Analisis Neraca Massa, Nilai Gizi, dan Nilai Tambah dalam Produksi Serbuk Ekstrak Kopi Hijau Melalui Teknologi  Microwave Assisted-Foam Mat Drying  (MFD)

Andi Eko Wiyono; Yuli Witono; Iwan Taruna; Soetriono Soetriono

doi:10.21107/agrointek.v20i3.34996

Analisis Neraca Massa, Nilai Gizi, dan Nilai Tambah dalam Produksi Serbuk Ekstrak Kopi Hijau Melalui Teknologi Microwave Assisted-Foam Mat Drying (MFD)

Andi Eko Wiyono, Yuli Witono, Iwan Taruna, Soetriono Soetriono

Abstract

Green coffee extract powder is a coffee downstream product that contains natural bioactive compounds and has high economic value. This study aims to analyze the mass balance of the green coffee extract powder production process, evaluate its nutritional value, and analyze the value added from the transformation of raw coffee beans into coffee bean extract powder. This study was conducted in three main stages: the production process and determination of the mass balance, measurement of nutritional aspects, and calculation of value added. The research results are presented in tables and figures. The data were analyzed using descriptive quantitative methods. The mass balance analysis results showed that the Microwave-Assisted Foam Mat Drying (MFD) technology yielded a yield of 12,156%, and the lowest efficiency value was obtained during the extract drying process, at 0,12 (12%). Chemical analysis and nutritional value conversion revealed that at the smallest serving size (5 g), green coffee extract powder contributes to daily nutritional requirements for total energy at 1% of the Recommended Daily Allowance (RDA), protein at 1% RDA, fat at 0% RDA, and carbohydrates at 1% RDA. Green coffee extract powder contains components with antioxidant properties, namely chlorogenic acid and phenolic compounds at 3,353% and 29,10 mg GAE/g. Based on the results of the value-added analysis, it was found that the value added generated was Rp. 263.124, while the value-added ratio was 57,64%. The results of the study indicate that green coffee extract powder has the potential to be developed as a functional food with low calories and high value-added.

Keywords

Added value; Bioactive; Green coffee; Nutrition

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