Nutritional composition and caffeine content of coffee-galangal affected by the variation of sweetener addition

Abstract

Coffee-galangal is a herb coffee, a mixture of coffee powder and galangal powder, which has a different aroma and taste and the galangal itself has excellent properties for the body. The sweetener commonly used in products is sucrose based sugar. The purpose of this study was to determine the effect of the use of sweetener on the chemical properties and caffeine content, such as cane sugar, palm sugar and alcoholic sugar.

Evaluating consumer preferences based on the total antioxidant activity of the Indonesian herbal drink “Bandrek”

“…In addition, sample SM-B was in the opposite quadrant with sample CP, OV-CP, and CP-B and has a very distinct sensory characteristics [34]. Moreover, the white sediment of cold-pressed ginger took a big role for the visual turbidity [24,25] since sample SM-B did not use cold-pressed ginger, the turbidity attribute was negatively correlated with sample SM-B and this was seen in the PCA mapping.…”

“…Cold pressed ginger has a liquid form (the ginger juice) which will precipitate when allowed to stand. The precipitate in ginger juice is white which will affect the color of the beverage product when the precipitate is dissolved in the product [24,25]. For turbidity, sample OV-CP was the most turbid compared to the other samples.…”

“…The level of turbidity is influenced by cold-pressed ginger product which has white sediment. The sediment is identified as ginger starch [24,25] and this result in more turbid visualization for ginger processed with the cold-press method.…”