Open AccessPremium Green Beans Selection from Dry Processing
Author(s) -
Edy Humaidi
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/1012/1/012013
Subject(s) - green coffee , coffee bean , mathematics , taste , roasting , food science , hue , coffea arabica , statistics , computer science , horticulture , biology , artificial intelligence , chemistry
The purpose of this study was to analyze consumer preferences for the attributes of dry processed green coffee beans. This research was conducted by survey method and direct observation. The sampling method in this study will be carried out by the purposive sampling method. The analysis technique used is descriptive and quantitative analysis. The results of the analysis show that the attributes of size, color, taste, quality defects, shelf life, price, and ease of obtaining the natural process coffee beans are better than naturally processed coffee beans, while the roasting speed attribute of processed honey coffee beans is faster than the natural process., based on the average score for each of these attributes shows that coffee shop owners prefer coffee with natural processing because it is easy to obtain and has a strong body taste. And based on the correlation analysis of the attributes of naturally processed coffee beans to the level of consumer preference, it shows that the attributes of the size and color of the coffee beans show a close relationship with consumer preferences with a significance value of 0.003 for the size of the coffee beans and 0.027 for the color of the coffee beans.