Electronic Theses and Dissertation

Kopi arabika (coffea arabica) dan robusta (coffea canephora) gayo merupakan komoditas unggulan provinsi aceh yang memiliki karakteristik unik. kopi arabika dikenal dengan aroma kompleksnya, sementara kopi robusta unggul dalam kekuatan rasa (body) dan kadar kafein. inovasi kopi herbal dalam penelitian dilakukan dengan menambahkan bubuk daun gegarang (mentha aquatica l.), yaitu jenis tanaman aromatik lokal dari dataran tinggi gayo yang kaya akan minyak atsiri dan senyawa fenolik. penggabungan kedua bahan bertujuan untuk menciptakan minuman fungsional yang tidak hanya menawarkan kenikmatan citarasa kopi, tetapi juga memberikan manfaat kesehatan tambahan melalui peningkatan aktivitas antioksidan dan ketersediaan senyawa bioaktif dari daun gegarang. penelitian ini bertujuan untuk mengkaji pengaruh penambahan bubuk gegarang terhadap karakteristik fisikokimia dan sensori kopi arabika dan robusta. penelitian ini menggunakan rancangan acak lengkap (ral) dua faktorial, yaitu jenis kopi arabika dan robusta serta campuran arabika 50:50 dengan persentase penambahan bubuk daun gegarang, yaitu 2%, 4%, dan 6%. parameter yang dianalisis meliputi karakteristik fisikokimia yaitu tpt, ph, aktivitas antioksidan (% inhibisi), total fenol, dan kadar kafein. selain itu, dilakukan analisis mutu sensori uji deskriptif dan hedonik (warna, aroma, rasa, aftertaste) oleh panelis semi terlatih. hasil penelitian menunjukkan bahwa jenis kopi berpengaruh sangat nyata terhadap seluruh parameter kimia. persentase gegarang berpengaruh sangat nyata terhadap ph, aktivitas antioksidan, deskriptif aroma, rasa, keasaman, sensasi dingin, hedonik aroma, rasa, dan aftertaste. persentase gegarang berpengaruh nyata terhadap total fenol dan kafein. sedangkan interaksi keduanya memberikan pengaruh sangat nyata terhadap nilai ph, aktivitas antioksidan, total fenol, kadar kafein dan berpengaruh nyata terhadap aftertaste. hasil penelitian menunjukkan bahwa perlakuan terbaik berdasarkan uji ranking secara kimia terdapat pada perlakuan k3g3 jenis kombinasi kopi arabika, robusta dengan penambahan gegarang (mentha aquatica l.) 6% dengan nilai tpt 1.31obrix, ph 6,07, aktivitas antioksidan (% inhibisi) 44,72%, total fenol 7,21 mg gae/g, kafein 1,49 mg/l, deskriptif warna 4,13 (cokelat normal), aroma 2,84 agak lemah (aroma kopi mulai tercium tetapi belum jelas), rasa 3,70 sedang (pahit terasa jelas), body 2,75 agak lemah (sedikit lebih terasa tetapi masih ringan), keasaman 2.55 lemah (sensasi asam ringan), sensasi dingin 2,12 agak lemah (sensasi dingin ringan) dan hedonik warna 4,45 (netral), aroma 4,14 (netral), rasa 2,99 (agak tidak suka), aftertaste 3,21 (agak tidak suka). secara sensori tingkat kesukaan perlakuan terbaik k2g2 jenis kopi robusta dengan penambahan 4% gegarang, untuk parameter meliputi warna, rasa, dan aftertaste.

Gayo Arabica (*Coffea arabica*) and Robusta (*Coffea canephora*) coffees are premium commodities from Aceh Province, each possessing unique characteristics. Arabica coffee is renowned for its complex aroma, whereas Robusta coffee excels in flavor intensity (body) and caffeine content. This study involved the development of an herbal coffee innovation by incorporating *gegarang* leaf powder (*Mentha aquatica* L.)—a local aromatic plant from the Gayo highlands rich in essential oils and phenolic compounds. Combining these ingredients aimed to create a functional beverage that offers not only the pleasurable taste of coffee but also additional health benefits through enhanced antioxidant activity and the availability of bioactive compounds from the *gegarang* leaves. The study aimed to examine the effect of adding *gegarang* powder on the physicochemical and sensory characteristics of Arabica and Robusta coffees. A two-factor Completely Randomized Design (CRD) was employed, involving coffee types (Arabica, Robusta, and a 50:50 Arabica-Robusta blend) and *gegarang* leaf powder addition levels (2%, 4%, and 6%). Analyzed physicochemical parameters included Total Soluble Solids (TSS), pH, antioxidant activity (% inhibition), total phenolics, and caffeine content. Additionally, sensory quality was assessed through descriptive and hedonic tests (color, aroma, taste, and aftertaste) conducted by a semi-trained panel. The results indicated that the coffee type had a highly significant effect on all chemical parameters. The percentage of *gegarang* had a highly significant effect on pH, antioxidant activity, descriptive attributes (aroma, taste, acidity, cooling sensation), and hedonic attributes (aroma, taste, and aftertaste). The percentage of *gegarang* also significantly affected total phenolics and caffeine content. Meanwhile, the interaction between the two factors had a highly significant effect on pH, antioxidant activity, total phenolics, and caffeine content, and a significant effect on aftertaste. Research results indicate that, based on chemical ranking tests, the best treatment was K3G3—a combination of Arabica and Robusta coffee with the addition of 6% *gegarang* (*Mentha aquatica* L.). This treatment yielded the following values: TPT 1.31°Brix, pH 6.07, antioxidant activity (% inhibition) 44.72%, total phenols 7.21 mg GAE/g, and caffeine 1.49 mg/L. Descriptive sensory scores were: color 4.13 (normal brown); aroma 2.84 (somewhat weak; coffee aroma perceptible but indistinct); taste 3.70 (moderate; distinct bitterness); body 2.75 (somewhat weak; slightly perceptible but still light); acidity 2.55 (weak; mild acidic sensation); cooling sensation 2.12 (somewhat weak; mild cooling effect). Hedonic scores were: color 4.45 (neutral), aroma 4.14 (neutral), taste 2.99 (somewhat dislike), and aftertaste 3.21 (somewhat dislike). Regarding sensory preference, the best treatment was K2G2 (Robusta coffee with 4% *gegarang*) based on parameters including color, taste, and aftertaste.