Sensory Evaluation of Instant Coffee Drinks Formulated with Swietenia mahagoni (Tunjuk Langit)
Keywords:
Swietenia mahagoni, Formulation, Coffee drink, Sensory evaluationAbstract
Tunjuk Langit (Swietenia mahagoni) is a fruit that is commonly found in tropical areas such as South America, Western India, the Indonesian Islands and Malaysia. The seeds of S. mahagoni was known to contain high number of nutritional compounds such as unsaturated fatty acids and phenolic compounds. The seeds of S. mahagoni have been utilized as traditional medicine for hypertension and diabetes and its health benefit has attracted the interest of researchers. However, it is still underutilized in the commercial market due to its bitter taste. The aim of this study is to incorporate tunjuk langit into the coffee powder with different formulations. Two different combinations of raw materials were prepared and evaluated for their sensory properties via acceptance test and descriptive test. According to the results, the formulation with nano sugar (sugar cane extract) received higher overall scores compared to the formulation with sucralose. Different sweetener affected the aroma and taste of the product but not tthe texture and appearance. The intensity of sweetness from sucralose is stronger compared to the sweetness from nano sugar and it is able to hinder the coffee taste which will affect the sensory experience of user. The ideal coffee that the user is looking for is good balance of sweet and bitter taste along with smooth and creamy texture. This study provides a potential formulation of instant coffee drinks with tunjuk langit powder for commercial market.
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