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All Journal International Journal of Public Health Science (IJPHS) Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JURNAL AGROINDUSTRI HALAL Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Agroindustri Berkelanjutan
Samsu Udayana Nurdin
Department of Agricultural Product Technology, Lampung University, Jln. Sumantri Brojonegoro No. 1Bandar Lampung, 35145
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Social Sciences

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Effects of Soaking Time and Peppermint Oil Concentration on Chemical, Sensory, and Antibacterial Characteristics of Robusta Coffee (Coffea canephora) Thaliarinanta, Angela Saraz; Kustyawati, Maria Erna; Hidayati, Sri; AS, Suharyono; Nurdin, Samsu Udayana
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.288-297

Abstract

The increase in public coffee consumption is influenced by lifestyle, technological support and the emergence of various choices of coffee. Herbal coffee is generally made by adding herbal powder, infusion, and drying. Soaking techniques with peppermint oil to make herbal coffee have never been studied. The purpose of this study was to determine the effect of robusta coffee treated with soaking time and peppermint oil concentration on chemical characteristics, sensory and antimicrobial activity. Randomized Complete Group Design method with two factors was performed in this study. The first factor is soaking time (L) which consists of 0 (L0), 5 (L1), and 10 (L2) min. The second factor was peppermint oil concentration consisting of 0% (K0); 0.5% (K1); and 0.75% (K2). The results showed that the soaking time and concentration of peppermint oil can increase the water content and pH. The peppermint coffee showed antimicrobial activity against Salmonella typhi and Eschericia coli bacteria with an inhibition diameter of 8.72-13.16 mm and 9.88-12.24 mm, respectively. The peppermint coffee of L1K1 treatment (5 min soaking time; 0.5% peppermint concentration), is preferred by panelists with sensory test scores on taste (6.15), aroma (7.09), aftertaste (5.32), and overall (6.16). Keywords: Coffee bean, Concentration, Peppermint oil, Robusta coffee, Soaking time.
Co-Authors Ahmad Fitri, Ahmad Ahmad Sapta Zuidar Ai Kustiani AS, suharyono Asep Sukohar Atikah Adyas Dedy Aprizal Herdiana, Novita Isnaini Rahmadi Maria Erna Kustyawati Maryanti Maryanti Murhadi Murhadi Neti Yuliana Oktaviani, Celly Otik Nawansih Safitri, Bella Intan Ayu Salita, Siti Restia Samsul Rizal Siti Nurdjanah Sri Hidayati Subeki Subeki Subeki Sujianti, Ari Susilawati, Susilawati Sussi Astuti Thaliarinanta, Angela Saraz Warda, Hanifa Winanti, Diki Danar Yaktiworo Indriani