PENGARUH CACAT KOPI ROBUSTA (Coffea canephora L. ) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK COOKIES KOPI

One of the coffee problems in Indonesia is the characterization of coffee quality. Defects in coffee beans cause a decrease in coffee quality. The largest consumption of coffee is limited only as an ingredient for drinks. One product that can be developed from coffee is cookies. The aim of this research is to determine the differences in the physicochemical characteristics of coffee cookies using different qualities, namely defective and normal, and to produce the best coffee cookies from several treatments.
This research consists of the first factor of coffee quality, the second factor of coffee concentration, namely the ratio per quality of 5%, 7.5% and 10% with repetition 3 times. The combination is chosen based on the characteristics of the coffee and cookies. The research method used a Factorial Randomized Group Design (RAK). Observation parameters include water content, ash content, protein content, fat content, carbohydrate content, while analysis of physical characteristics in the form of cracking strength of cookies and organoleptic tests using hedonic tests include color, aroma, taste, texture, preference.
The results of the research show that differences in the concentration of added ground coffee with different qualities have a significant effect on the antioxidant levels of cookie products. Coffee cookies with the best treatment were treated P1[A3] with the addition of 10% ground coffee. has a water content of 5.84%, ash content of 0.93%, fat content of 17.11%, protein content of 11.94%, and carbohydrate content of cookies 35.03%. Antioxidant activity of 59.92%, fracture strength of 36.20 N/mm.