relation: https://eprints.untirta.ac.id/48314/ title: PENGARUH KONSENTRASI TEPUNG RUMPUT LAUT (Eucheuma spinosum) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KOPI ROBUSTA INSTAN KHAS BANTEN creator: Haiefinah, Rera subject: Q Science (General) subject: QC Physics subject: QD Chemistry description: Coffee, is a popular beverage with great potential for development due to its easy solubility and economic value. Eucheuma spinosum, a widely cultivated Indonesian seaweed, is rich in fiber that digestion and promoted satiety. It can be processed into seaweed flour and transformed to various food products. Combining instant coffee with seaweed flour offered an opportunity to create a healthy and an innovative coffee product. This study aimed to determine the physicochemical and organoleptic characteristics of instant coffee with the addition of Eucheuma spinosum seaweed flour. The study employed a Completely Randomized Design (CRD) with a non-factorial model, testing different concentrations of seaweed flour across five treatments (1, 2, 3, 4, and 5%) with two repetitions and the analysis was conducted in triplicate. The results showed that instant coffee with the addition of seaweed flour had a significant effect on viscosity (7,53–10,26 cP), solubility (90,04–92,61%), dissolution time in hot water (26,84–27,84 seconds), dissolution time in cold water (173,67–176,84 seconds), total dissolved solids (2,78–3,04⁰brix), L* value (63,58–65,82), hue value (69,93–71,10⁰), pH (6,84–6,90), moisture content (1,33–2,18%), and organoleptic properties (color, taste, mouthfeel, overall acceptance). However, the addition of seaweed flour did not have a significant effect on ash content (2,02–2,54%), caffeine content (0,39–0,51%), antioxidant activity (43,28–54,74%inhibition), crude fiber (0,35–1,00%), and the aroma in organoleptic properties. date: 2025 type: Thesis type: NonPeerReviewed format: text language: en identifier: https://eprints.untirta.ac.id/48314/1/Rera%20Haiefinah_4444190009_Fulltext.pdf format: text language: en identifier: https://eprints.untirta.ac.id/48314/2/Rera%20Haiefinah_4444190009_01.pdf format: text language: en identifier: https://eprints.untirta.ac.id/48314/3/Rera%20Haiefinah_4444190009_02.pdf format: text language: en identifier: https://eprints.untirta.ac.id/48314/4/Rera%20Haiefinah_4444190009_03.pdf format: text language: en identifier: https://eprints.untirta.ac.id/48314/5/Rera%20Haiefinah_4444190009_04.pdf format: text language: en identifier: https://eprints.untirta.ac.id/48314/6/Rera%20Haiefinah_4444190009_05.pdf format: text language: en identifier: https://eprints.untirta.ac.id/48314/7/Rera%20Haiefinah_4444190009_Ref.pdf format: text language: en identifier: https://eprints.untirta.ac.id/48314/8/Rera%20Haiefinah_4444190009_Lamp.pdf identifier: Haiefinah, Rera (2025) PENGARUH KONSENTRASI TEPUNG RUMPUT LAUT (Eucheuma spinosum) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KOPI ROBUSTA INSTAN KHAS BANTEN. S1 thesis, Untirta Sultan Ageng Tirtayasa.