Year: 2024
Type: article
Abstract: Introduction.To increase the health benefits of traditional foods, it is advisable to add spices to them.The aim of this study was to fortify coffee with Andaliman powder, evaluate the changes in antioxidant activity, total dissolved solids, and total acid content of fortified coffee, and evaluate its sensory properties. Materials and methods.Ground Robusta coffee and Andaliman powder were the main materials in the study.DPPH method was used to determine antioxidant activity; content of total dissolved solid was measured using a refractometer; content of total acid by the titration method; sensory properties by a scoring method by testing quality attributes such as color, aroma, taste, and overall.Results and discussion.The treatment given was 10 g of robusta coffee powder and 15 g of palm sugar with the addition of 0% (P0), 5% (P1), 10% (P2), and 15% (P3) of andaliman spice powder.The data from the antioxidant activity test were analyzed descriptively, the total dissolved solids and total acid test data were analyzed using Analysis of Variance (ANOVA) with a significant level of 5%, and the data from the sensory test was analysed by the Kruskal Wallis nonparametric test with a significant level of 5%.Along with the increased of added of Andaliman powder to ground Robusta coffee from 0 to 15%, antioxidant activity of Andaliman spice coffee has increased 66.66 to 75.03 %, content of the total dissolved solids increased from 12.12%Brix to 12.41%Brix, content of total acids from 0.13% to 0.25%, showing a real difference (p≤0.05).The addition of andaliman powder does not change the color of the coffee brew, but the aroma produced in the coffee brew is the typical aroma of Andaliman.The level of acceptance of the panelists to the product as a whole is influenced by the color, aroma, and taste.The overall test showed that P2 was preferred by the panellists, this is because P2 has a strong coffee color, a strong andaliman aroma, and a bitter taste that is not too dominant.Conclusion.The addition of andaliman powder to coffee increased its antioxidant activity, content of total dissolved solids and total acids.The best option for Andaliman spice coffee as a functional drink is coffee with 10% andaliman powder added.
Institution: Diponegoro University
Language: English
Topic: Coffee research and impacts
Subfield: Pharmacology (medical)
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4407397481