Shelf Life Prediction and Sensory Attributes of Cold Brew Cibulao Arabica Coffee During Storage
Shelf Life Prediction and Sensory Attributes of Cold Brew Cibulao Arabica Coffee During Storage
Authors | Nurul Asiah, Rizki Maryam Astuti, Eni Citra Dewi |
Date | June 2018 |
DOI | – |
Conference/Event | International Conference on Opportunities in Developing & Implementing Sustainable Functional Foods & Nutraceuticals At: Jakarta |
Language | English |
Summary | Demand of Cibulao arabica coffee extracted by cold brew technique increase significantly due to its sensory properties and health compounds. Development of liquid coffee product strongly related with quality and consumer’s acceptance. The quality of the product during storage is limited by its shelf life. Shelf life of food product is a period of time where product still a good in quality and safety. Sensory change can be used to represent the physical and chemical quality degradation. This research aims to predict the shelf life of cold brew product and it sensory attributes change along storage time. Prediction of shelf life determined by survival analysis sensory consider with percent of consumer rejection. The threshold value is 50% rejection probabilities. Sensory testing was done every 3 days for 15 days. Result show that coffee stored at 4 o C is no longer accepted by consumers after 3 days. Then, sensory attributes reflected by Principal Component Analysis (PCA). It was found that longer storage affected more acidic taste, concentrated color and intense of aroma compared with control. |
Cite | Asiah, N., Astuti, R., Dewi, E. Shelf Life Prediction and Sensory Attributes of Cold Brew Cibulao Arabica Coffee During Storage [not peer reviewed]. Universitas Bakrie Press 2025 (Poster). |