Pemanfaatan Produk Samping Kakao sebagai Teh Herbal Fungsional melalui Penambahan Jahe dan Stevia

Putri, Grina (2026) Pemanfaatan Produk Samping Kakao sebagai Teh Herbal Fungsional melalui Penambahan Jahe dan Stevia. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Cocoa bean husks represent a processing residue that accounts for roughly 21.47% of dried bean mass, yet their application as functional food components in Indonesia continues to be underutilized. This research investigated how different ratios of cocoa bean husk to ginger influence the physicochemical attributes and sensory profiles of herbal tea formulations, while maintaining a fixed stevia powder content. The study employed a non-factorial Completely Randomized Design (CRD) with four treatments and six replications: T0 (100% cocoa bean husk), T1 (75% cocoa bean husk : 12.5% ginger : 12.5% stevia powder), T2 (65% cocoa bean husk : 22.5% ginger : 12.5% stevia powder), and T3 (55% cocoa bean husk : 32.5% ginger : 12.5% stevia powder). The assessment encompassed physical properties (color parameters L, a, b*), chemical composition (moisture, ash, crude fiber, and antioxidant capacity), and sensory evaluation through hedonic testing. Data were analyzed using one-way ANOVA followed by DMRT post hoc tests, with the best treatment determined using the Multiple Attribute method. The results showed that a reduction in cocoa bean husk proportion increased lightness (L*) from 43.50 to 57.07 and yellowness (b*) from 34.86 to 44.32, while decreasing redness (a*) from 13.96 to 7.17. Moisture content (5.06–7.21%) and crude fiber (68.85–71.65%) increased as cocoa bean husk proportion decreased, whereas ash content (7.64–6.08%) and antioxidant activity (37.81–22.84%) declined. Every formulation complied with SNI 3836:2013 requirements for moisture and ash (≤8.0%), though crude fiber concentrations surpassed the 16.5% maximum due to the lignocellulosic composition of cocoa husks and the insoluble dietary fiber contributed by ginger. Hedonic evaluation revealed that T0 achieved the highest aroma preference score (4.24), while T1 obtained the highest taste preference score (3.72), the highest color preference score (3.72), and an overall acceptance score (3.56) that was not significantly different from T0. Based on the Multiple Attribute method, T1 was identified as the best treatment, demonstrating an optimal balance between antioxidant activity (29.88%), physicochemical quality compliant with SNI 3836:2013 standards, and sensory characteristics within the liked category (3.56–3.72).

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