FORMULASI KOJIMA (Phoenix dactylifera L.) DENGAN PENAMBAHAN KRIMER TERHADAP TINGKAT KESUKAAN

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.