The Effect Of The Composition Of A Blend Of Arabica Coffee (Coffea Arabica) With Robusta Coffee (Coffe Acanephora) And Maltodextrin Concentration On The Characteristics Of Instant Coffee

Main Article Content

Asep Dedy Sutrisno , Yusep Ikrawan , Fitria Sarah

Abstract

The purpose of this study is to obtain instant coffee and to determine the characteristics of the instant coffee. This study includes a preliminary study that is to find out the levels of caffeine in Arabica coffee powder and Robusta coffee. The main research used Randomized Block Design (RBD) consisting of two factors, namely coffee ratio (80% Arabica: 20% Robusta), (60% Arabica: 40% Robusta) and (40% Arabica: 60% Robusta)), and maltodextrin concentration (10%, 15% and 20%)). The response in this study is physical analysis including solubility. Chemical response which includes analysis of water content, caffeine content and total acid. And organoleptic responses to the attributes of color, aroma and taste. Preliminary research results obtained caffeine levels from Arabica coffee powder by 1.48% and robusta coffee by 2.90%. The main research results show that the comparison of Arabica coffee and Robusta coffee and maltodextrin concentration affect water content, caffeine content, total acid, solubility and organoleptic attributes of color, aroma and taste of instant coffee. The selected product is a1b3 treatment (coffee ratio (80% Arabica: 20% Robusta) and maltodextrin concentration 20%) has a moisture content of 1.80%, total acid content of 2.78%, caffeine content of 1.60% and solubility of 97, 33%.

Article Details

Section
Articles