Persepsi Konsumen pada Food Pairing Kopi Ready to Drink dengan metode Check-All-That-Apply (CATA)
Abstract
Produk olahan kopi berkembang pesat karena menyesuaikan dengan kebutuhan
konsumen. Pengembangan produk minuman kopi seperti kopi instan menjadi
sangat diminati. Kopi ready to drink (RTD) adalah produk minuman kopi yang
siap saji dan siap dikonsumsi sehingga dinilai lebih praktis. Kopi RTD sering
dikonsumsi dengan berbagai makanan pendamping. Perpaduan pasangan makanan
dan minuman seperti kopi RTD dengan makanan pendampingnya akan
menghasilkan sifat sensori jika dikonsumsi secara bersamaan yang disebut dengan
Food Pairing. Penelitian ini bertujuan untuk mengetahui karakteristik atribut
sensori dari perpaduan kopi RTD dengan makanan pendampingnya, serta
perubahan intensitas atribut sensori yang terdapat pada perpaduan kopi RTD
dengan makanan pendampingnya. Penelitian ini dilakukan dengan screening awal
panelis, Focus Group Discussion (FGD) untuk menentukan atribut sensori, dan
pengujian sensori yang dilakukan secara Home Used Test (HUT). Respon yang
didapatkan diolah menggunakan software XLSTAT dan menghasilkan profil
sensori food pairing kopi RTD. Hasil pengujian menunjukkan konsumen
menyukai kopi RTD yang dipasangkan dengan wafer cokelat. Profil pasangan
“Kopi-Wafer Cokelat” memiliki tekstur creamy, thick, rasa sweet dan cokelat
sehingga mendekati pasangan ideal berdasarkan hasil CATA, pasangan ini juga
menghasilkan emosi positif seperti happy dan satisfied saat mengkonsumsinya.
Profil pasangan “Kopi-Biskuit Kelapa” memiliki tekstur crunchy, rasa pahit dari
kopi, coffee flavor, dan coconut flavor, pasangan ini juga menghasilkan emosi
quite menurut panelis. Profil pasangan “Kopi-Keripik kentang” memiliki tekstur
crispyness, rasa salty, umamy, roasted beef, dan mouthfeel oily, pasangan ini
menghasilkan emosi-emosi negatif seperti bored dan flat menurut panelis.
Intensitas setiap atribut pada ketiga pasangan sampel mengalami perubahan yaitu
meningkat,tetap, atau menurun saat dipasangkan. Pasangan “Kopi-Wafer Cokelat”
dinilai memiliki kompleksitas overall flavor yang banyak dan menghasilkan
harmoni yang baik dibandingkan pasangan lainnya. Pasangan “Kopi-Wafer
Cokelat” juga dinilai memiliki keseimbangan flavor yang sangat seimbang yaitu
tidak ada yang saling mendominasi. Berdasarkan keseluruhan hasil data yang
didapatkan, pasangan “Kopi-Wafer Cokelat” merupakan pasangan terbaik
menurut panelis konsumen. Coffee products expand at the same rate as consumer needs. The cultivation of
coffee beverage products such as instant coffee generates considerable interest.
Ready-to-drink (RTD) coffee is a ready-to-drink coffee beverage that is
convenient to consume. RTD coffee pairs well with a variety of foods. When food
and beverage sets such as RTD coffee and its complementary nourishments are
consumed concurrently, a sensory trait called Food Pairing occurs. The purpose of
this study was to determine the sensory attribute characteristics of RTD coffee and
its nourishments used CATA method, as well as the sensory attribute intensity
change in RTD coffee and its nourishments with modified RATA method. The
research process was carried out by initial screening of the panelists, followed by
Focus Group Discussion (FGD) to determine sensory attribute and sensory
testing, which was carried out using the Home Used Test (HUT). Responses were
processed using statistical software XLSTAT and generated a food pairing
sensory profile of RTD coffee. The results showed that consumers like RTD
coffee paired with chocolate wafer. The "Coffee-Chocolate Wafer" profile
features a creamy and thick texture along with a sweet and chocolate flavor,
making it near-ideal food set based on CATA result, this pair also produces
positive emotions such as happy and satisfied when consuming them. The
"Coffee- Coconut Biscuit" set's profile has a crunchy texture and a bitter taste from
the coffee and coconut flavors, this pair also produces quite emotion according to
the panelist. The "Coffee-Potato Chips" profile features a crisp texture, salty,
umami, roasted beef flavor, and an oily mouthfeel, this pair produces negative
emotions such as bored and flat according to the panelist. When paired, the
intensity of each attribute increases, decreases, or even persists. The “Coffe Chocolate Wafer” pair is considered to have a lot of overall flavor complexity and
produces good harmony compared to other pairs. The “Coffe-Chocolate Wafer”
pair also considered to have a very balanced flavor, that is, no dominates each
other. Based on the overall results of the data obtained, the “Coffe-Chocolate
Wafer” pair is the best pairing according to consumer panelist.
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