* Corresponding Author
Physical, Chemical, Organoleptic Characteristics, and Antioxidant Activity of Instant Cascara Powder with Additions of Ginger and Sappan Wood
https://doi.org/10.22146/agritech.78340 Ardiyan Dwi Masahid(1*), Resya Elen Yulianingtyas(2), Yuli Witono(3), Ahmad Nafi(4)
(1) Agricultural Product Technology Department, Agricultural Technology Faculty, Jember University, Kalimantan Street 37, Kampus Tegalboto, Jember 68121
(2) Agricultural Product Technology Department, Agricultural Technology Faculty, Jember University, Kalimantan Street 37, Kampus Tegalboto, Jember 68121
(3) Agricultural Product Technology Department, Agricultural Technology Faculty, Jember University, Kalimantan Street 37, Kampus Tegalboto, Jember 68121
(4) Agricultural Product Technology Department, Agricultural Technology Faculty, Jember University, Kalimantan Street 37, Kampus Tegalboto, Jember 68121
(*) Corresponding Author
Abstract
The aroma and taste of cascara products are generally mild, and the use of cascara powder also produces a blackish-brown extract color. To enhance both the taste and aroma, it is recommended to add ginger (Zingiber officinale) and sappan wood (Caesalpinia sappan). Ginger contains essential oils to enhance aroma and has antioxidant activity. On the the hand, the Brazilin compound in sappan wood provides a natural red color, and the polyphenols have antioxidant activity. This study aimed to determine the effects of adding ginger and sappan wood extracts on physical, chemical, and organoleptic properties, as well as the antioxidant activity of instant cascara powder, with a focus on selecting the best and most preferred formulation. A Completely Randomized Design (CRD) was used with one factor, namely concentration of ginger and sappan wood extracts. The treatment consisted of six levels, including F1 as control (cascara 100 g), F2 (cascara 70 g, ginger 5 g, and sappan wood 25 g), F3 (cascara 70 g, ginger 10 g, and sappan wood 20 g), F4 (cascara 70 g, ginger 15 g, and sappan wood 15 g), F5 (cascara 70 g, ginger 20 g, and sappan wood 10 g), and F6 (cascara 70 g, ginger 25 g, and sappan wood 5 g). The results showed that additions of ginger and sappan wood extracts impacted physical property, namely redness value, chemical properties including moisture, polyphenol content, and antioxidant activity, as well as all organoleptic parameters. The best and most preferred formulation was sample F2 which had a redness value of 6,39, moisture content of 2,62%, polyphenol content of 35,41 mg GAE/g, and antioxidant activity amounting to 64,5%. Moreover, the average value of color preference was 5,32 (somewhat like), fragrance 4,32 (neutral), taste 4,8 (neutral – somewhat like), and overall 4,84 (neutral – somewhat like).
Keywords
Full Text:
PDFReferences
Adhayanti, I., & Ahmad, T. (2019). Karakter mutu fisik dan kimia serbuk minuman instan kulit buah naga yang diproduksi dengan metode pengeringan yang berbeda. Media Farmasi, 53(9), 1689–1699. https://doi.org/10.32382/mf.v16i1.1418
Aditya, Ali, A., & Ayu, D. F. (2018). Minuman fungsional serbuk instan jahe (Zingiber officinale R.) dengan penambahan sari umbi bit (Beta vulgaris L.) sebagai pewarna alami. Sagu, 17(2), 9–17. http://dx.doi.org/10.31258/sagu.v17i2.7139
Anastasia, D. S., Luliana, S., Desnita, R., Isnindar, I., & Atikah, N. (2022). Pengaruh variasi gula terhadap karakteristik sediaan minuman serbuk instan kombinasi rimpang jahe dan temu putih. Journal Syifa Sciences and Clinical Research, 4 (2), 253–262. https://doi.org/10.37311/jsscr.v4i2.14003
Azliani, N., & Nurhayati, I. (2018). Pengaruh penambahan level ekstrak kayu secang (Caesalpinia sappan L.) sebagai pewarna alami terhadap mutu organoleptik kue cubit mocaf. Jurnal Dunia Gizi, 1(1), 45. https://doi.org/10.33085/jdg.v1i1.2918
Direktorat Statistik Tanaman Perkebunan. (2020). Statistik Kopi Indonesia 2019. Jakarta: Badan Pusat Statistik (BPS).
