terhadap rasa air seduhan tablet effervescent kopi robusta.
Co-Authors Ningrumsari, Ida