Robusta and Arabica Coffee Effects on Yoghurt’s Physical, Chemical, Sensory, and Microbiological Quality

Syerina Raihatul Jannah; Endang Verawati; Nancy Eka Putri Manurung; Sulastriani; Ayu Kalista

doi:10.35791/jteta.v16i2.65100

Penulis

Syerina Raihatul Jannah Food Technology Study Program, Department of Agricultural Technology and Business Engineering, Sriwijaya State Polytechnic, Palembang, Indonesia
Endang Verawati Food Agribusiness Study Program, Department of Agricultural Technology and Business Engineering, Sriwijaya State Polytechnic, Palembang, Indonesia
Nancy Eka Putri Manurung Food Technology Study Program, Department of Agricultural Technology and Business Engineering, Sriwijaya State Polytechnic, Palembang, Indonesia
Sulastriani Food Engineering Technology, Department of Agricultural Technology and Business Engineering, Sriwijaya State Polytechnic, Palembang, Indonesia
Ayu Kalista Food Agribusiness Study Program, Department of Agricultural Technology and Business Engineering, Sriwijaya State Polytechnic, Palembang, Indonesia

DOI:

https://doi.org/10.35791/jteta.v16i2.65100

Kata Kunci:

Bakteri Asam Laktat, Kopi Arabika, Kopi Robusta, Yoghurt

Abstrak

Penelitian ini berjudul pengaruh kopi robusta dan arabika terhadap kualitas fisik, kimia, sensoris, dan mikrobiologis yoghurt. Bertujuan untuk menentukan pengaruh penambahan kopi robusta, kopi arabika, dan kombinasi keduanya terhadap sifat fisikokimia dan penerimaan sensoris yoghurt. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan formulasi kopi yang berbeda, meliputi robusta (B), arabika (C), kombinasi (D, E, F), dan kontrol (A). Analisis data dilakukan menggunakan ANOVA, dilanjutkan dengan uji Honestly Significant Difference (HSD). Hasil penelitian menunjukkan bahwa, dalam hal atribut sensoris, perlakuan E paling disukai secara keseluruhan (4,00) karena rasa dan aroma kopi yang kuat dan seimbang. Oleh karena itu, analisis lebih lanjut dilakukan untuk viskositas, warna, dan total Bakteri Asam Laktat (BAL). Hasil analisis menunjukkan bahwa penambahan kopi memengaruhi semua parameter kualitas. Nilai pH perlakuan E adalah 4,85, tertinggi di antara semua perlakuan. Penambahan kopi juga secara signifikan menurunkan viskositas dari 727,5 (kontrol) menjadi 37,5 (E). Analisis warna menunjukkan bahwa perlakuan E menghasilkan produk yang lebih gelap L* 63,93, dan menunjukkan peningkatan signifikan pada a* 7,99, b* 14,85, C* 16,86, dan H* 61,2, karena kandungan melanoidin kopi. Jumlah total BAL untuk perlakuan E adalah 4.5x10⁷ CFU/ml, yang tidak berbeda signifikan dengan kontrol dan memenuhi standar yoghurt SNI 01-2981-2009. Formulasi E berhasil menciptakan produk kopi yoghurt fungsional dengan karakteristik organoleptik yang sangat baik dan melindungi viabilitas BAL.

Referensi

Adrianto, R., Wiraputra, D., Jyoti, M. D., & Andaningrum, A. Z. 2020. Total Bacteria of Lactic Acid, Total Acid, pH Value, Syneresis, Total Dissolved Solids and Organoleptic Properties of Yoghurt Back Slooping Method. Jurnal Agritechno, 13(2), 105–111. https://doi.org/10.20956/at.v13i2.358

Antonietti, S., Silva, A. M., Simões, C., Almeida, D., Félix, L. M., Papetti, A., & Nunes, F. M. 2022. Chemical Composition and Potential Biological Activity of Melanoidins From Instant Soluble Coffee and Instant Soluble Barley: A Comparative Study. Frontiers in Nutrition, 9, 1–12. https://doi.org/10.3389/fnut.2022.825584

