Pengaruh Variasi Rasio Pisang dan Kopi terhadap Karakteristik Fisikokimia dan Sensori Snack Pisang – Kopi Kering Beku

Abstract

Penelitian ini bertujuan menganalisis pengaruh variasi rasio pisang dan kopi terhadap karakteristik fisikokimia dan sensori snack pisang – kopi kering beku serta menentukan formulasi terbaik. Penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan empat formulasi, yaitu F0 (100:0), F1 (90:10), F2 (80:20), dan F3 (60:40), masing-masing tiga ulangan. Parameter yang diamati meliputi total padatan terlarut, pH, kadar air, rendemen, dan penerimaan sensori. Variasi formulasi berpengaruh nyata terhadap sebagian besar parameter, kecuali kadar air dan tekstur. Peningkatan proporsi kopi menurunkan total padatan terlarut dan pH, tetapi meningkatkan rendemen. Formulasi dengan proporsi kopi rendah hingga sedang memberikan penerimaan sensori lebih baik, sedangkan proporsi tinggi menurunkan kesukaan rasa. Berdasarkan metode Perbandingan Eksponensial (MPE), formulasi F2 (80% pisang Cavendish : 20% kopi) ditetapkan sebagai formulasi terbaik.

This study aimed to analyze the effect of banana-to-coffee ratio variation on the physicochemical and sensory characteristics of freeze-dried banana–coffee snacks and to determine the best formulation. The study used a one-factor Completely Randomized Design (CRD) with four formulations, namely F0 (100:0), F1 (90:10), F2 (80:20), and F3 (60:40), each with three replications. The parameters observed included total soluble solids, pH, moisture content, yield, and sensory acceptance. Formulation variation had a significant effect on most parameters, except for moisture content and texture. Increasing the coffee proportion decreased total soluble solids and pH, but increased yield. Formulations with low to moderate coffee proportions resulted in better sensory acceptance, whereas higher proportions decreased taste preference. Based on the Exponential Comparison Method (ECM), formulation F2 (80% Cavendish banana : 20% coffee) was determined as the best formulation.