Pengaruh Metode Penyeduhan dan Penambahan Ekstrak Bunga Kembang Sepatu (Hibiscus Rosa-Sinensis) terhadap Karakteristik Mutu Minuman Ringan Kulit Kopi Arabika

Abstract

Coffee husk is a by-product of coffee fruit that has the potential to be developed due to its high nutritional content. Hibiscus flower as a genus of Hibiscus is known to contain anthocyanins. The brewing method is a crucial stage in beverage preparation that plays a role in the development of chemical and sensory characteristics. This study was conducted to determine the effect of brewing methods and the addition of hibiscus extract on the quality of Arabica coffee husk soft drink. A Factorial Completely Randomized Design (CRD) was used with two factors: brewing methods (H): (decoction brew, cold brew, true brew, true brew with filter) and addition of extract with hibiscus flower-to-water ratio (K): (without hibiscus extract, 1:30, 1:15, 1:10). The results showed that the brewing method (H) had a highly significant effect (P<0.01) on antioxidant activity, total soluble solids, color index, descriptive analysis of color, taste, aroma, and overall hedonic acceptance. The addition of hibiscus extract (K) also had a highly significant effect (P<0.01) on antioxidant activity, vitamin C content, total soluble solids, color index, descriptive analysis of color and overall hedonic acceptance. The interaction between the two factors had a highly significant effect (P<0.01) on antioxidant activity, color index, descriptive analysis of color and overall hedonic acceptance. The best treatment based on DeGarmo was H3K4, which was the true brew method combined with hibiscus-water ratio of 1:10. This treatment resulted in a beverage containing 35.50 mg GAE/g of total phenols, 24.12 mg/L of total anthocyanins, 91.44 mg/L of caffeine, 24.74 mg QE/g of total flavonoids, and tested positive for tannins.