KARAKTERISTIK ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN BUBBLE PEARL EKSTRAK KOPI BIJI SALAK

Raharja, Kristian Triatmaja and Handayani, Anna Mardiana and Sudarmayasa, I Wayan and Rahayu, Aprilia Nurcahyaning (2021) KARAKTERISTIK ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN BUBBLE PEARL EKSTRAK KOPI BIJI SALAK. Jurnal GIZIDO, 13 (1). pp. 16-23. ISSN 2615658x

Text Hasil Cek Tunitin Artikel di Gizido.pdf Download (2MB)

Abstract

The cleaner production concept is able to process waste into a source of revenue. Zalacca seeds are waste processing zalacca fruit into processed food, the amount is quite large considering that the zalacca seeds constitute 30% of the fruit. Zalacca seed coffee is a waste product that has added value because it is low in caffeine and has antioxidant bioactivity. bubble pearl is a beverage commodity with high sales.Organoleptic and DPPH tests on bubble pearls were carried out to determine the effect of adding liquid extract of zalacca seed coffee to the organoleptic characteristics and antioxidant activity of bubble pearl. The experimental design was completely randomized, with the addition of liquid extract of zalacca seed coffee at 20% (BP1), 40% (BP2), 60% (BP3), 80% (BP4), and 100% (BP5) coffee extract. The results showed that the addition of zalacca seed coffee extract had a significant effect on the color, aroma and overall parameters, but did not affect the taste and texture of the bubble pearl. The best product based on the hedonic test for all sensory attributes is the product with the addition of 100% zalacca seed coffee extract (BP5). Product BP5 has organoleptic characteristics, color, brown; aroma, quite flavorful of coffee; taste, less coffee taste; texture, quite chewy; with IC50 value of 391 μg/mL.

Actions (login required)

View Item