ANALISIS IN SILICO DAN KARAKTERISASI KIMIA MINUMAN HERBAL KOPI ROBUSTA-DAUN SIRIH PADA VARIASI PERBANDINGAN BAHAN DAN SUHU SEDUHAN

Abstract

This research aims to develop a herbal beverage formulation based on Robusta coffee with the addition of Betel leaf powder (Piper betle L.), and to evaluate the effect of the mixture ratio and brewing temperature on sensory characteristics, pH, total dissolved solids (TSS), antioxidant activity, and in silico descriptive analysis of two components as well. The study used a factorial design with two factors, namely the mixture ratio (90:10, 80:20, 70:30) and brewing temperature (85°C and 99°C). The results showed that the addition of Betel leaf powder increased antioxidant activity with the best IC?? value of 32.527 ppm at a composition of 80:20 at 85°C. The best sensory characteristics for aroma and taste were obtained at a composition of 70:30 at 85°C, while the best color was at 90:10 at 99°C. The pH ranged from 5.60–6.13 and the TSS was 1.00–2.00%. This study demonstrated the potential of herbal coffee as a functional beverage, supported by in silico analysis of the two high-potential components.