Physicochemical Characteristics and Consumer Acceptance of Liber.co Ready-to-Drink Milk Coffee Formulated with Different Types of Sugar
DOI:
https://doi.org/10.58184/jfsa.v4i3.1199Keywords:
sugar, salt, hedonic test, milk coffee, pHAbstract
Liber.co is a local coffee shop in Sambas Regency that is currently developing a new product variant in the form of bottled ready-to-drink (RTD) milk coffee. This study aimed to analyze the sugar content, salt content, pH, and consumer preferences for Liber.co's ready-to-drink milk coffee formulated with three different types of sugar: coconut sugar (G1), granulated sugar (G2), and palm sugar (G3). The methods included sugar content analysis using a refractometer (°Brix), salt content analysis using the Mohr method (argentometric titration), pH measurement using a pH meter, and a hedonic test evaluating color, aroma, taste, and texture involving 50 consumers. The results showed that the highest sugar content was observed in treatment G2 (granulated sugar), at 21.367 °Brix (53.42 g per 250 mL), followed by G3 at 19.767 °Brix (49.42 g) and G1 at 18.533 °Brix (46.33 g). Based on the reported values, G1 and G3 were below the maximum recommended sugar intake of 50 g per serving, as stipulated in Indonesian Ministry of Health Regulation No. 30 of 2013, whereas G2 exceeded this limit. The highest salt content was found in G3 (0.421 mg/g), while the lowest was recorded in G2 (0.357 mg/g); all treatments met the criteria for low-salt products. The pH values ranged from 6.337 to 6.687, with some treatments falling within the pH range of 6.5–8.5 specified in Indonesian Ministry of Health Regulation No. 492 of 2010. Analysis of variance (ANOVA) showed that the type of sugar had a significant effect on sugar content, pH, and consumer preference. These findings indicate that sugar selection plays an important role in the formulation of ready-to-drink milk coffee, affecting both its chemical composition and consumer acceptability.
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