PEMBUATAN MINUMAN SERBUK KOPI (Arabica) INSTAN DENGAN PENAMBAHAN EKSTRAK KULIT MANGGIS
Abstract: The purpose of this
study was to determine and obtain the optimal ratio between extract coffee and
extract the mangosteen peel on its
quality of instant drinks powder. This
study used a Completely Randomized Design (CRD) with five treatments and four
replications followed by Duncan’s New Multiple Range Test (DNMRT) test at
5% level. The treatment in this study
were K0M0 (rasio extract coffee and extract the mangosteen peel=100: 0), K1M1
(rasio extract coffee and extract the mangosteen peel = 90:10), K2M2 (rasio
extract coffee and extract the mangosteen peel = 80:20), K3M3(rasio extract
coffee and extract the mangosteen peel = 70:30), and K4M4 (rasio extract coffee
and extract the mangosteen peel = 60:40). The results of this study showed that
the ratio of extract coffee and extract the mangosteen peel was significantly
effected the degrees acidity (pH), content of antioxidants and caffeine, but
moisture and ash level were not significant influenced by the treatments. There
was also significant effect of treatments on hedonic test for taste, aroma and
color of product. The best treatment in this study was K1M1 with moisture, ash
and caffeine level respectively 2,18%, 6,30% and 1,72%, pH 5,50, and
antioxidants content 33,29 µg/ml. The sensory evaluation using
hedonic test on flavor, aroma and color of instant drink powder that
contain extract coffee and the
mangosteen peel was liked by panelists.
Keywords: Extract coffee,
extract the mangosteen, and drinks powder coffee instan the mangosteenp peel
Penulis: Fitria Ulfah Apriani,
Raswen Efendi, Evy Rossi
Kode Jurnal: jppertaniandd160583
