Publisher

UNIDAUNIDA

Journal Indonesian Journal of Applied Research (IJAR)Indonesian Journal of Applied Research (IJAR) Abstract

Coffee is widely and regularly consumed in Indonesia. The trend towards practical lifestyle has driven the development of ready-to-drink (RTD) coffee products. Avocado and durian are commonly incorporated as additives due to their unique flavor profiles, creamy textures, and potential to enhance the functional properties of coffee-based drinks. This study aimed to identify the optimal formulation of RTD avocado coffee milk and durian coffee milk products based on sensory characteristics and to estimate their shelf life using the direct method. The formulations were developed by varying the fruit purée concentration: 5%, 7.5%, and 10% for avocado coffee milk, and 5%, 10%, and 15% for durian coffee milk. The hedonic rating test revealed that formulations containing 5% avocado purée and 15% durian purée were the most preferred by 50 panelists. These selected formulations were further analyzed to estimate product shelf life at 4°C and 18°C. Quality changes were evaluated through objective parameters (color change [∆E], pH, viscosity, and physical stability) and subjective parameters (color, aroma, and flavor intensities). Products stored at 18°C deteriorated more rapidly and were excluded from further shelf life prediction. The estimated shelf life of avocado coffee milk stored at 4°C was 59 days based on flavor parameter (R² = 0.9338), while durian coffee milk had an estimated shelf life of 61 days based on pH (R² = 0.9305).

Conclusion

This study demonstrated that formulation significantly influenced the sensory characteristics of ready-to-drink avocado coffee milk and durian coffee milk products.The hedonic rating test showed that the formulation containing 5% avocado purée and 15% durian purée was the most preferred by panelists.Low-temperature storage was proven to slow the rate of quality degradation.Based on these findings, both products show potential for development as ready-to-drink coffee beverages with acceptable quality for up to two months under refrigerated storage.

Future Research

Future research could explore the utilization of different packaging materials, such as those with enhanced barrier properties, to further extend the shelf life of avocado and durian coffee milk products. Investigating the impact of various processing techniques, like microfiltration or high-pressure processing, on the stability and sensory attributes of these beverages could also be beneficial. Furthermore, a comprehensive study on consumer acceptance and preferences regarding the inclusion of avocado and durian in coffee beverages, considering factors like age, gender, and cultural background, would provide valuable insights for product development and marketing strategies. These studies should also consider the potential for synergistic effects between avocado and durian, and how these effects might influence the overall sensory experience and health benefits of the beverages. Finally, research into the optimization of fruit purée preparation methods, such as enzymatic treatment or ultrasound-assisted extraction, could enhance the extraction of bioactive compounds and improve the overall quality of the final product.

References

1. Bioactive Compounds, Nutritional Value, and Potential Health Benefits of Indigenous Durian (Durio Zibethinus... doi.org/10.3390/foods8030096Bioactive Compounds Nutritional Value and Potential Health Benefits of Indigenous Durian Durio Zibethinus doi 10 3390 foods8030096
2. Assessment of Concentrated Liquid Coffee Acceptance during Storage: Sensory and Physicochemical Perspective.... mdpi.com/1420-3049/26/12/3545Assessment of Concentrated Liquid Coffee Acceptance during Storage Sensory and Physicochemical Perspective mdpi 1420 3049 26 12 3545
3. effect of homogenisation on the stability of pineapple pulp | International Journal of Food Science and... academic.oup.com/ijfst/article/45/10/2127/7865169effect of homogenisation on the stability of pineapple pulp International Journal of Food Science and academic oup ijfst article 45 10 2127 7865169

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