Update Artikelilmiah: 22189

ADRIAN AULIA ADIPRADANA AIRLANGGA HARAHAP

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Abstrak (Bhs. Indonesia)

Minuman kopi mix berbasis gula kelapa yang diperkaya minyak sawit merah merupakan salah satu produk minuman fungsional yang baik untuk kesehatan. Penelitian ini bertujuan untuk: 1) Mengetahui pengaruh konsentrasi kopi dan suhu penambahan kopi terhadap perubahan karakteristik fisiokimia dan sensori minuman fungsional kopi mix berbasis gula kelapa setelah penyimpanan 3 bulan pada suhu ruang; 2) Mengetahui kombinasi perlakuan terbaik antara konsentrasi kopi dan suhu penambahan kopi berdasarkan perubahan karakteristik fisikokimia dan sensoris kopi mix. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan 9 kombinasi perlakuan dan diulang 3 kali sehingga menghasilkan 27 unit percobaan. Faktor yang dicoba terdiri dari dua faktor yaitu, 1) konsentrasi kopi 6% (K1); 8% (K2); dan 10% (K3), 2) suhu penambahan kopi 102oC (T1); 105oC (T2); dan 108oC (T3). Hasil penelitian menunjukan peningkatan konsentrasi kopi 6-10% meningkatkan kadar air, kadar gula reduksi, kadar asam lemak bebas, dan densitas kamba, sedangkan terhadap sifat sensori, akan meningkatkan aroma, off flavor, dan rasa pahit, serta akan menurunkan rasa manis. Peningkatan suhu penambahan kopi meningkatkan densitas kamba, sedangkan terhadap sifat sensori, akan meningkatkan aroma dan rasa pahit, serta menurunkan rasa manis. Kombinasi perlakuan dengan hasil terbaik yaitu pada konsentrasi kopi 6% dan suhu penambahan kopi 108oC (K1T3) dengan karakteristik fisik, kimia, dan sensori yang dihasilkan adalah sebagai berikut: intensitas kecerahan 28,92L, densitas kamba 0,533 g/ml, kadar air 4,013%bb, total fenol 1,553%, kadar asam lemak bebas 0,246%bk, kadar gula reduksi 4,567%bk, dan kadar gula total 52,88%bk. Adapun untuk karakteristik sensorinya adalah sebagai berikut: aroma mutu hedonik agak kuat (3,7), rasa manis mutu hedonik agak manis (4,2), rasa pahit mutu hedonik sedikit pahit (3,5), flavor mutu hedonic agak enak (3,7), off flavor mutu hedonic sedikit kuat (5,1), aroma hedonic agak suka (3,9), rasa kopi hedonik agak suka (3,7), flavor hedonik agak suka (4,1), dan keseluruhan agak suka (4,1).

Abtrak (Bhs. Inggris)

Mix coffee drink with coconut sugar enriched by red palm oil is a healthy functional drink product. The aims of this research are: 1) To know the effect of coffee concentration and coffee addition temperature towards the physical, chemical, and sensory properties of mix coffee drink after 3 months storage at room temperature; 2) To know the best combination treatment between coffee concentration and coffee addition temperature based on physical, chemical, and sensory properties of mix coffee drink. This research was conducted by Randomized Block Design (RBD) which arrange to factorial with 9 combination treatments, reapeated 3 times and obtained 27 experimental units. The factor examined were the concentration of coffee (K) and coffee addition temperature (T). The concentration of coffee that used in this research are 6% (K1); 8% (K2); and 10% (K3). The coffee addition temperature that used in this research are 102oC (T1); 105oC (T2); and 108oC (T3). The result showed that the increase of coffee concentration from 6% to 10% increased water content, reduced reducing sugar, free fatty acid, and density of kamba, while for the sensory characteristics, it increased the aroma, off flavor and bitterness, and will decreased the sweetness. The increase of coffee addition will increased the density of the kamba, while for the sensory characteristics, it increased the aroma and bitterness, and reduce the sweetness. The result of this research showed that the best combination treatment is 6% coffee concentration and 108oC coffee addition temperature (K1T3). The physicochemical and sensory characterisctic that produced by K1T3 are: intensity of brightness value are 28,92L; dencity of kamba 0,533 g/ml; water content of 4,013%bb; total phenolic of 1,553%; free fatty acid of 0,246%bk; reducing sugar of 4,567%bk; and total sugar 52,88%bk. The sensory characteristic are as follows: the aroma (hedonic quality) is ratherly strong (3,7); aroma (hedonic) is ratherly like (3,9); the sweetness (hedonic quality) is ratherly sweet (4,2); the bitterness (hedonic quality) is slightly bitter (3,5); the taste of coffee (hedonic) is ratherly like (3,7); the flavor (hedonic quality) is ratherly delicious (3,7); the off-flavor (hedonic quality) is strong (5,1); the flavor (hedonic) is ratherly like (4,1); and over all the preference is ratherly like (4,1).

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