Karakteristik Sensori Produk Kopi 2 In 1 Komersial Menggunakan Metode Check-All-That-Apply (CATA)
Article Sidebar
Main Article Content
Abstract
The coffee industry in sachets is booming. Understanding the characteristics of product and what consumers want is the key to the success of the product developed. The purpose of this study was to obtain sensory profile information on commercial coffee 2 in 1 product using the CATA (Check-All-That-Apply) method. The testing method is divided into two, namely determining the sensory attributes of coffee by trained panelists through FGD (Focus Group Discussion) and CATA testing by consumer panelists including determining ideal attributes, coffee sample attributes and level of liking. The sensory attributes of coffee 2 in 1 based on FGD results for CATA testing are sweet aroma, acid aroma, roasted aroma, coffee aroma, caramel aroma, sweet taste, acid taste, bitter taste, caramel taste, coffee taste, watery body, thickness body, brown color, sandy texture, aftertaste bitter, aftertaste acid, and aftertaste sweet. The ideal coffee 2 in 1 product according to panelists should have a brown color, coffee aroma, coffee taste, roasted aroma, and sweet taste attributes. Attributes that affect consumer preferences are sweet taste, watery body, aftertaste sweet, coffee aroma, and brown color. The attributes of acid taste, acid aroma, and aftertaste acid are attributes that must not have and need to be considered for their existence. Product 235 has the highest level of favorability, which is 78%, while product 539 has the smallest percentage of 33%. Coffee 2 in 1 with ideal attributes according to consumers can still be developed further.
Article Details
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with Jurnal Agroindustri Halal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in Jurnal Agroindustri Halal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in Jurnal Agroindustri Halal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work
References
Adawiyah, D.R., dan Yasa, K.I. (2017). Evaluasi Profil Sensori Sediaan Pemanis Komersial Menggunakan Metode Check-All-That-Apply (CATA). Jurnal Mutu Pangan: Indonesian Journal of Food Quality, 4(1), 22–29. https://journal.ipb.ac.id/index.php/jmpi/article/view/26423
Apriani, F.U., Efendi, R., dan Rossi, E. (2016). Pembuatan Minuman Serbuk Kopi (Arabica) Instan dengan Penambahan Ekstrak Kulit Manggis. Jurnal Online Mahasiswa Faperta Universitas Riau, 3(2), 1–11. https://jom.unri.ac.id/index.php/JOMFAPERTA/article/view/12254
Ares, G., Barreiro, C., Deliza, R., Giménez, A., and Gám. B.A. (2010). Application of a Check-All-That-Apply Question to The Development of Chocolate Milk Deserts. Journal of Sensory Studies, 25 (S1), 67–86. https://doi.org/10.1111/j.1745-459X.2010.00290.x
Ares, G., Dauber, C., Fernandez, E., Gimenez, A., and Varela, P. (2014). Penalty Analysis Based on CATA Question To Identity Drives of Liking and Directions For Product Reformulation. Journal Food Quality and Preference, 32 A, 65-76. https://doi.org/10.1016/j.foodqual.2013.05.014
Atikah, R., Kurniawan, M., F., dan Nacing, N. 2023. Analisis Antioksidan, Total Fenol, dan Fisikokimia Kopi Brand Lokal Asal Bogor. Jurnal Pangan dan Gizi, 13(1): 31-38. https://doi.org/10.26714/jpg.13.1.2023.31-38
Dooley, L., Lee, Y.S., and Meullenet, J.F. (2010). The Application of Check-All-That-Apply (CATA) Consumer Profiling To Preference Mapping of Vanilla Ice Cream and Its Comparison To Classical External Preference Mapping. Journal Food Quality and Preference, 21(4), 394–401. https://doi.org/10.1016/j.foodqual.2009.10.002
Elizabeth, G.M. (2021). Evaluasi Sensori Secara Food Pairing Terhadap Produk Kopi Instan 3 In 1 Dan Cookies Berbasis Home Use Test. [Skripsi, Institut Pertanian Bogor]. IPB University Scientific Repository
Ferini, J.L., Morales, M.V., Silva, T.A., Pedreira, J.R.M., Godoy, N.T., Oliveira, G.A., and Tfouni, S.A.V. (2020). Consumers Perception of Different Brewed Coffee Extraction Using The Sorting Technique. Journal Sensory Studies, 36(2), 1-10. https://doi.org/10.1111/joss.12633
Hunaefi, D. and Farhan, Z.M. (2021). Sensory Profiling of Cheese Tea Profiling Using Check-All-That-Apply (CATA), Emotional Sensory Mapping (ESM), and Ideal Profile Method (IPM). Jurnal Mutu Pangan, 8(1), 1-9. https://doi.org/10.29244/jmpi.2021.8.1.1
Hunaefi, D., and Marusiva, W. (2021). Sensory Profile of 3 In 1 Instant Coffee Using Emotional Sensory Mapping, Flash Profile, and Check-All-That-Apply (CATA) Methods. Jurnal Teknol dan Industri Pangan, 32(2), 169-180. https://doi.org/10.6066/jtip.2021.32.2.169
Khairunnisa, W. (2019). Evaluasi Profil Sensori Produk Kopi Komersial dengan Metode QDA (Quantitative Descriptive Analysis), Flash Profile, dan CATA (Check-All-That-Apply). [Skripsi, Institut Pertanian Bogor]. IPB University Scientific Repository
Kurnianingrum, A. (2022). Evaluasi Profil Sensori Teh Buah Aneka Rasa Dengan Metode Check-All-That-Apply (CATA). [Skripsi, Universitas Djuanda Bogor]. Repository Universitas Djuanda
Kurniawan, M.F., Andarwulan, N., Wulandari, N., and Rafi, M. (2017). Metabolomic Approach For Understanding Phenolic Compounds And Melanoidin Roles On Antioxidant Activity Of Indonesia Robusta And Arabica Coffee Extracts. Food Sci Biotechnol 26, 1475–1480 (2017). https://doi.org/10.1007/s10068-017-0228-6
Kusnandar, F. (2020). Kimia pangan komponen makro. Bumi Aksara.
