Studi pembuatan minuman sari buah kopi arabika (Caffea arabica)

Priyono, Suhendro (2016) Studi pembuatan minuman sari buah kopi arabika (Caffea arabica). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Indonesia have arabica coffee (Caffae arabica) productions, but doesn’t have arabica coffee skin and pulp juice products. This research was aimed to know best formulation for making arabica coffee skin and pulp juice beverage. First step is to know which is the best blanching treatment for arabica coffee skin and pulp. The blanching treatment are using boiling method and steam method, time for blanching are 2, 3, 4, and 5 minutes. Chemical properties that observed for every blanched coffee skin and pulp are activity of polyphenol oxidase (PPO). Second step is making arabica coffee skin and pulp beverage using the result of first and second step research. Formulation that use in the third step are the proportions of coffee skin pulp and water (1:1; 1:2; and 1:3), and the percentage of sugar addition (5%, 7.5%, and 10%). Physicochemical properties that observed for every formulation are vitamin C contents, anthocyanin contents, total polyphenol contents, DPPH antioxidant activity, chromameter, and viscosity. Sensory properties also observed for every formulation. The best blanching method is steam method in 2 minutes that has reduce level of PPO activity until 5.00±2.12%. Panelist mostly like the formulation 1:2 and 1:3 with sugar additions 10% and 7.5%. From four formulation that panelist mostly like, formulation 1:2 with 10% sugar addition have the best chemical properties that contains 0.01±0.005 mg/ml vitamin C, 3.55±0.41 mg/L anthocyanin, 3750.71±269.71 mg/ml polyphenols, and 1906.38±60.77 ppm IC50 of antioxidant activity.

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