Study on The Addition of Red Ginger (Zingiber officinale Var. Rubrum) and Black Rice (Oryza sativa L. Indica) to The Organoleptic Evaluation and Physical-Chemical Properties of Robusta Coffee (Coffea canephora) from Southeast Sulawesi
DOI:
10.29303/jppipa.v11i7.10946Published:
2025-07-29Downloads
Abstract
This study aims to determine the effect of adding red ginger and black rice on the organoleptic and physicochemical properties of robusta coffee. The problem in this study arose because, so far, the caffeine content in coffee has generally been high. On the other hand, the addition of red ginger and black rice can reduce caffeine levels and improve the taste of coffee. This study employed a factorial Completely Randomised Block Design with two factors. The first factor is the addition of red ginger (J) at three levels: 4% (J1), 8% (J2), and 12% (J3). The second factor is the addition of black rice (B) at two levels: 10% (B1) and 20% (B2). Organoleptic data were analyzed using ANOVA and DMRT tests. Physicochemical properties were analyzed descriptively. The results of the study showed that the best treatment was with the addition of 12% red ginger and 20% black rice (J3B2), with a color of 3.75 (like), aroma 3.90 (like), texture 4.00 (like), and taste 4.03 (like), water content 1.113%, ash 3.657%, pH 5.83, caffeine 0.72%, chlorogenic acid 4.92%, and antioxidant activity (IC50) 39.28 ppm
Keywords:
Black Rice Caffeine Content CoffeeReferences
Anastácio, L. M., da Silva, M. de C. S., Debona, D. G., Veloso, T. G. R., Entringer, T. L., Bullergahn, V. B., da Luz, J. M. R., Moreli, A. P., Megumi, M. C., & Pereira, L. L. (2023). Relationship between physical changes in the coffee bean due to roasting profiles and the sensory attributes of the coffee beverage. European Food Research and Technology, 249(2). https://doi.org/10.1007/s00217-022-04118-4
Asif, M., Rooney, L. W., Ali, R., & Riaz, M. N. (2013). Application and Opportunities of Pulses in Food System: A Review. Critical Reviews in Food Science and Nutrition, 53(11). https://doi.org/10.1080/10408398.2011.574804
Ateş, G., & Elmacı, Y. (2019). Physical, chemical and sensory characteristics of fiber-enriched cakes prepared with coffee silverskin as wheat flour substitution. Journal of Food Measurement and Characterization, 13(1). https://doi.org/10.1007/s11694-018-9988-9
Ayoub, A., & Yaseen, M. (2022). Relationship between caffeine or coffee consumption and Miscarriage: Findings from systematic review and meta-analysis. Journal of Health Informatics in Developing Countries, 16(1).
Campuzano-Duque, L. F., Herrera, J. C., Ged, C., & Blair, M. W. (2021). Bases for the establishment of robusta coffee (Coffea canephora) as a new crop for Colombia. In Agronomy (Vol. 11, Issue 12). https://doi.org/10.3390/agronomy11122550
Depaula, J., & Farah, A. (2019). Caffeine consumption through coffee: Content in the beverage, metabolism, health benefits and risks. In Beverages (Vol. 5, Issue 2). https://doi.org/10.3390/beverages5020037
Fadai, N. T., Melrose, J., Please, C. P., Schulman, A., & Van Gorder, R. A. (2017). A heat and mass transfer study of coffee bean roasting. International Journal of Heat and Mass Transfer, 104. https://doi.org/10.1016/j.ijheatmasstransfer.2016.08.083
Freitas, V. V., Borges, L. L. R., Vidigal, M. C. T. R., dos Santos, M. H., & Stringheta, P. C. (2024). Coffee: A comprehensive overview of origin, market, and the quality process. In Trends in Food Science and Technology (Vol. 146). https://doi.org/10.1016/j.tifs.2024.104411
Frozi, J., de Carvalho, H. W., Ottoni, G. L., Cunha, R. A., & Lara, D. R. (2018). Distinct sensitivity to caffeine-induced insomnia related to age. Journal of Psychopharmacology, 32(1). https://doi.org/10.1177/0269881117722997
Hariyadi, D. M., Tedja, C. A., Zubaidah, E., Yuwono, S. S., & Fibrianto, K. (2020). Optimization of brewing time and temperature for caffeine and tannin levels in dampit coffee leaf tea of Robusta (Coffea canephora) and liberica (Coffea liberica). Potravinarstvo Slovak Journal of Food Sciences, 14. https://doi.org/10.5219/1212
Hoffmann, J. (2018). The World Atlas of Coffee. Journal of Chemical Information and Modeling, 53(9).
