KARAKTERISASI MINUMAN FUNGSIONAL BIJI KURMA BERDASARKAN VARIASI SUHU DAN LAMA PENYANGRAIAN

Functional beverages present an interesting solution with a range of potential benefits while providing a sensation similar to coffee and provide additional nutrients such as antioxidants, flavonoids and phenols. This study had a purposed investigate the effect of roasting temperature and duration on the organoleptic characteristics of beverages produced from date seeds. Date seeds were roasted with different temperatures and lengths of time. The purpose of this study was to determine the effect of temperature treatment and roasting time on the physicochemical and organoleptic characteristics of date seeds functional beverages. The experimental design used was a factorial Randomized Group Design (RAK) consisting of two factors. The first factor is the roasting temperature A1 (210℃), A2 (220℃), A3 (230℃), while the second factor is the length of roasting time B1 (40 minutes), B2 (45 minutes), B3 (50 minutes), and each treatment was repeated 2 times. Based on the results, it showed that temperature and roasting time had a significant effect on the value of water content, pH acidity, color intensity, caffeine content, total flavonoids, antioxidant activity, total phenolics and organoleptic (aroma, taste, color and appearance) of the resulting date seed functional drink. The overall results obtained were; moisture content 1.81% - 5.07%; pH 4.44% - 4.84; color intensity 35.45 - 37.50; antioxidant activity 52.09 - 67.14%; total flavonoids 13.99 -27.84; total phenols 11.56 -24.89; caffeine content 0.2 - 0.064%; aroma 2.86 - 3.73; taste 2.33 - 3.86; color 2.86 - 3.40; appearance 2.86 - 3.80.