OPTIMASI CAMPURAN KOPI ROBUSTA, ARABIKA, DAN MALTODEKSTRIN MENGGUNAKAN APLIKASI RESPONSE SURFACE METHODOLOGY UNTUK MENGHASILKAN KOPI INSTAN

Ridwan La Habibu Optimization of robusta, arabica, and maltodextrin coffee mixture using the response surface methodology application to produce instant coffee.
(Supervisors: Februadi Bastian and Andi Dirpan).

Instant coffee is a ready-to-drink coffee product that is more practical because it does not require a filtering process. The purpose of this study was to obtain the best ratio composition of Arabica and Robusta coffee and to determine the effect of the addition of maltodextrin on the quality and the physical and chemical characteristics of the produced instant coffee. The experimental design in this study employed response surface methodology (RSM) analysis with three factors, namely factor A the amount of robusta coffee (12, 18, 21, 24 grams), factor B the amount of arabica coffee (6, 9, 12 grams), and factor C the concentration of maltodextrin (0,5, 1, 1,5 grams). Extraction was carried out with a water ratio of 1: 6 by weight (g) per volume (ml). The product was analyzed for response to water content, yield, solubility, and organoleptic tests. The analysis revealed that the ratio of 12 grams of Arabica to 21 grams of Robusta coffee had the best variance in composition and that 0,5 grams of maltodextrin had the best concentration. In accordance with the Indonesian National Standard (SNI), the produced instant coffee meets SNI specifications with a water content of less than 4%.