AINUR ROSIDAH Pengarang

ABSTRACT AINUR ROSIDAH, Organoleptic Test of Coffee Drink with Variation of Chocolate Powder Addition to The Level of Consumer Preferences, guided by Ir. Ujang Setyoko, MP and Ir. Titien Fatimah, MP. Coffee ( Coffea Sp ) is one of the plantation crops that is widely cultivated by the community. Chocolate coffee drink ingredients bran is blending coffee powder with the addition of chocolate powder and sugar. The addition of chocolate powder aims to find out the formula that is most preferred by consumers. Besides, it can also increase people’s consumption of coffee, chocolate and improve the economic value of coffee farmers. The experimental design used was non factorial Complete Block Randomized Design ( CBRD ) with 6 treatment including blending coffee drink market product (P1), blending (P2), blending with 5% chocolate powder addition(P3), 10% (P4), 15% (P5), and 20% (P6). Organoleptic test of coffee drink showed significant based on aroma and taste by Analysis of Variance (ANOVA). Orthogonal contrast at 5% showed blending with 5% chocolate powder addition is the formula that is most preferred by consumers. Keyword : Coffee, Chocolate Powder, Organoleptic