New product development for mixed beverages of Aceh robusta coffee and cocoa
Heru Prono Widayat,
Rachman Jaya,
Heri Safrijal and
Eka Fitria
Additional contact information
Heru Prono Widayat: Depertement of Agroindustrial Technology University of Syiah Kuala, Banda Aceh, Indonesia
Rachman Jaya: Assessment Institute for Agricultural Technology of Aceh, Indonesian Agency for Agricultural Research and Development, Banda Aceh, Indonesia
Heri Safrijal: Depertement of Agroindustrial Technology University of Syiah Kuala, Banda Aceh, Indonesia
Eka Fitria: Assessment Institute for Agricultural Technology of Aceh, Indonesian Agency for Agricultural Research and Development, Banda Aceh, Indonesia
Czech Journal of Food Sciences, 2022, vol. 40, issue 1, 76-82
Abstract:
Aceh Province is known by the central production of not only Gayo coffee but also Robusta coffee. They are produced on the southwest coast and east coast for cocoa commodities. Meanwhile, there have been changes in lifestyles, especially in the millennial generation, including at Aceh Province. To reach the opportunity it is very urgent to realise a new product development based on beverages. Focuses of this research were to obtain a coffee-cocoa blend formulation that is suitable for consumers and economical to develop by agroindustry. The design of experiments was formulated for an Aceh Robusta coffee-cocoa mix with percentages of 20 : 80, 40 : 60, 60 : 40, and 80 : 20. The hedonic analysis was done to find out consumer preference by aroma, colour, flavour, and texture parameters. A feasibility study was calculated by R/C ratio (Revenue/Costs), BEP (break-even point; EUR) analysis. The result of the study shows that the Robusta coffee-cocoa formulation (RK4) was liked the most by panellists with flavour description as moderate bitter and strong cocoa aroma (RK3), meanwhile based on colour and texture aspect, the panellists prefered RK1 formulation. Whereas R/C ratio 1.19, BEP (EUR) 0.7 explain that the business deserves to be developed.
Keywords: Aceh Robusta coffee; Aceh cocoa; beverages (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations:
Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/94/2021-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/94/2021-CJFS.pdf (application/pdf)
free of charge
Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.
Export reference: BibTeX
RIS (EndNote, ProCite, RefMan)
HTML/Text
Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:40:y:2022:i:1:id:94-2021-cjfs
DOI: 10.17221/94/2021-CJFS
Access Statistics for this article
Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.
More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().