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All Journal Resital: Jurnal Seni Pertunjukan (Journal of Performing Arts) Jurnal Politik Profetik AcTion: Aceh Nutrition Journal Etika Demokrasi Khazanah: Jurnal Studi Islam dan Humaniora Journal of Islamic Law Poros Onim Jurnal Ekonomika Dan Bisnis FENOMENA: Journal of Social Science IAS Journal of Localities Journal of Hadith Studies
Hakim, Putri Rahmah Nur
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Religion Arts Humanities Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences

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Substitution of arabica coffee powder to enhance antioxidant content in traditional Bhoi cake for Gen-Z Nazarrahmah, Nazarrahmah; Ratnaningsih, Nani; Lastariwati, Badraningsih; Hakim, Putri Rahmah Nur; Marlina, Lina
AcTion: Aceh Nutrition Journal Vol 10, No 4 (2025): December
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i4.2623

Abstract

This study aimed to develop a functional food innovation by incorporating Arabica coffee into traditional Bhoi cakes to address the demand for healthier dietary options among Generation Z. This study applied a Research and Development (R&D) approach using a 4D model (define, design, develop, and disseminate). The study was conducted from January to May 2025 at the Food Technology and Nutritional Chemistry Laboratory of Banda Aceh. Ten experts and 80 untrained panelists were recruited through purposive sampling. Arabica coffee powder was substituted at 5%, 7.5%, and 10% of the flour weight. The proximate composition, antioxidant activity (UV-Vis spectrophotometry), and sensory attributes of the samples were analyzed. Statistical analyses were performed using paired t-tests at a 5% significance level. The results showed that 10% substitution significantly increased the antioxidant activity (34.7 ± 1.2 mg GAE/g) compared to that in the control (18.5 ± 0.9 mg GAE/g, p < 0.01). Sensory evaluation also indicated higher preference scores for color, aroma, taste, and texture at the 10% level (p < 0.05). In conclusion, the Arabica coffee-based Bhoi cake demonstrates the feasibility of enriching traditional foods with functional properties while preserving their cultural identity. This innovation may serve as a model for developing functional foods based on local culinary heritage.
Co-Authors Afliana, Mona Al Fajri, Mirza Andiko, Benny Asyifa, Nahdia Badraningsih Lastariwati Cahyani, Novita Dewantri, Puja Alviana Fernando, Henky intan permata sari Irwan Irwan Julkarnaen, Julkarnaen Larasati, Yuniar Galuh lina marlina, lina Mayadina Rohmi Musfiroh Muhammad Adli, Muhammad Mustaqim Pabbajah Najib Kailani Nani Ratnaningsih Nazarrahmah, Nazarrahmah Pattiserlihun, Selvone Christin Pertiwi, Tri Razick, Ahamed Sarjoon Sampurno, Margo Teguh Saputra, Hanif Sintang, Suraya Suwarno Wisetrotomo Winda Maulina, Winda Wuysang, Julia Magdalena