PENGARUH SUHU PENYANGRAIAN (ROASTING) TERHADAP KARAKTER FISIKOKIMIA MINUMAN SEDUH BIJI KURMA (Phoenix dactylifera)

Date seeds are often simply thrown away as useless materials or materials that have no selling value. The drink ware made from date seeds is one of the preparations that has potential benefits, and this drink has the advantage of not containing caffeine. Because not everyone can consume caffeine in coffee because it can trigger an increase in stomach acid. This research aimed to produced a brewed drink from date seeds that has a distinctive coffee taste from several treatments, namely control with traditional roasting and roasting at a temperature of 200 oC - 240 oC. A simple randomized block design (RAK) with one factor and analyzed using Analysis of Variance (ANNOVA) followed by Duncan's Multiple Range Test (DMRT). The best researched results were obtained at a roasting temperature of 240 oC with a water content of 2.14%, color intensity roasting temperature of with L;a;b respectively 36.567;3.767;2.033, pH 4.878, 67% yield, total phenol 0.098 mg GAE/g, antioxidant activity 42.67%, organoleptic taste 3.68 (slightly bitter); aroma 3.88 (fragrant); color 2.44 (brown); and favorability 2.64 (slight liking). Roasting had a significant effect on all test parameters except for taste and aroma parameters.