Pemanfaatan Buah Bakau Rhizophora sp. dan Sonneratia sp. sebagai Bahan Baku Kopi Analog Utilization of Mangrove Fruit Rhizophora sp. and Sonneratia sp. as Raw Material for Analog Coffee
Article Sidebar
Accepted
23 May 2022
Published
5 August 2022
Keywords:
-
antioxidant, coffee, mangrove, Rhizopora sp., Sonneratia sp.
Abstract
Mangrove are plants that are commonly found on the coast of Indonesia. However, although mangrove are rich in nutrients and antioxidants, they have not been widely used as consumer goods. Product development from mangrove fruits as raw materials is required, including analog coffee made from the mangrove fruit of Rhizophora sp. and Sonneratia sp. The purpose of this study was to determine the proximate levels, antioxidants and consumer preferences through hedonic testing of each mangrove coffee production. Three raw material treatments used in this study were pure commercial ground coffee arabica type (K0) as a control, analog coffee made from the mangrove fruit Rhizophora sp. (K1), and Sonneratia sp. (K2). The results showed that the percent moisture content was in the range of 3.33-7.31% and the ash content was in the range of 2.57-3.16% of the two parameters, both samples (K1 and K2) had meets the standard SNI for coffee. 01-3542-2004. While the fat content is 9.06% - 12.6% and the protein content 7.09-11.59% of the two parameters, the highest value was achieved with the K2 treatment. Based on the antioxidant activity test in % of the inhibitory units, the percentage results were between 61.63-77.15% with the highest value K2 achieved. Based on the hedonic test, the preference for color (neutral-like), aroma (like), taste (like), texture (like). Differences in the raw materials used have a significant effect on the aroma and color, while taste and texture do not affect the preference.
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Londo, N. (2015). Bioaktivitas Ekstrak Kasar Biji Gandaria Bouea macrophylla Griff sebagai Bahan Antioksidan. [skripsi]. Universitas Hasanuddin.
Manalu, R. D., Salamah, E., Retiaty, F., & Kurniawati, N. (2013). Kandungan Zat Gizi Makro dan Vitamin Produk Buah Pedada (Sonneratia caseolaris). Penelitian Gizi Dan Makanan, 36(2), 135–140. https://doi.org/10.22435/PGM.V36I2.3999.135-140
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Miranti, D. I., Ichiura, H., & Ohtani, Y. (2018). The Bioactive Compounds and Antioxidant Activity of Food Products of Rhizophora stylosa Fruit (Coffee and Tea Mangrove). International Journal of Forestry Research, 2018. https://doi.org/10.1155/2018/2315329
Mussatto, S. I., Machado, E. M. S., Martins, S., & Teixeira, J. A. (2011). Production, Composition, and Application of Coffee and Its Industrial Residues. Food and Bioprocess Technology, 4(5) 661–672. Springer. https://doi.org/10.1007/s11947-011-0565-z.
Naufalin, R., & Herastuti, S. (2013). Microcapsule Application of Kecombrang Flower Extract: Effects of Concentration, Types of Fraction, pH of Medium, and NaCl on Microbiological Properties of Minced Beef. Animal Production, 15(1) 8-14.
Negara J.K., Sio A.K., Rifkhan, Arifin Muhammad, Oktaviana A.Y., Wihansah R.R.S., & Muhammad, Y. (2016). Aspek Mikrobiologis, serta Sensori (Rasa, Warna,Tekstur, Aroma) pada Dua Bentuk Penyajian Keju yang Berbeda. Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan. https://journal.ipb.ac.id/index.php/ipthp/article/view/17506.
Nopitasari, I. (2010). Processing Ground Coffee (Blending of Arabica and Robusta) and The Quality Changes During Storage. [Skripsi]. Institut Pertanian Bogor.
Nur M. D., & Setyo Y. S. (2014). Penentuan Atribut Mutu Tekstur Tahu untuk Direkomendasikan sebagai Syarat Tambahan dalam Standar Nasional Indonesia. Jurnal Pangan Dan Agroindustri. https://jpa.ub.ac.id/index.php/jpa/article/view/98.
Panduan Laboratorium PascaPanen dan Pengemasan Hasil Pertanian UM: Prosedur Uji Baku (2017). Universitas Mulawarman.
Patil, P. D., & Chavan, N. S. (2013). A Need of Conservation of Mangrove Genus Bruguiera as A Famine Food. Annals. Food Science and Technology, 14(2), 294.
Patra, J. K., Das, S. K., & Thatoi, H. (2015). Phytochemical profiling and bioactivity of a mangrove plant, Sonneratia apetala, from Odisha Coast of India. Chinese Journal of Integrative Medicine, 21(4), 274–285. https://doi.org/10.1007/s11655-014-1854-y
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Prastowo B., Karmawati E., Rubiyo, Siswanto, Indrawanto C., & Munarso S.J. (2010). Budidaya dan Pasca Panen Kopi. Pusat Penelitian dan Pengembangan Perkebunan Kementerian Pertanian.
Purwaningsih, S., Salamah, E., Yudha, A., Sukarno, P., & Deskawati, E. (2013). Aktivitas Aantioksidan dari Buah Mangrove (Rhizophora mucronata Lamk.) pada Suhu yang Berbeda. Jurnal Pengolahan Hasil Perikanan Indonesia, 16(3), 199–206.
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Authors
NusaibahN., PutriC. M., PangestikaW., & LuthfiyanaN. (2022). Pemanfaatan Buah Bakau Rhizophora sp. dan Sonneratia sp. sebagai Bahan Baku Kopi Analog: Utilization of Mangrove Fruit Rhizophora sp. and Sonneratia sp. as Raw Material for Analog Coffee. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(2), 185-201. https://doi.org/10.17844/jphpi.v25i2.39852
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