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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Fish Protech Journal of Robotics and Control (JRC) Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT)
Sadimantara, Muhammad Syukri
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Electrical & Electronics Engineering Immunology & microbiology Materials Science & Nanotechnology Mechanical Engineering Physics

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Journal : Jurnal Penelitian Pendidikan IPA (JPPIPA)

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Study on The Addition of Red Ginger (Zingiber officinale Var. Rubrum) and Black Rice (Oryza sativa L. Indica) to The Organoleptic Evaluation and Physical-Chemical Properties of Robusta Coffee (Coffea canephora) from Southeast Sulawesi Asyik, Nur; Herdiansyah, Dhian; Sadimantara, Muhammad Syukri
Jurnal Penelitian Pendidikan IPA Vol 11 No 7 (2025): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i7.10946

Abstract

This study aims to determine the effect of adding red ginger and black rice on the organoleptic and physicochemical properties of robusta coffee. The problem in this study arose because, so far, the caffeine content in coffee has generally been high. On the other hand, the addition of red ginger and black rice can reduce caffeine levels and improve the taste of coffee. This study employed a factorial Completely Randomised Block Design with two factors. The first factor is the addition of red ginger (J) at three levels: 4% (J1), 8% (J2), and 12% (J3). The second factor is the addition of black rice (B) at two levels: 10% (B1) and 20% (B2). Organoleptic data were analyzed using ANOVA and DMRT tests. Physicochemical properties were analyzed descriptively. The results of the study showed that the best treatment was with the addition of 12% red ginger and 20% black rice (J3B2), with a color of 3.75 (like), aroma 3.90 (like), texture 4.00 (like), and taste 4.03 (like), water content 1.113%, ash 3.657%, pH 5.83, caffeine 0.72%, chlorogenic acid 4.92%, and antioxidant activity (IC50) 39.28 ppm
Co-Authors A.A. Ketut Agung Cahyawan W ABDU RAHMAN BACO, ABDU RAHMAN alim, Usman Aminarti, Aminarti Ansharullah ansharullah Asnani Asnani Auliana, Rana Badiun, Tri Muhammad Nandang Bambang Dwi Argo Dimas Firmanda Al Riza Efendi, Sarina Faisal Faisal Firlana, Ayuh Fitri Fitri Frisandi, Angga Angrullah Haerul, Andi Hasjal, Muhamad Haslianti Haslianti, Haslianti Herdiansyah, Dhian Hermanto Hermanto Ibrahim, Mohamad Nuh Indriani Indriani Irianto, Fitri Amelia Irma Yanti Isamu, Kobajashi T Jesrin, Jesrin Kamaluddin, La Ode L, Mariani La Karimuna Lasran, Lasran Lili Fitriani Maulidina, Ardisa Merlin Merlin, Merlin Mirna Sari Mita Gebriella Inthe Muhammad Amrullah Pagala Muzakkar, Muhammad Zakir Nangi, Laode Jumadil Nilam, Nilam Ntia, Wa Nur Asyik, Nur Nurhaliza, Nurhaliza Patadjai, Andi Besse Pratiwi, Nesya Dhifa Prima Endang Susilowati Putriyana, Sendri Rahayu, Marni Rhenislawaty, Rhenislawaty Rukmana, Rukmana Safitri, Febriani Safitri, Neli Elika Sakir Sakir, Sakir Samsia, Samsia Sariati Sariati, Sariati Siska Siska Sri Rejeki Sri Wahyuni Sucipto Sucipto Sudarman Sudarman Suwarjoyowirayatno, Suwarjoyowirayatno Tamrin Tamrin Tan Malaka Tanaka, Imelda Mustika Ulfa, Sitti Hawana Wibisono, Supri Yani, Mohammad Ashabul Yusuf Hendrawan