Profil sensoris tablet effervescent kopi jahe dengan variasi konsentrasi serbuk kopi jahe dan jenis asam organik

Umar Hafidz Asy'ari Hasbullah; Marcella Berliana Purnama; Rini Umiyati; Laela Nur Rokhmah

doi:10.21107/agrointek.v17i1.13615

Profil sensoris tablet effervescent kopi jahe dengan variasi konsentrasi serbuk kopi jahe dan jenis asam organik

Umar Hafidz Asy'ari Hasbullah, Marcella Berliana Purnama, Rini Umiyati, Laela Nur Rokhmah

Abstract

Ginger coffee drinks have been in great demand by consumers, and instant ginger coffee sachets have been circulating in the market. Ginger coffee effervescent tablets will be an alternative product to increase coffee consumption, and the industry can apply. This research aimed to study the sensory profile of ginger coffee effervescent tablets and their solutions made from a different concentrations of ginger coffee powder and types of organic acids. This study used a factorial design with two factors. The first factor was the concentration of 30 % and 50 % of ginger coffee powder. The second factor was the type of organic acid which consists of tartaric acid, malic acid, and a combination of both acids. A descriptive sensory test was conducted by using trained panelists. The results showed that the increasing concentration of ginger coffee powder in the formulation had a significant effect on the sensory profile of the ginger coffee tablet and effervescent solution, especially the darker and browner colors. In contrast, the taste and aroma weren’t changed significantly. The difference in organic acids in the formulation did not cause significant differences in the sensory profile of the ginger coffee effervescent solution and tablets. In general, the dissolution of tablets in water into an effervescent solution will increase the color sensory profile but not the aroma profile.

Keywords

Coffee; Effervescent tablets; Ginger; Malic acid; Tartaric acid

Full Text:

PDF (Bahasa Indonesia)

References

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

Akhmadi, Y. 2018. Karakteristik Sifat Antioksidatif dan Sensori Kopi-Jahe Instan Berbasis Biji Kopi Arabika Dekafeinasi dan Non-Dekafeinasi pada Berbagai Formula. Skripsi. Universitas Jember Jawa Timur.

Anam, C., Kawiji, Setiawan, R.D. 2013. Kajian Karakteristik Fisik dan Sensori serta Aktivitas Antioksidan dari Granul Effervescent Buah Beet (Beta vulgaris) dengan Perbedaan Metode Granulasi dan Kombinasi Sumber Asam. Jurnal Teknosains Pangan, 2(2), 21–28.

Ansar. 2011. Optimalisasi Formula dan Gaya Tekan terhadap Tekstur dan Kelarutan Tablet Effervescen Buah Markisa. Jurnal Teknologi Pertanian, 12(2), 109–114.

Anggista, G. 2018. Pengaruh pH dan Jumlah pelarut terhadap Kadar Gingerol dan Shogaol yang Terkandung dalam ekstrak Jahe menggunakan Teknologi Ekstraksi Berpengaduk. Skripsi. Universitas Diponegoro Semarang.

Arsa, M. 2016. Proses Pencokelatan (Browning Process) pada Bahan Pangan. Skripsi. Universitas Udayana. Denpasar.

AEKI. 2021. Industri Kopi Indonesia. Jakarta: Asosiasi Eksportir dan Industri Kopi Indonesia. Diakses pada 29 Oktober 2021. http://www.aeki-aice.org/industri_kopi_aeki.html

Baggenstoss, J., Poisson, L., Kaegi, R., Perren, R., Escher, F. 2008. Coffee Roasting and Aroma Formation: Application of Different Time-Temperature Conditions. Journal of Agricultural and Food Chemistry, 56(14), 5836–5846. https://doi.org/10.1021/jf800327j

Belitz, H.D., Grosch, W., Schieberle, P. 2009. Food Chemistry 4th revised and extended ed. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-69934-7

Bicho, N.C., Lidon, F.C., Ramalho, J.C., Leitão, A.E. 2013. Quality Assessment of Arabica and Robusta Green and Roasted Coffees - A Review. Emirates Journal of Food and Agriculture, 25(12), 945–950. https://doi.org/10.9755/ejfa.v25i12.17290

BPS. 2020. Statistik Kopi Indonesia 2019. Jakarta: Badan Pusat Statistik. https://www.bps.go.id/publication/2020/12/02/de27ead7c1c7e29fd0aa950d/statistik-kopi-indonesia-2019.html

Burdock, G.A. 2010. Fenarolis’a HandBook of Falvor Ingredients Sixth Edition. CRC Press: Taylor & Francis Group.

