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All Journal Journal of Tropical AgriFood Jurnal Teknologi dan Mutu Pangan
Lisa Fitri Rahayu
Universitas Mulawarman
Agriculture, Biological Sciences & Forestry

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Pengaruh Konsentrasi Jahe dan Lama Infusing terhadap Karakteristik Fisik, Kimia, dan Sensori Honey Citron Tea: The Effect of Ginger Concentration and Infusion Time on the Physical, Chemical, and Sensory Characteristics of Functional Honey Citron Tea Lisa Fitri Rahayu; Erni Sofia Murtini
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.6312

Abstract

Honey citron tea is a honey-based functional beverage with the potential to support the diversification of honey products in Indonesia. This study aims to analyze the effects of adding ginger (Zingiber officinale) and varying infusion times on the sensory, physical, and chemical characteristics of honey citron tea. The research method used was a two-factor completely randomized design (CRD), with ginger concentration (10%, 15%, 20% w/w) and infusion time (1 and 7 days) as the factors. Sensory data were analyzed using ANOVA, followed by the BNT or DMRT test at a 5% significance level. The results showed that the combination of 15% ginger and a 1-day infusion time was the best treatment based on panelists’ acceptance ratings. The best product-the concentrated honey citron tea sample-had antioxidant activity (IC50) of 930.90 ppm, vitamin C of 0.38 mg/100 g, total sugar of 43.19%, pH of 4.46, moisture content of 35.47%, total soluble solids of 65.33 oBrix, and viscosity of 4436 cPs. In conclusion, ginger concentration and infusion time had a significant effect on all sensory parameters, except for the color of the honey citron tea. These findings have the potential to support the development of honey-based functional beverages utilizing local food ingredients.
Pengaruh penambahan daging buah kelapa (Cocos nucifera) selama penyangraian terhadap fisikokimia dan sensoris kopi robusta (Coffea canephora) Lisa Fitri Rahayu; Yuliani Yuliani; Anton Rahmadi; Ahmad Sahlaidi
Journal of Tropical AgriFood Volume 8 Nomor 4 Tahun 2026
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.4.2026.29734.374-384

Abstract

Diversifikasi produk kopi robusta melalui penambahan bahan pangan lokal dapat menghasilkan karakteristik sensori dan meningkatkan nilai tambah produk. Penelitian bertujuan mengevaluasi pengaruh penambahan daging buah kelapa (DBK) selama penyangraian terhadap karakteristik fisikokimia dan sensoris bubuk serta seduhan kopi robusta. Percobaan menggunakan Rancangan Acak Lengkap dengan tujuh taraf perlakuan (penambahan DBK), yaitu 0, 5, 10, 15, 20, 25, dan 30% dari bobot biji kopi, masing-masing tiga ulangan. Parameter meliputi kadar air, abu, pH, total endapan, serta sifat dan mutu hedonik atribut warna, aroma, tekstur, rasa kopi, rasa kelapa, dan rasa asam. Data fisikokimia dianalisis menggunakan ANOVA dan uji Beda Nyata Jujur, sedangkan sensoris menggunakan uji Friedman dilanjutkan uji Dunn. Penambahan daging kelapa berpengaruh nyata terhadap kadar air, abu, pH, serta sifat dan mutu hedonik atribut warna, aroma, rasa kopi, rasa kelapa, dan rasa asam, tetapi tidak nyata terhadap total endapan. Peningkatan proporsi kelapa dari 0 menjadi 30% menaikkan kadar air dari 4,47 menjadi 6,39%, abu dari 4,53 menjadi 5,51%, dan pH dari 5,30 menjadi 6,23, sedangkan total endapan stabil pada kisaran 38,25–38,64%. Penambahan 30% menghasilkan penerimaan tertinggi dengan warna cokelat tua, aroma kopi kelapa, tekstur halus, rasa kopi dan kelapa seimbang, serta keasaman netral.
Co-Authors Ahmad Sahlaidi Anton Rahmadi Erni Sofia Murtini Yuliani, Yuliani