Proses Pembuatan Functional Drink dari Ekstrak Kulit Kopi

Abstract

Kulit kopi memiliki potensi sebagai bahan baku berbagai produk dikarenakan adanya kandungan senyawa aktif seperti tanin, pektin, kafein, asam klorogenat, dan antosianin. Salah satu potensi kulit kopi adalah diolah menjadi minuman fungsional yang bermanfaat untuk kesehatan. Tujuan dari penelitian ini adalah mengembangkan minuman fungsional ekstrak kulit kopi dengan mengetahui kadar proksimat kulit kopi, menentukan proses ekstraksi terbaik dengan rendemen dan aktivitas antioksidan tinggi serta membandingkan minuman fungsional ekstrak kulit kopi tanpa dan dengan lemon. Penelitian dilakukan dengan analisis proksimat, ekstraksi kulit kopi, pembuatan functional drink, dan uji organoleptik. Analisis proksimat kulit kopi menunjukkan kadar air sebesar 2,237%, kadar lemak 7,033%, kadar abu 4,033%, kadar protein 11,196%, kadar karbohidrat 25,637%, dan kadar serat kasar 39,894%. Ekstrak kulit kopi terbaik diperoleh dengan bantuan enzim selulase dan pektinase dengan rendemen sebesar 23,50% dan aktivitas antioksidan sebesar 1,21 µg/ml. Hasil uji organoleptik menunjukkan minuman fungsional ekstrak kulit kopi dengan penambahan ekstrak lemon adalah produk terbaik dari penelitian ini.

Coffee cherry skin has the potential to be used as a raw material for various products due to the content of active compounds such as tannins, pectin, caffeine, chlorogenic acid and anthocyanins. One of the potentials of coffee cherry skin is to be processed into a functional drink that is beneficial for health. The purpose of this research is to develop a functional drink from coffee skin extract by determining the proximate content of coffee skin, identifying the best extraction process with high yield and antioxidant activity, and comparing the functional drink made from coffee skin extract with and without lemon. The research was conducted through proximate analysis, coffee skin extraction, functional drink formulation, and sensory evaluation. Proximate analysis of coffee skin revealed a moisture content of 2,237%, fat content of 7,033%, ash content of 4,033%, protein content of 11,196%, carbohydrate content of 25,637%, and crude fiber content of 39,894%. The best coffee skin extract was obtained using cellulase and pectinase enzymes, with a yield of 23,50% and antioxidant activity of 1,21 µg/ml. Results from the sensory evaluation indicated that the functional drink made from coffee skin extract with added lemon extract was the best product from this research.