DIFFERENCES OF SHORT-TERM CONSUMPTION OF SEMENDO ROBUSTA AND ARABICA COFFEE TOWARDS SWEET TASTE SENSITIVITY
The most consumed and cultivated coffee in Indonesia is robusta and arabica coffee. Robusta and arabica coffee have different characteristics such as morphology, contents, and taste. Coffee consumption could cause alteration in taste sensitivity, especially sweet taste. Those could affect daily suga...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Sriwijaya
2023-05-01
|
| Series: | Jurnal Kedokteran dan Kesehatan |
| Online Access: | https://ejournal.unsri.ac.id/index.php/jkk/article/view/20924 |
| _version_ | 1797794052276486144 |
|---|---|
| author | Pudi Handayani Irfannuddin Irfannuddin Alifia Salsabila Shanty Chairani Nursiah Nasution |
| author_facet | Pudi Handayani Irfannuddin Irfannuddin Alifia Salsabila Shanty Chairani Nursiah Nasution |
| author_sort | Pudi Handayani |
| collection | DOAJ |
| description | The most consumed and cultivated coffee in Indonesia is robusta and arabica coffee. Robusta and arabica coffee have different characteristics such as morphology, contents, and taste. Coffee consumption could cause alteration in taste sensitivity, especially sweet taste. Those could affect daily sugar consumption. The present study aimed to determine the differences of short-term consumption of semendo robusta and arabica coffee towards sweet taste sensitivity. This study used experimental study with a cross-over design approach that involved 21 students from the Faculty of Medicine Sriwijaya University. Semendo robusta and arabica coffee are used in this study. Sweet taste sensitivity was tested using the whole mouth test method by rinsed with sucrose solution at a concentration of 0,16, 0,32, 0,64, and 1,28 mol/l, which was given from the lowest concentration. Sweet taste sensitivity scores were rated at baseline and after the consumption of semendo robusta and arabica coffee which took place on different days. The lowest sucrose concentration that was correctly interpreted by the subject was noted as a taste sensitivity score. Data were analyzed using the Chi-square test. The chi-square test showed that the decrease in sweet taste sensitivity was more frequently happening after semendo arabica coffee consumption than semendo robusta coffee consumption (p<0,05). Short-term consumption of semendo arabica coffee has significantly increased the risk of sweet taste sensitivity reduction 4 times greater than semendo robusta coffee. There were differences in sweet taste sensitivity between short-term consumption of semendo robusta and arabica coffee. |
| first_indexed | 2024-03-13T02:56:11Z |
| format | Article |
| id | doaj.art-102c39ec9cde4b95baed1b821d3bd2a9 |
| institution | Directory Open Access Journal |
| issn | 2406-7431 2614-0411 |
| language | Indonesian |
| last_indexed | 2024-03-13T02:56:11Z |
| publishDate | 2023-05-01 |
| publisher | Universitas Sriwijaya |
| record_format | Article |
| series | Jurnal Kedokteran dan Kesehatan |
| spelling | doaj.art-102c39ec9cde4b95baed1b821d3bd2a92023-06-28T04:13:39ZindUniversitas SriwijayaJurnal Kedokteran dan Kesehatan2406-74312614-04112023-05-0110223724210.32539/JKK.V10I2.209246918DIFFERENCES OF SHORT-TERM CONSUMPTION OF SEMENDO ROBUSTA AND ARABICA COFFEE TOWARDS SWEET TASTE SENSITIVITYPudi Handayani0Irfannuddin IrfannuddinAlifia Salsabila1Shanty ChairaniNursiah NasutionUniversitas SriwijayaUniversitas SriwijayaThe most consumed and cultivated coffee in Indonesia is robusta and arabica coffee. Robusta and arabica coffee have different characteristics such as morphology, contents, and taste. Coffee consumption could cause alteration in taste sensitivity, especially sweet taste. Those could affect daily sugar consumption. The present study aimed to determine the differences of short-term consumption of semendo robusta and arabica coffee towards sweet taste sensitivity. This study used experimental study with a cross-over design approach that involved 21 students from the Faculty of Medicine Sriwijaya University. Semendo robusta and arabica coffee are used in this study. Sweet taste sensitivity was tested using the whole mouth test method by rinsed with sucrose solution at a concentration of 0,16, 0,32, 0,64, and 1,28 mol/l, which was given from the lowest concentration. Sweet taste sensitivity scores were rated at baseline and after the consumption of semendo robusta and arabica coffee which took place on different days. The lowest sucrose concentration that was correctly interpreted by the subject was noted as a taste sensitivity score. Data were analyzed using the Chi-square test. The chi-square test showed that the decrease in sweet taste sensitivity was more frequently happening after semendo arabica coffee consumption than semendo robusta coffee consumption (p<0,05). Short-term consumption of semendo arabica coffee has significantly increased the risk of sweet taste sensitivity reduction 4 times greater than semendo robusta coffee. There were differences in sweet taste sensitivity between short-term consumption of semendo robusta and arabica coffee.https://ejournal.unsri.ac.id/index.php/jkk/article/view/20924 |
| spellingShingle | Pudi Handayani Irfannuddin Irfannuddin Alifia Salsabila Shanty Chairani Nursiah Nasution DIFFERENCES OF SHORT-TERM CONSUMPTION OF SEMENDO ROBUSTA AND ARABICA COFFEE TOWARDS SWEET TASTE SENSITIVITY Jurnal Kedokteran dan Kesehatan |
| title | DIFFERENCES OF SHORT-TERM CONSUMPTION OF SEMENDO ROBUSTA AND ARABICA COFFEE TOWARDS SWEET TASTE SENSITIVITY |
| title_full | DIFFERENCES OF SHORT-TERM CONSUMPTION OF SEMENDO ROBUSTA AND ARABICA COFFEE TOWARDS SWEET TASTE SENSITIVITY |
| title_fullStr | DIFFERENCES OF SHORT-TERM CONSUMPTION OF SEMENDO ROBUSTA AND ARABICA COFFEE TOWARDS SWEET TASTE SENSITIVITY |
| title_full_unstemmed | DIFFERENCES OF SHORT-TERM CONSUMPTION OF SEMENDO ROBUSTA AND ARABICA COFFEE TOWARDS SWEET TASTE SENSITIVITY |
| title_short | DIFFERENCES OF SHORT-TERM CONSUMPTION OF SEMENDO ROBUSTA AND ARABICA COFFEE TOWARDS SWEET TASTE SENSITIVITY |
| title_sort | differences of short term consumption of semendo robusta and arabica coffee towards sweet taste sensitivity |
| url | https://ejournal.unsri.ac.id/index.php/jkk/article/view/20924 |
| work_keys_str_mv | AT pudihandayani differencesofshorttermconsumptionofsemendorobustaandarabicacoffeetowardssweettastesensitivity AT irfannuddinirfannuddin differencesofshorttermconsumptionofsemendorobustaandarabicacoffeetowardssweettastesensitivity AT alifiasalsabila differencesofshorttermconsumptionofsemendorobustaandarabicacoffeetowardssweettastesensitivity AT shantychairani differencesofshorttermconsumptionofsemendorobustaandarabicacoffeetowardssweettastesensitivity AT nursiahnasution differencesofshorttermconsumptionofsemendorobustaandarabicacoffeetowardssweettastesensitivity |