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

Abstract

At harvest time snake fruit “salak” becomes very cheap price, so do not give a good impact for farmers. To overcome this, the farmers have to process fruits into products such as dodol, sweets, crisps, sweets, and extract. This processing produces seeds untapped. This study aims to cultivate beans into coffee salacca and analyze its contents are potentially as food and health products such as antioxidants, caffeine, and proximate analysis.

               This research is a descriptive study that examines the making of coffee salacca  and its contents. The process of making and sampling was conducted in Abian Salak Farmers Group, Sibetan village, Karangasem. Sample preparation done at the Department of Health Analyst Poltekkes Denpasar. The testing process sample analysis carried out in the Laboratory Services Unit of the Faculty of Agricultural Technology Udayana University. Data were analyzed descriptively by presenting tables and narrative of the results obtained to the potential of the product.

               Technological development coffee salacca as a local food product is a seed processing into powder roasted, so as coffee. The production is very simple is almost the same as the processing of coffee. The content of antioxidant chemicals, caffeine, and proximate analysis potentially as local food products globally competitive typical Karangase. This is supported by the content of the antioxidant capacity of 436.91 mg / L and IC50% 9.37 mg / mL, low caffeine 0.207%, 2.95% low fat and carbohydrate 80.98%. It is also supported by 6.24% water; 3.49% ash; and 6.34% protein.

Key words: coffee, snake fruit, antioxidant, Sibetan.