Development of ready-to-drink fresh coffee with canvendisn banana syrup

Abstract

The objectives of this research on development of ready-to-drink fresh coffee with cavendisn banana syrup  were 1) to study the formula of ready-to-drink fresh coffee with cavendisn banana syrup, 2) to study the consumer acceptance of ready-to-drink fresh coffee with cavendisn banana syrup, and 3) to study the nutritional value of ready-to-drink fresh coffee with cavendisn banana syrup. The research results are as follows: the coffee used is Robusta variety. With a medium roast 14-16 minutes at a final temperature of 200-210 ⁰C. For the banana syrup there is cavendisn banana is used to make a cavendisn banana syrup obtained from 500 grams of ripe bananas per brown sugar 100 g. The total solble solid of syrup was 76 ⁰Brix in the cavendisn Research of with cavendisn ready-to-drink fresh coffee with cavendisn banana syrup will use the Americano brewing method by using cavendisn banana syrup at the ratios of 5, 10, 15, 20 and 25 to replace the amount of boiled water, it was found that consumers were satisfied with fresh coffee containing cavendisn banana syrup at 15% with statistical significance (p≤0. 05) And in terms of nutritional value one bottle of ready-to-drink fresh coffee cavendisn banana syrup, containing 180 ml, gave 190 kilocalories of energy, 1.5 grams of fat, 42 grams of sugar, and 10 milligrams of sodium. The age two  months at room temperature, the microbial aspect was by the community product standards of the Community Association of Black Coffee.