Minuman Fungsional dari Kombinasi Kopi Robusta Natural Anaerob, Ekstrak Katekin Gambir dan Pinang Muda

Abstract

Suharto FF, Santoso B, Wijaya A, Priyanto G.  2022. Functional drink from combination of natural anaerobic coffee, gambier catechin extracts and young areca nut. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 423-442. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).

This study aimed to determine the effect of natural anaerobic robusta coffee formulation, raw extract of catechin gambier and young areca nut on the characteristics of functional coffee. This study used a non-factorial Completely Randomized Design (CRD), namely the formulation of natural anaerobic robusta coffee, gambier catechin crude extract and young areca nut powder. Each treatment was repeated 3 times. Each treatment was as follows: 100% natural anaerobic robusta coffee: 0% crude catechin gambier extract: 0% young betel nut powder; 89% natural anaerobic robusta coffee: 7% crude extract of gambier catechins: 4% young areca nut powder; 86% natural anaerobic robusta coffee: 7% crude extract of gambier catechins: 7% young areca nut powder; 83% natural anaerobic robusta coffee: 7% raw extract of gambier catechins: 10% young areca nut powder; 80% natural anaerobic robusta coffee: 7% crude extract of gambier catechins: 13% powdered areca nut. The parameters observed in this study were chemical characteristics (pH, total phenol, antioxidant activity, water content and ash content), physical characteristics (colour) and sensory tests (color, taste and aroma). The results showed that the addition of gambier catechin extract and powdered areca nut significantly affected the color (lightness (L*), redness (a*), yellowness (b*)), total phenol and antioxidant activity. The best treatment was a combination of natural anaerobic robusta coffee 80%: 7% gambier catechin crude extract: young areca nut 13% based on antioxidant activity and total phenol with characteristic pH 5.21, total phenol 171.07 mgGAE/g, antioxidant activity 23.28 ppm, 7.17% water content and 5.98% ash content.