Candra, D. 2008. Pengaruh Variasi Konsentrasi Asam Tartrat terhadap Sifat Fisik dan Respon Rasa tablet Effervescent Ekstrak Tanaman Ceplukan (Physalis angulata L.). Skripsi. Universitas Muhammadiyah Surakarta.

Chemicalbook. 2021. ProductIndex_EN. https://m.chemicalbook.com/ProductIndex_EN.aspx

Destryana, R.A., Yuniastri, R., Wibisono, A. (2019). Sifat Organoleptik Kopi Lengkuas Berdasarkna Variasi Penambahan Bahan Pemanis. Respiratory UPN JATIM, 121–129. http://eprints.upnjatim.ac.id/id/eprint/8071

Dharmawan, A., Widyotomo, S., Firmanto, H., Abdurizal, B.S. 2016. Formulation of Decaffeinated Instant Coffee Effervescent Tablet. Pelita Perkebunan, 32(3), 206–222. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v32i3.242

DJP. 2020. Produksi Kopi Menurut Provinsi di Indonesia, 2017-2021. Jakarta: Direktorat Jenderal Perkebunan, Kementerian Pertanian Republik Indonesia. https://www.pertanian.go.id/home/index.php?show=repo&fileNum=212

Egeten, K.R., Yamlean, P.V.Y., Supriati, H.S. 2016. Formulasi dan Pengujian Sediaan Granul Effervescent Sari Buah nanas (Ananas comosus L. (Merr.)). Pharmacon Jurnal Ilmiah Farmasi-UNSRAT, 5(3), 116–121. https://doi.org/10.35799/pha.5.2016.12945

Fajarwati, N.H., Parnanto, N.H.R., Manuhara, G.J. 2017. Pengaruh Konsentrasi Asam Sitrat dan Suhu Pengeringan terhadap Karakteristik Fisik, Kimia dan Sensoris Manisan Kering Labu Siam (Sechium edule Sw.) dengan Pemanfaatan Pewarna Alami Dari Ekstrak Rosela Ungu (Hibiscus sabdariffa L.). Jurnal Teknologi Hasil Pertanian, 10(1), 50–66. https://doi.org/10.20961/jthp.v10i1.17494

Fauzi, M., Giyarto, Wulandari, S. 2016. Karakteristik Cita rasa dan Komponen Flavor Kopi Luwak Robusta In Vitro Berdasarkan Dosis Ragi Kopi Luwak dan Lama Fermentasi. Prosiding Seminar Nasional Hasil Penelitian Dan Pengabdian Masyarakat 2016, 1(2), 51–56.

Gafar, P.A. 2018. Proses Penginstanan Aglomerasi Kering dan Pengaruhnya terhadap Sifat Fisiko Kimia Kopi Bubuk Robusta (Coffea robusta Lindl. Ex De Will). Jurnal Dinamika Penelitian Industri, 29(2), 163–171. https://doi.org/10.28959/jdpi.v29i2.3745

Hasbullah, U.H.A., Nirwanto, Y., Eko, S., Lismaini, Simarmata, M.M., Nurhayati, Rokhmah, L.N., Herawati, J., Setiawan, R.B., Xyzquolyna, D., Ferdiansyah, M.K., Anggraeni, N., Dalimunthe, B.A. 2021. Kopi Indonesia. Yayasan Kita Menulis. Medan. https://www.google.co.id/books/edition/Kopi_Indonesia/k4FSEAAAQBAJ?hl=id&gbpv=0&kptab=overview

Hasbullah, U.H.A., Umiyati, R. 2021. Antioxidant Activity and Total Phenolic Compounds of Arabica and Robusta Coffee at Different Roasting Levels. Journal of Physics: Conference Series, 1764: 012033. https://doi.org/10.1088/1742-6596/1764/1/012033