Arifani, D., Zulaikhah, S. R., & Luthfi, S. A. C. 2023. Physicochemical Properties of Red Dragon fruit (Hylocereus polyrhizus L.) Yoghurt with the addition of Various Levels of skim milk. Jurnal Ilmu Dan Teknologi Peternakan, 11(1), 1–5. https://doi.org/https://doi.org/10.20956/jitp.v11i1.25422

Badmos, S., & Kuhnert, N. 2025. Stability and Degradation of Chlorogenic Acids in Green and Roasted Coffee Beans during Long-term Storage. Food Research International, 220, 1–10. https://doi.org/10.1016/j.foodres.2025.117031

Badmos, S., Lee, S. H., & Kuhnert, N. 2019. Comparison and Quantification of Chlorogenic Acids for Differentiation of Green Robusta and Arabica Coffee Beans. Food Research International, 126, 1–17. https://doi.org/10.1016/j.foodres.2019.108544

Beret, M. V., Wolf, I. V., Puntillo, M., Forzani, L., Cuffia, F., Quintero Ceron, J. P., … Perotti, M. C. 2025. Comparative Analysis of High-Protein and Lactose-Reduced Semi-Skim Yogurt Production at Different Scales: Effects on Lactic Fermentation Metabolites, Physicochemical, Microbiological and Physical Properties, and Sensory Characteristics. International Dairy Journal, 167, 1–12. https://doi.org/10.1016/j.idairyj.2025.106261

Bintsis, T., & Papademas, P. 2022. The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review. Fermentation, 8(12), 1–21. https://doi.org/10.3390/fermentation8120679

Caracostea, L.-M., Sîrbu, R., & Busuricu, F. 2021. Determination of Caffeine Content in Arabica and Robusta Green Coffee of Indian Origin. European Journal of Natural Sciences and Medicine, 4(1), 69–79. https://doi.org/https://revistia.com/ejmn/article/view/3232

Chen, J., & Xia, P. 2024. Health Effects of Synthetic Additives and The Substitution Potential of Plant-Based Additives. Food Research International, 197, 1–18. https://doi.org/10.1016/j.foodres.2024.115177

Cordoba, N., Fernandez-Alduenda, M., Moreno, F. L., & Ruiz, Y. 2020. Coffee Extraction: A Review of Parameters and their Influence on the Physicochemical Characteristics and Flavour of Coffee Brews. Trends in Food Science and Technology, 96, 45–60. https://doi.org/10.1016/j.tifs.2019.12.004

Gnanarathna, K. A. D. C., Jayasumama, M. T. L. K., Weragama, K. W. D. P., Gunasekara, D. C. S., Weerasingha, W. V. V. R., Chandrasekara, A., & Prasanna, P. H. P. 2022. Physicochemical and Sensory Attributes of Inulin Incorporated Set Yoghurt Prepared using Cow and Buffalo Milk. Journal of the National Science Foundation of Sri Lanka, 50(3), 651–661. https://doi.org/10.4038/jnsfsr.v50i3.10677

Hadjimbei, E., Botsaris, G., & Chrysostomou, S. 2022. Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential. Foods, 11(17), 1–15. https://doi.org/10.3390/foods11172691

Han, J., Chang, Y., Britten, M., St-Gelais, D., Champagne, C. P., Fustier, P., & Lacroix, M. 2019. Interactions of Phenolic Compounds with Milk Proteins. European Food Research and Technology, 245(9), 1881–1888. https://doi.org/10.1007/s00217-019-03293-1

Helal, A., Cattivelli, A., Conte, A., & Tagliazucchi, D. 2022. In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt. Molecules, 27(20), 1–5. https://doi.org/10.3390/molecules27206843

Hossain, M. S., Didar, M. A. H., Rahman, M. H., Hossain, M. A., Shimul, I. M., & Nigar, S. 2025. Comparative Nutritional and Biochemical Analysis of Fermented and Non-Fermented Sun-Dried Fig (Ficus hispida) Fruits. Applied Food Research, 5(2), 1. https://doi.org/10.1016/j.afres.2025.101292

Hu, S., Gil-Ramírez, A., Martín-Trueba, M., Benítez, V., Aguilera, Y., & Martín-Cabrejas, M. A. 2023. Valorization of Coffee Pulp as Bioactive Food Ingredient by Sustainable Extraction Methodologies. Current Research in Food Science, 6, 1–16. https://doi.org/10.1016/j.crfs.2023.100475

