Nutritional composition and caffeine content of coffee-galangal affected by the variation of sweetener addition

Authors

DOI:

https://doi.org/10.25186/.v16i.1830

Abstract

Coffee-galangal is a herb coffee, a mixture of coffee powder and galangal powder, which has a different aroma and taste and the galangal itself has excellent properties for the body. The sweetener commonly used in products is sucrose based sugar. The purpose of this study was to determine the effect of the use of sweetener on the chemical properties and caffeine content, such as cane sugar, palm sugar and alcoholic sugar. The nutritional composition were determined by carbohydrate content, protein content, fat content, water content, and caffeine content. The addition of sweeteners
in the form of cane sugar, palm sugar, and alcoholic sugar is in coffee-galangal was significantly different from the unsweetened control treatments on the parameters of carbohydrate content, water content, ash content, and fat content, but did not significantly affect protein content. The use of different types of sweeteners added to coffee-galangal products significantly (α = 5%) on total carbohydrate, water, ash, and fat content. The parameter
values of the chemical properties of the product in this study were: carbohydrate content of 64.47-82.60%, water content 5.19-17.08%, ash content 1.74-4.47%, fat content 3.25 - 6.79%, protein content from 4.96 to 7.5%, and caffeine content 0.68 – 1.79 %. Finding in this study showed that alcoholic sugar has the highest percentage of caffeine content and the lowest carbohydrate content.

Key words: herb coffee, coffee-galangal, sweetener, chemical composition, caffein

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Published

2021-04-15

How to Cite

DESTRYANA, R. A.; YUNIASTRI, R.; WIBISONO, A.; NURANI, F. P. . Nutritional composition and caffeine content of coffee-galangal affected by the variation of sweetener addition. Coffee Science - ISSN 1984-3909, [S. l.], v. 16, p. e161830, 2021. DOI: 10.25186/.v16i.1830. Disponível em: http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1830. Acesso em: 24 jun. 2022.