Sifat Organoleptik Kopi Lengkuas Berdasarkan Variasi Penambahan Bahan Pemanis

Amilia, Destryana, R. and Ratih, Yuniastri and Aryo, Wibisono (2019) Sifat Organoleptik Kopi Lengkuas Berdasarkan Variasi Penambahan Bahan Pemanis. In: Strategi dan Pengembangan Sektor Pangan Menuju Era AgroIndustri 4.0, 11 September 2019, Surabaya.

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    Abstract

    Galangal coffee is a product that is a mixture of coffee powder and galangal powder. This product is included in the processing of herbal food ingredients using local agricultural commodities in Sumenep Regency. The using of sweeteners in food products that can cause good health effects on the body need to be considered. Sweetener commonly used in food products is sugar cane (sugar type sucrose). Sucrose sugar is a sweetener additive that has a high calorie value. Besides sugar, there are other natural sweeteners such as palm sugar and corn sugar (polyol sugar). Both types of sugar have a lower glycemic index than cane sugar. The purpose of this study was to determine the organoleptic properties of galangal coffee products with the addition of different types of sweeteners. Three treatments were added, are cane sugar, palm sugar and sorbitol sugar, which was assessed by 34 semi-trained panelists. Parameters measured: taste, aroma, thickness, color and overall product rating. Based on hedonic analysis, the best treatment is the addition of cane sugar with panelist preference value on the parameter taste = 3.53, color = 3.73, aroma = 3.5, thickness = 3.35 and overall = 3.82

    Item Type: Conference or Workshop Item (Paper)
    Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
    Divisions: Conference/Seminar > Seminar Nasional Teknologi Pangan: Strategi dan Pengembangan Sektor Pangan Menuju Era AgroIndustri 4.0
    Depositing User: Fatchullah ZA
    Date Deposited: 05 Dec 2019 15:55
    Last Modified: 05 Dec 2019 15:56
    URI: http://eprints.upnjatim.ac.id/id/eprint/8071

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