Dwiyanti, H., Setyawati, R., Siswantoro, S., & Krisnansari, D. (2020). Formulasi minuman fungsional tinggi antioksidan berbasis gula kelapa dengan variasi jenis dan konsentrasi ekstrak rimpang. Media Pertanian, 4(2), 48–58. https://doi.org/10.37058/mp.v4i2.1362
Haryanto, B. (2018). Pengaruh Penambahan gula terhadap karakteristik bubuk instan daun sirsak (Annona muricata L.) dengan metode kristalisasi. Jurnal Penelitian Pascapanen Pertanian, 14(3), 163. https://doi.org/10.21082/jpasca.v14n3.2017.163-170
Heeger, A., Kosińska-Cagnazzo, A., Cantergiani, E., & Andlauer, W. (2017). Bioactives of coffee cherry pulp and its utilization for production of cascara beverage. Food Chemistry, 221, 969–975. https://doi.org/10.1016/j.foodchem.2016.11.067
Jaric, A. M., Pasquino, M. N., Cazalens, E., Šeremet, D., Pudić, R., Cebin, A. V., & Komes, D. (2021). The assessment of bioactive potential and sensory acceptability of coffee and its byproducts- cascara and silverskin. Croatian Journal of Food Technology, Biotechnology and Nutrition, 16(1–2), 35–40. https://doi.org/10.31895/hcptbn.16.1-2.5
Mahriania, Arimurti, S., & Wathon, S. (2019). Peningkatan nilai ekonomi kulit buah kopi robusta (Coffea canephora) melalui produksi teh celup cascara sebagai minuman fungsional kaya antioksidan. Warta Pengabdian, 13(4), 123-135. https://doi.org/10.19184/wrtp.v13i4.10113
Mardhatilah, D. (2015). Pengaruh penambahan konsentrasi jahe dan rempah pada pembuatan sirup kopi. Agroteknose, 3(2), 55–61.
Mursalin, Nizori, A., & Rahmayani, I. (2019). Sifat fisiko-kimia kopi seduh instan liberika tungkal jambi yang diproduksi dengan metode kokristalisasi. Jurnal Ilmu Terapan Universitas Jambi, 3(1), 71–77. https://doi.org/10.22437/jiituj.v3i1.7344
Muzaifa, M., Andini, R., Sulaiman, M. I., Abubakar, Y., Rahmi, F., & Nurzainura. (2021b). Novel Utilization of Coffee Processing By-Products: Kombucha Cascara Originated from “Gayo-Arabica.” IOP Conference Series: Earth and Environmental Science, 644(1). https://doi.org/10.1088/1755-1315/644/1/012048
Muzaifa, M., Hasni, Di., Arpi, N., Sulaiman, M. I., & Limbong, M. S. (2019). Kajian pengaruh perlakuan pulp dan lama penyeduhan terhadap mutu kimia teh cascara. Jurnal Teknologi Pertanian Andalas, 23(2), 136–142. https://doi.org/10.25077/JTPA.23.2.%25P.2019
Nafisah, D., & Widyaningsih, T. D. (2018). Kajian metode pengeringan dan rasio penyeduhan pada proses pembuatan teh cascara kopi arabika (Coffea arabika L.). Pangan dan Agroindustri, 6(3), 37–47. https://doi.org/10.21776/ub.jpa.2018.006.03.5
Nurhayati, N. (2018). Karakteristik sensori kopi celup dan kopi instan varietas robusta dan arabika. Jurnal Ilmiah Inovasi, 17(2), 80–85. https://doi.org/10.25047/jii.v17i2.547
Nurhayati, N. (2020). Karakteristik fisikokimia dan preferensi cascara terbuat dari kulit kopi robusta var. Tugu Sari dan BP 42. Jurnal Ilmiah Inovasi, 20(2), 28–33. https://doi.org/10.25047/jii.v20i2.1880
