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MINUMAN FUNGSIONAL KOPI ROBUSTA DENGAN PENAMBAHAN BUBUK KAYU SECANG (Caesalpina sappan L.)

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Penilaian

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This study aimed to evaluate the effect of adding sappan wood powder on antioxidant activity, changes in chemical, physical, and sensory characteristics of robusta coffee functional drink. This study used a completely randomized nonfactorial design (RALNF) with a single treatment factor, namely the concentration of sappan wood powder with 5 treatments. The treatment was carried out with three repetitions. The parameters observed in this study were physical characteristics (pH and color), chemical characteristics (antioxidant activity, coffee juice content, caffeine, and total phenol), and sensory functional drink of robusta coffee. The results showed that the addition of sappan wood powder to the functional drink of robusta coffee had a significant effect on the value of antioxidant activity, total phenol, coffee extract content, yellowness and sensory preference scores on the color of the drink. The addition of 20% sappan wood powder resulted in the highest value of the antioxidant activity treatment (IC50) of 66.74 ppm and 310.31 mgGAE/g of total phenol. Sappan wood has a high antioxidant content, in the form of phenols and terpenoid compounds known as berneol. The addition of sappan wood powder in functional drinks of robusta coffee can reduce the caffeine content in it, compared to of robusta coffee drinks that only contain robusta coffee.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207000493	T65833	T658332022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T647312022

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2022

Collation

xv, 37hlm.: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

663.907

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Minuman kopi

Specific Detail Info

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Statement of Responsibility

SEPTA

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