Update Artikelilmiah: 22171

REFIZAL DWI HERISWAN

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Abstrak (Bhs. Indonesia)

Kopi mix berbasis gula kelapa dengan penambahan minyak sawit merah merupakan produk kopi yang memiliki kandungan antioksidan tinggi dan diharapkan menjadi alternatif minuman tinggi antioksidan bagi perokok. Penelitian ini mengkaji sifat fisikokimia dan sensori kopi mix pada berbagai konsentrasi minyak sawit merah dan konsentrasi kopi. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi minyak sawit merah dan konsentrasi kopi terhadap sifat fisikokimia dan sensori kopi mix berbasis gula kelapa, serta menentukan kombinasi perlakuan terbaik antara konsentrasi minyak sawit merah dan konsentrasi kopi berdasarkan karakteristik fisikokimia dan sensori kopi mix berbasis gula kelapa. Penelitian ini dilakukan secara eksperimental dengan menggunakan Rancangan Acak Kelompok (RAK) yang disusun secara faktorial dengan 9 kombinasi perlakuan dan 3 ulangan sehingga menghasilkan 27 unit percobaan. Faktor yang dicoba meliputi konsentrasi minyak sawit merah (M) dan konsentrasi kopi (K). Konsentrasi minyak sawit merah yang digunakan yaitu 3 ppm (M1), 4 ppm (M2), dan 5 ppm (M3). Konsentrasi kopi terdiri dari 6% (K1), 8% (K2), dan 10% (K3). Hasil penelitian menunjukkan kombinasi perlakuan terbaik yaitu pada konsentrasi minyak sawit merah 5 ppm dan konsentrasi kopi 10% dengan karakteristik fisikokimia dan sensori sebagai berikut: kadar air 4,68%, kadar FFA 0,085%, kadar gula reduksi 2,99%, kadar gula total 48,64%, kadar total fenol 2,94%, intensitas keceranhan 29,5(L), dan densitas kamba 0,57 g/ml, aroma agak kuat, rasa manis agak manis, rasa pahit agak pahit, flavor agak enak, off-flavor agak kuat, aroma agak disukai, rasa agak disukai, flavor agak disukai, keseluruhan agak disukai.

Abtrak (Bhs. Inggris)

Coconut sugar-based coffee mix with the addition of red palm oil is a coffee product that has a high content of antioxidants, and is expected to be an alternative of a high antioxidants drink for smokers. This study examines the physicochemical and sensorial coffee mix on various concentrations of red palm oil and the concentration of coffee. This study aims to determine the effect of red palm oil concentration and coffee concentration on the physicochemical and sensory properties of coconut sugar-based coffee mix, and also to determine the best combination of the concentration of red palm oil addition and the concentrations of coffee based on physicochemical and sensory characteristics of coconut sugar-based coffee mix. This experiment was conducted experimentally with Randomized Block Design (RBD) method, with 9 treatment combinations and 3 replications, resulted in 27 experimental units. Factors attempted include concentrations of red palm oil (M) and coffee concentration (K). The concentrations of red palm oil used were 3 ppm, 4 ppm, and 5 ppm. Concentrations of coffee consist of 6%, 8%, and 10%. The best combination was coconut sugar-based coffee mix made with addition of 5 ppm of red palm oil concentration and coffee concentration 10%, with physicochemical and sensorial characteristics were as follows: moisture content 4.68%, FFA 0.085%, reducing sugars 2.99%,  total sugars of 48.64%, total phenolics 2.94%, intensity of brightness 29.5 (L), and bulk density 0.57 g / ml, aroma slightly strong, sweetness slightly sweet, bitterness slightly bitter, flavor slightly tasty, off-flavor slightly strong, aroma preferences slightly, taste preferences slightly, flavor preferences  slightly, overall preferences slightly.

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