Production of Robusta Instant Coffee Powder with Variation of Fillers

Abstract

Instant coffee powder is a downstream product of coffee processing. The purpose of this research was to study the effect of fillers on the physical, chemical, and sensory properties of instant coffee powder. This study was used Robusta coffee which was roasted at medium to dark level. The fillers used were maltodextrin and dextrin. The instant coffee powder was made by crystallization and drying techniques with a cabinet dryer. The results showed that the difference between the two fillers did not affect the physical properties of instant coffee powder such as yield, pH, solubility, brightness (L*), and yellowishness (b*). Meanwhile, the chemical properties of water content showed a significant difference between the two treatments. The sensory properties of the two treatments have a description of the color tends to be bright, slightly brown, the taste was quite bitter, slightly sweet, quite sour, the aftertaste was medium sour, the aftertaste was low in smoke, the aftertaste was quite detectable, the aroma of coffee was medium, slightly sweet, and slightly caramel-flavored. The instant coffee powder has the potential to be developed as a coffee flavoring preparation for food products.

Sensory Profile on Robusta Coffee by Rate-All-That-Apply (RATA)

“…Sidomulyo I Robusta was found to have the highest bitter aftertaste intensity (5.18). The bitter aftertaste in coffee may be influenced by the content of caffeine, tannin, and phenol compounds in coffee, as mentioned by Ni'mah et al (2021). As previously discussed, the caffeine content in Sidomulyo I coffee was relatively high, second only to Sidomulyo II (2.11%).…”

Effect of sucrose replacement on physicochemical parameters and sensory characteristics of instant coffee drinks

“…Instant coffee powder drinks have the potential to be developed because they are popular with the community, there's no residue (no pulp in coffee), it has also a long shelf life, and it is easily soluble in water compared to ground coffee [3]. Instant coffee, also called soluble coffee or coffee powder, is a beverage obtained from the dehydration of roasted coffee extract [4].…”