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All Journal Journal of Agri-Food Science and Technology (JAFoST) Sriwijaya Foodtech Journal
Rna Fajarini, Luh Dian
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry

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Uji Organoleptik Kombinasi Minuman Kopi Robusta dan Ekstrak Gambir (Uncaria gambir Roxb.) Rna Fajarini, Luh Dian; Jannah, Syerina Raihatul
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian

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Abstract

Minuman kopi robusta dan ekstrak gambir merupakan minuman yang dapat memberikan manfaat kesehatan. Minuman kombinasi tersebut belum banyak dikonsumsi oleh masyarakat. Tujuan penelitian ini adalah untuk mengetahui penerimaan produk minuman kopi robusta dan ekstrak gambir oleh konsumen berdasarkan uji organoleptik. Metode penelitian yang digunakan yaitu melakukan uji organoleptik atau uji kesukaan dengan memberikan 5 sampel minuman kombinasi kopi robusta dan ekstrak gambir dengan variasi formula yang berbeda kepada panelis semi terlatih dengan kriteria yang diujikan yaitu aroma, rasa, dan warna sehingga dihasilkan satu formulasi terbaik dari beberapa perlakuan. Skor nilai yang digunakan yaitu 1 (sangat tidak suka), 2 (tidak suka), 3 (suka), 4 (sangat suka). Secara penerimaan keseluruhan minuman kombinasi kopi robusta dan ekstrak gambir lebih disukai pada perlakuan F3 (90% kopi robusta, 10% ekstrak gambir). Hasil perlakuan F3 menunjukkan nilai aroma yaitu 2,98 (suka), rasa yaitu 3,24 (suka), dan warna yaitu 3,00 (suka).
Sago Porridge Enriched with Red Dragon Fruit (Hylocereus polyrhizus) Extract: A Functional Food with Enhanced Sensory and Nutritional Properties Putra, I Gede Arie Mahendra; Rna Fajarini, Luh Dian; Dewi, Putu Julyantika Nica; Muzakki, Wafi Adizara; Ibrahim, Nur Syamsi
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.12847

Abstract

Sago, one of Indonesia’s staple foods, holds significant potential for food diversification due to its high carbohydrate content. However, despite its nutritional benefits, sago consumption remains less popular than corn and potatoes. Sago porridge, a traditional food product, can be developed into a healthy alternative, but its translucent brown color is visually unappealing, affecting consumer acceptance. This study aims to evaluate the optimal concentration of red dragon fruit extract as a natural colorant to enhance the visual appeal of sago porridge. The research method involved testing varying concentrations of red dragon fruit extract (0%, 2%, 4%, 6%) through sensory evaluation and physical analysis. Results showed that a 6% concentration yielded the highest acceptability, with the following physical properties: strawberry red color (L*:48.4; a*:70.8; b*:21.5), viscosity of 56,000 mPažs, texture force of 8.7980 N, and pH of 7.21. This study contributes through the innovative use of red dragon fruit extract as a natural colorant, improving both the visual appeal and nutritional value of sago porridge. The optimal 6% concentration provides a practical reference for local food industries to produce value-added products, supporting food diversification based on local resources and aligning with global trends in healthy, natural foods.
Co-Authors Dewi, Putu Julyantika Nica I Gede Arie Mahendra Putra Ibrahim, Nur Syamsi Muzakki, Wafi Adizara Syerina Raihatul Jannah