Kajian aktivitas antioksidan, sifat kimia, fisik, dan organoleptik campuran kopi robusta (Coffea cannephora) dengan kayu manis (Cinnamomun burmanii)

ROHMAH, Miftakhur, Dr.Ir. Sri Anggrahini

2007 | Tesis | S2 Ilmu dan Teknologi Pangan

Penggunaan rempah daun dan kulit kayu manis (Cinnamomun burmanii Blume) pada pencampuran kopi untuk memperoleh cita rasa spesifik pada minuman kopi belum banyak dilakukan. Penelitian ini bertujuan mengetahui aktifitas antioksidan, sifat kimia, dan organoleptik bubuk kopi, bubuk daun dan kulit kayu manis serta campurannya, Campuran kopi dan daun atau kulit kayu manis disiapkan dengan mencampurkan bubuk kopi dengan bubuk daun atau kulit kayu manis. Rasio campuran bubuk kopi dengan bubuk daun kayu manis pada range 4-20 % (w/w); dan campuran bubuk kopi dengan bubuk kulit kayu manis pada range 2-10 % (w/w). Sampel diseduh dengan air mendidih, kemudian dianalisa aktivitas antioksidan, kandungan kafein, asam khlorogenat, dan trigonellin, komponen volatile, dan uji organoleptik. Hasil penelitian menunjukkan bahwa penambahan daun dan kulit kayu manis menghasilkan pengaruh sinergi negative terhadap aktifitas antioksidan, dan menurunkan kandungan kafein, asm khlorogenat, dan trigonelin. Eugenol dan sinamaldehid merupakan komponen utama pada daun dan kulit kayu manis. Campuran kopi dengan kulit kayu manis menunjukkan tingkat kesukaan yang lebih baik dari pada campuran kopi dengan daun kayu manis.

The using of cinnamon (Cinnamomun burmanii Blume) leaf and bark as a complement material in the production of coffee powder tend to increase; and was targeted to enhance functional value of the brew and to get specific flavour; however, the scientific informations of it are still not available. The objectives of this research were to evaluate the antioxidant activity, chemical-, and organoleptic-properties of the brew. The blended coffee and cinnamon leaf or cinnamon barks were prepared by mixing of coffee powder and cinnamon leaf or bark powder. The ratios of cinnamon leaf powder and coffee powder were in the range of 4-20 % (w/w); and cinnamon bark powder and coffee powder were 2-10 % (w/w). The samples were brewed with boiling water, and than the brew were analyzed the antioxidant activity, caffeine content, chlorogenic acid and trigonellin content, volatile compounds, and preference test. The result showed that the additional both of cinnamon leaf and bark indicated negative synergism effects on the antioxidant activity, and decreases caffeine-, chlorogenic acid-, and trigonellin content. Eugenol and cinnamaldehyde were observed as the major of volatile compounds of cinnamon leaf and bark, respectively. A mixture of coffee with cinnamon bark was indicated more palatable than a mixture coffee with cinnamon leaf.

Kata Kunci : Teknologi Pangan,Kopi Robusta,Kayu Manis, Coffee, Cinnamon, Antioxidant, Organoleptic.