Pengaruh Penambahan Bubuk Kopi Arabika sebagai Masking Agent dalam Minuman Kakao yang Difortifikasi Arthrospira platensis

SAFRINA WANDA A, Dr. Nurfitri Ekantari, S. Pi., M. P.

2022 | Skripsi | S1 TEKNOLOGI HASIL PERIKANAN

A. platensis memiliki kandungan gizi berupa protein, karbohidrat, lemak, mineral, serat serta air dan telah digunakan pada fortifikasi produk. Penambahan A.platensis pada minuman kakao dapat meningkatkan sifat fungsional yaitu mengandung antioksidan, namun juga dapat memberikan aroma amis sehingga perlu penambahan bubuk kopi sebagai masking agent. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk kopi arabika sebagai masking agent terhadap karakteristik sensoris minuman kakao A. platensis. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) satu faktor dengan 5 level penambahan bubuk kopi 0%, 2%, 4%, 6% dan 8% (b/b bubuk kakao). Analisis data menggunakan uji One Way Anova 95% dan uji Duncan's Multiple Range. Hasil uji hedonik penambahan bubuk kopi berpengaruh nyata terhadap aroma, rasa, dan keseluruhan produk dan dapat menurunkan intensitas aroma, rasa dan aftertaste A. platensis (p<0,05). Konsentrasi penambahan bubuk kopi yang disukai yaitu 2% dengan tingkat penerimaan antara 3,4-4 (agak suka-suka). Temporal Dominance of Sensation (TDS) pada penambahan kopi 2% mampu menutupi rasa pahit A. platensis pada akhir pengecapan. Hasil sifat fisik menunjukkan penambahan bubuk kopi tidak berbeda terhadap kadar air, wettability, dan water activity (p>0,05). Nilai viskositas suhu ruang dan dingin meningkat seiring penambahan bubuk kopi (p<0,05). Uji nilai antioksidan dengan penambahan bubuk kopi semakin meningkat (36,46%-47,66%) RSA DPPH, sedangkan FRAP semakin menurun (67,43-60,93 mikromolar/g). Analisis kandungan gizi penambahan kopi 2% berpengaruh pada kadar abu, lemak, dan gula total. Penambahan bubuk kopi sebagai masking agent yang terbaik pada konsentrasi 2% (b/b bubuk kakao).

A. platensis contains of protein, carbohydrates, fats, minerals, dietary fiber and has been used for product fortification. The addition of A. platensis to cocoa drinks can improve their functional properties which contain antioxidants, however gives a fishy aroma, so it is necessary to add coffee as a masking agent. This study aimed to determine the effect of adding arabica coffee grounds as an aromatic masking agent on the sensory characteristics of A. platensis cocoa drink. The design used was a one-factor Completely Randomized Design (CRD) with 5 levels of adding coffee powder: 0%, 2%, 4%, 6%, and 8% (w/w cocoa powder). Data analysis used the One-Way Anova 95% test and Duncan's Multiple Range (parametric) test. The results of the hedonic test showed that the addition of coffee powder had a significant effect on aroma, taste, and overall product and could reduce the intensity of aroma, taste, and aftertaste of A. platensis (p <0.05). The addition of coffee powder is the most preferred at a concentration of 2%, with an acceptance rate of 3.4-4 (like-rather like). The Temporal Dominance of Sensation (TDS) test with the addition of 2% coffee, was able to cover the bitter taste of A. platensis at the end of the tasting. The results of physical properties showed that the addition of coffee grounds had no significant difference in moisture content, wettability, and water activity (p>0,05). The value of viscosity at room temperature and cold increased with the addition of coffee grounds (p<0.05). The antioxidant value with the addition of coffee grounds increased (36,46%-47,66%) RSA DPPH, while with FRAP it decreased (67,43-60,94 mikromolar/g). The nutrient content with the addition of 2% coffee has an effect on the ash, fat content and total sugar. The addition of coffee powder is best at a concentration of 2% (w/w cocoa powder).

Kata Kunci : antioksidan, A. platensis, bubuk kopi, masking agent, minuman kakao