Dewi, Febriyanti Kusuma (2022) STUDI PENAMBAHAN KOPI ROBUSTA (Coffea canephora L.) DAN BUBUK JAHE MERAH (Zingiber officinale var. rubrum) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI COOKIES. Undergraduate (S1) thesis, Universitas Muhammadiyah Malang.

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Abstract

Indonesia has various natural potentials, one of which is in the plantation sector, namely coffee. Indonesia is ranked fourth in the world with the highest level of coffee productivity. The most widely cultivated types of coffee in Indonesia are Robusta coffee and Arabica coffee. The content in coffee includes caffeine and chlorogenic acid which can function as antioxidants. This research was conducted to determine the effect of the concentration of the addition of Robusta coffee powder and red ginger powder on the physicochemical characteristics and consumer acceptance of cookie and to determine the best results from each treatment of cookie. This study used a factorial randomized block design which is a comparison between Robusta coffee grounds (4% and 6) and red ginger powder (1%, 3%, and 5%). From these factors obtained 7 treatments with 3 repetitions. The analysis carried out were water content, ash content, fat content, protein content, carbohydrate content, antioxidant activity, fracture power, caffeine content, and organoleptic tests (taste, aroma, color and preference). The results showed that the different concentrations of Robusta coffee powder and red ginger powder in cookies had a significant effect on ash content, protein content, antioxidant activity, caffeine content, fracture power and organoleptic (taste, aroma, color, preference). In treatment K2J3 is the best treatment with water content of 4.60%, ash content of 1.39%, fat content of 29.34%, protein content of 8.41% and carbohydrate content of 44.10%. Antioxidant activity is 52.57%, caffeine content is 0.388 mg, fracture power is 14.52 N/mm, and organoleptic taste is 5.08% (neutral), color is 5.84% (slightly like), aroma is 6.46 ( somewhat like), and 6.28% like (somewhat like).

Item Type:	Thesis (Undergraduate (S1))
Student ID:	201810220311139
Thesis Advisors:	Noor Harini (0021046105), Rista Anggriani (0706048803)
Keywords:	Antioxidants, Cookies, Robusta Coffee, Red Ginger
Subjects:	Q Science > QD Chemistry
Divisions:	Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User:	201810220311139 febriyantikusumadewi
Date Deposited:	31 May 2022 02:49
Last Modified:	31 May 2022 02:49
URI :	http://eprints.umm.ac.id/id/eprint/87787

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