Hasbullah, U.H.A., Marviana, F.E., Hidayatulloh, A. Widiastuti, T. 2022a. Rekayasa Tablet Effervescent dari Tomat dan Daun Kelor Dengan Perbedaan Rasio Asam dan Basa. Agrointek, 16(1), 28-36. https://doi.org/10.21107/agrointek.v16i1.12002

Hasbullah, U. H. A., Ni’mah, M. W., Retnowati, E. I. & Umiyati, R. 2022b. Physical, Chemical, and Sensory Properties of Robusta Coffee Effervescent Tablets Formulated in Various Organic Acids. Pelita Perkebunan, 38(1), 54-69. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i1.489

ICO. 2021. World Coffee Consumption. London: International Coffee Organization. Diakses pada 29 Oktober 2021. https://www.ico.org/trade_statistics.asp?section=Statistics

Kartikasari, S.D., Murti, Y.B., Mufrod. 2015. Formulasi Tablet Effervescent Ekstrak Rimpang Jahe Emprit (Zingiber officinale Rosc.) dengan Variasi Kadar Asam Sitrat dan Asam Tartrat. Traditional Medicine Journal, 20(2), 119–126. https://doi.org/10.22146/tramedj.8082

Kumala, Y.D. 2008. Optimasi Campuran Asam Malat dan Natrium Bikarbonat sebagai Eksipien dalam Pembuatan Granul Effervescent Ekstrak Teh Hijau (Camellia sinensis L.) dengan Metode Granulasi Kering. Skripsi. Universitas Sanata Dharma. Yogyakarta.

Kurniasari, L., Hartati, I., Ratnani, R.D. 2008. Kajian Ekstraksi Minyak Jahe menggunakan Microwave Assisted Extraction (MAE). Jurnal Momentum UNWAHAS, 4(2), 47–52. http://dx.doi.org/10.36499/jim.v4i2.622

Kusumaningati, R.W. 2009. Analisis Kandungan Fenol Total Jahe (Zingiber officinale Roscoe) Secara In Vitro. Skripsi. Universitas Indonesia.

Ludwig, I.A., Sanchez, L., Pena, M.P.De, Cid, C. 2014. Contribution of Volatile Compounds to the Antioxidant Capacity of Coffee. Published in Food Research International, 61, 67–74. https://doi.org/10.1016/J.FOODRES.2014.03.045

Marpaung, R., Arianto, K. 2018. Karakteristik Fisik Bubuk Kopi Dan dutu Organopleptik Seduhan Bubuk Kopi Liberika Tungkal Komposit Pada Beberapa Metode Fermentasi. Jurnal Media Pertanian, 3(2), 72–78. https://doi.org/10.33087/jagro.v3i2.63

Maulidy, L.N., Wijana, S., Dewi, I.A. 2014. Pengaruh Jenis Asam terhadap Kualitas Tablet Effervescent Antioksidan dari Cincau Hitam (Mesona palustris). Doctoral Dissertation. Universitas Brawijaya.

Mulato, S., Suharyanto, E. 2012. Kopi, Seduhan & Kesehatan. Pusat Penelitian Kopi dan Kakao Indonesia: Jember.

Ni’mah, M.W. 2021. Rekayasa Pembuatan Tablet Effervescent dari Kopi Robusta dengan Variasi Jenis Filler dan Jenis Asam yang Berbeda. Skripsi. Universitas PGRI Semarang. Semarang. Jawa tengah.

Ni'mah, M.W., Lestari, D.D., Maulida, A.R., Hasbullah, U.H.A. 2021a. Review of Various Influential Factors in The Production of Robusta Coffee Effervescent Drink Tablets. International Journal of Advance Tropical Food, 3(1), 35-43. http://dx.doi.org/10.26877/ijatf.v3i1.9349

Ni'mah, M.W., Hasbullah, U.H.A., Retnowati, E.I. 2021b. Production of Robusta Instant Coffee Powder with Variation of Fillers. Agrointek, 15(3), 932-942. https://doi.org/10.21107/agrointek.v15i3.10629

