Total Phenolic and Organoleptic Profiles of Kahwa Daun Beverages (A Traditional Beverage in West Sumatera, Indonesia) Using Steeping Methods

Novita, Rilma and Kasim, Anwar and Anggraini, Tuty and Putra, Deddi Prima (2023) Total Phenolic and Organoleptic Profiles of Kahwa Daun Beverages (A Traditional Beverage in West Sumatera, Indonesia) Using Steeping Methods. EAI.

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Abstract

This research determines the total phenolic content (TPC) and organoleplic profiles of kahwa daun beverages, a traditional beverage of West Sumatera, made using different steeping methods. Tne TPC was determined by using spectrophotometry UV-­visible. Beverages were made of l g kahwa daun (herbal tea) in l00 ml of water with three steeping melhods: brewing (pouring herbal tea with hot water and leaving them for five minutes), hot macerating (adding herbal tea to boiling water and leaving them for five minutes), and boiling (boiling herbal tea and leaving it for five minutes). The TPC of kahwa daun beverages was 14.16-32.08 mg/g and was calculated as gallie acid equivalent. The lowest TPC was shown by the brewing method, and the higest one was shown by the boiling method. This study has found a significant difference between brewing and the other methods (P< 0.05), but no significant difference between the hot maceration and boiling method. Kahwa daun beverages are traditronally made by boiling method, but, this study recommends that the beverages are made by the hot maceration method because it has a similar TPC. An organolcpt,c profile was done using the hedonic test by 30 panelists. The highest score of taste is shown in the sample made by boiling. Meanwhile, the sample made by the hot macerauon method has the h1ghcs1 scores of colors, aroma. and appearance. Statistically, kahwa daun beverages made with the three methods do not have significantly different tastes and aromas. In contrast, tea and kahwa daun beverages have significantly different colors, aroma, tastes, and appearances.

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