Karakteristik Buih serta Profil Sensori Cappuccino Berbahan Dasar Susu UHT Full Cream Merek XYZ

Abstract

Susu digunakan pada cappuccino untuk membentuk buih melalui proses frothing. Jenis susu yang umum digunakan untuk frothing adalah pasteurisasi. Saat ini barista mulai mencari alternatif susu seperti susu Ultra High Temperature (UHT) untuk dibentuk buih, akan tetapi susu UHT masih sulit untuk menghasilkan buih stabil dan halus. Penelitian ini bertujuan mempelajari karakteristik fisik buih dan profil sensori cappuccino yang dihasilkan dari susu UHT XYZ melalui pembandingan dengan susu pembanding ideal (pasteurisasi D) dan pembanding negatif (UHT U). Analisis meliputi: uji foamability, foam stability (persentase penurunan buih), dan QDA. Hasil penelitian karakteristik buih menunjukkan susu UHT XYZ memiliki keunggulan pada karakteristik fisik foam stability dengan persentase penurunan buih terendah (27,6 ± 0,6%), sementara nilai foamability-nya (1,1 ± 0,0) lebih rendah dari pasteurisasi D, tetapi lebih tinggi dari UHT U. Adapun untuk aspek profil sensori, cappuccino UHT XYZ memiliki kelemahan pada atribut appearance (ukuran buih, keseragaman, buih, dan kilapan) dibanding pasteurisasi D, tetapi unggul pada atribut rasa dan tekstur dibanding susu lainnya. Cappuccino UHT XYZ memiliki intensitas rasa gurih tertinggi (4,54 ± 0,41) dan rasa pahit terendah (8,47 ± 0,67). Cappuccino UHT XYZ memiliki intensitas creaminess (12,52 ± 0,88) dan viscosity (3,58 ± 0,18) tertinggi.

Milk is used in a cappuccino to form foam through the frothing process. Pasteurized milk is the type of milk commonly used for frothing. Recently, baristas began to look for other milk alternatives, such as Ultra High Temperature (UHT) milk, for frothing. However, producing stable and smooth foam from UHT milk is still challenging. This research aims to study the physical characteristics of foam and the sensory profile of cappuccino produced from XYZ UHT milk through comparison with ideal (pasteurization D) and negative comparison milk (UHT U), including foamability, foam stability (percentage of froth reduction), and QDA tests. The results showed that UHT XYZ milk had an advantage in the physical characteristics of foam stability with the lowest percentage of foam reduction (27.6 ± 0.6%), while its foamability value (1.1 ± 0.0) was lower than pasteurization D, but greater than UHT U. In terms of sensory profile, UHT XYZ cappuccino had a weakness in appearance attributes (froth size, foam uniformity, and glossiness) compared to pasteurization D, but excelled in taste and texture attributes compared to other milks. XYZ UHT cappuccino had the highest savory flavor intensity (4,54 ± 0,41) and the lowest bitter taste (8.47 ± 0.67). XYZ UHT cappuccino had the highest creaminess intensity (12.52 ± 0.88) and viscosity (3.58 ± 0.18).