Pengaruh Blansir dan Konsentrasi CMC terhadap Karakteristik Sirup Kulit Kopi Robusta (Coffea canephora)
DOI:
https://doi.org/10.29244/jmpi.2025.12.2.169Keywords:
antioxidant activity, blanching, carboxymethyl cellulose, robusta coffee husks, syrupAbstract
Coffee processing frequently generates large amounts of coffee husk waste due to the absence of subsequent utilization, thereby contributing to environmental pollution. However, the presence of antioxidant compounds in coffee husk waste offers potential for its valorization into functional food products such as syrup beverages. The formulation of syrup requires the addition of stabilizing and thickening agents, such as carboxymethyl cellulose (CMC), to maintain product stability and achieve a desirable viscosity that meets consumer preferences. Blanching is applied to improve the characteristics of the syrup product. This study aimed to investigate the potential of robusta coffee husk as a natural source of antioxidants and to evaluate the effects of varying CMC concentrations on the physicochemical and sensory properties of coffee husk syrup. Three blanching treatments—no blanching, hot water blanching, and steam blanching—were applied to the coffee husks, combined with CMC concentrations of 0.05%, 0.10%, and 0.15%. Among all treatments, the combination of steam blanching and 0.10% CMC produced the most favorable results, with IC₅₀ (175.51 μL/mL), L* (31.82), a* (7.57), b* (9.26), color index (50.58 °Hue), total dissolved solids (72.71 °Brix), viscosity (68.73 cP), and total microbes (3.1×10² CFU/mL). These values meet the quality requirements established by the Indonesian National Standard for syrup products (SNI 3544:2013), which specifies a maximum total plate count of 5.0×10² CFU/mL.
Downloads
References
Agustina M, Fahrizal F, Indarti E. 2019. Penambahan CMC, gum xanthan, dan pektin sebagai stabilizer pada sirup air kelapa. J Ilmiah Mahasiswa Pertanian Unsyiah. 4 (2): 266–273. doi:10.17969/jimfp.v4i2.1096
Amalya AP, Legowo AM, Rahmani A. 2023. Pengaruh jenis pengental terhadap sifat fisikokimia dan hedonik sirup kulit buah kopi arabika. J Pangan Gizi. 13 (1): 8–24.
Aprilia A, Wiyono AE, Rusdianto AS. 2022. Karak-teristik ekstrak etanol pigmen buah naga merah (Hylocereus Polyrhizus) dengan perlakuan blan-ching. JOFE: J Food Engineering. 1 (1): 8–18. doi:10.25047/jofe.v1i1.3074
Arpi N, Rasdiansyah, Widayat HP, Foenna RF. 2018. Pemanfaatan limbah kulit buah kopi arabika (Coffea arabica l.) menjadi minuman sari pulp kopi dengan penambahan sari jeruk nipis (Citrus aurantifolia) dan lemon (Citrus limon). J Teknologi Industri Pertanian Indonesia. 10 (2): 33–39. doi:10.17969/jtipi.v10i2.12593
[BPOM] Badan Pengawas Obat dan Makanan. 2019. Peraturan Kepala Badan Pengawas Obat dan Makanan No. 11 Tahun 2019 tentang Bahan Tambahan Pangan. Jakarta: Badan Pengawas Obat dan Makanan.
[BSN] Badan Standardisasi Nasional. 2013. Standar Nasional Indonesia Sirup 3544:2013. Jakarta: Badan Standardisasi Nasional.
Buck N, Wohlt D, Winter AR, Ortner E. 2021. Aroma-active compounds in robusta coffee pulp puree—evaluation of physicochemical and sensory proper-ties. Molecules. 26 (1): 3925. doi:10.3390/molecules26133925
Budiyanto E, Yuono LD, Farindra A. 2019. Upaya peningkatan kualitas dan kapasitas produksi mesin pengupas kulit kopi kering. Turbo: J Program Studi Teknik Mesin UM Metro. 8 (1): 88–98. doi:10.24127/trb.v8i1.926
Caballero B, Finglas PM, Toldra, F. 2016. Encyclo-pedia of Food and Health. Oxford: Academic Press.
Ceylan E, McMahon W, Garren DM. 2017. Thermal inactivation of Listeria monocytogenes and Salmo-nella during water and steam blanching of vege-tables. J Food Prot. 80 (9): 1550–1556. doi:10. 4315/0362-028X.JFP-16-517
Demak PUK, Suryanti E, Pontoh J. 2017. Efek pemanggangan terhadap aktivitas antioksidan dan kandungan fenolik dari jagung manado kuning. Chem Prog. 10 (1): 19–23.
Dhiman A, Kaur R, Chandel R, Kumar S, Singh B, Kumar D, Kumar V, Suhag R. 2023. Effect of blan-ching and dehydration on rheological, structural, functional and physicochemical properties of okra. J Food Measurement and Characterization. 17 (4): 4236–4248. doi:10.1007/s11694-023-01952-2.
Eggleston G, Boue S, Bett-Garber K, Verret C, Triplett A, Bechtel P. 2021. Phenolic contents, antioxidant potential and associated colour in sweet sorghum syrups compared to other commercial syrup sweeteners. J Sci Food Agric. 101 (2): 613–623. doi:10.1002/jsfa.10673
Erwanto, Martiyanti MAA. 2024. Substitusi gula aren pada minuman sirup lidah buaya. Agrofood J Pertanian Pangan. 6 (1): 1–11.
Fadhillah D, Muzaifa M, Hasni D, Nilda C. 2023. Faktor-faktor yang mempengaruhi mutu cascara. J Ilmiah Mahasiswa Pertanian. 8 (3): 377-–383. doi:10.17969/jimfp.v8i3.24921
Fahrul A, Yulia R, Katsum BR. 2020. Analisis mutu dari produk sirup salak sidempuan. J TEKSAGRO. 1 (1): 12–25.
