Pemanfaatan Tepung Cangkang Telur Ayam Ras dan Pengaruhnya terhadap Sifat Kimiawi dan Organoleptik Minuman Kopi Arabika Seduhan (Coffea arabica)

Abstract

Indonesian coffee plants are one of the many plantation crops with high economic value. Coffee plants consist of various types, namely Arabica, Robusta, Liberica and Excelsa coffee. However, Arabica and Robusta coffee are most widespread in Indonesia, because they are suitable for the climatic conditions in the growing areas. Chicken eggshells have many benefits for the body with one of the largest contents contained in purebred chicken eggshells is the calcium carbonate compound (CaCO3). This study was aimed to determine the effect of the addition of broiler eggshell flour on the chemical and organoleptic properties of brewed Arabica coffee drinks (Coffea arabica). The research design used was a non-factorial Completely Randomized Design model. Tests carried out were calcium content, caffeine content, pH, total soluble solids, total plate count, and organoleptic (hedonic taste, aroma, color, and general acceptance). The results showed that the treatment level of the addition of purebred chicken eggshell flour had a highly significant effect (P < 0.01) on calcium content, caffeine content, pH, total soluble solids, total plate count, hedonic taste, hedonic aroma, hedonic color, and hedonic general acceptance.