TINGKAT KESUKAAN HOMEMADE COFFEE LIQUEUR BERBAHAN DASAR ARAK KARANGASEM DAN VANILI EKSTRAK MELALUI UJI ORGANOLEPTIK

Abstract

Bali is famous as an arak producer, Arak Bali is an alcoholic beverage made from tuak or fermentation of coconut, palm or palm sap. The use of Balinese Arak in making liqueur because it has a colorless character and has a strong taste character that makes it easier to absorb the taste of spices or fruit that will be infused. Homemade coffee liqueur is a liqueur made from Arak Karangasem, Kintamani Arabica Coffee, and Vanilla extract infused for 5 days to produce complex flavors and aromas. The purpose of this study was to determine how the level of preference of homemade coffee liqueur made from Arak Karangasem and Vanilla extract through Organoleptic test using 5 indicators, Sweetness, Acidity, Aroma, Alchohol, and Bitterness. This research uses a quantitative descriptive method that is tested using organoleptic test (hedonic test) by distributing forms to 15 panelists. Based on the results of this study, value of the Aroma indicator gets the highest value of 3.6 with Like interval class, then the second highest value is in Alchohol with a value of 3.47 with Like interval class, followed by the Bitterness indicator with a value of 3.27 with Moderate interval class, next is Sweetness with a value of 3.26 with Moderate interval class, Acidity indicator with value of 2.8 with a value of Moderate with an overall value of Homemade coffee liqueur is 3.28 with sufficient interpretation. The results of this study are expected to be a reference in use of arak as a liqueur