Analisis Organoleptik Kopi Non Kafein dari Carica papaya L. dengan variatas yang berbeda

Abstract

This study aims to determine how to test the level of preference for non-caffeinated coffee from papaya seeds with variations in roasting time. In this study, papaya seeds were roasted in 3 variants, namely 10 minutes, 20 minutes and 30 minutes. The design of this study used a completely randomized design (CRD) with 3 treatments and 25 replications, the data analysis used organoleptic tests using a hedonic scale, the panelists in this study were gastronomy experts, ordinary people, and students. The highest color rating is 30 minutes of roasting time with a very like category (4) with a value of 40% for the highest taste rating, namely a 20 minute roasting period with a liking category (3) with a value of 45%, the highest aroma rating is in roasting time. 30 minutes with a category like (3) with a value of 27%. And for the highest texture assessment at 30 minutes of roasting with a category like (3) with a value of 45%.