Abstract:
Dates are seeds with one institution (monocot). Dates have no aroma or no
smell and have a slightly bland bland taste. To date, only date palm meat is
consumed, so seeds from dates are only unused waste and thrown away. So to
increase the use value of these dates it is more efficient if processed into coffee
drinks that are beneficial to the health of the human body. Robusta coffee and
creamer are additional ingredients used in making formulations from date palm
seeds. This research was conducted with a Completely Randomized Design
(CRD) method which consisted of two factors, namely Factor I adding dates and
Robusta coffee (KK) consisting of 4 levels: KK1: 80gr: 20gr, KK2: 70gr: 30gr,
KK3: 60gr: 40gr, KK4: 50gr: 50gr. The second factor is the addition of creamer
(M) which consists of 4 levels, namely: M1: 3gr, M2: 6gr, M3: 9gr, M4: 12gr.
Observation parameters included moisture content, ash content, crude fiber
content, and taste organoleptics. The results of statistical analysis of each
parameters of the kojima formulation with the addition of creamer to the
preference level showed that: Kojima formulation with the addition of creamer
has a very significant effect on the level (p <0.01) on the Water Content, Ash
Content, Crude Fiber Level and Organoleptic Taste. The interaction resulting
from the kojima formulation with the addition of creamer had a very significant
effect (p<0.01) on water content, ash content and fiber content. As well as not
significantly different (P>0.05) in organoleptic taste.
