Formulasi dan Penentuan Profil Sensori Minuman Kopi Bubuk Arabika dengan Penambahan Tepung Ubi Jalar

Abstract

Konsumsi kopi di Indonesia terus meningkat, terutama di kalangan generasi Z dan milenial. Namun, konsumsi berlebihan dapat memicu gangguan pencernaan seperti gastroesophageal reflux disease (GERD). Ubi jalar ungu yang kaya akan serat dan antioksidan berpotensi dalam mencegah risiko gangguan lambung. Penelitian ini bertujuan untuk memperoleh formulasi dan penentuan profil sensori minuman kopi bubuk arabika dengan penambahan tepung ubi jalar ungu terhadap karakteristik fisik, organoleptik, dan kandungan serat. Penelitian ini menggunakan 3 perlakuan penambahan tepung ubi jalar ungu yaitu 5, 10, dan 15%. Hasil uji RATA menunjukkan perbedaan signifikan pada atribut warna, rasa, aroma, after taste, dan tekstur. Analisis organoleptik menunjukkan formula terbaik adalah F1 (5%). Analisis kimia, menunjukkan kopi formula mengandung kadar abu 0,36%, kadar protein 0,88%, karbohidrat 0,92%, dan serat 0,71%. Kandungan serat kopi formula sudah memenuhi syarat klaim “sumber serat” berdasarkan regulasi PerBPOM Nomor 13 Tahun 2016 Tentang Pengawasan Klaim pada Label dan Iklan Pangan Olahan.

Coffee consumption in Indonesia continues to increase, especially among generation Z and millennials. However, excessive consumption can trigger digestive disorders such as gastroesophageal reflux disease (GERD). Purple sweet potatoes, which are rich in fiber and antioxidants, have the potential to prevent the risk of stomach disorders. This study aims to obtain the formulation and determination of the sensory profile of Arabica ground coffee drinks with the addition of purple sweet potato flour on physical characteristics, organoleptic, and fiber content. This study used 3 treatments of adding purple sweet potato flour, namely 5%, 10%, and 15%. The RATA test results showed significant differences in color, taste, aroma, aftertaste, and texture attributes. Organoleptic analysis showed that the best formula was F1 (5%). Chemical analysis showed that the formula coffee contained an ash of 0,36%, a protein of 0,88%, carbohydrates of 0,92%, and fiber of 0,71%. The fiber content of the coffee formula has met the claim requirements "source of fiber" based on the regulation of PerBPOM Number 13 of 2016 concerning Supervision of Claims on Processed Food Labels and Advertisements.