Effect of Extract Concentration of Robusta Coffee (Coffea canephora) Husk Extract and Cooking Temperature on Quality Characteristics of Hard Candy

DOI

10.2991/978-94-6463-086-2_38How to use a DOI?

Keywords

Coffee; husk; antioxidant; candy; functional food

Abstract

Coffee is a popular commodity in practically every country, and demand is growing. Coffee processing produces more than 50% by-products, the majority of which is coffee husk (48%). It includes phenolic content and caffeine, as well as antioxidants in the range of 60.25%, making it a potential functional food ingredient. Candy is thought to be a quick source of energy, and using coffee skins as ingredients in hard candy could be a novel way to use by-products. This study aimed to determine the effect of coffee peel extract concentration and cooking temperature on hard candy chemical characteristics. The study used an experimental method with a two-factor Completely Randomized Design method analysis at concentrations of coffee skin extract at levels of 2%, 5%, and 8% and cooking temperatures of 140°C, 150°C, and 160°C with three repetitions. Candy products were tested for chemical characteristics, namely water content, ash content, and antioxidant activity. The results of the ANOVA chemical characteristic test at the 95% confidence level showed that adding extract concentration, cooking temperature, and their interaction significantly affected water content and antioxidant activity but had no significant effect on ash content. The results of the chemical test showed that the best treatment was candy with the addition of an extract concentration of 8% with a cooking temperature of 150°C.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Irmaziza Citraningrum
AU  - Anjar Ruspita Sari
AU  - Annie Mufyda Rahmatika
AU  - Iman Sabarisman
AU  - Satria Bhirawa Anoraga
PY  - 2022
DA  - 2022/12/28
TI  - Effect of Extract Concentration of Robusta Coffee (Coffea canephora) Husk Extract and Cooking Temperature on Quality Characteristics of Hard Candy
BT  - Proceedings of the International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022)
PB  - Atlantis Press
SP  - 295
EP  - 299
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-086-2_38
DO  - 10.2991/978-94-6463-086-2_38
ID  - Citraningrum2022
ER  -