Incorporation of catechin extracts from gambier products and pasak bumi in the production of functional instant green robusta coffee

Authors

  • Budi Santoso Sriwijaya University: Ogan Ilir, Agricultural Technology Department, Faculty of Agriculture, South Sumatera, Indonesia, Tel.: +628127853631 https://orcid.org/0000-0002-5037-0048
  • Muhammad Ridho Wahyu Aulia Sriwijaya University: Ogan Ilir, Agricultural Technology Department, Faculty of Agriculture, South Sumatera, Indonesia, Tel.: +6281377937776
  • Syerina Raihatul Jannah Sriwijaya University: Ogan Ilir, Agricultural Technology Department, Faculty of Agriculture, South Sumatera, Indonesia, Tel.: +6282175800458 https://orcid.org/0000-0002-0989-9222
  • Gatot Priyanto Sriwijaya University: Ogan Ilir, Agricultural Technology Department, Faculty of Agriculture, South Sumatera, Indonesia, Tel.: +6281233463906 https://orcid.org/0000-0002-0028-5005
  • Agus Wijaya Sriwijaya University: Ogan Ilir, Agricultural Technology Department, Faculty of Agriculture, South Sumatera, Indonesia, Tel:+6281377844401
  • Hermanto Hermanto Sriwijaya University: Ogan Ilir, Agricultural Technology Department, Faculty of Agriculture, South Sumatera, Indonesia, Tel.: +6281379133523

DOI:

https://doi.org/10.5219/1735

Keywords:

gambier, instant, catechin, green coffee, pasak bumi

Abstract

The research was used to produce functional instant green coffee through gambier catechin extract and pasak bumi powder. This involved using a non-factorial completely randomized design with 5 treatments and 3 replications. The treatments consist of 5 formulations (F), including the instant green coffee (%), gambir catechin extract (%), and pasak bumi powder (%) where F1 was at 100:0:0, F2 was 80:15:5, F3 was 70:20:10, F4 was 60:25:15, and F5 was 50:30:20. The results showed the functional instant green coffee produced has a water content of 3.84 – 4.81%, soluble speed of 26.78 – 29.33 seconds, and total phenol of 16.79 – 169.48 mg/L, and IC50 of 44.68- 207.59 ppm. The addition of gambier catechin extract and pasak bumi powder to the formulation was observed to have significantly increased the functional properties and water content. Moreover, the soluble speed of the instant coffee fulfils the quality requirements of the Indonesian National Standard (SNI) number 2983 of 2014.

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References

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Published

2022-07-08

How to Cite

Santoso, B., Muhammad Ridho Wahyu Aulia, Syerina Raihatul Jannah, Gatot Priyanto, Agus Wijaya, & Hermanto Hermanto. (2022). Incorporation of catechin extracts from gambier products and pasak bumi in the production of functional instant green robusta coffee. Potravinarstvo Slovak Journal of Food Sciences, 16, 367–374. https://doi.org/10.5219/1735