MINUMAN FUNGSIONAL DARI KOMBINASI KOPI HIJAU ROBUSTA (Coffea canephora), EKSTRAK GAMBIR (Uncaria gambir Roxb.) DAN PASAK BUMI (Eurycoma longifolia Jack)
Daftar Isi:
- The objective of this research was to formulate beverage product with functional properties from the combination of green coffee Robusta, gambir extract and pasak bumi. The research used a Non-factorial Completely Randomized Design (CRD) with one single factor namely ratio of green coffee Robusta, gambir and pasak bumi addition. The experiment was conducted in triplicates and the factor has 5 levels, 100% green coffee Robusta ; 90% green coffee Robusta, 7.5% gambir extract and 2.5% pasak bumi ; 80% green coffee Robusta, 15% gambir extract and 5% pasak bumi ; 70% green coffee Robusta, 22.5% gambir extract and 7.5% pasak bumi ; 60% green coffee Robusta, 30% gambir extract and 10% pasak bumi. The observed parameters in this study were physical characteristic (solubility percentation), chemistry characteristics (pH, total phenol and antioxidant activity), microbiology (antibacterial activity) and sensory characteristics (taste, color and flavor). The results showed that ratio of green coffee Robusta, gambir and pasak bumi had significant effect on solubility percentation, pH, total phenol, antioxidant activity and sensory (color and aroma). The best treatment was 90% green coffee Robusta : 7.5% gambir and 2.5% pasak bumi with the following properties solubility percentation 25.51%, pH 5.23, total phenol 68.13 mg/mL, antioxidant activity 51.17 ppm as well as average hedonic scores as follows: , 2.52, 2.68 and 2.52 for taste, color and aroma, respectively.