Karakteristik Fisik Kimia dan Organoleptik Minuman Kopi Ready to drink (RTD) Robusta Dekaf dengan Penambahan Sari Jeruk

Abstract

This research was to determine the physical, chemical, and organoleptic characteristics and determine the appropriate and optimal formulation for producing variations of ready-to-drink (RTD) decaffeinated robusta coffee with the addition of orange juice. The materials used for coffee preparation include decaffeinated robusta coffee powder, lemon, lime, sugar, and water. The experimental design employed in this study is a Completely Randomized Design (CRD) with three factors: the type of orange (A1: lemon; A2: lime), concentration of lime or lemon juice (B1: 5%; B2: 10%), and liquid sugar weight (C1: 15 ml; C2: 25 ml). These factors were designed to create 8 treatments for physical, chemical, and organoleptic testing. Data analysis was conducted statistically using Analysis of Variance (ANOVA) at a 5% significance level and further testing with the Duncan Multiple Range Test (DMRT) when there is a difference. The results showed that interactions of three factors influenced the physical and chemical characteristics of caffeine levels, pH, and antioxidant activity. On the characteristics of vitamin C and lightness, the addition of orange syrup does not give any real influence. Treatment A1B1C2 with a composition of 5 ml of lemon water and 25 ml of sugar water provides the best reviewed formulation of physical, chemical, and organoleptic properties