Karakteristik Fisikokimia dan Daya Terima Konsumen pada Seduhan Kopi Celup dengan Berbagai Derajat Sangrai serta Varian Kopi Celup Durian

Abstract

Kopi celup dapat menjadi alternatif pengembangan produk komoditas kopi karena kepraktisannya, terutama untuk konsumen yang menyukai varian kopi filter. Penambahan bubuk durian pada pengembangan kopi celup dapat menjadi upaya untuk memberikan nilai tambah produk kopi, terutama bagi GAPOKTAN XYZ di Kecamatan Cikajang yang memiliki komoditas pertanian unggulan berupa kopi dan durian. Penelitian ini bertujuan mengetahui pengaruh derajat sangrai kopi dan penambahan bubuk durian terhadap karakteristik fisikokimia dan penerimaan konsumen produk kopi celup. Penelitian ini menggunakan kopi Arabika Garut honey dengan derajat sangrai light hingga dark roast, serta bubuk durian dalam lima konsentrasi (30-70%). Hasil menunjukkan bahwa peningkatan derajat sangrai kopi celup meningkatkan pH dan intensitas warna a*, tetapi menurunkan intensitas warna L*b* dan kapasitas antioksidan metode DPPH maupun FRAP. Kopi celup dengan derajat sangrai medium-dark dipilih sebagai derajat sangrai terbaik untuk diformulasikan dengan bubuk durian. Kopi celup tersebut memiliki intensitas warna 34,68 (L*); 15,41 (a*); 21,22 (b*), pH 4,88, kapasitas antioksidan 233,48 ± 2,30 mg TEAC/100 ml (DPPH) dan 405,25 ± 135,65 mg TEAC/100 ml (FRAP), dan penerimaan keseluruhan 5,02 dari 7. Penambahan bubuk durian pada kopi celup menunjukkan peningkatan pH dan intensitas warna L*b*, penurunan intensitas warna a*, serta tidak berpengaruh nyata terhadap kapasitas antioksidan. Penambahan bubuk durian 30% merupakan formulasi terbaik dengan intensitas warna 46,12 (L*); 12,96 (a*); 32,30 (b*), pH 5,79, dan penerimaan keseluruhan 4,85 dari 7. Kombinasi tersebut dapat menghasilkan produk kopi celup durian yang fungsional dengan cita rasa khas yang disukai konsumen.

Coffee bags can be an alternative product development for coffee commodities due to their practicality, especially for consumers who prefer filtered coffee variants. The addition of durian powder to the development of coffee bags can be an effort to add value to coffee products, especially for GAPOKTAN XYZ in Cikajang District, which has superior agricultural commodities such as coffee and durian. This study aimed to investigate the effects of coffee roasting degree and durian powder addition on the physicochemical properties and consumer acceptance of coffee bag products. The research used Arabica Garut honey-processed coffee roasted at varying levels from light to dark, combined with durian powder at five concentrations (30–70%). The results showed that increasing the degree of coffee bag roasting increased the pH and a* color intensity, but decreased the L*b* color intensity and antioxidant capacity of the DPPH and FRAP methods. Coffee bag with a medium-dark roast was selected as the optimal roasting level for formulation with durian powder. This formulation had a color intensity of 34.68 (L*); 15.41 (a*); 21.22 (b*), pH of 4.88, antioxidant capacity of 233.48 ± 2.30 mg TEAC/100 ml (DPPH) and 405.25 ± 135.65 mg TEAC/100 ml (FRAP), and an overall acceptance score of 5.02 out of 7. The addition of durian powder to coffee bag showed an increase in pH and L*b* color intensity, a decrease in a* color intensity, and no significant effect on antioxidant capacity. The best formulation was obtained with 30% durian powder, which showed a color intensity of 46.12 (L*); 12.96 (a*); 32.30 (b*), pH of 5.79, and an overall acceptance score of 4.85 out of 7. This combination yielded a functional durian coffee bag with a distinctive flavor profile that was well accepted by consumers.