Abstract
Coffee-galangal is a herb coffee, a mixture of coffee powder and galangal powder, which has a different aroma and taste and the galangal itself has excellent properties for the body. The sweetener commonly used in products is sucrose based sugar. The purpose of this study was to determine the effect of the use of sweetener on the chemical properties and caffeine content, such as cane sugar, palm sugar and alcoholic sugar. The nutritional composition were determined by carbohydrate content, protein content, fat content, water content, and caffeine content. The addition of sweetenersin the form of cane sugar, palm sugar, and alcoholic sugar is in coffee-galangal was significantly different from the unsweetened control treatments on the parameters of carbohydrate content, water content, ash content, and fat content, but did not significantly affect protein content. The use of different types of sweeteners added to coffee-galangal products significantly (α = 5%) on total carbohydrate, water, ash, and fat content. The parametervalues of the chemical properties of the product in this study were: carbohydrate content of 64.47-82.60%, water content 5.19-17.08%, ash content 1.74-4.47%, fat content 3.25 - 6.79%, protein content from 4.96 to 7.5%, and caffeine content 0.68 – 1.79 %. Finding in this study showed that alcoholic sugar has the highest percentage of caffeine content and the lowest carbohydrate content. Key words: herb coffee, coffee-galangal, sweetener, chemical composition, caffein
Highlights
The production of processed herbal beverages, which are included in agro-industries made from local commodities, is based on the number of herbal plants especially in Indonesia
The results of the carbohydrate test with the highest value were in the addition of sugar cane sweetener treatment at 82.60 ± 3.48c% and the lowest was in the addition of alcoholic sugar sugar treatment at 70.40 ± 2.57b%
The highest protein content was obtained in coffee-galangal without the addition of sweetener 7.50 ± 3.15% followed by the addition of cane sugar treatment 7.21 ± 2.97%, the addition of alcoholic sugar sugar 6.44 ± 2.05% and the lowest protein content was in coffee-galangal treatment with the addition of palm sugar which is equal to 4.96 ± 0.17%
Summary
The production of processed herbal beverages, which are included in agro-industries made from local commodities, is based on the number of herbal plants especially in Indonesia. One of the herbal plants, which are often used as an essential product, is galangal. This commodity is a medicinal plant and is grouped into members of the Zingiberaceae family with the order Zingeberales. The galangal plant has the scientific name Alpinia galanga (L.) Willd. Namely as a remedy for rheumatism, stomach ache, treating cold, pneumonia, bronchitis, inflammation of the stomach, coughing, increase decreased appetite, and reducing swelling (Basri; Taha; Ahmad, 2017; Xie et al, 2013). Galangal known to possess antimicrobial, antioxidant, antifungal, antiviral and anti-cancer (Das et al, 2020; Półtorak et al, 2018; Tang et al, 2018). A.galanga is highly appreciated for potential application in food and medicine
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