Electronic Theses and Dissertation

Penelitian ini bertujuan untuk mengkaji pengaruh penambahan tanaman herbal lokal terhadap karakteristik kimia bubuk kopi arabika dan robusta gayo sebagai produk pangan fungsional. kopi arabika dan robusta memiliki perbedaan kandungan kafein dan karakteristik sensori, sementara pemanfaatan herbal seperti gegarang (mentha aquatica), andaliman (zanthoxylum acanthopodium), pegagan (centella asiatica), dan kelor (moringa oleifera) masih terbatas. penelitian menggunakan rancangan acak lengkap (ral) faktorial dengan dua faktor, yaitu jenis kopi (arabika, robusta, dan campuran 50:50) dan jenis herbal (gegarang, andaliman, pegagan, kelor) pada konsentrasi 10%. parameter yang dianalisis meliputi ph, total fenol, aktivitas antioksidan, total flavonoid, dan kadar kafein. nilai ph rata-rata 4,96 dan aktivitas antioksidan 52,91–63,94%. total fenol berkisar 48,72–410,90 mggae/g, sedangkan total flavonoid 2,14–6,01 mgqe/g dan kadar kafein 0,04–0,12%. secara umum, jenis kopi dan herbal berperan dominan dalam menentukan karakteristik kimia, sedangkan interaksinya lebih berpengaruh terhadap senyawa bioaktif. penelitian lanjutan disarankan untuk mengkaji pengaruh tingkat penyangraian serta uji sensori guna menentukan formulasi terbaik. kata kunci: kopi herbal, arabika, robusta, aktivitas antioksidan, total fenol, flavonoid, kafein

This study aimed to examine the effect of adding local herbal plants on the chemical characteristics of Arabica and Robusta Gayo coffee powder as a functional food product. Arabica and Robusta coffee differ in caffeine content and sensory characteristics, while the utilization of local herbs such as gegarang (Mentha aquatica), andaliman (Zanthoxylum acanthopodium), pegagan (Centella asiatica), and moringa (Moringa oleifera) remains limited. This research employed a factorial Completely Randomized Design (CRD) with two factors: type of coffee (Arabica, Robusta, and 50:50 blend) and type of herbal additive (gegarang, andaliman, pegagan, and moringa) at a concentration of 10%. The parameters analyzed included pH, total phenolic content, antioxidant activity, total flavonoid content, and caffeine content. The average pH was 4.96, and antioxidant activity ranged from 52.91–63.94%. Total phenolic content ranged from 48.72–410.90 mgGAE/g, while total flavonoid content ranged from 2.14–6.01 mgQE/g and caffeine content from 0.04–0.12%. In general, coffee type and herbal addition played a dominant role in determining chemical characteristics, whereas their interaction had a greater influence on bioactive compounds. Further studies are recommended to evaluate the effect of roasting levels and sensory (cupping) tests to determine the optimal formulation. Keywords: herbal coffee, Arabica, Robusta, antioxidant activity, total phenolic content, flavonoids, caffeine.