Melola Discovery

← Melola Discovery

Jurnal

Analisis Kandungan Siklamat dan Sakarin pada Minuman Es Kopi Susu Gula Aren di 5 Coffee Shop, Kota Bandar Lampung

Communication in Food Science and Technology · Vol. 1 No. 1 (2022)

DOI
10.35472/cfst.v1i1.925
ISSN
2964-6944
Terbit
2022-06-28
Penerbit
Institut Teknologi Sumatra

Abstrak

Changes in consumer lifestyles in Indonesia have led to an increase in coffee consumption in Indonesia. This has triggered an increasing number of coffee drink producers with various innovations, such as one of the coffee menus that consumers generally prefer, namely iced coffee, milk, palm sugar. Based on the study of the use of sweeteners, 61.36% were dominated by beverage products and sweeteners that were often used, namely cyclamate and saccharine. This study aims to determine the use of cyclamate and saccharin in iced coffee drinks with palm sugar milk in 5 coffee shops in Bandar Lampung which were analyzed by one sample t-test with α = 5%. The results obtained showed that all samples only contained cyclamate with a content exceeding the maximum limit of cyclamate use (350 mg/kg) without the use of saccharine. Keywords: Coffee, Cyclamate, Saccharine

Jaringan kolaborasi para penulis

20 penulis · 40 tautan kepenulisan bersama · 5 lintas organisasi

Arahkan kursor atau ketuk sebuah nama untuk menyorot rekan penulisnya. Klik dua kali untuk membuka halaman penulis.

  • Sumatera Institute of Technology
  • Universitas Gadjah Mada
  • Universitas Mercu Buana Yogyakarta
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Hesti Ayuningtyas PangastutiSumatera Institute of Technology2
Ilham MarvieSumatera Institute of Technology2
Agus SetyokoUniversitas Mercu Buana Yogyakarta1
Sri AnggrahiniUniversitas Gadjah Mada1
Djagal Wiseso MarsenoUniversitas Gadjah Mada1
Dea Tio MaretaSumatera Institute of Technology1
Vita FitrianiSumatera Institute of Technology1
Lasuardi PermanaSumatera Institute of Technology1
Yosi SyafitriSumatera Institute of Technology1
Syahrizal NasutionSumatera Institute of Technology1
Masayu Nur UlfaSumatera Institute of Technology1
Zerty HastiniSumatera Institute of Technology1
Zada Agna TalithaSumatera Institute of Technology1
ADRYAN JANVIKRA SITUMORANGSumatera Institute of Technology1
Isnaini RahmadiSumatera Institute of Technology1
Yunanda Anggi Ilda PratiwiAfiliasi tidak diketahui1
Wafi Adizara MuzakkiSumatera Institute of Technology1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Data ini berasal dari Crossref (yang disetorkan penerbit), karena endpoint OAI-PMH milik jurnal tidak dapat di-harvest.

Sumber metadata: Crossref API (cadangan, berdasarkan ISSN) https://api.crossref.org/journals/2964-6944/works, pertama di-harvest 5 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata sebagai oai_dc, dikonversi dari Crossref
<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/"><dc:title>Analisis Kandungan Siklamat dan Sakarin pada Minuman Es Kopi Susu Gula Aren di 5 Coffee Shop, Kota Bandar Lampung</dc:title><dc:creator>Sugiarty, Alviany Mayska</dc:creator><dc:creator>Fithriyani, Dina</dc:creator><dc:creator>Wahyuningtyas, Amalia</dc:creator><dc:description>&lt;jats:p&gt;Changes in consumer lifestyles in Indonesia have led to an increase in coffee consumption in Indonesia. This has triggered an increasing number of coffee drink producers with various innovations, such as one of the coffee menus that consumers generally prefer, namely iced coffee, milk, palm sugar. Based on the study of the use of sweeteners, 61.36% were dominated by beverage products and sweeteners that were often used, namely cyclamate and saccharine. This study aims to determine the use of cyclamate and saccharin in iced coffee drinks with palm sugar milk in 5 coffee shops in Bandar Lampung which were analyzed by one sample t-test with α = 5%. The results obtained showed that all samples only contained cyclamate with a content exceeding the maximum limit of cyclamate use (350 mg/kg) without the use of saccharine.&amp;#x0D;
Keywords: Coffee, Cyclamate, Saccharine&lt;/jats:p&gt;</dc:description><dc:publisher>Institut Teknologi Sumatra</dc:publisher><dc:date>2022-06-28</dc:date><dc:type>info:eu-repo/semantics/article</dc:type><dc:format>application/pdf</dc:format><dc:identifier>https://doi.org/10.35472/cfst.v1i1.925</dc:identifier><dc:identifier>10.35472/cfst.v1i1.925</dc:identifier><dc:source>Communication in Food Science and Technology; Vol 1 No 1 (2022); 1</dc:source><dc:source>2964-6944</dc:source><dc:relation>https://journal.itera.ac.id/index.php/cfst/article/download/925/305</dc:relation></oai_dc:dc>