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http://repository.ipb.ac.id/handle/123456789/123492
Title: | Desain Produk Olahan Berbasis Kulit Buah Kopi di KTH Cibulao |
Other Titles: | Processed Product Design Based on Coffee Fruit Peel at KTH Cibulao |
Authors: | Muslich Anggraeni, Elisa Syahputri, Nakia Kayla |
Issue Date: | 2023 |
Publisher: | IPB University |
Abstract: | Petani yang masuk ke dalam Kelompok Tani Hutan (KTH) Cibulao rata-rata
menghasilkan 4 kwintal kopi per 3 bulan, pengolahan biji kopi menjadi satu-
satunya keluaran dari pengolahan buah kopi, sehingga dengan presentase 40%
terdapat hasil samping berupa kulit buah kopi yang kaya akan antioksidan, serat
tinggi dan keunggulan lainnya yang dapat dimanfaatkan menjadi produk olahan
pangan sebagai nilai tambah dari kulit buah kopi. Penelitian ini bertujuan
mengembangkan produk olahan pangan dengan memanfaatkan hasil samping kulit
buah kopi Cibulao dengan menetapkan alternatif solusi berdasarkan kriteria
keberhasilan desain produk yaitu enak, mudah dikonsumsi, segar, dan menyehatkan
dengan memperhatikan ketersediaan bahan baku dan alat sederhana. Rancangan
desain produk berbasis kulit buah kopi pada penelitian ini sudah diuji pada produk
dan menghasilkan antioksidan pada nilai IC50 produk kombucha cascara sebesar
26.049 mg/l ppm yang merupakan kategori antioksidan sangat kuat karena nilainya
kurang dari 50 ppm, serta telah melewati tahap uji konsumen melalui metode
hedonik skala 1-4 dengan kriteria (1) Sangat Tidak Suka ; (2) Tidak Suka ; (3)
Suka ; (4) Sangat Suka. dengan hasil perhitungan rata-rata pada setiap parameter
masuk ke dalam katergori suka dan sangat suka. Farmers who are part of the Cibulao Forest Farmer Group (KTH) produce an average of 4 quintals of coffee per 3 months, coffee bean processing is the only output from coffee cherries processing, so that with a percentage of 40% there is a by-product in the form of rich coffee berry skin. of antioxidants, high fiber and other advantages that can be utilized into processed food products as added value from coffee pod skins. This research aims to develop processed food products by utilizing the by-products of Cibulao coffee pod skin by determining alternative solutions based on product design success criteria, namely delicious, easy to consume, fresh, and healthy by taking into account the availability of raw materials and simple tools. The product design based on coffee pods in this study has been tested on products and produces antioxidants at the IC50 value of kombucha cascara products of 26,049 mg/l ppm which is a very strong antioxidant category because the value is less than 50 ppm, and has passed the consumer test stage through the method hedonic scale 1-4 with criteria (1) Very Dislike; (2) Dislike ; (3) Likes ; (4) Really Like. with the results of the average calculation on each parameter into the like and really like category. |
URI: | http://repository.ipb.ac.id/handle/123456789/123492 |
Appears in Collections: | UT - Agro-Industrial Engineering |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover_F34190039_Nakia Kayla Syahputri.pdf Restricted Access | Cover | 757.15 kB | Adobe PDF | View/Open |
Fullteks_F34190039_Nakia Kayla Syahputri.pdf Restricted Access | Fullteks | 2.49 MB | Adobe PDF | View/Open |
Lampiran_F34190039_Nakia Kayla Syahputri.pdf Restricted Access | Lampiran | 277.65 kB | Adobe PDF | View/Open |
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