Iriondo-DeHond, A., Rodríguez Casas, A., & del Castillo, M. D. 2021. Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients. Frontiers in Nutrition, 8, 1–8. https://doi.org/10.3389/fnut.2021.730343

Jannah, S. R., Rahayu, E. S., Yanti, R., Suroto, D. A., & Wikandari, R. 2022. Study of Viability, Storage Stability, and Shelf Life of Probiotic Instant Coffee Lactiplantibacillus plantarum Subsp. plantarum Dad-13 in Vacuum and Nonvacuum Packaging at Different Storage Temperatures. International Journal of Food Science, 2022, 1–7. https://doi.org/10.1155/2022/1663772

Jannah, S. R., Verawati, E., Manurung, N. E. P., & Ichsan, O. A. N. 2025. Evaluasi Antioksidan Minuman Kopi yang Dikombinasikan dengan Ekstrak Gambir dan Madu. Jurnal Teknologi Dan Mutu Pangan, 4(1), 10–18. https://doi.org/10.30812/jtmp.v4i1.5094

Kayaputri, I. L., Amalia, R. I., & Khairunnisa, F. 2022. Pemanfaatan Kopi Arabika (Coffea arabica) dalam Pembuatan Minuman Yoghurt sebagai Pangan Fungsional. Jurnal Teknologi Hasil Peternakan, 3(2), 49–64. https://doi.org/10.24198/jthp.v3i2.40545

Kim, Y. K., Lim, J. M., Kim, Y. J., & Kim, W. 2024. Alterations in pH of Coffee Bean Extract and Properties of Chlorogenic Acid Based on the Roasting Degree. Foods, 13(11), 1–9. https://doi.org/10.3390/foods13111757

Li, B., Ye, L., Zhao, Y., Liu, Y., Chen, Y., & Zhang, H. 2025. A Comprehensive Review of Probiotic Yogurt: Nutritional Modulation, Flavor Improvement, Health Benefits, and Advances in Processing Techniques. Agricultural Products Processing and Storage, 1(17), 1–20. https://doi.org/10.1007/s44462-025-00023-7

Liu, C., Yang, P., Wang, H., & Song, H. 2022. Identification of odor compounds and odor-active compounds of yogurt using DHS, SPME, SAFE, and SBSE/GC-O-MS. LWT, 154, 1–10. https://doi.org/10.1016/j.lwt.2021.112689

Mbae, J., Koskei, R., & Mugendi, B. 2023. Effect of Addition of Coffee Extract on Physicochemical and Sensory Properties of Yoghurt. European Journal of Agriculture and Food Sciences, 5(1), 27–31. https://doi.org/10.24018/ejfood.2023.5.1.478

Novelina, Syukri, D., & Khairani, M. 2025. Encapsulation of Dadih with Maltodextrin and Gum Arabic: Effect on Nutritional and Sensory Properties of Probiotic Instant Milk. Journal of Agri-Food Science and Technology, 6(3), 152–160. https://doi.org/10.12928/jafost.v6i3.12910

Nugroho, P., Sihombing, M., Puspita, D., Studi Teknologi Pangan, P., Kedokteran dan Ilmu Kesehatan, F., & Kristen Satya Wacana, U. 2025. Profiling and Identification of Bioactive Compound Components in Manggarai Arabica Coffee with Semi-Wash and Full-Wash Treatments. J. Sains Dan Teknologi Pangan, 10(1), 8184–8192. https://doi.org/https://jstpuho.id/index.php/jstp/article/view/52

Portillo, O. R., & Arévalo, A. C. 2022. Coffee’s Melanoidins. A critical Review of Contemporary Scientific Literature. Bionatura, 7(3), 1–10. https://doi.org/10.21931/RB/2022.07.03.4

Priyanto, D. A. M., Hintono, A., & Dwiloka, B. 2022. Perbedaan Sifat Fisikokimia dan Organoleptik Produk Kopi Rempah dari Kopi Arabika (Coffea arabica) dan Kopi Robusta (Coffea robusta). Jurnal Aplikasi Teknologi Pangan, 11(4), 179–184. https://doi.org/10.17728/jatp.13827

