Pengaruh Lama Penyangraian Biji Pepaya (Carica papaya L) dan Persentase Ketan Hitam (Oryza sativa L. var. glutinosa) terhadap Karakteristik Mutu Bubuk Kopi Analog Biji Pepaya

Abstract

This study was aimed to determine the effect of variations in the roasting time of papaya fruit seeds and the percentage of black glutinous rice and the interaction between the two factors on the quality characteristics of analog coffee powder made from papaya fruit seeds. This research was conducted using a factorial complete randomized design (CRD) method with 2 factors, namely the length of roasting papaya seeds (L): L1 = 60 minutes, L2 = 70 minutes, L3 = 80 minutes and the addition of black glutinous rice (K): K1 = 1.3%, K2 = 2.6%, K3 = 3.9%. The parameters tested in this study were moisture content, ash content, water insoluble solids, antioxidant activity, anthocyanin content, and organoleptic tests (taste, color, aroma, and general acceptance). The results showed that the length of papaya seed roasting on papaya seed analog coffee powder gave highly significant effect (P˂0.01) on the parameters of water content, ash content, water insoluble solids, percentage of antioxidant inhibition, color sensory, aroma sensory, and general acceptance hedonics and had significant effect (P˂0.05) on flavor sensory and gave a nonsignificant effect (P>0.05) on anthocyanin levels in papaya seed coffee powder analog. The percentage of black glutinous rice had a highly significant effect (P˂0.01) on moisture content, ash content, water insoluble solids, percentage of antioxidant inhibition, anthocyanin content, and taste sensory, color sensory, aroma sensory and general acceptance hedonics. Furthermore, the interaction between the two factors gave a significant different effect on water content, water insoluble solids, percentage of antioxidant inhibition, anthocyanin content, taste sensory, color sensory, aroma sensory, and general acceptance, and gave a significant different effect on ash content. Papaya seed analog coffee powder with the best quality characteristics based on anthocyanin content, percentage of antioxidant inhibition, organoleptic parameters (taste, color, aroma, and general acceptance) is a roasting time of 80 minutes with a percentage of 3.9% black glutinous rice.