PENERIMAAN KONSUMEN TERHADAP EFFERVESCENT KOPI TERIPANG JAHE DENGAN BERBAGAI RASIO (BIKARBONAT ASAM SITRAT) DAN JENIS GULA
| Main Authors: | Dewi, Kurnia Harlina , Yessy, Rosalina, Helmiyetti, Helmiyetti, Nusri, Nusri, Al , Arbi |
|---|---|
| Format: | Proceeding PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2016
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| Subjects: | |
| Online Access: |
http://repository.unib.ac.id/11229/1/Perpus%2055%20PROSIDING%20SemNas%20FKPT%20PI%20Unand%20hal%2054.pdf http://repository.unib.ac.id/11229/ |
Daftar Isi:
- Fluktuasif coffee prices will greatly affect the lives of coffee farmers. Efforts to do in keeping the price of coffee is one product diversification is herbal coffee. Directuse ofsea cucumber sand coffee-based product diversification efforts,it is necessary todiversifyothercoffee-basedproductsin line with market demand. One of themismakingcoffeeeffervescentsea cucumberginger. This study aims to gain influence the type of sugar and the addition ratio (citric acid : sodium bicarbonate) on the chemical and physical properties. It also aims to get the most preferred treatment panelists. The results were analyzed using analysis of variance (ANOVA). Significantly different results then in a further test DMRT. Organoleptic test results most preferred treatment panelists viewed from the color and it is treated with the use of white sugar increase citric acid : sodium bicarbonate is 1:2 or 0.2 g : 0.4 g. While the views of the most preferred flavor panelists are treated increase use of white sugar with citric acid : sodium bicarbonate is 1:1 or 0.3 g : 0.3 g .