Rahayu, T. I., Ariyana, M. D., Amaro, M., Handayani, B. R., Nazaruddin, & widyastuti, S. 2022. Sensory Evaluation of Honey Pineapple Yoghurt with Combination Treatment of Lactic Acid Bacteria Starter Culture. Pro Food (Jurnal Ilmu Dan Teknologi Pangan), 8(1), 25. Retrieved from http://www.profood.unram.ac.id/index.php/profood

Salgado, M. J. G., Ramos, M. S., Assis, D. J., Otero, D. M., Oliveira, R. L., Ribeiro, C. V. D. M., … Oliveira, C. A. A. 2021. Impact of Fiber-Rich Donkey Milk Yogurt on Apparent Viscosity and Sensory Acceptance. LWT, 145, 1–5. https://doi.org/10.1016/j.lwt.2021.111494

Santoso, B., Aulia, M. R. W., Jannah, S. R., Priyanto, G., Wijaya, A., & Hermanto, H. 2022. Incorporation of Catechin Extracts from Gambier Products and Pasak Bumi in the Production of Functional Instant Green Robusta Coffee. Potravinarstvo Slovak Journal of Food Sciences, 16(2022), 367–374. https://doi.org/10.5219/1735

Sarıtaş, S., Mondragon Portocarrero, A. del C., Miranda, J. M., Witkowska, A. M., & Karav, S. 2024. Functional Yogurt: Types and Health Benefits. Applied Sciences (Switzerland), 14(24), 1–30. https://doi.org/10.3390/app142411798

Savaiano, D. A., & Hutkins, R. W. 2021. Yogurt, Cultured Fermented Milk, and Health: A Systematic Review. Nutrition Reviews, 79(5), 599–614. https://doi.org/10.1093/nutrit/nuaa013

Shkembi, B., & Huppertz, T. 2022. Calcium Absorption from Food Products: Food Matrix Effects. Nutrients, 14(1), 1–31. https://doi.org/10.3390/nu14010180

Soares, E. A., Bento, G. P., Nogueira, L. C., Arismendes, T. L. C., de Oliveira Machado, C. L., Guerra, E. L., … Petrus, R. R. 2025. Processing and Shelf Life of Cold Brew Organic Coffee. Processes, 13(1), 1–13. https://doi.org/10.3390/pr13010243

Toalá-Gómez, A. V., Mendoza-Avendaño, C., Lujan-Hidalgo, M. C., Ruiz-Cabrera, M. A., Grajales-Lagunes, A., Estudillo-Diaz, E. B., … Abud-Archila, M. 2025. Development of a Functional Yogurt Containing Probiotics and Phenolic Compounds of Coffee Encapsulated in Alginate Beads. Fermentation, 11(6), 4–20. https://doi.org/10.3390/fermentation11060328

Wijayanti, A. R. N., Khusania, M., Safitri, Z. A., Rizqiati, H., & Pramono, Y. B. 2024. Aktivitas Antioksidan, Total Asam, Kadar Protein, dan Tingkat Kesukaan Yoghurt Jagung dengan Penambahan Sari Parijoto (Medinilla speciosa B.). Jurnal Teknologi Pangan, 8(2), 15–20. https://doi.org/https://doi.org/10.14710/jtp.2024.28225

Yanti, J. S. A., & Utami, C. R. 2022. Pengaruh Penambahan Kopi Robusta Bubuk (Coffea canephora L.) dan Jahe Merah (Zingiber officinale var. rubrum) sebagai Sumber Antioksidan Pada Pembuatan Cookies. Teknologi Pangan : Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 13(2), 253–263. https://doi.org/10.35891/tp.v13i2.3445

Zainuri, Paramartha, D. N. A., Fatinah, A., Nofrida, R., Rahayu, N., Anggraini, I. M. D., & Utama, Q. D. 2023. The Chemical Characteristics of Arabica and Robusta Green Coffee Beans from Geopark Rinjani, Indonesia. Biotropia, 30(3), 318–328. https://doi.org/10.11598/BTB.2023.30.3.1940