Lopez, J.E., Flores, F.R., Cuapio, A.A., Chavez, B.F., Cervantes, O.A., Leon, S.H., and Lopez, P.M. (2019). Characterization of Sensory Profile by The CATA Method of Mexican Coffee Brew Considering Two Preparation Methods: Espresso and French Press. International Journal of Food Properties, 22(1), 967-973. http://dx.doi.org/10.1080/10942912.2019.1619577
Meyners, M., Castura, J.C., and Carr, B.T. (2013). Existing and New Approaches For The Analysis of CATA Data. Journal Food Quality and Preference, 30(2), 309–319. http://dx.doi,org/10.1016/j.foodqual.2013.06.010
Mulato, S. (2019, Juli 22). Perubahan fisis dan kimiawi biji kopi selama penyangraian. Coffee and Cococa Training Center. https://www.cctcid.com/2019/07/22/perubahan-fisis-dan-kimiawi-biji-kopi-selama-penyangraian
Partelli, F.L., Partelli, O., Partelli, A.S., Borem, F.M., Taveira, J.H.S. (2014). Quality of conilon coffee dried on a concrete terrace in a greenhouse with early hulling. Semina: Ciencias Agrarias, 35(5), 2367-2372. https://doi.org/10.5433/1679-0359.2014v35n5p2367.
Putri, M.R. (2016), Pengaruh Pemberian Seduhan Kopi Robusta (Coffea canephora var. robusta) Terhadap Ketebalan Dinding Sorpus Vertebrae Tikus Strain Wistar Jantan (Rattus novergicus Strain wistar). [Tesis, Universitas Muhammadiyah Malang]. UMM Institutional Repository.
Putri, R.S.D. (2021). Evaluasi Sensori Food Pairing Kopi 2 In 1 Menggunakan Metode Check-All-That-Apply (CATA). [Skripsi, Institut Pertanian Bogor]. IPB University Scientific Repository
Satyajaya, W., Rangga, A., dan Nurrainy, F.A. (2014). Proses Pengambilan Keputusan Konsumen dan Atribut Produk Kopi Instan Dalam Sachet. Jurnal Teknologi Industri dan Hasil Pertanian, 19(2), 297–306. http://dx.doi.org/10.23960/jtihp.v19i3.297%20-%20306 / https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/613
Sourial, N., Wolfson, C., Zhu, B., Quail, J., Fletcher, J., Karunananthan, S., and Bergman, H. (2010). Correspondence Analysis Is a Useful Tool To Uncover The Relationships Among Categorical Variabels. Journal of Clinical Epidemiology, 63(6), 638-646. http://dx.doi.org/10.1016/j.jclinepi.2009.08.008
Taba, J. (2012). Coffee Taste Analysis of An Espresso Coffee Using Nuclear Magnetic Specroscopy. [Thesis, Central Ostrobothnia University of Applied Sciences]. Theses and publications of universities of applied sciences. https://urn.fi/URN:NBN:fi:amk-201204275380
Towaha, J., Purwanto, E.H., dan Aunillah, A. (2012). Peranan pengolahan terhadap pembentukan citarasa kopi. Balittri.
Varela, P., Ares, G., Gimenez, A., and Gambaro, A. (2010). Influence of Brand Information On Consumers Expectations and Liking of Powdered Drinks In Central Location Tests. Journal Food Quality Preference, 21(7), 873-880. https://doi.org/10.1016/j.foodqual.2010.05.012