Karakteristik kopi susu siap minum dengan penambahan kolagen ikan dan penstabil xanthan gum = Characteristics of ready-to-drink milk coffee with addition of fish collagen and xanthan gum as stabilizer

Gunawan, Michaela Neva (2023) Karakteristik kopi susu siap minum dengan penambahan kolagen ikan dan penstabil xanthan gum = Characteristics of ready-to-drink milk coffee with addition of fish collagen and xanthan gum as stabilizer. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kolagen merupakan senyawa protein rantai panjang yang tersusun atas asam amino dan berasal dari jaringan ikan seperti tulang, jaringan otot dan kulit. Kolagen dengan konsentrasi 2-30% yang ditambahkan pada minuman, akan meningkatkan karakteristik kimianya. Salah satu minuman siap minum yang disukai adalah kopi susu. Penelitian ini bertujuan untuk menentukan konsentrasi kolagen dan xanthan gum yang dapat menghasilkan produk kopi susu dengan karakteristik terbaik, menentukan umur simpan formulasi kopi susu kolagen dengan metode ASLT (Accelerated Shelf-Life Testing), dan membandingkan dengan produk kopi susu komersial. Karakteristik fisikokimia yang dilakukan adalah pengujian kadar protein, stabilitas, dan sensori dari kopi susu. Formulasi terpilih pada penelitian tahap pertama adalah minuman kopi susu dengan penambahan xanthan gum 0.075% dan kolagen 5%. Formulasi in menghasilkan kadar protein sebesar 6.16 ± 0.32%, pemisahan sebesar 7.21 ± 0.24% setelah 7 hari, dan viskositas sebesar 11.62 ± 0.25 cPs. Formulasi ini juga memiliki tingkat penerimaan “agak suka” berdasarkan uji organoleptik hedonik. Berdasarkan stabilitasnya, kopi susu kolagen dapat disimpan pada suhu 25C dengan stabil selama 24 hari. Berdasarkan hasil uji sensori dengan metode simple paired comparison test, kopi susu dengan penambahan kolagen pada penelitian ini memiliki aroma dan rasa kopi yang lebih kuat dibandingkan dengan kopi komersial. / Collagen is a long chain protein compound composed of amino acids and comes from fish tissue such as bones, muscle tissue and skin. Collagen with a concentration of 2-30% added to drinks will improve their chemical characteristics. One of the favorite ready-to-drink drinks is coffee with milk. This research aims to determine the concentration of collagen and xanthan gum that can produce milk coffee products with the best characteristics, determine the shelf life of collagen milk coffee formulations using the ASLT (Accelerated Shelf-Life Testing) method, and compare with commercial milk coffee products. The physicochemical characteristics carried out were testing the protein content, stability and sensory properties of milk coffee. The formulation chosen in the first stage of research was coffee milk drink with the addition of 0.075% xanthan gum and 5% collagen. This formulation produces a protein content of 6.16 ± 0.32%, a separation of 7.21 ± 0.24% after 7 days, and a viscosity of 11.62 ± 0.25 cPs. This formulation also has a "slightly like" acceptance rate based on the hedonic organoleptic test. Based on its stability, collagen milk coffee can be stored at a temperature of 25C stably for 24 days. Based on the results of sensory tests using the simple paired comparison test method, the collagen-added milk coffee in this study had a stronger coffee aroma and taste compared to commercial coffee.

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