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Rahmawati, Rahmawati
Sahid University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

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Journal : Food ScienTech Journal

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Optimization of Red Ginger, Alginate and Drying Time on the Characteristics of Antidiabetic Effervescent Powder Drink with Combination Design Romadhan, Muhammad Fajri; Rahmawati, Rahmawati; Humayrah, Wardina; Fahturohmah, Femi
Food ScienTech Journal Vol 7, No 1 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i1.31494

Abstract

Red ginger and alginate contain antidiabetic compounds such as flavonoids. The purpose of this study was the optimization of red ginger, alginate, and drying time on the characteristics of antidiabetic effervescent powder drinks with a combined design. The tests were physical quality (flow time, dissolving time, angle of repose, and total soluble solids) and chemical quality (water content, antioxidant activity, total sugar, and pH value). Data were analyzed with ANOVA on Design Expert 13®. The optimal formulation consists of a red ginger concentration of 6.497%, alginate at 1.007%, and a drying time of 1.987 hours. The resulting product exhibited a repose angle of 37.89°, dissolution time of 75.65 seconds, bulk density of 0.58 g/mL, total soluble solids at 2.4°Brix, flow time of 0.8 seconds, moisture content of 4.75%, pH of 5.1, antioxidant activity (IC50) of 172.79 ppm (classified as weak), and total sugar content of 29.59%.
Characterization of Arabica and Robusta Powder Coffee From Gayo and Toraja Regions Due To Different Brewing Techniques Rahmawati, Rahmawati; Suganti, Ahmad
Food ScienTech Journal Vol 8, No 1 (2026): In Press
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.36331

Abstract

The increase in coffee consumers is marked by the growing number of coffee shops. The quality of the best taste of brewed coffee is influenced by the roasting process and brewing technique. The purpose of the study was to determine the taste of coffee based on different types of coffee and brewing techniques. The study used a two-factor sub sampling group randomized design. Factor 1 was coffee type (Gayo arabica, Toraja arabica, Gayo robusta and Toraja robusta), and factor 2 was coffee brewing technique (tubruk and V60). The data obtained were analyzed by ANOVA test using SPSS Version 22. The test was followed by DMRT test (α = 0.05) if it had a significant effect. The results showed that coffee types with different brewing techniques affected total soluble solids, acidity, antioxidant activity, total phenols and organoleptic. The best sample was Toraja robusta coffee type with V60 brewing technique. The resulting quality characteristics are total dissolved solids value of 1.86±0.05 °Brix, pH value of 6.47±0.002, IC50 value of 59.45±0.14 ppm, total phenol value of 1681.38± 8.42 mg/kg GAE, brown color (4.8±1.08) which was slightly preferred (4.8±0.91), strong aroma (5.1± 0.89) which was preferred (5.0± 1.03), non acidic taste (3.9± 0.88), bitter taste (5.5±0.81) which was preferred (5.0±1.11) and caffeine content of 1.41%.
Co-Authors Fahturohmah, Femi Humayrah, Wardina Muhammad Fajri Romadhan Suganti, Ahmad