Physical, Chemical, and Sensory Properties of Robusta CoffeeEffervescent Tablets Formulated in Various Organic Acids

Umar Hafidz Asy’ari Hasbullah, UHAH and Miftahul Wahidatun Ni’mah, Mifta and Endang Is Retnowati, EIR and Rini Umiyati, Rini (2022) Physical, Chemical, and Sensory Properties of Robusta CoffeeEffervescent Tablets Formulated in Various Organic Acids. Pelita Perkebunan, 38 (1). pp. 54-69. ISSN 2406-9574

Text Turnitin_Physical, Chemical, and Sensory Properties of Robusta Coffee Effervescent Tablets Formulated in Various Organic Acids.pdf Download (3MB)

Abstract

Coffee effervescent products are an innovation in coffee formulation. Thecompounds that play a role in effervescent are acids and bases. Type of organicacid give an impact on the effervescent characteristics. This study aimed to examinethe effect of type of organic acid on physical, chemical, and sensory properties ofRobusta coffee effervescent tablets. This study used a completely randomizeddesign with three acids in the formulation, namely citric acid, tartaric acid, andmalic acid. Samples were analyzed in three replications. Making effervescent tabletswas done by compression technique in a mixture of all ingredients according tothe formula. The results showed that different acid had a significant effect onphysical and chemical parameters. Malic acid caused a faster effervescent timethan citric acid and tartaric acid. Malic acid and tartaric acid tended to lower thepH slightly than citric acid. Malic acid and citric acid tended to produce hardertablets than tartaric acid. However, tartaric acid slightly increased tablets’ bright-ness (L*) compared to malic acid and citric acid. Tartaric acid and malic acidtended to reduce moisture compared to citric acid. The IC50 value of effervescentwith malic acid and tartaric acid was lower than that of citric acid. However, therewas a slight decrease in total phenol in both. Meanwhile, the sensory profiles oftablets and effervescent drinks did not differ due to different acids. The recom-mended formula was that the effervescent using malic acid had an effervescenttime of 166 seconds, hardness 321 N, moisture 8%, IC50 5.5 mg mL-1, total phenol4.2 mg gallic acid equivalent (GAE) g-1, and a drink profile that has the best color,aroma, taste, and runs time.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Fakultas Teknik dan Informatika > Teknologi Pangan Fakultas Teknik dan Informatika > Teknologi Pangan
Depositing User:	dosen upgris semarang
Date Deposited:	15 Jun 2023 01:24
Last Modified:	15 Jun 2023 01:24
URI:	http://eprints.upgris.ac.id/id/eprint/1788

Actions (login required)

View Item