PENGARUH PENAMBAHAN AMPAS KOPI PADA PEMBUATAN ROTI KISMIS TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK

Abstract

Raisin bread, which is a snack to accompany coffee, is often sold in coffee shops where coffee is the main menu. Coffee grounds waste from coffee shops is quite abundant but is rarely used for food products. The aim is to determine the effect of adding coffee grounds to making raisin bread on chemical and organoleptic properties, and to determine the best treatment formulation for presenting coffee grounds to raisin bread. This research was conducted using a Completely Randomized Design (CRD) with one factor consisting of 4 levels, namely P1 90% wheat flour: 10% coffee grounds waste, P2 85% wheat flour: 15% coffee grounds waste, P3 80% wheat flour: 20% coffee grounds waste, P4 wheat flour 75%: coffee grounds waste 25%. After conducting research using chemical and organoleptic tests, the following conclusions were obtained: P3 is the best treatment with a concentration of 80% wheat flour and 20% coffee grounds, with the results of the criteria for the P3 treatment variables being water content= 34.63%, ash content= 1.567%, fiber content= 17.313%, taste= 4, color= 4, aroma= 3.5, and texture= 3.