Dewi, Anindia Rosinta and STP, M.P., Ph.D, La Choviya Hawa and STP, M.Sc., Dr. Moch. Bagus Hermanto (2023) Pengaruh Waktu Penyeduhan dan Rasio Penambahan Jahe Emprit (Zingiber Officinale Var Amarum) Terhadap Karakteristik Fisikokimia dan Organoleptik Kopi Jahe Celup. Sarjana thesis, Universitas Brawijaya.
Abstract
Kopi merupakan salah satu tanaman hasil perkebunan yang memiliki pengaruh cukup besar dalam perekonomian masyarakat Indonsesia. Minimnya peminat kopi robusta di pasar global dan kuatnya persaingan komersial akibat overproduksi menjadikan kopi rempah sebagai salah satu inovasi yang dapat meningkatkan penjualan. Jahe emprit merupakan salah satu klon jahe yang cocok digunakan sebagai bahan pembuatan jamu, bumbu dan minuman karena memiliki kandungan minyak atsiri cukup tinggi. Penelitian ini bertujuan menganalisis pengaruh rasio penambahan jahe emprit serta lama penyeduhan kopi jahe celup terhadap karakter fisik, kimia, dan organoleptik sehingga didapatkan komposisi yang sesuai dengan selera konsumen. Rancangan penelitian yang diguanakan adalah Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor yaitu rasio penambahan jahe (0, 10, 15, dan 20) % dan lama penyeduhan (6 dan 8) menit sehingga didapatkan 8 kombinasi perlakuan yang diulang sebanyak 3 kali sehingga terdapat 24 satuan percobaan. Analisis data dilakukan mengunakan metode ANOVA (Analysis of Variance) dengan tingkat kepercayaan 95% apabila hasil yang diperoleh berbeda nyata maka dilakukan uji lanjut dengan metode Tukey HSD. Perhitungan analisis data dilakukan menggunakan aplikasi minitab 19. Sedangkan data sensori dianalisis menggunakan uji tingkat kesukaan panelis (hedonic scale). Penentuan kombinasi perlakuan yang optimal dilakukan menggunakan prosedur pembobotan metode Zeleny. Hasil dari penelitian ini menunjukkan adanya pengaruh nyata penambahan konsentrasi jahe terhadap kadar air bubuk kopi jahe celup, aktivitas antioksidan, intensitas kecerahan dan intensitas kekuningan. Serta adanya pengaruh nyata waktu penyeduhan terhadap parameter total padatan terlarut dan aktivitas antioksidan. Perlakuan terbaik terdapat pada penambahan konsentrasi jahe sebanyak 20% yang diseduh selama 8 menit dengan nilai total padatan terlarut 188,67°Brix, nilai IC50 aktivitas antioksidan 112,54, kecerahan (L*) 41 ,35, kemerahan (a*) 3,14, dan kekuningan (b*) 17,41. Sedangkan uji organoleptik pada kombinasi yang sama menghasilkan nilai rerata warna 6,16, aroma 6,68, rasa 6,70, aftertaste 6,06, dan kenampakan 6,62.
English Abstract
Coffee is one of the plantation crops that has a considerable influence on the economy of the Indonesian people. The lack of robusta coffee enthusiasts in the global market and strong commercial competition due to overproduction make spice coffee one of the innovations that can increase sales. Ginger emprit is one of the ginger clones that is suitable for use as an ingredient for making herbs, spices and beverages because it has a high essential oil content. This study aims to analyze the effect of the ratio of ginger emprit addition and the brewing time of dipped ginger coffee on physical, chemical, and organoleptic characters so as to obtain a composition that suits consumer tastes. The research design used was a Completely Randomized Factorial Design (RALF) with two factors, namely the ratio of ginger addition (0, 10, 15, and 20) % and brewing time (6 and 8) minutes so that 8 treatment combinations were repeated 3 times so that there were 24 experimental units. Data analysis was carried out using the ANOVA (Analysis of Variance) method with a confidence level of 95% if the results obtained were significantly different then further testing was carried out with the Tukey HSD method. Data analysis calculations were carried out using the Minitab 19 application. Meanwhile, sensory data were analyzed using the panelist's liking level test (hedonic scale). Determination of the optimal treatment combination was carried out using the Zeleny method weighting procedure. The results of this study showed a significant effect of the addition of ginger concentration on the water content of ginger dipped coffee powder, antioxidant activity, brightness intensity and yellowish intensity. As well as the real effect of brewing time on the parameters of total soluble solids and antioxidant activity. The best treatment was the addition of 20% ginger concentration brewed for 8 minutes with a total soluble solids value of 188,67°Brix, IC50 antioxidant activity score of 112,54, brightness of 41 ,35, redness of 3,14, and yellowness of 17,41. While the sensory test on the same combination resulted in a mean value of color 6,16, aroma 6,68, taste 6,70, aftertaste 6,06, and appearance 6,62.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523100011 |
| Uncontrolled Keywords: | Jahe emprit, kopi robusta, antioksidan., Emprit ginger, coffee, antioxidant |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 16 May 2023 01:38 |
| Last Modified: | 16 May 2023 01:38 |
| URI: | http://repository.ub.ac.id/id/eprint/199613 |
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