Pengaruh Penambahan Karagenan dan Kayu Secang (Caesalpinia sappan L.) terhadap Mutu Minuman Jeli Kulit Kopi Arabika

Abstract

This research was aimed to determine the effect of the addition of carrageenan and sappan wood extract and the interaction of both on the quality of jelly drink coffee pulp arabica. This research used the factorial completely randomized design method with two factors, namely the addition of carrageenan (K): (0,2%; 0,3%; 0,4%; and 0,5%) and sappan wood extract (S): (0%; 0,5%; 1%; and 1,5%). Parameters analyzed were antioxidant activity (μg/mL), crude fiber (%), total acid (%), color index (°Hue), total soluble solids (°Brix), pH, syneresis (%), viscosity (cP), suction power, hedonic value of color, texture, taste, aroma and general acceptance. The results showed that the addition of carrageenan gave a highly significant effect (P<0,01) on the parameters of antioxidant activity, crude fiber, total acid, total soluble solids, pH, syneresis, viscosity, suction power, hedonic texture, hedonic taste and general acceptance. Meanwhile, the addition of secang wood extract gave a highly significant effect (P<0,01) on the parameters of antioxidant activity, total acid, color index, pH, syneresis, hedonic taste and general acceptance. The interaction between the addition of carrageenan and sappan wood extract gave a highly significant effect on the parameters of antioxidant activity, syneresis, hedonic taste and general acceptance and gave a significant effect (P< 0,05) on the pH parameter.