Hu, G., Peng, X., Gao, Y., Huang, Y., Li, X., Su, H., & Qiu, M. (2020). Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients. Food Chemistry, 331. https://doi.org/10.1016/j.foodchem.2020.127329
Janissen, B., & Huynh, T. (2018). Chemical composition and value-adding applications of coffee industry by-products: A review. In Resources, Conservation and Recycling (Vol. 128). https://doi.org/10.1016/j.resconrec.2017.10.001
Mazaheri, Y., Torbati, M., Azadmard-Damirchi, S., & Savage, G. P. (2019). Effect of roasting and microwave pre-treatments of Nigella sativa L. seeds on lipase activity and the quality of the oil. Food Chemistry, 274. https://doi.org/10.1016/j.foodchem.2018.09.001
Nachay, K., & Malochleb, M. (2018). Clean, green, and lean: IFT18 ingredient trends. Food Technology, 72(9).
Omar, N. R. N., Ahmad, A. A., Nor, N. A. A. M., Abidin, A. Z. Z., Sulaiman, N. H., & Ahmad, B. (2022). Coffee industry in Malaysia - An overview and potential. Economic and Technology Management Review, 19.
Panda, D. K., Jyotirmayee, B., & Mahalik, G. (2022). Black rice: A review from its history to chemical makeup to health advantages, nutritional properties and dietary uses. In Plant Science Today (Vol. 9). https://doi.org/10.14719/pst.1817
Prihadi, A. R., & Maimulyanti, A. (2021). Chemical Compounds of Coffee Ground and Spent Coffee Ground for Pharmaceutical Products. Pharmaceutical and Biomedical Sciences Journal (PBSJ), 2(2). https://doi.org/10.15408/pbsj.v2i2.18338
Revindo, M. D., Gan, C., & Hambali, S. (2024). SME’s export intensity: enhancers, inhibitors and firm characteristics. Journal of Small Business and Entrepreneurship. https://doi.org/10.1080/08276331.2024.2321433
Sarvina, Y., June, T., Sutjahjo, S. H., Nurmalina, R., & Surmaini, E. (2023). Projection of Robusta Coffee’s Climate Suitability for Sustainable Indonesian Coffee Production. International Journal of Sustainable Development and Planning, 18(4). https://doi.org/10.18280/ijsdp.180409
Shahrajabian, M. H., Sun, W., & Cheng, Q. (2019a). Clinical aspects and health benefits of ginger (Zingiber officinale) in both traditional Chinese medicine and modern industry. In Acta Agriculturae Scandinavica Section B: Soil and Plant Science (Vol. 69, Issue 6). https://doi.org/10.1080/09064710.2019.1606930
Shahrajabian, M. H., Sun, W., & Cheng, Q. (2019b). Clinical aspects and health benefits of ginger (Zingiber officinale) in both traditional Chinese medicine and modern industry. In Acta Agriculturae Scandinavica Section B: Soil and Plant Science (Vol. 69, Issue 6). https://doi.org/10.1080/09064710.2019.1606930
Topik, S. (2009). Coffee as a social drug. In Cultural Critique (Vol. 71). https://doi.org/10.1353/cul.0.0027
Torga, G. N., & Spers, E. E. (2020). Perspectives of global coffee demand. In Coffee Consumption and Industry Strategies in Brazil: A Volume in the Consumer Science and Strategic Marketing Series. https://doi.org/10.1016/B978-0-12-814721-4.00002-0
Zhang, J., Fan, T., Yuan, S., Chang, C., Wang, K., Song, Z., & Qian, X. (2024). Patent-based technological developments and surfactants application of lithium-ion batteries fire-extinguishing agent. In Journal of Energy Chemistry (Vol. 88). https://doi.org/10.1016/j.jechem.2023.08.037
Zornoza, B., Rubio, C., Piera, E., Caballero, M. A., Julve, D., Pérez, J., Téllez, C., & Coronas, J. (2022). Caffeine Encapsulation in Metal Organic Framework MIL-53(Al) at Pilot Plant Scale for Preparation of Polyamide Textile Fibers with Cosmetic Properties. ACS Applied Materials and Interfaces, 14(19). https://doi.org/10.1021/acsami.2c04293
License
Copyright (c) 2025 Nur Asyik, Dhian Herdiansyah, Muhammad Syukri Sadimantara
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with Jurnal Penelitian Pendidikan IPA, agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License (CC-BY License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in Jurnal Penelitian Pendidikan IPA.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
