Characteristics Arabica and Robusta of a Blend with Cocoa Powder and Red Ginger Powder Minimaly Processed

Abstract

Coffee is blended from different proportions of cocoa powder and red ginger powder. Then, a hedonistic analysis was performed to determine the speaker's preferred blend. The best hedonic results were tested for antioxidants, total phenols and total flavonoids. This study was conducted using DPPH (1.1 diphenyl 2 picrylhydrazil), a test for pleasure (color, aroma, taste), total phenol content and total flavonoids. Research results show that the method of mixing cocoa and red ginger ingredients with coffee as raw materials for making coffee drinks has a significant effect on the maximum total phenol content of coffee with vo (P and lt; 0.05) 72.9 mg/l, minimum 51.22 mg/l for arabica coffee, maximum for total flavonoids 87.22 (mg quercetin/g), minimum 80 (mg kercetin/g) , antioxidant In the blend of active arabica coffee (IC50) and Robusta coffee, 6. 9 mg/ml was the most potent compared with 7 mg/ml and Robusta arabica 9.76 mg/ml, and the hedonic test on color, aroma and sensation were positive and had significant effects (P etlt; 0.05). A comparison of coffee powder, red ginger powder and cocoa powder (7: 2: 1) has a positive effect on the antioxidant activity and total phenol content of Arabica coffee beverages, depending on the panelist preferences.