PENGARUH PENAMBAHAN KONSENTRASI JAHE DAN REMPAH PADA PEMBUATAN SIRUP KOPI

Abstract

The purpose of this study is to increase coffee consumption in the community by creating a wide range of processed products such as coffee syrup spice coffee. It is expected with the development of a wide range of processed coffee products able to increase coffee consumption in the community.

The study was conducted by using randomized complete block design as experiment design with 2 factors, variations in concentration ratio of coffee and spices as the first factor (K1; 50% powdered coffee: 50% spice, K2; 60% powdered coffee: 40% spice, K3 ; 70% powdered coffee: 30% spice and concentration of ginger as a factor of two (M1: 10%, M2: 15%, M3: 20%). In this trial conducted with two replicates expressed as a block.

Treatment K3 (70% of coffee powder: 30% spice) and M3 (20% ginger) is a comparison of the most preferred by the panelists for favorite flavor of coffee syrup spice with a preference level 6 (love) Keywords: spice, coffee syrup,ginger