Effect of Extraction Time and Maltodextrin Concentration on the Development of Instant Robusta Coffee with Wine Flavor (Coffea canephora)
DOI:
https://doi.org/10.25186/.v21i.2403Abstract
Instant robusta coffee with wine flavor is an innovation designed to enhance the value of robusta coffee through fermentation and instant processing. This study examined the effects of extraction time (30, 35, and 40 s) and maltodextrin concentration (15, 20, and 25%(w/v)) on the quality of instant robusta coffee with wine flavor. The evaluated parameters included solubility, caffeine content, moisture and ash contents, and sensory discrimination, while chemical functional groups were analyzed using Fourier Transform Infrared Spectroscopy (FTIR). FTIR analysis was employed to investigate alterations in chemical bonding characteristics resulting from the drying treatment. The results showed that the instant coffee dissolved in 15.58 ± 4.56 to 18.80 ± 0.64 s in hot water and 97.95 ± 2.05 to 144.77 ± 1.53 s in cold water, complying with the Indonesian National Standard (SNI). Maltodextrin concentration had a significant effect on solubility and moisture content, whereas extraction time significantly influenced the caffeine content of instant robusta coffee. Caffeine content from 0.23±0.01 to 0.56±0.56 mg/g, moisture content from 2.38±0.08% to 5.78±0.13%, and ash content ranged from 2.89±0.07% to 3.08±0.09%. FTIR analysis revealed degradation of volatile compounds in the instant coffee, with no significant chemical interaction between maltodextrin and the major coffee components. The discrimination test revealed that the A2B2 treatment, which yielded the highest amount, exhibited no significant differences in taste, aroma, or color compared to the control product. Furthermore, the A2B2 sample met all physicochemical and sensory discrimination criteria, indicating its potential for the development of high-quality wine-flavored instant robusta coffee.
Key words: FTIR; sensory discrimination; wine-flavored instant Robusta coffee.
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