Sensory evaluation of cold coffee drink with addition of canistel (Pouteria Campechiana) fruit powder

The strong sensory of canistel powder (Pouteria campechiana) could be combined with other like coffee. objective this research was to evalute the cold coffee using Rate-All-That-Apply method. There were five comparison overripe and granule instant coffee, namely 50:50; 60:40; 70:30; 80:20; 90:10, then mixtured plain base 25:75. product analysis Focus Group Discussion by selected panelists. Friedman Nemenyi tests, Principal Component Analysis, Preferences Mapping from XLSTAT 2019 used for data analysis. results showed that most preferred panelists 70:30. It has dominant caramelly aroma taste, green aroma, creamy taste sweet taste. Overall, consumers have high preference attribute Key words: Canistel fruit; fruit drink; mapping; profiling.