PEMANFAATAN KETAN HITAM DALAM PEMBUATAN KOPI BUBUK
Abstract: The purpose of this
research was to obtain precise ratio between coffee bean and black sticky rice
to reach result the most preferred coffee by panelists and comply standard
quality of coffee product. This research used a Complete Randomized Design (CRD)
with 5 treatments and 3 replications. The Treatments were BKKH0 (100% Coffee),
BKKH1(90% Coffee and 10% Black sticky Rice) BKKH2 (80% Coffee and 20% Black
sticky Rice), BKKH3 (70% Coffee and 30% Black sticky rice), BKKH4 (60% Coffee
and 40% Black sticky rice). The Collected Data was analyzed statistically with
analysis of variance (ANOVA) and Duncan’s New Multiple Range Test (DNMRT) at 5%
stage. The research showed, the application of coffee and black sticky rice had
significant effect to water content, ash content, antioxidant content, caffeine
content and organoleptic test. The best treatment of this research was treatment BKKH4 which
had a water content 4,23%; ash content 3,51%; antioxidant content 12,60 µg/ml,
and caffeine content 1,24%. It was described as brown coloured and coffee scent
for it’s powder, then black coloured and had coffee scent for the coffee. It
was also the most preffered by panelists according the over all assessment.
Penulis: Rezqy Muharram, Yusmarini,
Noviar Harun
Kode Jurnal: jppertaniandd170115
