Pembuatan Bubuk Kopi dengan Campuran Bubuk Kakao dan Bubuk Jahe Merah

Abstract

Coffee was mixed from various ratios of cocoa powder and red ginger powder. After that, a hedonic analysis was carried out to determine the mix that the panelists preferred. The best hedonic results will be tested for antioxidants,total phenolic content and total flavonoid. The study was conducted with DPPH (1,1-diphenyl-2-picrylhydrazyl),hedonic tests (color, aroma and taste), total phneolic content and total flavonoid. The results of the research showed that the type of method of mixing the composition of cacao and red ginger against coffee as the raw material for making coffee drinks had a significant effect (P <0.05) on the highest total phenolic content of robusta coffee 72.94 mg/l while the lowest was at arabica coffee amounting to 51.22 mg/l, on the highest total flavonoid of arabica 87.22 (mg quercetin/g) while the lowest was at robusta amounting to 80 (mg quercetin/g) and antioxidant activity (IC50) in mixed arabica and robusta coffee 6.49 mg / ml strongest compared to 7 mg / ml and robusta arabica 9.76 mg / ml, hedonic color test, aroma, and the feeling gave a positive and significant influence (P <0.05). Comparison of coffee powder, red ginger powder and cocoa powder (7: 2: 1) has a positive influence on antioxidant activity and total phenol content in Arabica coffee drinks according to the panelists' preferences.

Coffee was mixed from various ratios of cocoa powder and red ginger powder. After that, a hedonic analysis was carried out to determine the mix that the panelists preferred. The best hedonic results will be tested for antioxidants,total phenolic content and total flavonoid. The study was conducted with DPPH (1,1-diphenyl-2-picrylhydrazyl),hedonic tests (color, aroma and taste), total phneolic content and total flavonoid. The results of the research showed that the type of method of mixing the composition of cacao and red ginger against coffee as the raw material for making coffee drinks had a significant effect (P <0.05) on the highest total phenolic content of robusta coffee 72.94 mg/l while the lowest was at arabica coffee amounting to 51.22 mg/l, on the highest total flavonoid of arabica 87.22 (mg quercetin/g) while the lowest was at robusta amounting to 80 (mg quercetin/g) and antioxidant activity (IC50) in mixed arabica and robusta coffee 6.49 mg / ml strongest compared to 7 mg / ml and robusta arabica 9.76 mg / ml, hedonic color test, aroma, and the feeling gave a positive and significant influence (P <0.05). Comparison of coffee powder, red ginger powder and cocoa powder (7: 2: 1) has a positive influence on antioxidant activity and total phenol content in Arabica coffee drinks according to the panelists' preferences.