Formulasi Kopi Racik Khas Tengger Berbasis Ekstrak Biji Adas (Foeniculum Vulgare Mill.) Dan Jahe (Zingiber Officinale)

Febrianata, Muhammad Iqbal (2018) Formulasi Kopi Racik Khas Tengger Berbasis Ekstrak Biji Adas (Foeniculum Vulgare Mill.) Dan Jahe (Zingiber Officinale). Sarjana thesis, Universitas Brawijaya.

Abstract

Kawasan Taman Nasional Bromo Tengger Semeru merupakan daerah dataran tinggi dengan suhu yang dingin, sehingga pengembangan produk seperti kopi racik sangat cocok karena dapat menghangatkan dan menyegarkan tubuh, serta dapat menjadi produk unggulan masyarakat setempat. Penelitian ini menggunakan kopi robusta, biji adas dan jahe sebagai bahan dasar pembuatan kopi racik. Tujuan dari penelitian ini adalah untuk mendapatkan formulasi kopi racik berbasis ekstrak biji adas dan jahe sebagai upaya pemanfaatan dan peningkatan keragaman pangan di kawasan Taman Nasional Bromo Tengger Semeru. Penelitian ini menggunakan metode Response surface methodology dengan rancangan Central Composite Design. Desain percobaan terdiri dari 2 faktor dan 3 respon, dengan 13 rancangan percobaan. Faktor yang digunakan yaitu proporsi kopi robusta dan ekstrak biji adas dan jahe. Respon yang diteliti meliputi pH, total padatan terlarut dan warna kopi racik. Pemilihan perlakuan terbaik dari uji organoleptik menggunakan metode indeks efektivitas. Hasil perlakuan terbaik dan solusi optimal RSM dilakukan pengujian aktivitas antioksidan menggunakan metode DPPH. Analisis ragam ANOVA menunjukkan bahwa proporsi kopi robusta dengan ekstrak jahe dan adas memberikan pengaruh secara signifikan terhadap pH, tetapi tidak berpengaruh terhadap nilai total padatan terlarut dan warna L* kopi racik. Kopi racik solusi optimal RSM menghasilkan proporsi kopi robusta sebesar 12,500 gram dengan proporsi ekstrak biji adas dan jahe sebesar 10,000 gram yang memiliki pH 5,930; total padatan terlarut 12,000 dan nilai L sebesar 26,56 dengan nilai IC50 sebesar 75,500 ppm. Sedangkan hasil perlakuan vii terbaik dari organoleptik diperoleh pada perlakuan ke 1 yaitu proporsi kopi robusta sebesar 14,000 gram dengan proporsi ekstrak biji adas dan jahe sebesar 10,000 gram yang memiliki nilai pH sebesar 5,730; total padatan terlarut 13,000; nilai L* sebesar 25,060 dan IC50 sebesar 69,500 ppm.

English Abstract

The area of Bromo Tengger Semeru National Park is a highland area with cold temperatures, so the development of products such as coffee is very suitable because it can warm and refresh the body, and can be a superior product of the local community. This study uses robusta coffee, fennel seeds and ginger as the basic ingredients for making coffee. Fennel seeds come from fennel plants or with the Latin name Foeniculum vulgare which grows wild in the Bromo Tengger Semeru region. The purpose of this study was to obtain the formulation of coffee based on fennel seed and ginger extract as an effort to increase food diversity in the Bromo Tengger Semeru National Park area. This research uses Response surface methodology method with the design of Central Composite Design. The experimental design consisted of 2 factors and 3 responses. Factors used are the proportion of robusta coffee, fennel and ginger extracts. Responses studied were pH, total dissolved solids and color of coffee. The selection of the best treatment using the effectiveness index method. The best treatment result and RSM optimal solution was done by testing the antioxidant activity using DPPH method. Analysis of various ANOVA showed that the proportion of robusta coffee with fennel seed and ginger extract had a significant effect on pH, but did not affect the value of total dissolved solids and L* coffee color. Coffee optimal solutions RSM produces a proportion of robusta coffee of 12,500 grams with the proportion of fennel seed and ginger extract of 10,000 grams which has a pH of 5,930; total dissolved solids of 12,000 and L value of 26.56 with IC50 value of 75,500 ppm. While the best treatment results from organoleptic were obtained in the 1st treatment, namely the proportion of robusta coffee of 14,000 ix grams with the proportion of fennel and ginger seed extract of 10,000 grams which had a pH value of 5.730; total dissolved solids 13,000; L * value is 25.060 and IC50 is 69.500 ppm.

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2018/410/051809585
Uncontrolled Keywords:	Adas, Antioksidan, Jahe, Kopi Robusta,/ Antioxidant, Fennel, Ginger, Robusta Coffee
Subjects:	600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.35 Spesific food from plant crops
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	Endang Susworini
Date Deposited:	30 Jul 2019 01:41
Last Modified:	18 Aug 2023 01:47
URI:	http://repository.ub.ac.id/id/eprint/165004

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