Update Artikelilmiah: 25127

FITRIE WIDYA

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Abstrak (Bhs. Indonesia)

Kopi mix gula kelapa dengan penambahan minyak sawit merah merupakan alternatif minuman fungsional yang baik bagi kesehatan tubuh terutama bagi perokok karena kandungan antioksidannya yang cukup tinggi. Pengrajin atau IKM yang memproduksi dan lama penyimpanan akan mempengaruhi karakteristik fisikokimia dan sensoris kopi mix gula kelapa. Penelitian ini bertujuan: 1) mengetahui karakteristik fisikokimia dan sensoris kopi mix gula kelapa antar IKM selama penyimpanan, 2) mengetahui pengaruh lama penyimpanan terhadap karakteristik fisikokimia dan sensoris kopi mix gula kelapa, 3) menentukan kombinasi perlakuan terbaik antara IKM dan lama penyimpanan berdasarkan karakteristik fisikokimia dan sensoris kopi mix gula kelapa. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK). Faktor yang diteliti yaitu IKM (I) yang terdiri dari IKM A (I1) ; B (I2) ; C (I3) ; D (I4) dan lama penyimpanan (L) yang terdiri dari 0 bulan (L1) ; 1 bulan (L2) ; 2 bulan (L3) ; 3 bulan (L4). Hasil penelitian menunjukkan kopi mix gula kelapa yang dihasilkan antar IKM memiliki karakteristik fisikokimia yang berbeda, namun memiliki sifat sensoris yang cenderung sama. Semakin lama waktu penyimpanan sifat fisikokimia dan sensoris kopi mix gula kelapa mengalami penurunan mutu ditandai dengan menurunnya intensitas kecerahan, dan atribut mutu sensoris, serta peningkatan kadar air, kadar asam lemak bebas, gula reduksi, dan densitas kamba. Kombinasi perlakuan terbaik setelah penyimpanan yaitu kopi mix yang dihasilkan oleh IKM C dengan lama penyimpanan 3 bulan (I3L4) dengan karakteristik fisikokimia dan sensoris sebagai berikut: densitas kamba 0,575 g/ml, intensitas kecerahan (L) 29,25, kadar air 3,65%, kadar asam lemak bebas 0,243%, gula reduksi 6,75%, dan total fenol 2,29%, aroma agak kuat (3,72), rasa agak manis (4,48), rasa agak pahit (3,60), flavor agak enak (4,44), dan off flavor sedikit kuat (2,88) serta tingkat kesukaan panelis terhadap keseluruhan kopi mix yaitu suka (4,52).

Abtrak (Bhs. Inggris)

The coconut sugar-mixed coffee with the addition of red palm oil is an alternative functional drink that is good for health, especially for smokers because of its high antioxidant content. Producers (IKM) that produce and storage time will influence the physicochemical and sensory characteristics of product. This study aims to: 1) determine the physicochemical and sensory characteristics of coconut sugar-mixed coffee between producers (IKM) during storage, 2) determine the effect of storage time on physicochemical and sensory characteristics of coconut sugar-mixed coffee, 3) determine the best combination between producers (IKM) and storage time based on physicochemical and sensory characteristics of coconut sugar-mixed coffee. This experiment was conducted experimentally using the Randomized Block Design (RBD) method. The factors studied were: IKM (I) consisting of IKM A (I1); IKM B (I2); IKM C (I3); IKM D (I4) and storage time (L) consisting of 0 month (L1); 1 month (L2); 2 months (L3); 3 months (L4). The results showed that coconut sugar-mixed coffee produced between producers (IKM) had different physicochemical characteristics, but had sensory properties that tended to be the same. The longer storage time, physicochemical and sensory properties of coconut sugar-mixed coffee had a quality decreased by decreasing brightness intensity, and sensory quality attributes, as well as increasing water content, free fatty acid levels, reducing sugars, and bulk density. The best combination based on the effectiveness index test was coconut sugar-mixed coffee produced by IKM C with a storage period of 3 months (I3L4) which has physicochemical and sensory characteristics as follows: bulk density 0.575 g / ml, brightness intensity (L) 29.25, water content of 3.65%, free fatty acid content of 0.243%, reducing sugar of 6.75%, and total phenol of 2.29%, slightly strong aroma (3.72), slightly sweet taste (4.48), slightly bitter taste (3.60), slightly tasty flavor (4.44), and slightly strong off flavor (2.88), and the panelist's preference for the overall coffee mix was likes (4.52).

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