FORMULASI KOPI SUSU DENGAN PEMANIS ALAMI DARI DAUN STEVIA

NINDA PUTRI ARDIYANTI, . (2024) FORMULASI KOPI SUSU DENGAN PEMANIS ALAMI DARI DAUN STEVIA. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk memformulasikan kopi susu dengan penambahan pemanis alami dari daun stevia. Metode penelitian yang digunakan adalah metode deskriptif dengan jenis penelitian eksperimen, Penelitian ini dilaksanakan di Laboratorium Pengolahan Makanan Seni Kuliner dan Pengolaan Jasa makanan, Fakultas Teknik, Universitas Negeri Jakarta. Penelitian dilakukan pada bulan Desember 2023 hingga Juni 2024. Produk yang diuji coba dengan menambahkan pemanis alami daun stevia konsentrat komersil sebnayak 0.0167%, 0.033% dan 0.05%. Produk kopi susu dengan penambahan stevia dilakukan uji sensori deskriptif kepada 10 panelis ahli yaitu 5 dosen ahli dan 5 barista dari berbagai coffee shop di Jakarta. Panelis ahli mengevaluasi kopi susu gula aren telah ditetapkan untuk menilai karakteristik dari kopi susu, ada aspek rasa, aroma, warna, dan tekstur. Hasil penilaian secara menyeluruh terhadap ketiga produk kopi susu dengan perlakuan yang berbeda adalah untuk aspek rasa kopi memiliki nilai rata- rata teringgi 3.2 (rasa kopi agak kuat) pada produk 0.0167% dan 0.05%. untuk aspek rasa susu nilai tertinggi terdapat pada produk dengan penambahan 0.0167% dan 0.05% dengan nilai 3.4 (rasa susu agak kuat). Pada aspek rasa manis nilai rata- rata tertinggi terdapat pada produk kopi susu dengan penambahan setvia 0.0167% dengan nilai 3,2 (rasa manis). Aspek aroma kopi nilai rata-rata tertinggi terdapat pada produk dengan penambahan stevia 0.0167% yaitu 3.3 (aroma kopi agak kuat). Pada asepek aroma susu ketiga produk mendapatkan nilai yang sama yaitu 3.1 (aroma susu agak kuat). Pada aspek warna nilai rata-rata tertinggi terdapat pada produk kopi susu dengan penambahan stevia 0.0167%dan 0.05% dengan nilai 3.1 (warna coklat susu). Pada aspek mouthfeel nilai rata-rata tertinggi terdapat pada kopi susu dengan penambahan stevia 0.033%. Berdasarkan hasil penilaian keseluruhan maka dapat dilihat untuk rata-rata nilai teringgi ada pada produk kopi susu dengan penambahan setvia 0.0167%. Kata Kunci: Kopi Susu, Stevia, Uji Organoleptik *** This study aims to formulate milk coffee with the addition of natural sweeteners from stevia leaves. The research method used was a descriptive method with the type of experimental research, This research was carried out at the Laboratory of Food Processing of Culinary Arts and Food Service Processing, Faculty of Engineering, State University of Jakarta. The research was conducted from December 2023 to June 2024. The products tested by adding natural sweeteners of commercial concentrated stevia leaves were 0.0167%, 0.033% and 0.05%. Milk coffee products with the addition of stevia were subjected to a descriptive sensory test to 10 expert panelists, namely 5 expert lecturers and 5 baristas from various coffee shops in Jakarta. An expert panel evaluating palm sugar milk coffee has been established to assess the characteristics of milk coffee, there are aspects of taste, aroma, color, and texture. The results of the overall assessment of the three milk coffee products with different treatments are that the coffee taste aspect has the highest average value of 3.2 (coffee taste is rather strong) in the product at 0.0167% and 0.05%. For the aspect of milk taste, the highest values are found in products with an addition of 0.0167% and 0.05% with a value of 3.4 (milk taste is quite strong). In terms of sweetness, the highest average value was found in milk coffee products with an addition of 0.0167% with a value of 3.2 (sweetness). The highest average value of coffee aroma was found in products with the addition of stevia 0.0167%, which was 3.3 (coffee aroma was rather strong). In the asepek milk aroma of the three products get the same value, which is 3.1 (the smell of milk is rather strong). In terms of color, the highest average value was found in milk coffee products with the addition of stevia 0.0167% and 0.05% with a value of 3.1 (milk brown color). In terms of mouthfeel, The highest average value of the mouthfell was found in milk coffee with the addition of stevia 0.033%. Based on the results of the overall assessment, it can be seen that the highest average value is in milk coffee products with an increase of 0.0167%. Keywords: Milk Coffee, Stevia, Organoleptic Test

Item Type:	Thesis (Sarjana)
Additional Information:	Dr. Ir. Ridawati, M.Si.
Subjects:	Karya Umum > Karya Tulis Perguruan TInggi Pendidikan > Pendidikan Pendidikan > Pendidikan Kejuruan dan Sekolah Kejuruan Tata Rias > Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Ninda Putri Ardiyanti .
Date Deposited:	30 Jul 2024 05:55
Last Modified:	30 Jul 2024 05:55
URI:	http://repository.unj.ac.id/id/eprint/47383

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