Pengaruh Lama Penyangraian Biji Pepaya dan Penambahan Bubuk Buah Kurma terhadap Karakteristik Fisikokimia dan Sensori Minuman Kopi Biji Pepaya

Abstract

Thisiresearch sought toidetermine theiimpact of date powder additioniand pepaya seed roasting time on the physicochemical and sensory properties of pepaya seed coffee drink. This study employed a totally random design with two factor, roasting time (S): (15wminutes, 20wminutes, andw25 minutes) andwthe addition of date palm powder (K): (20%, 40%, 60%, and 80%). Parameters analyzed were color value, total soluble solids, total sugars, total flavonoids, antioxidant activity, colorpscore, hedonicparoma, taste,pand general acceptance. Thepfindings showed that the parameters were significantly affected by the amount of time that pepaya seeds were roasted of color values, total soluble solids, total sugars, total flavonoids, antioxidant activity, color score, hedonic aroma, hedonic taste, and hedonic general acceptance. The additioniof date fruitipowder hadia highlyisignificantieffect on theiparameters of totalisoluble solids, totaltsugars, total flavonoids, antioxidant activity, and color scores. Based on de Garmo method that the roasting time of pepaya seeds of 25 minutes and the addition of 80% date fruit powder had the best effect on pepaya seed coffee drink.