Improvement of Antioxidant Activity and Quality of Coffee Milk using Rosa sp. Petal Powder

¹ Faculty of Medical, State University of Malang, Jl. Semarang, Malang 65145, East Java, Indonesia
² Department of Food Technology, University of Muhammadiyah Malang, Jl. Tlogomas No 246, Malang 65144, East Java, Indonesia
³ Study Center of Research and Development of Halal Product, University of Muhammadiyah Malang, Jl. Tlogomas No 246, Malang 65144, East Java, Indonesia
⁴ Institute of Biotechnology & Genetic Engineering, University of Agriculture Peshawar, Peshawar, 25130, Khyber Pakhtunkhwa, Pakistan.
⁵ Department of Chemistry, Brawijaya University, Jl. Veteran, Malang 65145, East Java, Indonesia

^* Corresponding author: elfisaati@gmail.com; elfi@umm.ac.id

Abstract

Coffee has become a favorite drink worldwide for centuries, and demand for healthier coffee has increased. Rose coffee milk is a novel innovation combining coffee and rose flavor with its anthocyanins, known for their antioxidant properties. This study aimed to investigate the effect of different milk and coffee concentrations on rose milk coffee’s physicochemical and sensorial evaluation. The research has shown that the combination of milk types and coffee concentrations significantly affected the physicochemical properties of coffee milk. Furthermore, the type of milk and coffee concentration also significantly influenced the coffee milk’s color and aroma. On the contrary, the coffee concentration determined the coffee milk taste. Panelists preferred higher coffee concentrations, and the best rose milk coffee was obtained on UHT milk and 30 % coffee concentration. The sensorial properties of the sensorial evaluation showed that the coffee milk was engaging, with a slightly dark color, aromatic aroma, and delicious taste. Overall, rose milk coffee is a promising innovation in the coffee industry, and this study provides important insights into the effects of milk type and coffee concentration on coffee milk characteristics.