Open AccessHedonic attributes evaluation of mixed Arabica coffee-cocoa beverages
Author(s) -
H. Safrijal,
Heru Prono Widayat,
Rachman Jaya
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/667/1/012065
Subject(s) - aroma , organoleptic , arabica coffee , coffea arabica , mathematics , taste , food science , coffee shop , horticulture , chemistry , biology , advertising , business
Arabica coffee has superior quality and taste compared to others. Chocolate is one of the most special processed cocoa products compared to other products and is the most popular with the public because of its distinctive taste, this research aims to find out which formulation is the best blending between arabica coffee with cocoa, this study uses a Complete Randomized Design (CRD) with 4 different ratios of Arabica coffee mixture with cocoa, each of which is carried out 3 repeats for each ratio in order to obtain 12 units of experimental tests were obtained using 20 panelists, Hedonic test was conducted to see consumer acceptance of Arabica coffee mixture with cocoa with comparison of AK1 (20:80), AK2 (40:60), AK3 (60:40) and AK4 (80:20) from 100 grams. The observed parameters are color, aroma, taste and texture using the Likert scale. Organoleptic test results showed that the formulation of Arabica coffee mixture with cocoa was most liked by panelists namely AK4 at a ratio of 80:20 Arabica 80 cocoa 20. The ratios of a mixture of arabica and cocoa coffee has a real effect on the aroma treatment.