Penambahan Bubuk Daun Stevia Pada Minuman Kopi Arabika Terhadap Tingkat Kesukaan Konsumen

Abstract

Coffee is one of the beverage ingredients that have been recognized by the Indonesian people. Coffee lovers have various tastes, some of them like the taste of pure coffee without any additions, but some also choose to add sugar as a sweetener to their coffee. Stevia is an alternative to natural sweeteners. However, in Indonesia, the stevia plant has not shown a significant role as a source of sweetener commodities. This study aims to determine the effect of adding stevia leaf powder to arabica coffee drinks on consumer preference. This research used a non-factorial randomized block design with 5% BNJ Advanced Test which consisted of 5 treatments, namely K1 (0 gr), K2 (0.5 gr), K3 (1 gr), K4 (1.5 gr) and K5 (2 gr). The results showed that treatment of K1 (0 gr) was the most preferred for aroma and aftertaste parameters, treatment of K3 (1 gr) was most preferred for taste and treatment of K2 (0.5 gr) was most preferred for viscosity parameters.

Measurement of Antioxidant Activity Combination of Robusta Coffee (Coffea canephora), Matoa Leaves (Pometia pinnata) and Stevia Leaves (Stevia rebaudiana) with Various Solvent Extractions

“…Excessive use of sugar can cause several side effects, such as damage to teeth and trigger diabetes. One way to overcome this is to use stevia leaves as an alternative natural sweetener [12].…”

“…Many countries have used stevia sweetener to successfully appear as a trade commodity both locally and for export. When viewed from its potential, the stevia plant certainly has good prospects for development in Indonesia [12]. Addition of stevia leaves had a very significant effect on the moisture content, and had a significant effect on the color, scent, taste, and viscosity of instant herbal medicine [13].…”