The Effect Of Sugar Concentration on the Organoleptic Quality of Liberika Tungkal Jambi Instant Coffee

Mursalin, Mursalin; Nizori, Addion; Rahmayani, Irma

doi:10.22437/ifstj.v3i1.9448

Cited by 4 publications

(2 citation statements)

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“…Coffee extract was made using the method of Mursalin et al (2018) [14]; 300 gr coffee powder was placed in a coffee extractor and then added with 3000 ml of 95ºC hot water, stirred for 2 minutes, allowed to stand for 1 minute, then filtered to separate the pulp with the first extract. Furthermore, the pulp were added hot water again as much as 1500 ml, stirred for 1 minute, allowed to stand for 1 minute, then extracted again until the second extract was obtained.…”

Section: B Methodsmentioning

confidence: 99%

The Effect of Heating Schedule on Physico-Chemical Properties of Instant Coffee of Liberika Tungkal Jambi

Mursalin¹,

Nizori²,

Rahmayani³

2019

IFSTJ

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Abstract— The making of instant brewed coffee using co-crystallization method is strongly influenced by the heating schedule (HS) applied. Five levels of HS (HS1, HS2, HS3, HS4 and HS5) were studied on the physico-chemical properties of instant coffee of Liberika Tungkal Jambi. The treatment was applied in a completely randomized design with 4 replications. The coffee was extracted using a special coffee extractor in a ratio of hot water/coffee powder of 15/1. Parameters observed were moisture content, ash content, pH, solubility, and total dissolved solids. The data obtained were analyzed using ANOVA and DNMRT at 5% significance. The results showed that the physico-chemical properties of instant coffee had significant effect on moisture content, pH, solubility, and total dissolved solids but not on ash content. The optimal HS to produce Liberika Tungkal Jambi instant coffee with good quality was heating at 110oC in the beginning, followed by 90oC at the initiation of crystallization, and 75oC when crystal growth (HS3). HS3 produces instant coffee with water content 1.57-1.61%; ash content 6.12-6.16; pH 5.50-5.56; solubility 98.22-98.25; and total dissolved solids 8.47-8.53% Brix. Keywords— crystal growth,instant coffee, libtukom, recrystallization,

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Section: B Methodsmentioning

confidence: 99%

The Effect of Heating Schedule on Physico-Chemical Properties of Instant Coffee of Liberika Tungkal Jambi

Mursalin¹,

Nizori²,

Rahmayani³

2019

IFSTJ

Self Cite

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“…The more sugar concentration is added, it will increase the total sugar available because the total value of dissolved solids is higher so that it has an impact on the shape or texture of sweetened condensed milk made from gude beans, the added sugar is a type of sucrose sugar which is composed of glucose and fructose. Very easily dissolved in water (Mursalin et al, 2019).…”

Section: Condensed Milk Organoleptic Testmentioning

confidence: 99%

ORGANOLEPTIC OF FOOD PRODUCTS MADE FROM GUDE BEAN (Cajanus cajan)

Smith

Sangur

2021

edusciences

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The use of local bean as an alternative food to meet the community's nutritional needs has been widely practised by society. One of the popular local beans in Kisar Island, Southwestern Maluku community, is gude bean. The people of Kisar Island have used gude beans and sweet potatoes to make traditional food, namely kolak (sweet compote), while the young pods are used as fresh vegetables. Gude bean can be used as a functional food such as gude essence, sweetened condensed milk, and soy sauce. The research objective was to determine the organoleptic assessment of food products from gude beans. Three sterile food products using gude beans were made in this research. The organoleptic tests were conducted on the Kisar community. Organoleptic panellists were fifteen (15) people originally from Kisar Island who live in Ambon city. Panellists were selected using a purposive sampling technique because they originally from Kisar Island know the nature of gude beans, like gude beans, have consumed gude beans. Descriptive analysis techniques were used as data analysis. The results showed that gude essence, milk, and soy sauce products had good taste, colour, texture, and aroma and were acceptable for consumption. This organoleptic test showed that the Kisar community could accept the gude bean food products.

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Analysis of carbohydrate, protein, and fat from instant herbal drink of nutmeg (Myristica fragrans Houtt)

Antasionasti¹,

Datu²,

Lestari³

et al. 2023

The 2ND INTERNATIONAL CONFERENCE ON NATURAL SCIENCES, MATHEMATICS, APPLICATIONS, RESEARCH, AND TECHNOLOGY (ICON-SMART 2021): Ma

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The Effect Of Sugar Concentration on the Organoleptic Quality of Liberika Tungkal Jambi Instant Coffee

Cited by 4 publications

References 1 publication

The Effect of Heating Schedule on Physico-Chemical Properties of Instant Coffee of Liberika Tungkal Jambi

The Effect of Heating Schedule on Physico-Chemical Properties of Instant Coffee of Liberika Tungkal Jambi

ORGANOLEPTIC OF FOOD PRODUCTS MADE FROM GUDE BEAN (Cajanus cajan)

Analysis of carbohydrate, protein, and fat from instant herbal drink of nutmeg (Myristica fragrans Houtt)

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