The use of Zalacca seeds and its potential analysis as functional beverage

Abstract

Zalacca (Salacca edulis) consists of three main parts namely skin, flesh, and seeds. The most utilize part of zalacca is the meat, while skin and seeds were throwing away as waste. Currently, industries have started to process zalacca seeds into powder that can be brewed as substitute for coffee. However, there still lack scientific research has been done on active compounds of zalacca seeds. This study aimed to observe the active compound of zalaca seeds by observing its flavonoid level, caffeine level, consumer preference level (color, flavor, and taste), and business analysis turning zalacca seed into coffee. Result shows that zalacca seed has flavonoid level of 9.69% and caffeine content of 0.1009%. The formula of 90 : 10 of zalacca seeds and cinnamon powder, respectively, produces the most preferred zalacca seeds coffee compared to other formula. According to business analysis, the zalacca coffee has B/C ratio 2.19 per processing. Based on this study, the coffee made from zalacca seed could be used and claimed as functional beverage.