Sensory evaluation of cold coffee drink with addition of canistel (Pouteria Campechiana) fruit powder


  • Sri Rejeki Retna Pertiwi Department of Food Technology and Nutrition, Faculty of Halal Food Science, Universitas Djuanda. Bogor, West Java, Indonesia.
  • Noli Novidahlia Department of Food Technology and Nutrition, Faculty of Halal Food Science, Universitas Djuanda. Bogor, West Java, Indonesia.
  • Febdian Logis Rohmanto PT. Food and Beverages (Ltd.). Bogor, West Java, Indonesia.
  • Aminullah Department of Food Technology and Nutrition, Faculty of Halal Food Science, Universitas Djuanda. Bogor, West Java, Indonesia.



The strong sensory of canistel powder (Pouteria campechiana) could be combined with other strong sensory like coffee. The objective of this research was to evalute the sensory of cold canistel coffee using Rate-All-That-Apply method. There were five comparison of overripe canistel powder and granule instant coffee, namely 50:50; 60:40; 70:30; 80:20; 90:10, then mixtured with plain base of 25:75. The product analysis using Focus Group Discussion by selected panelists. Friedman and Nemenyi tests, Principal Component Analysis, and Preferences Mapping from XLSTAT 2019 were used for data analysis. The results showed that the most preferred by panelists was the cold canistel coffee of 70:30. It has dominant sensory of caramelly aroma and taste, green aroma, creamy taste and sweet taste. Overall, the consumers have high preference to the sensory attribute of caramelly aroma, caramelly taste and creamy taste.

Key words: Canistel fruit; fruit coffee drink; preference mapping; sensory profiling.


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How to Cite

PERTIWI, S. R. R.; NOVIDAHLIA, N.; ROHMANTO, F. L.; AMINULLAH. Sensory evaluation of cold coffee drink with addition of canistel (Pouteria Campechiana) fruit powder. Coffee Science - ISSN 1984-3909, [S. l.], v. 18, p. e182109, 2023. DOI: 10.25186/.v18i.2109. Disponível em: Acesso em: 13 jun. 2024.