KUALITAS MUFFIN MENGANDUNG AMPAS KOPI: STUDI PENGARUH KONSENTRASI DAN PERBEDAAN METODE EKSTRAKSI AMPAS KOPI
DOI:
https://doi.org/10.21776/ub.jtp.2022.023.03.1Keywords:
Ampas kopi; Cold brew; Espresso; MuffinAbstract
Ekstraksi kopi akan menghasilkan residu yang dikenal sebagai ampas kopi. Ampas kopi umumnya dibuang dan terdekomposisi oleh mikroorganisme sehingga menghasilkan metana (CH4) dan dinitrogen oksida (N2O). Ampas kopi yang tersisa setelah ekstraksi masih dapat dimanfaatkan karena memiliki kandungan senyawa bioaktif seperti antioksidan dan serat pangan. Tujuan dari penelitian ini adalah mendapatkan jenis dan konsentrasi ampas kopi untuk menghasilkan muffin dengan karakteristik fisik, kimia, dan organoleptik terbaik serta meningkatkan nilai fungsional muffin. Metode yang digunakan adalah Rancangan Acak Kelompok Tersarang dengan dua faktor yaitu jenis ampas kopi dan konsentrasi yang tersarang dalam jenis ampas kopi. Data dianalisis dengan ANOVA dilanjutkan uji lanjut BNT atau BNJ dengan taraf kepercayaan 95%. Jenis ampas kopi berpengaruh nyata (α<0,05) terhadap karakteristik seperti kadar air, kadar abu, volume pengembangan, densitas, porositas, kohesivitas, warna (L*, a*, b*) crumb dan crust. Konsentrasi ampas kopi yang tersarang dalam jenis ampas kopi berpengaruh nyata (α<0,05) dan positif terhadap kadar abu, densitas, kekerasan, warna (L* dan a*) crumb dan crust, serta warna pada pengujian organoleptik. Sementara konsentrasi berpengaruh nyata (α<0,05) dan negatif pada kadar air, volume pengembangan, baking loss, porositas, warna (b*) crumb dan crust, serta tekstur, rasa, dan after taste pada pengujian organoleptik.
Coffee extraction will produce a residue known as coffee grounds. Coffee grounds are generally discarded and decomposed by microorganisms to produce methane (CH4) and nitrous oxide (N2O). Coffee grounds left after extraction can still be used because they contain bioactive compounds such as antioxidants and dietary fiber. This study aimed to obtain the type and concentration of coffee grounds to produce muffins with the best physical, chemical, and organoleptic characteristics and increase the functional value of muffins. The method used is nested RAK with two factors: the type of coffee grounds and the concentration contained in the coffee grounds. Data were analyzed by ANOVA followed by a further test of LSD or Tukey's HSD with 95% confidence level. The type of coffee grounds had a significant effect (α<0.05) on characteristics such as moisture content, ash content, volume expansion, density, porosity, cohesiveness, color (L*, a*, b*) of crumb and crust. The concentration of coffee grounds contained in the type of coffee grounds had a significant effect (α<0.05) and positive on ash content, density, hardness, color (L* and a*) crumb, and crust, as well as color parameter on organoleptic testing. The concentration also had a significant effect (α<0.05) and negative on moisture content, expansion volume, baking loss, porosity, color (b*) crumb, and crust, as well as texture, taste, and aftertaste on organoleptic testing
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