Pengaruh Penambahan Kopi Bubuk Arabika dan Gula Semut Terhadap Karakteristik Mutu Fisik, Kimia, dan Organoleptik Pada Cookies

Abstract

This research was aimed to determine the effect of addition of Arabica coffee powder, addition palm sugar, and the interaction between the two on quality of Cookies. This research used a factorial Completely Randomized Design (CRD) with two factors: the addition of Arabica coffee powder (K): (1%; 2,5%; and 4%) and the addition of palm sugar (G): (15%, 20%, and 25%). The parameters analyzed included moisture content (%), ash content (%), protein content (%), fat content (%), carbohydrate content (%), crude fiber content (%), color index (Hue), hedonic scores for color, taste, aroma, texture, and overall acceptance, as well as total plate count (TPC) and glycemic index for the best treatment. The results showed that the addition of Arabica coffee powder in cookies had a highly significant effect (P<0,01) on ash content, protein content, fat content, carbohydrate content, crude fiber content, color index, color hedonics, taste hedonics, aroma hedonics, texture hedonics, overall acceptance, and a non-significant effect (P>0,05) on moisture content. The addition of palm sugar had a highly significant effect (P<0,01) on water content, carbohydrate content, color index, color hedonics, taste hedonics, aroma hedonics, texture hedonics, overall acceptance, and a non-significant effect (P>0,05) on ash content, protein content, fat content, crude fiber content. The interaction of the addition of Arabica coffee powder and the addition of palm sugar to cookies had a significant effect (P<0,05) on color hedonics and aroma hedonics, and a non-significant effect (P>0,05) on moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, color index, taste hedonics, texture hedonics, and overall acceptance. The best treatment according to the De Garmo method was the K3G2 combination, which is 4% arabica coffee powder treatment and 25% palm sugar. The best treatment underwent total plate count (TPC) testing, yielding 2 x 102 CFU/gram which complied with SNI 2973:2022, and glycemic index testing, which resulted in a value 38,11 with the categorized as low glycemic index.