Product Development of Jasmine Rice Crackers Fortified with Coffee Pulp Powder

Abstract

This research aims to analyze the chemical composition of coffee pulp powder and investigate the suitable amount of coffee pulp powder in Jasmine rice crackers. The result shows that coffee pulp powder has a moisture content of 8.6 (% by wt.), aw of 0.48, and fiber, protein, ash content, and fat at 30.85, 13.67, 10.01, and 2.75 (% by wt.) respectively. The total phenolics content is 12.54 (mg. GAE/g.) and the antioxidant activity of 74.14 (% DPPH inhibition). The use of coffee pulp powder as a flour alternative at 4, 6, and 8% resulted in a significant change (p<0.05) in moisture, fiber, ash, protein, and total phenolic content as well as antioxidant activity. The consumer rating on color, smell, taste, and texture reduced significantly statistically (p<0.05). Jasmine rice cracker with 6 (% by wt.) coffee pulp powder has an evaluation score in the medium range at 7.15. Therefore, the Jasmine rice cracker with 6 (% by wt.) coffee pulp powder was selected as the protocol product. The protocol product has moisture, fiber, ash, and protein content of .82, 16.76, 3.28, and 7.46 (% by wt.). The total phenolic content is 1.73 (mg. GAE/g.), and the antioxidant activity is 63.94 (% DPPH inhibition). It is concluded that coffee pulp powder can be used as a nutrient enrichment ingredient in food and phytochemicals that can increase antioxidant activity in food products.