Proceeding ICBB (The International Conference on Bioscience and Biotechnology)
Volume 1, Number 1, October 2011
ISSN 2088-9771

The Modification of Coffee Leaves Beverage (Air Kawa) Processing Through Enzymatic Oxidation

P. DarmadjiA, E. L. D. PermatasariB, U. SantosoA
ADepartment of Agriculture and Food Technology, University of Gadjah Mada, Yogyakarta, 55281, Indonesia
BDepartment of Agriculture and Food Technology, University of Gadjah Mada, Jl. Flora No.1 Bulaksumur

Abstract
Air kawa is a traditional beverage from coffee leaves in West Sumatera. Processed by dried and boiled the leaves. One method of processing to improved beverage flavor by performing enzymatic oxidation coffee leaves. Coffee leaves were processed by modification method to get Air Kawa beverage by oxidation enzymatic. The process includes the series of withering, milling/rolling, enzymatic oxidation, drying and brewing. In the process, coffee leaves were divided to two types, leaves in the top and first leaves from the top (p+1) and the second and third of leaves from the top (2+3). The dryer were divided to three types are cabinet dryer, roaster, and cabinet smoker. And brewed was performed with varied the drink to three concentrations, 0.5%, 1.0% and 1.5% (w/v). This study also determined the effect of type of leaves, type of dryer, and variation of concentrations to consumer acceptance. And also to evaluate tannin content in astringent taste and brown color, caffeine content in bitter taste, and pH in flavor of Air Kawa beverage that most favored by consumer. Air kawa most favored by consumers with high intensity of flavor, brown color and freshness and with low intensity of bitter and astringent taste. Leaves p + 1 are a leaves that can be accepted by consumers in the manufacture Air kawa. Roaster is a most acceptable to consumers. Concentration 0.5% (w/v) is acceptable consumers. Intensity the astringent taste and brown color is not only influenced by the tannin content. Intensity the bitter taste is not only influenced by caffeine content. Intensity of flavor is not only influenced by pH. PH ranged from 5.08 – 5.47. Caffeine content ranged from 94.50 – 139.22 ppm, tannins content of Air Kawa ranged from 106.80 – 385.73 ppm.

Keywords: Air Kawa, Coffee Leaves, Enzymatic Oxidation

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