Published date: Nov 11 2024

Journal Title: KnE Social Sciences

Issue title: 8th International Seminar on Education 2024 (8th Isedu)

Pages: 57–62

DOI: 10.18502/kss.v9i31.17548

Alwi Smithasmith.unpatti@gmail.comBiology Education, Faculty of Teacher Training and Education of Pattimura University, Ambon

Rufiati SimalBiology Education, Faculty of Teacher Training and Education of Pattimura University, Ambon

Eifan Boyke PattiasinaBiology Education, Faculty of Teacher Training and Education of Pattimura University, Ambon

Agnes LekiwonaBiology Education, Faculty of Teacher Training and Education of Pattimura University, Ambon

Maluku province, Seram district in the west, found a strawberry. Fruit is a tropical and horticultural commodity with a fairly high availability. Protein, ash, fat, and water are the closest analysis, carbohydrates as well as fiber. Coffee has a distinctive aroma from the coffee plant and contains high levels of caffeine compounds. The presence of this compound under certain conditions will make coffee unsuitable for consumption, so several types of coffee have emerged which are made from grains from certain plants. One of the potential seeds is snake fruit seeds. Coffee seeds are a new beverage product, the researchers used the old coagulation factor, because long coagulation will affect the formation of aroma and the color of the coffee powder produced will determine the characteristic taste of coffee, which is caused by long variations in coagulation times that vary. The results obtained are presented in the form of tables and analyzed descriptively. The resulting ash composition of red coffee seeds (Salacca edulis) based on different grain durations was 3.46% for 30 minutes, 4.24% for 60 minutes, and 4.70% for 90 minutes. The highest ash content found in red coffee was 4.70% and the lowest grain is 2.46%.

Keywords: Red Salak, ash content, roasting duration

[1] Asrina J. Fadilah R. C dengan lama penggorengan 30 menit, A 2 : suhu 80. J Pendidik Teknol Pertan. 2021;7(1):67–78.

[2] Pongenda RC, Napitupulu M, Walanda K. Biocharcoal of salak seed (salacca edulis) as an absorbent for chromium. J Akad Kim [Internet]. 2015;4(2):84–90. Available from: http://jurnal.untad.ac.id/jurnal/index.php/JAK/article/view/7861

[3] Elly SS, Watuguly TW, Rumahlatu D. Genetic diversity of salacca edulis from west seram district, maluku, Indonesia based on morphological characters and RAPD profiles. Biodiversitas (Surak). 2018;19(5):1777–82.

[4] Herawati W, Amurwanto A, Nafi’ah Z, Ningrum AM, Samiyarsih S. Variation analysis of three banyumas local salak cultivars (Salacca zalacca) based on leaf anatomy and genetic diversity. Biodiversitas (Surak). 2018;19(1):119–25.

[5] Handayani Latuconsina N, Gayatri Citraningtyas dan. Uji Efektivitas Diuretik Ekstrak Etanol Biji Salak (Salacca zalacca varietas zalacca (gaert.) Voss) Pada Tikus Putih Jantan Galur Wistar (Rattus norvegicus). Pharmacon J Ilm Farm – UNSRAT Agustus. 2014;3(3):2302–493.

[6] Andyarini EN, Hidayati I. Analisis Proksimat Pada Tepung Biji Nangka (Artocarpus Heterophyllus Lamk.). KLOROFIL J Ilmu Biol dan Terap. 2017;1(1):32.

[7] Dengan D, Biomc P. Agroveteriner Vol.5, No.1 Desember 2016. 2016;5(1):28–33.

[8] Mikdarullah M, Nugraha A, Khazaidan K. Analisis Proksimat Tepung Ikan Dari Beberapa Lokasi Yang Berbeda. Bul Tek Litkayasa Akuakultur. 2020;18(2):133.

[9] Mustafa A, Elliyana E. Pemanfaatan Ampas Kedelai Pada Pembuatan Brownies “Gluten Free” Ubi Jalar Ungu Dan Uji Kelayakannya. Agrointek. 2020;14(1):1–13.

[10] Karta IW. N K Eva Susila LA, Mastra IN, Dikta PGA. Kandungan Gizi Pada Kopi Biji Salak (Salacca zalacca) Produksi Kelompok Tani Abian Salak Desa Sibetan yang Berpotensi Sebagai Produk Pangan Lokal Berantioksidan dan Berdaya saing. J Virgin. Jilid. 2015;1(2):123–33.

[11] Lokaria E, Susanti I. Uji Organoleptik Kopi Biji Salak dengan Varian Waktu Penyangraian. BIOEDUSAINS J Pendidik Biol dan Sains. 2018;1(1):34–42. https://doi.org/10.31539/bioedusains.v1i1.262.

[12] Bee S, Brando CH, Brumen G, Carvalhaes N, Kölling-Speer I, Speer K, et al. The raw bean. Espresso Coffee. 2005. 87–178 p. https://doi.org/10.1016/B978-012370371- 2/50004-4.

[13] of Official Analytical Chemistry International [AOAC]. Association. Official Methods of Analysis of AOAC International. Aoac. 2005;(February).

[14] Nuryanti A. Studi Kelayakan Kadar Air, Abu, Protein, dan Kadmium (cd) pada Sayuran di Pasar Sunter, Jakarta Utara sebagai Bahan Suplemen Makanan. Indones Nat Res Pharm J [Internet]. 2018;3(2):1–13.

[15] Saloko S, Sulastri Y, Murad, Rinjani MA. Murad, Rinjani MA. The effects of temperature and roasting time on the quality of ground Robusta coffee (Coffea rabusta) using Gene Café roaster. AIP Conf Proc. 2019;2199(December):060001.