Electronic Theses and Dissertation

Indonesia merupakan salah satu negara penghasil kopi terbesar di dunia, dengan
dua jenis utama yang banyak dibudidayakan, yaitu kopi arabika dan robusta. Penelitian ini
bertujuan untuk mengkaji karakteristik fisikokimia dan sensori minuman kopi arabika dan
robusta dengan penambahan bubuk andaliman. Biji kopi arabika varietas Ateng Super dan
robusta varietas Geste dari wilayah Gayo dipadukan dengan bubuk andaliman dalam
konsentrasi 0%, 2%, 4%, dan 6%. Penelitian ini menggunakan Rancangan Acak Lengkap
(RAL) dua faktor dengan tiga kali ulangan. Parameter yang dianalisis meliputi total padatan
terlarut, pH, aktivitas antioksidan (% inhibisi), warna (L*, a*, b*), fenol, flavonoid, kafein,
serta uji hedonik (aroma, rasa, dan aftertaste). Hasil penelitian menunjukkan bahwa jenis
kopi dan persentase andaliman memberikan pengaruh yang signifikan terhadap sebagian
besar parameter fisikokimia dan sensori. Perlakuan terbaik diperoleh pada kombinasi kopi
arabika dengan 4% andaliman, yang menunjukkan keseimbangan antara kandungan
senyawa bioaktif dan penerimaan sensori.

Indonesia is one of the largest coffee producing countries in the world, with two main types widely cultivated, namely Arabica coffee and Robusta. This study aims to examine the physicochemical and sensory characteristics of Arabica and Robusta coffee beverages with the addition of andaliman powder. Arabica coffee beans of the Ateng Super variety and Robusta coffee beans of the Geste variety from the Gayo region were combined with andaliman powder in concentrations of 0%, 2%, 4%, and 6%. This study used a completely randomized design (CRD) with two factors and three replications. The parameters analyzed included total soluble solids, pH, antioxidant activity (% inhibition), color (L*, a*, b*), phenols, flavonoids, caffeine, and hedonic tests (aroma, taste, and aftertaste). The results showed that the type of coffee and the percentage of andaliman had a significant effect on most of the physicochemical and sensory parameters. The best treatment was obtained in the combination of Arabica coffee with 4% andaliman, which showed a balance between bioactive compound content and sensory acceptance.