Studi Perbandingan Biji Pepaya Carica Papaya L. Dengan Bubuk Madu Sebagai Kopi Non Kafein - Marwah, Marwah H.; Abriana, Andi; Laga, Suriana (PALLANGGA: Journal of Agriculture Science and Research, 2025)
Processing non-caffeinated papaya seed coffee with a ratio of honey is one effort to utilize papaya seed waste as a drink. A drink that comes from processing papaya seeds as an alternative to non-caffeinated coffee. Papaya seed coffee has a bitter, spicy, and pungent taste, so to neutralize the bitter taste, honey powder is added and as an additional flavor element in non-caffeinated coffee. This research aims to determine the effect of the best comparison between papaya seeds and honey powder on making non-caffeinated coffee and determine the water content, ash content and organoleptic tests on the color, aroma, and taste of non-caffeinated coffee. The research treatment was a comparison of papaya seeds with honey powder (100%: 0%, 70%: 30%, 60%: 40%, 50%: 50%). Completely Randomized Design (CRD) method with three replications. The comparison treatment of papaya seeds with honey powder for non-caffeinated coffee had a significant effect on the water content, aroma, and color and had a very significant effect on the ash content, and had no real effect on the taste. The best results from non-caffeinated coffee are the comparison treatment of 50% papaya seeds: 50% honey powder in terms of water content of 4.42% and taste of 3.24 (like) and has fulfilled the instant coffee quality requirements of SNI 2983 (2014) regarding coffee quality requirements instant which states that the maximum water content contained in instant coffee is 5%. Pengolahan kopi non kafein biji pepaya dengan perbandingan madu merupakan salah satu upaya untuk memanfaatkan limbah biji pepaya sebagai minuman. Minuman yang berasal dari pengolahan biji pepaya sebagai salah satu alternatif pengganti kopi non kafein. Kopi biji pepaya memiliki rasa yang pahit, pedas, dan menyengat, sehingga untuk menetralkan rasa pahit dilakukan penambahan bubuk madu serta sebagai penambah unsur rasa dalam kopi non kafein. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan terbaik antara biji pepaya dengan bubuk madu pada pembuatan kopi non kafein dan mengetahui kadar air, kadar abu, dan uji organoleptik terhadap warna, aroma, dan citarasa kopi non kafein. Perlakuan penelitian yaitu perbandingan biji pepaya dengan bubuk madu (100%: 0%, 70%: 30%, 60%: 40%, 50%: 50%). Metode Rancangan Acak Lengkap (RAL) dengan tiga kali ulangan. Perlakuan perbandingan biji pepaya dengan bubuk madu terhadap kopi non kafein berpengaruh nyata terhadap kadar air, aroma, dan warna serta berpengaruh sangat nyata terhadap kadar abu, dan tidak berpengaruh nyata terhadap citarasa. Hasil terbaik dari kopi non kafein adalah perlakuan perbandingan biji pepaya 50%: bubuk madu 50% ditinjau dari kadar air 4,42% dan citarasa 3,24 (suka) dan telah memenuhi syarat mutu kopi instan SNI 2983 (2014) tentang syarat mutu kopi instan yang menyatakan bahwa kadar air maksimal yang terkandung didalam kopi instan adalah 5%.