| dc.description.abstract | This study was aimed to determine the effect of the length of roasting hand
of salak seeds and date seeds as well as the ratio of salak seed powder and date seed powder on coffee drinks. The method used in this study was the factorial Complete Randomized Design (CRD) method with two factors, namely roasting time (25 minutes, 30 minutes, 35 minutes, 40 minutes) and the ratio of salak seed powder and date seed powder (80%:20%, 60%:40%, 40%:60%, 20%:80%). The parameters analysed were total dissolved solids, pH value, total acid, antioxidant activity, total flavonoids, organoleptic test of color, aroma, taste and general acceptance. The results of this study showed a highly significant (P<0.01) of the roasting time of salak seeds and date seeds on the parameters pH value, total acid, total flavonoids, antioxidant activity, organoleptic test of color and taste, and had significant effect (P<0.05) on total dissolved solids and aroma organoleptic test. The ratio of salak seed powder and date seed powder had a high significant effect
(P<0.01) on the parameters of pH value, total acid, total flavonoid, antioxidant activity, color organoleptic test and taste organoleptic test, had significant effect (P<0.05) on organoleptic test of aroma and general acceptance. The interaction between roasting time and the ratio of salak seed powder and date seed powder differs had highly significant (P<0.01) effect on pH value and antioxidant activity. The effect was significant (P<0.05) on total acid analysis, color and taste organoleptic test. The best treatment was P4Q1 with a roasting time of 40 minutes, and the ratio of 80% salak seed powder and 20% date seed powder with a caffeine content of 1.4109%. | en_US |
