PENGARUH KONSENTRASI GAMBIR (Uncaria gambir Roxb.) DAN KONSENTRASI GULA TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK KOPI GAMBIR INSTAN
Daftar Isi:
- The effect of gambir and sugar addition on the physical, chemical and sensory characteristics of instant coffee was studied. The research was conducted at Chemical of Agricultural Product Laboratory and Sensory Laboratory, Agricultural Technology Department, Agricultural Faculty, Sriwijaya University, from August 2016 to December 2016. The experiment used a Factorial Completely Randomized Design with two treatments and three replications for each treatment. The first factor was gambir addition (15, 20 and 25%) and sugar addition (25 and 30%). The observed parameters were physical (water solubility index), chemical (water content and antioxidant activity) and sensory (aroma and flavor) characteristics using hedonic test. The results showed that gambir addition had significant effects on water content and activities antioxidant, while sugar addition had significants effect on water solubility index and water content of coffee instant. The treatment of A2B2 (gambir concentration 20% and sugar concentration 30%) was the best treatment based on hedonic test with the following characteristics: water solubility index 60.13%, water content 3.28%, antioxidant activitiy 582,6 ppm. and average hedonic scores 2.8 and 2.72 for flavor and taste, respectively.