Making Instant Spiced Coffee Drink to Prevent Covid-19

DOI

10.2991/aer.k.211215.008How to use a DOI?

Keywords

Instant Drinks; Spices; Coffee; Creamer; Covid-19

Abstract

Spicy drinks are derived from types of spices such as turmeric, ginger, kunci, kencur, temulawak, galangal, and so on have been widely known by the Indonesian people as herbs and fresh drinks. However, there are still many who do not like this type of drink because of the distinctive and sharp aroma and taste of the spices. To make variations of spiced drinks so that they can be more accepted by the public, practical, and have a higher selling value, innovations can be made by adding ingredients that can improve the taste, namely coffee and creamer so that the processed product is called “Instant Spiced Coffee”. The purpose of this research is to find out: 1) the level of preference of the panelists towards the finished instant spiced coffee which includes texture, color, aroma, and taste; 2) nutritional content of instant spiced coffee per 100 grams, and 3) the selling price of instant spiced coffee per sachet. The type of research is experimental, data collection using observation, and preference testing techniques. The analysis technique for organoleptic test results is quantitative descriptive to determine nutritional content based on laboratory tests which include Energy, Carbohydrates, Fat, Calcium, Protein, Vitamin A, Vitamin C, and Antioxidants, as well as to calculate the selling price using the standard cost method. The results showed: 1) the panelists’ preference for color was 93.335 likes, 93.33% likes aroma, 93.33% likes taste, 86.67% viscosity, and 93.33% solubility; 2) the nutritional content per 100 grams is Energy: 208.50 kcal, Carbohydrates 44.80%, Fat 2.15%, Calcium 89.50 mg, Protein 1.38%, Vitamin A 42.50 grams, Vitamin C 38, 10 grams, and Antioxidants 198.20 mek, and 3). the selling price of instant spiced coffee is Rp. 2.500,- (per sachet).

Copyright

© 2021 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - Niken Purwidiani
AU  - Dwi Kristiastuti
AU  - Sri Handajani
AU  - Ita Fatkhur Romadhoni
AU  - Choirul Anna Nur Afifah
AU  - Any Sutiadiningsih
PY  - 2021
DA  - 2021/12/16
TI  - Making Instant Spiced Coffee Drink to Prevent Covid-19
BT  - Proceedings of the International Joint Conference on Science and Engineering 2021 (IJCSE 2021)
PB  - Atlantis Press
SP  - 40
EP  - 45
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.211215.008
DO  - 10.2991/aer.k.211215.008
ID  - Purwidiani2021
ER  -