Pua, A., Choo, W. X. D., Goh, R. M. V., Liu, S. Q., Cornuz, M., Ee, K. H., Sun, J., Lassabliere, B., & Yu, B. (2021). A systematic study of key odourants, non-volatile compounds, and antioxidant capacity of cascara (dried coffee arabica pulp). LWT Food Science and Technology, 138, 1-13. https://doi.org/10.1016/j.lwt.2020.110630
Pujilestari, T., & Salma, I. R. (2017). Pengaruh suhu ekstraksi warna alam kayu secang (Caesalpinia sappan Linn) dan gambir (Uncaria gambir) terhadap kualitas warna batik. Dinamika Kerajinan dan Batik, 34(1), 25–34. http://dx.doi.org/10.22322/dkb.v34i1.1651
Rifkowaty, E. E., & Martanto. (2016). Minuman fungsional serbuk instan jahe (Zingiber officinale Rosc) dengan variasi penambahan ekstrak bawang mekah (Eleutherine Americana Merr) Sebagai pewarna alami. Jurnal Teknik Pertanian Lampung, 4(4), 315–324.
Rosidah, U., Sugito, S., Yuliati, K., Abdiansyah, A., Anggraini, F. (2021). Identifikasi senyawa fitokimia dan aktivitas antioksidan minuman fungsional cascara dari kulit kopi dengan fermentasi terkendali. Jurnal Universitas Sriwijaya, 611–620.
Saraswati, I. (2016). Pengaruh nilai pH terhadap warna dari kayu secang (Caesalpinia sappan L.) sebagai indikator alami baru. Media Medika Muda, 1(3), 151–156. https://ejournal2.undip.ac.id/index.php/mmm/article/view/2607
Sholichah, E., Apriani, R., Desnilasari, D., Karim, M. A., & Hervelly, H. (2019). By-product kulit kopi arabika dan robusta sebagai sumber polifenol untuk antioksidan dan antibakteri. Jurnal Industri Hasil Perkebunan, 14(2), 57-66. https://doi.org/10.33104/jihp.v14i2.5195
Srikandi, S., Humaeroh, M., & Sutamihardja, R. (2020). Kandungan gingerol dan shogaol dari ekstrak jahe merah (Zingiber officinale Roscoe) dengan metode maserasi bertingkat. Al-Kimiya, 7(2), 75–81. https://doi.org/10.15575/ak.v7i2.6545
Subeki, Winanti, D. D. T., Nauli, P., & Rahmawati, S. H. (2019). Kandungan Polifenol dan Kualitas Cascara (Teh Ceri Kopi) Fine Robusta sebagai Rintisan Perusahaan Pemula Berbasis Teknologi. Semnas Tektan Polinela 7 November 2019. Bandar Lampung, Indonesia.
Supriani, A. (2019). Peranan minuman dari ekstrak jahecang untuk meningkatkan kesehatan masyarakat. Jurnal SainHealth, 3(1), 30-39. https://doi.org/10.51804/jsh.v3i1.370.30-39
Suryani, C. L. (2012). Optimasi metode ekstraksi fenol dari rimpang jahe emprit (Zingiber officinalle var. Rubrum). Jurnal AgriSains. 3(4), 63–70.
Widiyana, I. G., Yusa, N. M., & Sugitha, I. M. (2021). Pengaruh penambahan bubuk jahe emprit (Zingiber officinale var. Amarum) terhadap karakteristik teh celup herbal daun ciplukan (Physalis angulata L.). Jurnal Ilmu dan Teknologi Pangan (ITEPA), 10(1), 45-55. https://doi.org/10.24843/itepa.2021.v10.i01.p05
DOI: https://doi.org/10.22146/agritech.78340
Article Metrics
Abstract views : 1008
| 
views : 859
Refbacks
- There are currently no refbacks.
Copyright (c) 2024 Ardiyan Dwi Masahid
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.