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DYAH RETNO PUJI YUANITA

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Abstrak (Bhs. Indonesia)

Minuman kopi mix gula kelapa yang diperkaya minyak sawit merah diharapkan mampu mengurangi stress oksidatif pada perokok karena kandungan antioksidannya yang cukup tinggi. Jumlah kopi yang ditambahkan dan suhu saat penambahan kopi akan memengaruhi karakteristik sensori dan nilai fungsional minuman kopi mix gula kelapa. Penelitian ini bertujuan mengetahui pengaruh konsentrasi dan suhu saat penambahan kopi terhadap karakteristik fisikokimia dan sensori kopi mix gula kelapa, serta menentukan kombinasi terbaik antara konsentrasi dan suhu saat penambahan kopi berdasarkan karakteristik fisikokimia dan sensori kopi mix gula kelapa. Rancangan percobaan menggunakan Rancangan Acak Kelompok (RAK) dengan 9 kombinasi perlakuan dan 3 pengulangan sehingga menghasilkan 27 unit percobaan. Faktor yang diteliti yaitu konsentrasi kopi 6% (K1) ; 8% (K2) ; 10% (K3) dan suhu penambahan kopi 102oC (S1) ; 105oC (S2) ; 108oC (S3). Hasil penelitian menunjukkan bahwa semakin tinggi konsentrasi kopi akan meningkatkan nilai densitas kamba, kadar air, total fenolik, aroma, rasa pahit flavor, tetapi menurunkan intensitas kecerahan, kadar gula total, rasa manis dan off flavor. Semakin tinggi suhu saat penambahan kopi akan meningkatkan aroma dan flavor, tetapi menurunkan kadar air dan kadar gula reduksi. Kombinasi terbaik adalah kopi mix gula kelapa yang dibuat dengan konsentrasi kopi 10% dan suhu saat penambahan kopi 108oC (K3S3) yang menghasilkan karakteristik fisikokimia sebagai berikut : tingkat intensitas warna (L) 28,47; densitas kamba 0,55g/ml;  kadar air 4,65%; kadar asam lemak bebas 0,07%; gula reduksi 3,98%;  gula total 49,83%; dan total fenol sebesar 2,57%. Karakteristik minuman kopi mix gula kelapa yang dihasilkan memiliki aroma agak kuat (4,52); rasa agak manis (3,84); rasa agak pahit (4,08); flavor agak enak (4,2); off flavor sedikit kuat (5,1) dan memiliki tingkat penerimaan keseluruhan agak suka (4,24).

Abtrak (Bhs. Inggris)

The coconut sugar mixed coffee drink enriched with red palm oil is expected to reduce the oxidative stress of smokers because of its high antioxidant content. The coffee concentration and the temperature of coffee addition will influence the sensory characteristics and functional value of the coconut sugar mix coffee drink. This study aims to knowing the effect of coffee concentration and temperature of coffee addition on the characteristics physicochemical and sensory properties of coconut sugar mixed coffee and determine the best combination between coffee concentration and temperature of coffee addition based on the characteristics physicochemical and sensory properties of coconut sugar mixed coffee. This experiment was conducted experimentally using Randomized Block Design Method which was arranged factorially with 9 treatment combinations and repeated 3 times to produce 27 experimental units. The factors studied were concentration of coffee 6% (K1); 8% (K2); 10% (K3) and temperature of coffee addition 102o C (S1); 105 o C (S2); 108 o C (S3). The results showed that the increase in coffee concentration raises the bulk density, water content, total phenolics, aroma, bitter taste, and flavor, but decreased the intensity of brightness, total sugar content, sweetness, and off flavor.The increase in temperature of coffee addition raises the aroma and flavor, but decrease the water content and the reduction sugar content. The best combination was the coconut sugar mixed coffee drink by adding coffee of 10% which temperature of coffee addition was at 108o C (K3S3), with physicochemical characteristics were as follows: color intensity level (L) of 28.47; bulk density of 0.55 g/ ml; water content of 4.65%; free fatty acid content of 0.08%; reduction sugar of 3.98%; total sugar of 49.83%; and total phenol of 2.57%. Characteristics of coconut sugar mixed coffee drink had strong aroma (4.52); slightly sweet taste (3.84); slightly bitter taste (4.08); slightly delicious flavor (4.2); little strong off flavor (5.1); and had slightly overall preference (4.24).

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