Pengaruh Rasio Air dengan Kulit Kopi Arabika dan Konsentrasi CMC (Carboxy Methyl Cellulose) terhadap Mutu Selai Cascara

Abstract

This study was conducted to determine the effect of the ratio of water to arabica coffee pulp and CMC concentration on cascara jam. This study was conducted using a factorial Complete Randomized Design (CRD) with two factors, namely the ratio of water to arabica coffee pulp (R): (1:1, 2:1, 3:1) and CMC concentration (K): (0.5%, 0.75%, 1%, 1.25%). Parameters analysed includd moisture content, ash content, fat content, crude fiber content, acidity degree, total dissolved solids, color index, total microbes, antioxidant activity, color hedonics, smearability, taste, flavor, and general acceptance. The results showed that the effect of the ratio of arabica coffee pulp to water had a highly significant different effects on water content, ash content, fat content, crude fiber content, acidity degree, color index, total dissolved solids, total microbes, antioxidant activity, color hedonic, topical power hedonic, and flavor hedonic. The addition of CMC concentration had a highly significant effect on moisture content, crude fiber content, total dissolved solids, total microbial and hedonic smearing power. The interaction of the ratio of arabica coffee pulp to water and CMC concentration on the quality of cascara jam had a highly significant different effects on moisture content, total microbes, total dissolved solids and hedonic smearing power. The results showed that the treatment of R1K2 (ratio of water to arabica coffee pulp 1:1 with the addition of CMC concentration 0.75%) was the best treatment.