Pengaruh Kandungan Kafein Terhadap Penambahan Kopi Arabika (Coffea arabica L.) Sebagai Variasi Rasa pada Pembuatan Kue Cucur
The Effect of Caffeine Content on the Addition of Arabika Coffee (Coffea arabica L.) as a Flavor Variation in The Making of Cucur Cake
Abstract
Kopi arabika (Coffea arabica L.) ialah salah satu jenis kopi yang paling populer di dunia dan Indonesia memiliki sejumlah varietas arabika yang terkenal, termasuk kopi arabika Toraja. Kandungan kafein dalam kopi berbeda-beda tergantung pada jenis kopinya. Kue cucur adalah salah satu kue khas Indonesia berbentuk bulat dengan tepi tipis dan tekstur tebal di tengahnya. Bahan dasar kue cucur adalah, tepung terigu, tepung beras, gula aren, air kelapa dan minyak goreng. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan kopi arabika terhadap kandungan kafein pada kue cucur. Metode Rancangan Acak Lengkap (RAL) digunakan dalam penelitian ini, dengan 4 perlakuan dan 3 kali ulangan, yang menghasilkan dua belas unit percobaan. Taraf konsentrasi yang digunakan adalah sebagai berikut: C0 Kontrol (tanpa perlakuan), C1 (penambahan bubuk kopi arabika 10%), C2 (penambahan bubuk kopi arabika 15%), C3 (penambahan bubuk kopi arabika 20%). Hasil penelitian menunjukkan bahwa kadar kafein terhadap kue cucur meningkat dengan peningkatan komposisi bubuk kopi yang lebih tinggi. Untuk komposisi bubuk kopi 10%, 15% dan 20% diperoleh masing- masing kadar kafein rata-rata 95.87 mg; 246.26 mg; dan 318.36 mg. Hal tersebut terjadi karena penambahan bubuk kopi yang lebih tinggi mengakibatkan kadar kafein yang terkandung dalam kue cucur kopi semakin tinggi pula.
Arabica coffee (Coffea arabica L.) is one of the most popular types of coffee in the world and Indonesia has a number of famous Arabica varieties, including Toraja Arabica coffee. The caffeine content in coffee varies depending on the type of coffee. Cucur cake is a typical Indonesian cake that is round in shape with thin edges and a thick texture in the middle. The basic ingredients for cucur cake are wheat flour, rice flour, palm sugar, coconut water and cooking oil. This research aims to determine the effect of adding Arabica coffee on the caffeine content of cucur cakes. The completely randomized design (CRD) method was used in this study, with 4 treatments and 3 replications, resulting in twelve experimental units. The concentration levels used are as follows: C0 Control (without treatment), C1 (addition of 10% Arabica coffee powder), C2 (addition of 15% Arabica coffee powder), C3 (addition of 20% Arabica coffee powder). The results showed that the caffeine content in cucur cakes increased with increasing coffee powder composition. For coffee powder compositions of 10%, 15% and 20%, the respective average caffeine content was 95.87 mg; 246.26 mg; and 318.36 mg. This happened because the addition of higher coffee powder resulted in the caffeine content contained in the cucur kopi cake increasing high too.
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