The Composition Effect of Arabica and Robusta Powder Coffee with Mixing Cocoa and Red Ginger Powder on Colour, Aroma, and Taste
Candra Sigalingging (a), Riswanti Sigalingging (b)*

(a) Department of Food Technology, Universitas Sumatera Utara, Jl. Prof. A. Sofyan No. 3 Kampus USU, Medan, Indonesia-20155
(b) Department of Agricultural Engineering, Universitas Sumatera Utara, Jl. Prof. A. Sofyan No. 3 Kampus USU, Medan, Indonesia-20155 email

a) canlin0401[at]gmail.com
b) Corresponding author: riswanti[at]usu.ac.id

Abstract

Coffee is one of the most widely consumed beverages because of the enjoyment of taste sensations, psychostimulant effects, and benefits in healthy. In this study, the coffee powder was mixed with different ratios of cocoa and red ginger powder. Then, a hedonistic analysis was performed to determine the best ratio of a blend based on panelists^ preferences on colour, aroma, taste. The comparison of coffee powder, red ginger powder, and cocoa powder has a very significant impact on the quality of coffee (P <0.05). The mixing of 7 g coffee powder, 2 g ginger powder, and 1 g cocoa powder is affected by the hedonic aroma and flavor test. The type of Arabica coffee powder is the favorite of the group members.

Keywords: coffee powder, red ginger, cocoa, hedonic

Topic: Food Processing and Packaging