The Effect of Temperature and Storage Time on the Physicochemical Properties of Ready to Drink Merapi Coffee

Abstract Ready-to-Drink (RTD) Coffee beverages offer convenience and ease for consumers who want to enjoy quality coffee without having to brew it themselves. However, the development of RTD products based on original black coffee has not been widely developed so that a study is needed. This study aims to determine the effect of temperature and storage time on the physicochemical properties of RTD coffee from the slopes of Mount Merapi, Yogyakarta, Indonesia. The experimental design used was a completely randomized design (CRD) with 2 factors, namely storage temperature consisting of 3 levels (10°C, 25°C, and 35°C) and storage time consisting of 5 levels (0, 1, 2, 3, and 4 weeks). Chemical analysis includes determination of total dissolved solids (TDS) and Total Phenolic Content (AOAC, 2023). Physical analysis in the form of solution pH (BSN, 2006) and color test (L *, a *, b *, C and H) with a colorimeter. Data analysis using the STAR 2.0.1 program (Statistical Tool for Agricultural Research). The results of the study showed that the storage period had a significant effect (P