| dc.description.abstract | Coffee is one of the plantation commodities that have high economic value. Coffee beans
generally process become roasted coffee beans or ground coffee. Brewed ground coffee still leave the
dregs when it mix with boiling water. The effort to reduce the dregs of the ground coffee is making dip
coffee products. One of the new innovations was make healthful coffee products with ginger, namely
coffee-ginger bag. Ginger rhizome contains bioactive compounds such as phenolic compounds
(shogaol and gingerol) and essential oils, such as bisapolen, zingiberen, zingiberol and curcumen,
that act as antioxidants. Different roasting level of coffee and concentration of ginger powder affected
the flavor and aroma of coffee-ginger bag. The results showed that the most preferred coffee-ginger
bag was dip ginger coffee roasted on dark level and 6% ginger powder concentration. It had total
polyphenol of 98.72 μg GAE/ml with the antioxidant activity of 44.31%. Coffee-ginger bag roasted
on dark level and 6% ginger powder concentration had lightness of 39.4. The highest total content of
dissolved solids was coffee-ginger bag roasted on dark level and 0% ginger powder concentration
which reached 13.12 mg / ml. | en_US |
