Karakteristik Mutu Organoleptik Seduhan Bubuk Kopi Liberika Tungkal Komposit dengan Bahan Tambahan Jagung Pipil

Ridawati Marpaung, Danu Prio Bawono, Nurlina Pulungan

Abstract


This study aims to determine the organoleptic quality characteristics of brewed Liberica Tungkal Composite coffee powder with added corn kernels. This study aims to analyze the organoleptic quality characteristics of brewed Liberica Tungkal Composite coffee powder with added corn kernels. The study was conducted at the Faculty of Agriculture, Batanghari University from November 2024 to January 2025 using a Completely Randomized Design (CRD) with four treatments, namely p0 (100% coffee), p1 (95% coffee + 5% corn), p2 (90% coffee + 10% corn), and p3 (85% coffee + 15% corn). Each treatment was repeated three times, resulting in a total of 12 experimental units. The results of the organoleptic test showed that the addition of corn kernels did not have a significant effect on pH, color, aroma, taste, bitterness, and level of preference. The panelists assessed that the coffee powder brew with the addition of 5% to 15% corn kernels had a pH that was classified as slightly acidic, the color varied from black to very black, a fragrant aroma, a delicious taste, a fairly high level of bitterness, and a good level of liking.

Keywords


Liberika coffee, corn kernels, roasting, organoleptic test

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DOI: http://dx.doi.org/10.33087/jagro.v11i2.337

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