Electronic Theses and Dissertation

Limbah kulit kopi (cascara) yang kaya antioksidan berpotensi dimanfaatkan sebagai bahan baku water kefir. Penelitian ini bertujuan menganalisis pengaruh jenis cascara dan konsentrasi bunga telang terhadap karakteristik fisikokimia dan sensori water kefir. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) 2 faktor dengan 6 perlakuan dan 3 pengulangan. Faktor pertama adalah jenis cascara (pulp dan husk), faktor kedua adalah konsentrasi bunga telang (0%, 2%, 4%). Parameter yang dianalisis meliputi pH, total padatan terlarut, total fenol, aktivitas antioksidan, kadar alkohol, dan uji sensori. Hasil menunjukkan jenis cascara berpengaruh terhadap pH, total fenol, alkohol, serta deskripsi aroma dan rasa. Konsentrasi bunga telang berpengaruh terhadap pH, total fenol, dan sensori aroma. Interaksi kedua faktor berpengaruh terhadap hedonik warna, total padatan terlarut, aktivitas antioksidan, hedonik aroma dan rasa, serta nilai warna L, a*, b*. Formulasi terbaik diperoleh pada perlakuan cascara husk dengan bunga telang 2% (K2B2) dengan pH 4,4, total padatan terlarut 6,2, total fenol 30,56 GAE/mL, antioksidan 79,14%, alkohol 0,03%, dan penerimaan sensori netral. Penambahan bunga telang 2% memberikan keseimbangan optimal antara nilai fungsional dan penerimaan panelis.

Coffee waste (cascara) rich in antioxidants has potential to be utilized as raw material for water kefir. This study aimed to analyze the effect of cascara type and butterfly pea flower concentration on physicochemical and sensory characteristics of water kefir. The method used was Completely Randomized Design (CRD) with 2 factors, 6 treatments, and 3 replications. The first factor was cascara type (pulp and husk), and the second factor was butterfly pea flower concentration (0%, 2%, 4%). Parameters analyzed included pH, total soluble solids, total phenols, antioxidant activity, alcohol content, and sensory evaluation. Results showed that cascara type affected pH, total phenols, alcohol content, and aroma and taste descriptions. Butterfly pea flower concentration affected pH, total phenols, and aroma sensory. The interaction of both factors affected color hedonic, total soluble solids, antioxidant activity, aroma and taste hedonic, and color values L, a*, b*. The best formulation was obtained from cascara husk treatment with 2% butterfly pea flower (K2B2) with pH 4.4, total soluble solids 6.2, total phenols 30.56 GAE/mL, antioxidant activity 79.14%, alcohol content 0.03%, and neutral sensory acceptance. The addition of 2% butterfly pea flower provided optimal balance between functional value and panelist acceptance.