Nurahmanto, D., Prabawati, D.I., Triatmoko, B., Nuri. 2019. Optimasi Asam Tartrat dan Natrium Bikarbonat Granul Effervescent Kombinasi Ekstrak Daun Guazuma ulmifolia Lam. dan Kelopak Hibiscus sabdariffa L. Jurnal Farmasi FKIK, 2, 14–24. https://doi.org/10.24252/jurfar.v7i2.11573

Nurhayati, N. 2017. 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

Pebiningrum, A., Kusnadi, J. 2018. Pengaruh Varietas Jahe (Zingiber officinale) dan Penambahan Madu terhadap Aktivitas Antioksidan Minuman fermentasi Kombucha Jahe. Journal of Food and Life Science, 1(2), 33–42. http://dx.doi.org/10.21776/ub.jfls.2017.001.02.01

Permadi, M.R., Oktafa, H., Agustianto, K. 2018. Perancangan Sistem Uji Sensoris Makanan dengan Pengujian Peference Test (Hedonik dan Mutu Hedonik), Studi Kasus Roti Tawar, menggunakan Algoritma Radial Basis Function Network. MIKROTIK: Jurnal Manajemen Informatika, 8(1), 29–42. http://ojs.ummetro.ac.id/index.php/mikrotik/article/view/752

Permana, A.W., Widayanti, S.M., Prabawati, S., Setyabudi, D.A. 2012. Sifat Antioksidan Bubuk Kulit Buah Manggis (Garcinia Mangostana L.) Instan dan Aplikasinya untuk Minuman Fungsional. Jurnal Penelitian Pascapanen Pertanian, 9(2), 88–95. https://doi.org/10.21082/jpasca.v9n2.2012.88-95

Pramitasari, D., Anandhito, R.B.K., Fauza, G.(2011. Penambahan Ekstrak Jahe dalam Pembuatan Susu Kedelai Bubuk Instan dengan Metode Spray Drying: Komposisi Kimia, Sifat Sensoris, dan Aktivitas Antioksidan. Biofarmasi Journal of Natural Product Biochemistry, 9(1), 17–25. https://doi.org/10.13057/biofar/f090104

Praptiningsih, Y., Tamtarini, Ismawati, Wijayanti, S. 2012. Sifat-Sifat Kopi Instan Gula Kelapa dari berbagai Rasio Kopi Robusta-Arabika dan Gula Kelapa-Gula Pasir. Agroteknologi, 6(1), 70–77.

Romantika, R.C., Wijana, S., Perdani, C.G. 2017. Formulasi dan Karakteristik Tablet Effervescent Jeruk Baby Java (Cytrus sinensis L. Osbeck) Kajian Proporsi Asam Sitrat. Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 6(1), 15–21. https://doi.org/10.21776/ub.industria.2017.006.01.3

Sari, D.N. 2019. Pembuatan Minuman Fungsional Tablet Effervescent dari Bubuk Ekstrak Daun Kacang Tujuh Jurai (Phaseolus lunatus, L.). Jurnal Litbang Industri, 9(1), 23–31. https://doi.org/10.24960/jli.v9i1.4649.23-31

Setiawan, A., Pujimulyani, D. 2018. Pengaruh Penambahan Ekstrak Jahe terhadap Aktivitas Antioksidan dan Tingkat Kesukaan Minuman Instan Kunir Putih (Curcuma mangga Val.). Seminar Nasional “Inovasi Pangan Lokal Untuk Mendukung Ketahanan Pangan,” 1–7.

Srinivasan, K. 2017. Ginger Rhizomes (Zingiber officinale): A Spice with Multiple Health Beneficial Potentials. PharmaNutrition, 5(1), 18–28. https://doi.org/10.1016/j.phanu.2017.01.001

Sunarharum, W.B., Williams, D.J., Smyth, H.E. 2014. Complexity of Coffee Flavor: A Compositional and Sensory Perspective. Food Research International, 62, 315–325. https://doi.org/10.1016/j.foodres.2014.02.030

Supriana, N., Ahmad, U., Samsudin, Purwanto, E.H. 2020. Pengaruh Metode Pengolahan dan Suhu Penyangraian terhadap Karakter Fisiko-Kimia Kopi Robusta. Jurnal Tanaman Industri Dan Penyegar, 7(2), 61. https://doi.org/10.21082/jtidp.v7n2.2020.p61-72

Suryani, N., Yupizer, Sasmita, E. 2016. Kadar Kafein pada Kopi Kemasan dan Uji Organoleptis terhadap Aroma serta Rasa. Jurnal Scientia Pharmaceutica, 02(02), 9–14.

