Kartika, Tati (2025) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KOPI ROBUSTA INSTAN DENGAN VARIASI KONSENTRASI DAUN DEWANDARU (Eugenia uniflora L.) SEBAGAI SUMBER ANTIOKSIDAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Instant coffee is the type of coffee most commonly consumed by people. Instant coffee generally uses robusta beans because they have higher yields and stronger antioxidant activity than other coffee types. However, the drying process during making instant coffee decreases antioxidants. A plant in Indonesia known for its potential as a high natural antioxidant is Dewandaru (Eugenia uniflora L). The utilization of dewandaru leaves in beverage products such as coffee is expected to enable an increase in the capacity of more effective free radical scavenging. This research aimed to determine the physicochemical and organoleptic characteristics of instant coffee with the addition of dewandaru leaf. This research used a Completely Randomized Design (CRD) one factor which consisted of five levels of dewandaru leaf concentration: 0%, 5%, 10%, 15%, and 20%. The results showed variations in the dewandaru leaf significantly affected on color (L*, a*, b*, chroma, °hue value, and browning index), dissolution time in hot water, bulk density, moisture content, pH value, caffeine content, and antioxidant activity. However, the addition of dewandaru leaf did not have a significant effect on yield, dissolution time in cold water, angle of repose, and ash content. Treatment D5 is the best instant coffee, as determined through the Multiple Attribute method (Zeleny). The organoleptic characteristics obtained are fragrance 6.50; flavor 7.25; aftertaste 7.38; acidity 7.63; sweetness 7.88; mouthfeel 7.38; uniformity and clean cups 10; balance 7.38; and overall 7.25, resulting in a final score of 78.63 with the category of fine commercial coffee.
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Kopi instan menjadi salah satu varian kopi yang banyak dikonsumsi masyarakat Kopi instan umumnya menggunakan kopi robusta karena memiliki hasil panen yang lebih tinggi dan aktivitas antioksidan yang lebih kuat dibandingkan jenis kopi lainnya. Namun, proses pengeringan selama pembuatan kopi instan dapat mengurangi kandungan antioksidan pada kopi. Tanaman di Indonesia yang dikenal dengan potensinya sebagai antioksidan alami yang tinggi adalah Dewandaru (Eugenia uniflora L.). Pemanfaatan daun dewandaru dalam produk minuman seperti kopi diharapkan dapat meningkatkan kemampuan penangkapan radikal bebas yang lebih efektif. Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi daun dewandaru terhadap karakteristik fisikokimia dan organoleptik kopi instan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor yaitu variasi konsentrasi daun dewandaru : 0%, 5%, 10%, 15% dan 20%. Hasil menunjukkan bahwa variasi konsentrasi daun dewandaru berpengaruh secara signifikan terhadap warna (L*, a*, b*, chroma, nilai hue, dan indeks kecokelatan), waktu kelarutan dalam air panas, densitas kamba, kadar air, nilai pH, kadar kafein, dan aktivitas antioksidan. Namun, penambahan daun dewandaru tidak berpengaruh signifikan terhadap rendemen, waktu kelarutan air dingin, sudut curah, dan kadar abu. Perlakuan D5 merupakan kopi instan terbaik yang ditentukan melalui Metode Multiple Attribute (Zeleny). Karakteristik organoleptik yang diperoleh yaitu fragrance 6,50; flavor 7,25; aftertaste 7,38; acidity 7,63; sweetness 7,88; mouthfeel 7,38; uniformity dan clean cups 10; balance 7,38; dan overall 7,25 sehingga diperoleh final score sebesar 78,63 dengan kategori fine commercial coffee. | ||||||||||||
| Subjects: | Q Science > Q Science (General) T Technology > T Technology (General) |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Tati Kartika | ||||||||||||
| Date Deposited: | 06 Nov 2025 01:56 | ||||||||||||
| Last Modified: | 06 Nov 2025 01:56 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/55771 |
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