Pengaruh Perbandingan Bubuk Kopi Arabika dengan Air dan Persentase Gelatin terhadap Karakteristik Permen Jeli Kopi Arabika (Coffea arabica)

Abstract

This research was conducted to determine the effect of the Arabica coffee powder-to-water ratio and gelatin percentage on the characteristics of Arabica coffee jelly candy. The study employed a Completely Randomized Design (CRD) with a factorial pattern consisting of two factors: Arabica coffee powder-to-water ratio (A): (1:3, 1:6, 1:9) and gelatin percentage (G): (4%, 8%, 12%, 16%). The analyzed parameters included moisture content, ash content, caffeine content, antioxidant activity, reducing sugar, total soluble solids, color descriptive analysis, aroma descriptive analysis, taste descriptive analysis, texture descriptive analysis, hedonic test of overall acceptance, and texture profile analysis. The results showed that the Arabica coffee powder-to-water ratio had a highly significant effect on moisture content, ash content, caffeine content, antioxidant activity, reducing sugar, total soluble solids, color descriptive analysis, aroma descriptive analysis, taste descriptive analysis, and hedonic overall acceptance. The percentage of gelatin had a highly significant effect on moisture content, ash content, total soluble solids, reducing sugar, aroma descriptive analysis, texture descriptive analysis, and hedonic overall acceptance, as well as a significant effect on antioxidant activity. The interaction between the Arabica coffee powder-to-water ratio and gelatin percentage had a highly significant effect on moisture content, ash content, total soluble solids, and aroma descriptive analysis.