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All Journal Jurnal Biomedika EDUBIOLOCK
Winda Afriani
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Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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The Effect of Seaweed Combination on the Extract of Robusta Coffee (Coffea robusta) Waste Extract in Producing Facial Mask Products Muhammad Ridwan Harahap; Nizar Mauliza; Anjar Purba Asmara; Elsa Citra Lestari; Winda Afriani
Biomedika Vol 13 No 1 (2020): Jurnal Biomedika
Publisher : Fakultas Ilmu Kesehatan Universitas Setia Budi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31001/biomedika.v13i1.745

Abstract

Aceh is one of the biggest coffee producers in Indonesia’s province. The coffee farmers separate the coffee beans with the flesh of the fruit for processing the seeds, while the coffee fruit is considered as waste used as animal feed. Based on existing research, the coffee flesh produced contains polyphenol compounds as antibacterial. A very promising sea product from Aceh is seaweed. Brown seaweed (Sargassum sp.) is very common in the west coast of Aceh province. One of the derivatives is alginate. In this study, a combination of polyphenols extracts from coffee flesh and alginates from seaweed Sargassum sp. used as a basic ingredient in making face masks. Tests on organoleptic observations, pH testing, testing time of dried preparations, and testing of bacterial activity have been carried out in this study. In addition, variations in the mixture preparation based on the particle size of alginate powder have also been carried out in this study. The results obtained indicate that the yield produced from coffee fruit extracts is 5.86%, the highest yield of alginate is by potassium carbonate of 40.77%, the acidity of the combination is 4.5 - 6.5. For preparations, drying time has an average estimated time of approximately 6 minutes. Bacterial activity test showed that K2CO3 extracting agent concentration of 2% was strong against bacterial growth with a clean area of ​​14 mm. With these results, it can be seen the combination is able to inhibit the rate of bacterial growth, so it is recommended for alternative ingredients in the manufacture of cosmetics pharmaceutical industry masks.
PERBANDINGAN CITARASA BIJI KOPI (Coffea canephora A.Froehner) ANTARA PENGOLAHAN TEKNIK SANGRAI DAN ROASTING DI DESA HUJUNG LAMPUNG BARAT SEBAGAI SUMBER BELAJAR BIOLOGI SMA KELAS XII PADA MATERI TEKNOLOGI PANGAN Winda Afriani; Suharno Zen; Anak Agung Oka
EDUBIOLOCK Vol. 5 No. 3 (2024): Bulan September 2024
Publisher : Prodi Pendidikan Biologi FKIP Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/edubiolock.v5i3.7264

Abstract

This research is motivated by the importance of coffee processing techniques in determining the final taste of robusta coffee beans. Roasting and roasting techniques are two methods that are often used, but each technique has a different effect on the quality of coffee flavor. This research aims to compare the results of processing robusta coffee beans using these two techniques. This research aims to compare the results of roasting and roasting techniques on the taste of robusta coffee beans (Coffea robusta) in Hujung Village, West Lampung. The research method used was experimental with two treatments, namely roasting and roasting techniques. Taste testing is carried out by experienced panelists using organoleptic tests. The research results show that there is a significant difference in taste between coffee beans processed using roasting and roasting techniques. The panelists preferred coffee beans processed using the roasting technique compared to coffee processed using the roasting technique, this is because coffee beans processed using the roasting technique have a stronger aroma and stronger taste compared to coffee processed using the roasting technique, data from This research shows that the average value of the hedonic scale of the panelists' liking for technical roasted coffee in terms of aroma is 4.45, taste is 4.2 and taste impression is 3.75. Meanwhile, for the roasting technique, the average of the hedonic scale for the panelists' liking for the aroma aspect was 3.7, for the taste aspect it was 3.95 and for the taste impression aspect the average was 3.55. This research can be used as a biology learning resource for Class XII high school students on food technology material, especially in understanding processing processes and their influence on product quality.
Co-Authors Anak Agung Oka Anjar Purba Asmara Elsa Citra Lestari Muhammad Ridwan Harahap Nizar Mauliza Suharno Zen