Tingkat Kesukaan Konsumen Terhadap Kopi Campuran Robusta Dengan Arabika

Abstract

(Level Of Consumers Preferences On Coffee Blend Of Robusta And Arabica)ABSTRACT. Coffee is the third most consumption beverage after water and tea. The popularity of coffee as beverage makes coffee consumption becomes a habit in rural and urban communities. Arabica and robusta coffee is the most widely sell in the market. Both have distinctive characteristics, arabica has an excellent taste and high selling prices, whereas robusta has high productivity and affordable by the consument. Improving the quality and price of coffee, this study conducted robusta and arabica coffee blending and acceptance tested using the 32 respondents who are semi-skilled respondents. Hedonic test is done to see consumer acceptance of blended coffee between robusta and arabica with a ratio of 3: 1, 2: 1, 1: 1 and robusta as control. The parameters observed were color, aroma, flavor, acidity, body, after taste and overall, using a Likert scale. Respondents consisted of 59.4% men and 40.6% women, with the age range 30 years around 12.5%, 30-40 years around 40. 6% and above 40 years around 46.9%.Female respondents generally drank coffee 5 times a week, while men 16 times a week, where the most respondents consume coffee instant. The result of hedonic test of four types of coffee served, male preferred blended coffee 3: 1 specially color, aroma and flavor. However female also prefer blended coffee 3: 1 with dominant variable color and aroma. The correlation between age and the variables especially taste and after-taste for the older male respondents increasingly like the taste of coffee served, and in contrary with the women .

Analysis of the Factors Affecting the Consumer Purchasing Decisions on Coffee at Resto Banaran 9, Gemawang Village, Semarang

“…It can occur because the level of preference of most men toward coffee is generally higher than that of women. These results are consistent with the research of Tarigan et al (2015) which states that men consume coffee more often than women because it is related to other habits such as smoking, gathering, and staying up late.…”

Tengger Herbal (concocted) coffee formulation with fennel seed (Foeniculum vulgare) and ginger (Zingiber officinale) extract

“…The sense of sight becomes the main tool for qualifying the quality of coffee through the appearance of the color and texture of the liquid surface (Tarigan et al, 2015). The Friedman test results on the color of herbal coffee indicate that there are differences in the coffee color of each treatment.…”

“…The color change of herbal coffee is related to the protein content in coffee. Melanoidin is a protein derivative compound (the result of the Maillard reaction) which is responsible for the color characteristics of coffee (Tarigan et al, 2015).…”

Analisis Kadar Kafein Dalam Bubuk Kopi Sanggabuana dan Bubuk Kopi Cibulao dengan Menggunakan Metode Spektrofotometri UV-VIS

“…Meskipun terdapat berbagai jenis kopi, tetapi arabika dan robusta menjadi kopi yang paling umum diminati (2). Sekitar 73,13 persen tanaman kopi di tahun 2015 dari jenis kopi Robusta, sisanya kopi Arabika (3)…”