Abstract
Instant coffee powder is a downstream product of coffee processing. The purpose of this research was to study the effect of fillers on the physical, chemical, and sensory properties of instant coffee powder. This study was used Robusta coffee which was roasted at medium to dark level. The fillers used were maltodextrin and dextrin. The instant coffee powder was made by crystallization and drying techniques with a cabinet dryer. The results showed that the difference between the two fillers did not affect the physical properties of instant coffee powder such as yield, pH, solubility, brightness (L*), and yellowishness (b*). Meanwhile, the chemical properties of water content showed a significant difference between the two treatments. The sensory properties of the two treatments have a description of the color tends to be bright, slightly brown, the taste was quite bitter, slightly sweet, quite sour, the aftertaste was medium sour, the aftertaste was low in smoke, the aftertaste was quite detectable, the aroma of coffee was medium, slightly sweet, and slightly caramel-flavored. The instant coffee powder has the potential to be developed as a coffee flavoring preparation for food products.
Highlights
Coffee is one of the most consumed drinks in the world (Toci et al, 2013)
In the last four years, coffee consumption in Indonesia has continued to increase by 36% from 2010 to 2014, with total consumption of 1.03 kg/capita/ year in 2014 (AEKI, 2014)
Indonesia is one of the largest producers and exporters of Robusta coffee in the world. It is because the climatic conditions are suitable for Robusta coffee cultivation
Summary
Based on data from the International Coffee Organization (ICO), the level of world coffee consumption in 2015 reached 152.2 million per 60 kg of coffee and has increased an annual average of 2% since 2011. In the last four years, coffee consumption in Indonesia has continued to increase by 36% from 2010 to 2014, with total consumption of 1.03 kg/capita/ year in 2014 (AEKI, 2014). Types of coffee that are widely cultivated include Arabica coffee (Coffea arabica) and Robusta (Coffea canephora) (Vignoli et al, 2011). Indonesia is one of the largest producers and exporters of Robusta coffee in the world. It is because the climatic conditions are suitable for Robusta coffee cultivation. Most of the coffee production in Indonesia is exported abroad, and the rest is marketed domestically
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