Characteristics of Instant Arabica Coffee (Coffea arabica L.) With The Addition of Aren Sugar (Arenga pinnata) as a Functional Drink Ahmad Luthfi Ridwan, Prof. Dr. Ir. H. Jalil Genisa, MS. Dr. Ir. Andi Hasizah, M.Si
Departement of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia
Abstract
Indonesia is known as the largest coffee producer in the world. Kalosi coffee is one of the arabica coffees grown in Enrekang Regency. Kalosi coffee is famous for its medium body and fresh acidity, the distinctive characteristic of this coffee is the lingering aftertaste (a sweet taste that stays in the mouth for a long time). Processed Kalosi coffee is very popular with the public but produces a very sweet taste because in the brewing formulation granulated sugar is added as a sweetener. The processingof coffee beans is carried out by various processes, one of which is coffee bean fermentation. Coffee bean fermentation aims to improve the taste of coffee and release the mucus layer attached to the coffee beans. This study aims to determine the best formulation in the manufacture of instant arabica coffee kalosi products with the addition of palm sugar based on the best sensory analysis and to determine how the effect of adding palm sugar on the sensory and physicochemical characteristics of the final coffee products. The stage of this research is that the fermented coffee beans were prepared for the roasting process (roasting) at the temperature of 2100C for 90 minutes to produce a medium roast maturity level. Next, grinding was done using a grinder machine with a fineness of 80 mesh to obtain a fine grind size. Next, the ground coffee was extracted, and the brewed coffee is filtered using a fine filter (100 mesh), after which the filtrate is put into a freeze dryer. After drying, the instant coffee is weighed for the next process, which is adding palm sugar according to the treatment (A1=25%, A2=35%, and A3=45%). Then organoleptic testing and chemical content testing were carried out. The formulation of adding palm sugar in the manufacture of Kalosi Arabica instant coffee has a significant effect on the sensory and physicochemical characteristics of the resulting product. The best formulation of Kalosi Arabica instant coffee with the addition of palm sugar is the formulation of 65% instant coffee and 35% addition of palm sugar. Conclusion that is the formulation of 65% instant coffee and 35% palm sugar contains antioxidants that are classified as strong, namely 39 ppm, caffeine at 0.76%, and pH 4.90. The addition of palm sugar in the process of making instant coffee has a significant effect on the sensory characteristics of the resulting color and taste. The addition of palm sugar also affects the chemical content of coffee, such as the antioxidant content becoming stronger and the caffeine content decreasing.
