Exploring the Sensory Profile of Stevia Coffee Using Rate-All-That-Apply (RATA) Method and Chemical Analysis
Elsera Br Tarigan,
Cindy Amelia Hardianti,
Muhammad Rifqi
Abstract:Coffee is usually consumed by adding sugar, cream, or milk. Adding these ingredients, especially sugar, can cause new disease problems. The market is starting to look for natural sweeteners that do not cause health problems, such as stevia. The objective of this research was to identify the sensory attributes and chemical components of some variety of stevia coffee formulations. Sensory attributes were identified through a focus group discussion (FGD), and sensory profiling to choose the best formulation was d… Show more
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