The addition of crude gambir extract in the production of functional robusta coffee powder

Santoso, Budi (2022) The addition of crude gambir extract in the production of functional robusta coffee powder. Food Science and Technology. ISSN ISSN 0101-2061 (Print) ISSN 1678-457X (Online)

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Abstract

This study aims to improve the functional properties of robusta coffee by adding crude gambir extract. A completely randomized non-factorial design with 5 treatments is used and each treatment was repeated three times. The treatments consist of: robusta coffee powder (%): crude gambir extract (%) F1 = 100:0, F2 = 95:5, F3 = 90:10, F4 = 85:15, and F5 = 80:20. The results showed that the addition of crude gambir extract has a significant effect on increasing the total phenol value from 10.65 to 101.20 mg/mL GAE and the antioxidant activity with an IC50 value of 583.06 to 40.10 µg/mL, acidity level (5.43-5.51), and the solubility percentage of 27.55-31.15%. Furthermore, the addition of crude gambir extract have no significant effect on the taste, color, and aroma of the functional coffee produced

Item Type: Article
Subjects: S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Dr Budi Santoso
Date Deposited: 06 Jul 2022 07:28
Last Modified: 06 Jul 2022 07:28
URI: http://repository.unsri.ac.id/id/eprint/73204

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