Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal El-Hayah : Jurnal Biologi
Abadi, Farid R.
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology Medicine & Pharmacology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Effect of White and Black Rice Addition on Robusta Coffee Powder and Brews Characteristics Yustina, Ita; Abadi, Farid R.
El-Hayah : Jurnal Biologi Vol 6, No 3 (2017): EL-HAYAH (VOL 6, NO 3,September 2017)
Publisher : Department of Biology Science and Technology Faculty UIN Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/elha.v6i3.4496

Abstract

The processing methods of coffee bean are various in different regions in Indonesia. One of the methods is by adding the material of coffee bean with other ingredients such as rice. This research was aimed to investigate the effect of adding white and black rice into the yield and quality of robusta coffee within its powder and brews. The experiment used the completely randomized design, with three treatments  namely: pure coffee; coffee+white rice; and coffee+black rice. Observation parameters consisted of: rendement;color; organoleptical properties; and antioxidant activity. The results showed that the addition of black or white rice (30%) did not affected the yield, pannelist's preference for color, and the bitter level of coffee brews. However, the addition of white or black rice had a significant effect on the degree of lightness and the antioxidant activity of the coffee powder, also the panelist's preference for the aroma and taste for coffee brews. The black rice addition showed to be more preferred which  scored 3.18 for aroma and 3.55 for taste than white rice addition in coffee brews. Moreover, the color of the coffee powder of coffee + black rice became brighter (L = 35), and the antioxidant activity was increased to reach 44.74% as the highest among other treatments. The black rice addition could be used to improve the antioxidant activity of the commercial robusta coffee powder and brews with fairly consumer acceptance. 
Co-Authors Yustina, Ita