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All Journal Jurnal Ilmu Pertanian Indonesia Agrointek Journal of Tropical AgriFood Madaniya Prima Abdika: Jurnal Pengabdian Masyarakat Agroindustrial Journal Room of Civil Society Development Jurnal Kastara Communication in Food Science and Technology Room of Civil Social Development Jurnal Sains dan Teknologi Pangan
Muhammad Iqbal Fanani Gunawan
Universitas Tidar
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Social Sciences Other

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Karakteristik Kimia dan Profil Sensori Kombucha dari Kopi Arabika Hasil Maserasi Semi-karbonik Listyorini, Kharisma Indah; Arwani, Afif; Gunawan, Muhammad Iqbal Fanani
Communication in Food Science and Technology Vol. 4 No. 2 (2025): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v4i2.2463

Abstract

Kombucha merupakan minuman hasil fermentasi yang secara tradisional dibuat dari seduhan tumbuhan dengan bantuan kultur simbiotik bakteri dan khamir (SCOBY). Baru-baru ini, kopi Arabika asal Kabupaten Magelang, Indonesia mulai dieksplorasi sebagai media alternatif. Buah kopi Arabika dapat diproses melalui maserasi semi-karbonik, yaitu metode pascapanen yang melibatkan perendaman anaerobik dalam wadah kedap udara, yang dapat memengaruhi karakteristik kombucha yang dihasilkan. Penelitian ini bertujuan untuk mengevaluasi karakteristik kimia dan sensori kombucha dari seduhan kopi Arabika hasil maserasi semi-karbonik. Proses fermentasi kombucha dilakukan selama 14 hari, dilanjutkan dengan analisis kadar fenolik, total asam asetat, kadar kafein, aktivitas antioksidan, dan total gula (°Brix). Evaluasi sensori menggunakan skala hedonik 7 poin menunjukkan skor kesukaan keseluruhan rata-rata 3.75, menunjukkan penerimaan sedang. Metode Check-All-That-Apply (CATA) menunjukkan bahwa panelis secara dominan mengasosiasikan minuman dengan atribut fermented, acid, vinegar, dan sparkling. Hasil Principal Coordinate Analysis (PCoA) memperlihatkan bahwa kesukaan secara keseluruhan berkorelasi positif dengan deskriptor acid dan vinegar, sementara berkorelasi negatif dengan deskriptor sparkling, herbal, woody, floral, dan opaque. Temuan ini menunjukkan bahwa seduhan kopi Arabika hasil maserasi semi-karbonik merupakan substrat yang menjanjikan untuk produksi kombucha dengan atribut sensoris yang khas.
Optimization of drying and brewing conditions of cascara for kombucha production based on sensory characteristics Gunawan, Muhammad Iqbal Fanani; Arwani, Afif; Faradiani, Alifa Rahma; Reyhan, Akmal; Duhita, Nada Syahda Ratna
Journal of Tropical AgriFood Vol 8 (2026): Special Issue 1, The 3rd International Conference on Food Technology and Nutrition (IC
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.5.2026.26726.68-76

Abstract

Indonesia is among the largest global coffee producers, with an output of 786.19 thousand tons in 2021, largely contributed by smallholder coffee plantations. Coffee fruit is composed of approximately 40% beans and 45% cascara, the latter of which is often discarded and underutilized despite its high polyphenol content. Improper disposal of cascara may cause environmental problems because of its acidity and antinutritional compounds. Cascara represents a promising raw material for functional beverages, such as kombucha, to increase its antioxidant potential. This study focused on developing cascara kombucha from coffee harvested in Magelang, Central Java, a region with distinct geographical characteristics that influence coffee quality. The cascara was dried at different temperatures (35, 40, and 45 °C for 24 h), brewed for 5 and 10 min, and subsequently fermented with a 10% (w/v) kombucha SCOBY for 8 d before pasteurization and storage. Sensory evaluation was performed by trained panelists using Quantitative Descriptive Analysis, followed by a hedonic acceptance test with 26 untrained panelists. The results demonstrated that drying at 45 °C combined with 5 min brewing yielded the highest hedonic score (4.88), while drying at 35 °C with 5 min brewing provided a comparable result (4.73) without significant difference. A longer brewing time (10 min) increased the turbidity. Optimization using DX13 analysis indicated that drying at 35 °C for 24 h and brewing for 5 min achieved the highest desirability for more effective production. These findings suggest that cascara kombucha has potential as a novel functional beverage, although further optimization is required to maximize its antioxidant and phenolic retention.
Profil tekstur dan warna getuk dengan variasi lemak padat Muhammad Iqbal Fanani Gunawan; Soraya Kusuma Putri; Rizka Qurrota A'yun
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.22783

Abstract

Getuk is an Indonesian food made from cassava, which is steamed and then mashed finely and topped with grated coconut. Research on getuk in Indonesia is currently minimal. Solid fats like margarine and butter have been proven to improve the quality of bread products. Getuk is divided into 6 treatments, including control treatment and a combination of solid fats such as butter, and margarine. The analyses conducted include texture profile, color, and moisture content. The addition of solid fats has been shown to have a significant difference in the texture parameters of Hardness, Gumminess, and Chewiness, but it did not have a significant effect on the Resilience parameter. The combination of butter and margarine resulted in a significant decrease in the Springiness and Cohesiveness parameters. Overall, the addition of solid fats had an impact on increasing brightness (L*) and shifting the color towards yellow tendencies (positive b*). The addition of solid fats did not significantly affect the moisture content of getuk.
Co-Authors Anggistya, Kintan Sekar Arwani, Afif Damayanti, Putri Nisrina Dinar Melani Hutajulu Duhita, Nada Syahda Ratna Dzakirah, Aini Fadhilah Endang Prangdimurti Faradiani, Alifa Rahma Jihad Lukis Panjawa Listyorini, Kharisma Indah Nugraheni, Martha Arum Pramono, Pradipta Bayuaji Putri, Soraya Kusuma Rahayu Wulan Reyhan, Akmal Rizka Qurrota A'yun Sitepu, Sandy Haganta Soraya Kusuma Putri Soraya Kusuma Putri Sritutur, Fera Febriana Tjahja Muhandri WULAN, RAHAYU