Firmansyah, Aprilian (2024) Karakteristik fisiko kimia dan sensoris teh kulit kopi (casacara) dengan penambahan jahe dan kayu manis. Undergraduate thesis, Universitas Muhammadiyah Jember.
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Abstract
Indonesia is an agrarian country, where some of its people make a living in agriculture, plantations, livestock, fisheries and marine. Agriculture in Indonesia has a variety of commodities, one of which is plantation. One of the leading commodity products from the plantation subsector with high productivity is coffee plantation. Coffee production in Indonesia in 2018 amounted to 756,051 tons, in 2019 with a total coffee production of 752,511 tons, in 2020 the total coffee production was 762,380 tons, in 2021 the total temporary coffee production was 774,689 tons, and in 2022 the estimated coffee production was 793,193 tons, this data is the total amount of coffee production in Indonesia both from privately owned plantations, community-owned plantations, and state-owned plantations. The largest coffee suppliers in Indonesia are from the provinces of South Sumatra, East Java and South Sulawesi. East Java is one of the largest coffee producers in Indonesia with coffee production in 2020 totaling 68,884 tons and in 2021 totaling 69,570 tons, coffee production in East Java is obtained from several supplying districts / cities, namely Malang with 13,127 tons, Banyuwangi with 12,849 tons, Jember with 11,758. Jember Regency is one of the largest coffee suppliers in East Java province, which is ranked 3rd in coffee productivity in East Java in 2021. The high production of coffee in Indonesia will produce more diverse products made from coffee raw materials, this can cause new problems in the coffee industry, namely a large volume of waste. The waste produced includes coffee skin, pulp, silver skin, if the waste is not utilized it will cause pollution. The production of every kilogram of coffee beans is estimated to produce 1 kilogram of coffee skin. One of the utilization of waste from coffee processing is coffee fruit skin which is used as a refreshing drink, namely cascara tea. The addition of ginger and cinnamon to cascara tea is because ginger can be used as a body warmer and cinnamon is warm and fragrant, and has a spicy and slightly sweet taste. In addition, cinnamon is also a type of spice that has a high antioxidant content. The objectives of this study are , 1) to determine the best formulation of the addition of cinnamon and ginger in cascara tea drinks, 2) To determine the chemical quality characteristics of cascara tea drinks with variations in the addition of ginger and cinnamon, 3) To analyze the level of consumer acceptance of the addition of ginger and cinnamon to cascara tea drinks. This research was conducted at the Food Laboratory of Jember State Polytechnic and the Agricultural Industrial Technology Laboratory of Muhammadiyah Jember University, and will be conducted in July 2023. Cascara tea in treatment A with variations of cascara 2 grams, ginger 1gram, cinnamon 2gram, treatment B with variations of cascara 2 grams, ginger 1.25gram, cinnamon 1.75gram, treatment C with variations of cascara 2 grams, ginger 1.5gram, cinnamon 1.5gram. The methods used in this study include antioxidant test, polyphenol test, total soluble solids test, pH test, color test, sensory test, and effectiveness analysis. Comparison of cinnamon and ginger variations in cascara tea has a significant effect on total phenols. The results of sample C treatment had the lowest polyphenol content value of 7.33, sample B 7.46, and sample A 7.62 had the highest polyphenol content value. The highest antioxidant activity in cascara tea in sample A with a value of 63.1, sample B 57.8 and the lowest antioxidant activity was obtained from sample C with a value of 53.31. The results of the color test on cascara tea with the addition of cinnamon and ginger showed that the addition of cinnamon and ginger had a significant effect on the brightness and turbidity of the brew in all samples. The results of the total soluble solids test in sample A had the highest value of 7.13, while sample C had the lowest value of 6.94. The ratio of cinnamon and ginger additions to cascara tea affects the ph level. The highest ph level is seen in sample A with a score of 7.22, and the lowest ph level in sample C with a score of 6.68. The best sensory test results were obtained in sample A where the panelists gave a score on the color parameter with a score of 1 (red-brown), aroma with a score of 2 (slightly tea-scented), taste with a score of 2 (astringent mixed with fresh sweetness) and liking with a score of 2 (like), and in all sensory test parameters, sample A was the sample preferred by the panelists. The results of the best treatment effectiveness test with a value of 4, then Sample A is a sample that is widely favored by panelists in all sensory test parameters.
| Item Type: | Thesis (Undergraduate) | |||||||||
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| Uncontrolled Keywords: | Casacara, jahe, kayu manis, fisiko kimia, sensoris | |||||||||
| Subjects: | 600 Technology and Applied Science > 660 Chemical Engineering and Related Technologies > 668 Technology of Other Organic Products | |||||||||
| Divisions: | Faculty of Agriculture > Department of Agriculture Industrial Technology (S1) | |||||||||
| Department: | S1 Teknologi Industri Pertanian | |||||||||
| Depositing User: | Aprilian Firmansyah | |||||||||
| Contributors: |
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| Contact Email Address: | aprilianfirmansyah12@gmail.com | |||||||||
| Date Deposited: | 27 May 2024 06:02 | |||||||||
| Last Modified: | 27 May 2024 06:02 | |||||||||
| URI: | http://repository.unmuhjember.ac.id/id/eprint/20947 |
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