Bachtiar, Farhan (2025) Karakteristik Fisikokimia dan Organoleptik Kopi Instan Robusta Argopuro dengan Penambahan Bubuk Secang (Caesalpinia Sappan L.) Menggunakan Metode Kristalisasi. Undergraduate thesis, Politeknik Negeri Jember.
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Abstract
Instant coffee is a product innovation that is not only practical and favored by consumers but also offers health benefits. Sappan wood (Caesalpinia sappan L.) has long been used in traditional beverages; however, its utilization in modern instant coffee products remains very limited. The addition of sappan wood powder to instant coffee is expected to provide high functional value while supporting the development of innovative coffee products based on Indonesian local spices. This study aimed to determine the effect of adding secang extract (Caesalpinia sappan L.) on the physicochemical and organoleptic characteristics of instant coffee produced using the crystallization method. The study employed a non-factorial Completely Randomized Design (CRD) consisting of six concentrations of sappan wood extract, namely P0 (0%), P1 (10%), P2 (20%), P3 (30%), P4 (40%), and P5 (50%). The parameters analyzed included yield, moisture content, ash content, total soluble solids (TSS), solubility, pH, and organoleptic properties (color, aroma, taste, aftertaste, and overall acceptability). Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that the addition of sappan wood extract had a significant effect on physicochemical characteristics such as ash content, pH, total soluble solids, and solubility, but did not significantly affect moisture content and yield. In the organoleptic evaluation, the addition of sappan wood extract significantly affected color, aroma, taste, aftertaste, and overall acceptability.
| Item Type: | Thesis (Undergraduate) | ||||||
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| Uncontrolled Keywords: | Kopi instan merupakan inovasi produk yang tidak hanya praktis dan disukai konsumen, tetapi juga memiliki manfaat kesehatan. Kayu secang telah lama dimanfaatkan dalam minuman tradisional, pemanfaatannya dalam produk kopiinstan modern masih sangat terbatas. Penambahan bubuk secang pada kopi instan diharapkan menghasilkan nilai fungsional yang tinggi, sekaligus mendukung pengembangan produk kopi inovatif berbasis rempah lokal Indonesia. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak secang (Caesalpinia sappan L.) terhadap karakteristik fisikokimia dan organoleptik kopi instan menggunakan metode kristalisasi. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) non-faktorial terdiri atas enam konsentrasi ekstrak secang, yaitu P0 (0%), P1 (10%), P2 (20%), P3 (30%), P4 (40%), dan P5 (50%). Parameter yang diuji meliputi rendemen, kadar air, kadar abu, total padatan terlarut (TPT), kelarutan dan pH serta uji organoleptik (warna, aroma, rasa, aftertaste, dan overall). Data dianalisis menggunakan menggunakan ANOVA dan dilanjutkan dengan uji DMRT taraf 5%. Hasil penelitian menunjukkan bahwa penambahan ekstrak secang berpengaruh nyata terhadap karakteristik fisikokimia seperti, kadar abu, pH, TPT dan kelarutan, namun tidak berpengaruh nyata terhadap kadar air dan rendemen. Pada uji organoleptik, berpengaruh nyata terhadap warna, aroma, rasa, aftertaste dan overall. | ||||||
| Subjects: | 140 - Rumpun Ilmu Tanaman > 150 - Ilmu Pertanian dan Perkebunan > 155 - Perkebunan | ||||||
| Divisions: | Jurusan Produksi Pertanian > Prodi D4 Pengelolaan Perkebunan Kopi > Tugas Akhir | ||||||
| Depositing User: | Farhan Bachtiar | ||||||
| Date Deposited: | 19 May 2026 00:25 | ||||||
| Last Modified: | 19 May 2026 00:26 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/55955 |
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