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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
Published
2022-06-28
Publisher
Institut Teknologi Sumatra

Abstract

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

Collaboration network of the authors

21 authors · 44 co-authorship links

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Co-authorOrganisationJoint articles
Ilham MarvieAffiliation unknown2
Agus SetyokoAffiliation unknown1
Sri AnggrahiniAffiliation unknown1
Djagal Wiseso MarsenoAffiliation unknown1
Dea Tio MaretaAffiliation unknown1
Vita FitrianiAffiliation unknown1
Hesti AyuningtyasAffiliation unknown1
Lasuardi PermanaAffiliation unknown1
Syahrizal NasutionAffiliation unknown1
Yosi SyafitriAffiliation unknown1
Masayu Nur UlfaAffiliation unknown1
Hesti Ayuningtyas PangastutiAffiliation unknown1
Zerty HastiniAffiliation unknown1
Zada Agna TalithaAffiliation unknown1
ADRYAN JANVIKRA SITUMORANGAffiliation unknown1
Isnaini RahmadiAffiliation unknown1
Yunanda Anggi Ilda PratiwiAffiliation unknown1
Wafi Adizara MuzakkiAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

This record comes from Crossref (what the publisher deposited), because the journal's own OAI-PMH endpoint could not be harvested.

Metadata source: Crossref API (cadangan, berdasarkan ISSN) https://api.crossref.org/journals/2964-6944/works, first harvested 5 Nov 2026, last seen 8 Nov 2026.
Metadata as oai_dc, converted from 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>