Syahrina, D., Noval. 2021. Optimasi Kombinasi Asam Sitrat dan Asam Tartrat sebagai Zat Pengasam pada Tablet Effervescent Ekstrak Ubi Jalar Ungu (Ipomoea batatas L). Jurnal Surya Medika (JSM), 7(1), 156–172. https://doi.org/10.33084/jsm.v7i1.2651

Syarifah, W. 2010. Pengaruh Variasi Konsentrasi Asam Sitrat-Asam Malat terhadap Sifat Fisik Tablet Effervescent yang Mengandung Fe, Zn dan Vitamin C. Skripsi. Universitas Muhammadiyah Surakarta.

Syukri, Y., Wibowo, J.T., Herlin, A. 2018. Pemilihan Bahan Pengisi untuk Formulasi Tablet Ekstrak Buah Mahkota Dewa (Phaleria macrocarpa Boerl). Jurnal Sains Farmasi & Klinis, 5(1), 66–71. https://doi.org/10.25077/jsfk.5.1.66-71.2018

Tejasari, Sulistyowati, Djumarti, Sari, R.A. A. 2010. Mutu Gizi dan Tingkat Kesukaan Minuman Kopi Dekafosin Instan. Jurnal Agroteknologi, 4(1), 91–106.

Tupamahu, Y.M. 2014. Analisis Usaha Pengolahan Kopi Jahe Instan di Ternate. Agrikan UMMU-Ternate: Jurnal Ilmu Agribisnis Dan Perikanan, 7(2), 68–74. https://doi.org/10.29239/j.agrikan.7.2.68-74

Utomo, R.S., Wahyudi, T. 2017. Financial Feasibility Corn Sugar As Bioindustry in Bengkayang. Jurnal Borneo Akcaya, 4(1), 1–15. https://doi.org/10.51266/borneoakcaya.v4i1.75

USDA. 2020. Indonesia: Coffee Anual. Jakarta: United States Department of Agriculture, Foreign Agricultural Service. Diakses pada 29 Oktober 2021. https://www.fas.usda.gov/data/indonesia-coffee-annual-4

Diviš, P., Pořízka, J., Kříkala, J. 2019. The Effect of Coffee Beans Roasting on Its Chemical Composition. Potravinarstvo Slovak Journal of Food Sciences,, 13(1). 344-350. https://doi.org/10.5219/1062

Widyaningrum, A., Lutfi, M., Argo, B.D. 2015. Karakterisasi Serbuk Effervescent dari Daun Pandan (Pandanus amaryllifolius Roxb) dengan Variasi Komposisi Jenis Asam. Jurnal Bioproses Komoditas Tropis, 3(2), 1–8.

Widyotomo, S., Mulato, S., Purwadaria, H.K., Syarief, A.M. 2009. Decaffeination Process Characteristic of Robusta Coffee in Single Column Reactor Using Ethyl Acetate Solvent. Pelita Perkebunan, 25(2), 101–125. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v25i2.133

Yu, T. 2017. Analysis of Coffee-Herbal Beverages For Potential Benefits Against Dementia Diseases. Thesis. RMIT University.

Yuniastri, R., Ismawati, Fajarningtyas, D.A. 2019. Umur Simpan Kopi Lengkuas Instan menggunakan Metode Accelerated Shelf Life Testing (ASLT) dengan Pendekatan Persamaan Arrhenius. Buana Sains, 19(2), 31–40. ttps://doi.org/10.33366/bs.v19i2.1746

Zhang, L., Wang, H., Tang, X., Lu, S., Tan, Y., Li, Q., Wu, J. 2022. Characterization of Aroma Volatiles in Xilin Fire Ginger Oils by HS-SPME-GC-MS. International Journal of Food Properties, 25(1), 53-64. https://doi.org/10.1080/10942912.2021.2019267