Pengaruh penambahan daging buah kelapa (Cocos nucifera) selama penyangraian terhadap fisikokimia dan sensoris kopi robusta (Coffea canephora)
DOI:
https://doi.org/10.35941/jtaf.8.4.2026.29734.374-384Keywords:
coconut meat, robusta coffee, roasting, coffee powder, sensory characteristicsAbstract
Diversifikasi produk kopi robusta melalui penambahan bahan pangan lokal dapat menghasilkan karakteristik sensori dan meningkatkan nilai tambah produk. Penelitian bertujuan mengevaluasi pengaruh penambahan daging buah kelapa (DBK) selama penyangraian terhadap karakteristik fisikokimia dan sensoris bubuk serta seduhan kopi robusta. Percobaan menggunakan Rancangan Acak Lengkap dengan tujuh taraf perlakuan (penambahan DBK), yaitu 0, 5, 10, 15, 20, 25, dan 30% dari bobot biji kopi, masing-masing tiga ulangan. Parameter meliputi kadar air, abu, pH, total endapan, serta sifat dan mutu hedonik atribut warna, aroma, tekstur, rasa kopi, rasa kelapa, dan rasa asam. Data fisikokimia dianalisis menggunakan ANOVA dan uji Beda Nyata Jujur, sedangkan sensoris menggunakan uji Friedman dilanjutkan uji Dunn. Penambahan daging kelapa berpengaruh nyata terhadap kadar air, abu, pH, serta sifat dan mutu hedonik atribut warna, aroma, rasa kopi, rasa kelapa, dan rasa asam, tetapi tidak nyata terhadap total endapan. Peningkatan proporsi kelapa dari 0 menjadi 30% menaikkan kadar air dari 4,47 menjadi 6,39%, abu dari 4,53 menjadi 5,51%, dan pH dari 5,30 menjadi 6,23, sedangkan total endapan stabil pada kisaran 38,25–38,64%. Penambahan 30% menghasilkan penerimaan tertinggi dengan warna cokelat tua, aroma kopi kelapa, tekstur halus, rasa kopi dan kelapa seimbang, serta keasaman netral.
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