Development of roasted rice drink as an alternative to coffee = Pengembangan minuman roasted rice sebagai alternatif kopi

Kristiawan, Emil (2020) Development of roasted rice drink as an alternative to coffee = Pengembangan minuman roasted rice sebagai alternatif kopi. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Roasted rice drink is an alternative drink for those who can not afford coffee but missing the unique taste it has. The original intention of creating a roasted rice drink is to create a beverage which has sensory similarity to coffee, but affordable for all groups of people. Aside from the economic perspective, roasted rice drink is also meant to be an alternative for people with caffeine and acidity intolerance. Roasted rice drink is originated from the Philippines, with the name of Poorman’s coffee. In this study, black, brown, and white rice grains were roasted in an oven for 35, 45, and 55 minutes. Black rice grains which are roasted for 55 minutes was found to have the most similar sensory characteristics towards Arabica Toraja coffee beans. However, GC-MS analysis which was conducted did not approve the result from the sensory analysis. To assess the most compatible brewing method to brew the roasted rice drink, the third sensory test was conducted, comparing hot brewed and cold- brewed roasted rice drink. The result shows that in the 7-point hedonic scale both treatments were significantly different in terms of taste and color. In terms of color, the hot brewed roasted rice drink had a significantly higher score than the cold-brewed one. In terms of taste, cold-brewed roasted rice drink had a significantly higher score than the hot brewed one. / Minuman roasted rice adalah sebuah minuman alternatif bagi mereka yang tidak dapat menjangkau kopi tetapi merindukan keunikan rasanya. Tujuan utama dari terciptanya minuman roasted rice ini adalah untuk menciptakan sebuah minuman yang mempunyai kemiripan dengan kopi dari segi sensoris, tetapi terjangkau bagi segala kelompok orang. Selain dari sudut pandang ekonomi, minuman roasted rice juga dimaksudkan sebagai alternatif bagi otang yang memiliki alergi akan kafein dan juga kadar asam. Minuman roasted rice berasal dari Filipina, dengan nama Poorman’s coffee. Beras hitam, cokelat, dan putih dipanggang dalam oven selama 35, 45, dan 55 menit. Beras hitam yang dipanggang selama 55 menit terpilih sebagai perlakuan yang memiliki karakteristik sensoris yang paling mirip dengan kopi Arabica Toraja. Namun, hasil dari analisis GC-MS tidak mendukung hasil dari analisis sensory tersebut. Untuk mengetahui metode penyeduhan yang paling sesuai untuk menyeduh minuman roasted rice, dilakukanlah analisis sensori yang ketiga. Dalam analisis ini metode penyeduhan panas dan dingin dibandingkan. Hasil menunjukkan bahwa, dalam 7-skala hedonik, kedua perlakuan berbeda signifikan dalam segi rasa dan warna. Dalam segi warna minuman roasted rice yang diseduh menggunakan metode panas memperoleh skor yang lebih tinggi secara signifikan dari yang diseduh menggunakan metode dingin. Dalam segi rasa, minuman roasted rice yang diseduh menggunakan metode dingin memperoleh skor yang lebih tinggi secara signifikan dibanding yang diseduh menggunakan metode panas.

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