Research Article
Total Phenolic and Organoleptic Profiles of Kahwa Daun Beverages (A Traditional Beverage in West Sumatera, Indonesia) Using Steeping Methods
@INPROCEEDINGS{10.4108/eai.12-11-2022.2327393, author={Rilma Novita and Anwar Kasim and Tuty Anggraini and Deddi Prima Putra}, title={Total Phenolic and Organoleptic Profiles of Kahwa Daun Beverages (A Traditional Beverage in West Sumatera, Indonesia) Using Steeping Methods}, proceedings={Proceedings of the 2nd Multidisciplinary International Conference, MIC 2022, 12 November 2022, Semarang, Central Java, Indonesia}, publisher={EAI}, proceedings_a={MIC}, year={2023}, month={2}, keywords={total phenolic content; organoleptic kahwa; steeping; beverages}, doi={10.4108/eai.12-11-2022.2327393} }- Rilma Novita
Anwar Kasim
Tuty Anggraini
Deddi Prima Putra
Year: 2023
Total Phenolic and Organoleptic Profiles of Kahwa Daun Beverages (A Traditional Beverage in West Sumatera, Indonesia) Using Steeping Methods
MIC
EAI
DOI: 10.4108/eai.12-11-2022.2327393
Abstract
This research determines the total phenolic content (TPC) and organoleptic profiles of kahwa daun beverages, a traditional beverage of West Sumatera, made using different steeping methods. The TPC was determined by using spectrophotometry UV-visible. The TPC of kahwa daun beverages was 14.16-32.08 mg/g and was calculated as gallic acid equivalent. The lowest TPC was shown by the brewing method, and the highest one was shown by the boiling method. This study has found a significant difference between brewing and the other methods (P < 0.05), but no significant difference between the hot maceration and boiling method. Kahwa daun beverages are traditionally made by boiling method, but, this study recommends that the beverages are made by the hot maceration method because it has a similar TPC. An organoleptic profile was done using the hedonic test by 30 panelists. The highest score of taste is shown in the sample made by boiling. Meanwhile, the sample made by the hot maceration method has the highest scores of colors, aroma, and appearance. Statistically, kahwa daun beverages made with the three methods do not have significantly different tastes and aromas. In contrast, tea and kahwa daun beverages have significantly different colors, aromas, tastes, and appearances.
