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All Journal Indonesian Journal of Agricultural Research Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Teknologi Pertanian Gorontalo Eduvest - Journal of Universal Studies Rona Teknik Pertanian
Romauli, Nauas Domu Marihot
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Neuroscience Public Health Social Sciences Veterinary

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Journal : Jurnal Mutu Pangan : Indonesian Journal of Food Quality

 1 
Pengaruh Blansir dan Konsentrasi CMC terhadap Karakteristik Sirup Kulit Kopi Robusta (Coffea canephora) Nisah, Adinda Khairun; Romauli, Nauas Domu Marihot
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.2.169

Abstract

Coffee processing frequently generates large amounts of coffee husk waste due to the absence of subsequent utilization, thereby contributing to environmental pollution. However, the presence of antioxidant compounds in coffee husk waste offers potential for its valorization into functional food products such as syrup beverages. The formulation of syrup requires the addition of stabilizing and thickening agents, such as carboxymethyl cellulose (CMC), to maintain product stability and achieve a desirable viscosity that meets consumer preferences. Blanching is applied to improve the characteristics of the syrup product. This study aimed to investigate the potential of robusta coffee husk as a natural source of antioxidants and to evaluate the effects of varying CMC concentrations on the physicochemical and sensory properties of coffee husk syrup. Three blanching treatments—no blanching, hot water blanching, and steam blanching—were applied to the coffee husks, combined with CMC concentrations of 0.05%, 0.10%, and 0.15%. Among all treatments, the combination of steam blanching and 0.10% CMC produced the most favorable results, with IC₅₀ (175.51 μL/mL), L* (31.82), a* (7.57), b* (9.26), color index (50.58 °Hue), total dissolved solids (72.71 °Brix), viscosity (68.73 cP), and total microbes (3.1×10² CFU/mL). These values meet the quality requirements established by the Indonesian National Standard for syrup products (SNI 3544:2013), which specifies a maximum total plate count of 5.0×10² CFU/mL.
Co-Authors Br Hutagalung, Sarah Helena Dawolo, Stephania Anasthasha Elisa Julianti Hasibuan, Asmaul Habib Intan Sari, Febby Kosasih, Sofia Winnie Mimi Nurminah Nisah, Adinda Khairun Padang, Sheila Saharani Br Rangkuti, Bella Triana Siahaan, Felinda Tria Kasih Terip Karo-Karo Zahari, Muhammad Pari