Formulasi Kopi Rempah Dengan Penambahan Bubuk Biji Adas (Foeniculum Vulgare Mill.) Khas Tengger

Ayuningtias, Mitha (2019) Formulasi Kopi Rempah Dengan Penambahan Bubuk Biji Adas (Foeniculum Vulgare Mill.) Khas Tengger. Sarjana thesis, Universitas Brawijaya.

Abstract

Keragaman budaya dan potensi pariwisata yang sangat kaya mendorong daya tarik wisatawan domestik maupun mancanegara untuk berkunjung ke berbagai destinasi wisata di Indonesia, salah satunya yaitu Taman Nasional Bromo Tengger Semeru (TNBTS). Pemanfaatan komoditas potensial dari kawasan pariwisata sangat diperlukan sebagai upaya peningkatan produk khas daerah. Produk yang dapat dikembangkan di kawasan wisata TNBTS adalah kopi rempah adas. Adas banyak tumbuh liar di daerah pegunungan pulau Jawa seperti kawasan TNBTS. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan bubuk biji adas terhadap karakteristik sensoris dan fisikokimia kopi rempah adas khas Tengger, serta memperoleh formulasi terbaik dari kopi rempah adas dengan proporsi penambahan bubuk biji adas yang dapat diterima. Penelitian dilakukan menggunakan metode eksperimental Rancangan Acak Kelompok (RAK) dengan melibatkan dua faktor, yaitu jenis kopi (kopi Arabika, kopi Robusta, campuran keduanya) dan proporsi penambahan bubuk biji adas (8%, 10%, 12%). Data hasil pengujian sensori dianalisis menggunakan uji Friedman, jika terdapat perbedaan signifikan dilakukan analisis dengan One-Way Analysis of Variance (ANOVA) dilanjutkan dengan uji Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan penambahan bubuk biji adas dalam berbagai proporsi memberikan pengaruh secara signifikan terhadap karakteristik sensoris (warna, rasa dan aroma) kopi rempah adas khas Tengger. Perlakuan terbaik yang diperoleh yaitu formulasi 44% kopi Arabika, 44% kopi Robusta dan 12% bubuk biji adas. Pengujian fisikokimia menunjukkan kopi rempah adas memiliki pH 4,9, warna (nilai L) sebesarviii 16,57, total padatan tidak terlarut 0,64%, kadar kafein sebesar 0,07%, kadar total fenol sebesar 47,20 mg GAE/g, aktivitas antioksidan (IC50) sebesar 0,49 ppm dan gula reduksi sebesar 0,58%. Kopi rempah adas yang memiliki cita rasa dan aroma baru berpotensi untuk dikembangkan sebagai produk kopi tradisional khas Tengger dan dapat dijadikan sebagai minuman tradisional yang berkhasiat bagi kesehatan

English Abstract

Cultural diversity and tourism potentials encourage domestic and foreign tourists to visit various tourist destinations in Indonesia, which one is Bromo Tengger Semeru National Park (TNBTS). Utilization of potential commodities from the tourism area is very much needed as an effort to increase regional specialty products. Products that can be developed in the TNBTS tourist area are fennel spice coffee. Fennel grows wild in mountainous regions of Java such as the TNBTS area. This study aims to analyze the effect of adding fennel seed powder to the sensory and physicochemical characteristics of Tengger fennel coffee typical, as well as obtaining the best formulation of fennel spice coffee with an acceptable proportion of fennel seed powder. The study was conducted using the experimental method Randomized Complete Block Design (RCBD) by involving two factors, namely the type of coffee (Arabica coffee, Robusta coffee, a mixture of both) and the proportion of the addition of fennel seed powder (8%, 10%, 12%). Sensory test data were analyzed using the Friedman test, if there were significant differences, an analysis was done with the One-Way Analysis of Variance (ANOVA) followed by Honestly Significant Difference (HSD) test. The results showed the addition of fennel seed powder in various proportions significantly affected the sensory characteristics (color, taste and aroma) of typical Tengger fennel coffee. The best treatment obtained was formulation of 44% Arabica coffee, 44% Robusta coffee and 12% fennel seed powder. Physicochemical tests showed fennel spice coffee had a pH of 4.9, color (L value) of 16.57, total undissolved solids of 0.64%, caffeine content of 0.07%, total phenol content of 47.20 mg GAE/ g, antioxidant activity (IC50) of 0.49 ppm and reducingx sugar of 0.58%. Fennel spice coffee which has a new taste and aroma has the potential to be developed as a traditional Tengger coffee product and can be used as a traditional health drink

Other obstract

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Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2019/107/052002369
Uncontrolled Keywords:	Adas, Kopi, Kopi Rempah, Fennel, Coffee, Spices Coffee
Subjects:	600 Technology (Applied sciences) > 663 Beverage technology > 663.9 Nonalcoholic brewed beverages > 663.93 Coffee
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	Nur Cholis
Date Deposited:	30 Jul 2020 02:01
Last Modified:	15 Aug 2020 08:12
URI:	http://repository.ub.ac.id/id/eprint/181546

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