KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KOPI EXCELSA PALA (KAJIAN PROPORSI BUBUK PALA DAN BUBUK KOPI EXCELSA) PADA PERBEDAAN LAMA ROASTING KOPI

Sa'diyyah, Keneishia Halimatus (2026) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KOPI EXCELSA PALA (KAJIAN PROPORSI BUBUK PALA DAN BUBUK KOPI EXCELSA) PADA PERBEDAAN LAMA ROASTING KOPI. Undergraduate thesis, UPN Veteran Jawa Timur.

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Abstract

The functional value of low-caffeine Excelsa coffee (Coffea liberica var. dewevrei) can be enhanced by adding nutmeg (Myristica fragrans), which contains the bioactive compound myristicin. Roasting time affects the antioxidant content of coffee. This study aimed to examine the effect of the proportion of nutmeg powder to Excelsa coffee powder and roasting time on physicochemical and organoleptic characteristics, and to determine the best treatment. The study used a completely randomized design (CRD) with a two-factor factorial pattern and two replications. Factor I was the proportion of nutmeg powder to Excelsa coffee powder (3%:97%, 5%:95%, 7%:93%), and Factor II was roasting time (20, 25, 35 minutes). The nutmeg-Excelsa coffee powder was subjected to proximate analysis, while its brew was analyzed for antioxidant activity (DPPH, FRAP), total phenolic content, total flavonoid content, pH, total dissolved solids (TDS), and organoleptic properties (color, aroma, taste, overall acceptance). Physicochemical data were analyzed using ANOVA and DMRT at 5%, organoleptic data using the Friedman test, and the best treatment was determined using the De Garmo method. The results showed a significant interaction between the two factors on moisture content, ash content, antioxidant activity (DPPH and FRAP), total phenolic content, and total flavonoid content. There were significant differences among treatments in the organoleptic score for color. The best treatment was obtained at a nutmeg powder to Excelsa coffee powder proportion of 5%:95% with a roasting time of 25 minutes. The best treatment in this study has potential as a functional food with high antioxidant activity.

Item Type:

Thesis (Undergraduate)

Contributors:

Contribution	Contributors	NIDN/NIDK	Email
Thesis advisor	Yulistiani, Ratna	NIDN0019076201	ratna.tp@upnjatim.ac.id
Thesis advisor	Kumalasari, Dianita	NIDN0730129401	dianita.kumalasari.ft@upnjatim.ac.id

Subjects:

T Technology > TP Chemical technology > TP368 Food processing and manufacture

Divisions:

Faculty of Engineering > Departement of Food Engineering

Depositing User:

Keneishia Halimatus Sa'diyyah

Date Deposited:

14 Oct 2026 01:58

Last Modified:

14 Oct 2026 02:26

URI:

https://repository.upnjatim.ac.id/id/eprint/60824