Update Artikelilmiah: 25126

MAYA ULFAH

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Abstrak (Bhs. Indonesia)

Kopi mix gula kelapa dengan penambahan minyak sawit merah merupakan alternatif minuman fungsional tinggi antioksidan. Penelitian ini mengkaji tentang sifat fisik dan sensoris kopi mix gula kelapa pada berbagai variasi suhu dan lama penyimpanan. Penelitian ini bertujuan untuk: 1. mengetahui pengaruh variasi suhu penyimpanan terhadap karakteristik fisik dan sensoris kopi mix gula kelapa. 2. mengetahui pengaruh lama penyimpanan terhadap karakteristik fisik dan sensoris kopi mix gula kelapa. 3. menentukan kombinasi perlakuan terbaik suhu dan lama penyimpanan berdasarkan karakteristik fisik dan sensoris kopi mix gula kelapa. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK). Faktor yang diteliti meliputi variasi suhu penyimpanan yang terdiri atas S1= suhu ruang (27-30 ̊C); S2= suhu refrigerator (10 ̊C); dan S3= suhu freezer (-20 ̊C) dan lama penyimpanan yang terdiri atas L0= 0 bulan; L1= 1,5 bulan; dan L2= 3 bulan. Data variabel fisik dan sensoris dianalisis dengan menggunakan analisis ragam (uji F) pada taraf 5%. Apabila berbeda nyata dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa peningkatan suhu penyimpanan menyebabkan penurunan aroma, rasa pahit, dan flavor kopi mix gula kelapa makin meningkat. Makin lama penyimpanan maka intensitas kecerahan (L) kopi mix gula kelapa makin gelap, aroma dan rasa pahit kopi mix gula kelapa makin menurun, serta off-flavor kopi mix gula kelapa makin meningkat. Kombinasi perlakuan terbaik berdasarkan uji indeks efektivitas adalah kopi mix gula kelapa yang disimpan pada suhu freezer (-20 ̊C) selama 1,5 bulan (S3L1). Karakteristik fisik dan sensoris produk yaitu: intensitas kecerahan (L) : 28,79; aroma agak kuat (4,20); rasa manis agak manis (4,48); rasa pahit agak pahit (3,76); flavor agak enak (4,48); off-flavor tidak kuat (2,40); kesukaan aroma agak suka (4,32); kesukaan rasa agak suka (4,24); kesukaan flavor agak suka (4,40); dan kesukaan keseluruhan suka (4,56).

Abtrak (Bhs. Inggris)

Coconut sugar-mixed coffee with the addtion of red palm oil is an alternative functional drink that are high in antioxidants. This research examines about physical and sensory characteristics of coconut sugar-mixed coffee in various temperature and storage duration. This study aims to: 1. knowing the effect of storage temperature variations towards physical and sensory characteristics of coconut sugar-mixed coffee. 2. knowing the effect of storage durations toward physical and sensory characteristics of coconut sugar-mixed coffee. 3. determine the best combination of temperature and storage duration based on physical and sensory characteristics of coconut sugar-mixed coffee. This research using a Randomized Block Design (RBD). Factors studied including variations in storage temperature consisting of S1 = room temperature (27-30 ̊C); S2 = refrigerator temperature (10 ̊C); and S3 = freezer temperature (-20 ̊C) and storage duration consisting of L1 = 0 months; L2 = 1.5 months; L3 = and 3 months. The data on physical and sensory variables were analyzed using analysis of variance (F test) at the level of 5%. If it is significantly different, the test will be continued with the Duncan Multiple Range Test (DMRT) at the level of 5%. The results showed that the increase in storage temperature can caused a decrease in aroma, bitter taste, and flavor of coconut sugar-mixed coffee increased. The longer the storage duration, the brightness intensity (L) gets darker, the aroma and bitter taste decreases, and the off-flavor of coconut sugar-mixed coffee. The results of this research showed that the best combination treatment based on the effectiveness index test was coconut sugar-mixed coffee stored at freezer temperature (-20 ̊C) for 1.5 months (S3L1). The physical and sensory characteristic of product was: the intensity of the brightness value (L): 28.79, the aroma slightly strong (4.20); the sweet taste slightly sweet (4.48); the bitter taste slightly bitter (3.76); the flavor slightly delicious (4.48); the off-flavor not strong (2.40); the aroma preference slightly like (4.32); the taste preference slightly like (4.24); the flavor preference slightly like (4.40); and the overall preference  like (4.56).

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