Fitri A, Anggia M, Wijayanti R. 2024. Penambahan CMC (Carboxy Methyl Cellulose) terhadap karak-teristik minuman sari buah jeruk manis pasaman barat. Teknotan. 18 (1): 79–84 doi:10.24198/jt. vol18n1.10
Handoyo A, Suseno TIP. 2021. Pengaruh konsentrasi carboxymethyl cellulose (CMC) terhadap sifat fisikokimia dan organoleptik selai kopi dengan carrier labu kuning (Curcubita moschata Duchesne). J Teknologi Pangan Gizi. 20 (2): 169–174. doi:10.33508/jtpg.v20i2.3461
Hikmah AS, Mazarina D, Soenar S. 2022. Analisis kadar antioksidan pada sirup honje (Etlingera hemisphaerica) sebagai produk pangan fungsional dengan lama blanching yang berbeda. Jurnal Farmasetis. 11(1): 23–28.
Indhayu N, Ulya S, Jariyah. 2023. Karakteristik fisikokimia dan organoleptic velva jambu kristal dengan penambahan sari buah kecombrang dan cmc. Agritepa. 10 (2): 315–332. doi: 10.37676/ agritepa.v10i2.4406
Mardiah E. 2011. Mekanisme inhibisi enzim polifenol oksidase pada sari buah markisa dengan sistein dan asam askorabat. J Riset Kimia. 4 (2): 32–37. doi:10.25077/jrk.v4i2.126
Moscetti R, Raponi F, Monarca D, Bedini G, Ferri S, Massantini R. 2018. Effects of hot-water and steam blanching of sliced potato on polyphenol oxidase activity. Int J Food Sci Technol. 54 (2): 403–411. doi:10.1111/ijfs.13951
Nalawati AN, Wardhana DI. 2022. Pengaruh suhu dan waktu penyimpanan terhadap stabilitas antosianin ekstrak kulit kopi robusta. J Pendidikan Teknologi Pertanian. 8 (1): 19–28. doi:10.26858/jptp.v8i1. 22539
Nisa NK, Tiadeka P. 2023. Optimasi sediaan sirup paracetamol berdasarkan perbedaan kosolven PEG 400 dan gliserin. J Herbal, Clinical and Pharma-ceutical Sci (HERCLIPS). 4 (2): 27–33. doi:10. 30587/herclips.v4i02.5435
Palimbong S, Mangalik G, Mikasari AL. 2019. Penga-ruh lama perebusan terhadap daya hambat radikal bebas, viskositas dan sensori sirup secang (Cae-salpinia sappan L.). Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian. 11 (1): 7–15. doi:10.35891/tp.v11i1.1786
Paramita O, Kusumastuti A, Hadiasmoro MA, Sholeha NA. 2023. Pengaruh blanching pada pembuatan simplisia kulit buah naga merah. Bookchapter Alam Universitas Negeri Semarang. 2023 (3): 99–122. doi:10.15294/ka.v1i3.151
Pujimulyani, Raharjo S, Marsono Y, Santoso U. 2010. Pengaruh blanching terhadap aktivitas antioksi-dan, kadar fenol, flavonoid, dan tanin terkondensasi kunir putih (Curcuma mangga Val.). Agritech. 30 (3): 141–147.
Rahardjo P. 2021. Panduan Berkebun Kopi. Depok: Penebar Swadaya.
Rahman MS, Hasan MS, Nitai AS, Nam S, Karmakar AK, Ahsan MS, Shiddiky MJA, Ahmed MB. 2021. Recent developments of carboxymethyl cellulose. Polymers. 13 (8): 1345. doi: 10.3390/polym13081345
Sari DL, Murlida E, Aisyah Y. 2019. Pengaruh rasio kulit buah kopi dan air serta konsentrasi gula terhadap mutu sirup kulit buah kopi. J Ilmiah Mahasiswa Pertanian. 4 (2): 280–289. doi:10.17969/jimfp.v4i2.11065
Starowicz M, Ostaszyk A, Zieliński H. 2021. The relationship between the browning index, total phenolics, color, and antioxidant activity of polish-originated honey sample. Foods. 10 (5): 967. doi:10.3390/foods10050967
Sudarsana K, Prasetya A, Widawati L, Moulina MA. 2022. Kajian mutu sirup buah pedada (Sonneratia caseolaris) dengan variasi konsentrasi buah nanas (Ananas comosus L. Merr) dan CMC (Carboxyl Methyl Cellulose). Agriculture. 17 (2): 102–111. doi:10.36085/agrotek.v17i2.4420
Wahyudi VA, Putri WCH, Saati EA. 2021. Karak-teristik dan aktivitas antioksidan velva bayam merah dan penstabil CMC (Carboxyl Metyl Cellu-lose). J Universitas Muhammadiyah Malang. 4 (1): 10–22. doi:10.22219/fths.v4i1.15571
Wickramasinghe YWH, Wickramasinghe I, Wijese-kara I. 2020. Effect of steam blanching, dehydration temperature & time, on the sensory and nutritional properties of a herbal tea developed from moringa oleifera leaves. Int J Food Sci. 2020 (1): 5376280. doi:10.1155/2020/5376280
Winahyu DA, Marcellia S, Diatri MI. 2021. Uji aktivitas antioksidan ekstrak kulit buah kopi robusta (Coffea canephora Pierre ex A.Foehner) dalam sediaan krim. J Farmasi Malahayati. 4 (1): 82–92. doi:10.33024/jfm.v4i1.4470
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Adinda Khairun Nisah, Nauas Domu Marihot Romauli
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
