Characteristic of Salak Seed Coffee with French Press Brewing Method through Organoleptic Test

DOI

10.2991/icoborot-18.2019.18How to use a DOI?

Keywords

Characteristics of Coffee, Coffee Beans, Organoleptic Test

Abstract

Karangasem Regency is a district located in the eastern part of Bali Province which is one of the tourist destinations and has its uniqueness and potential. Karangasem Regency is located in the highlands that is famous for its plantation products. One of the popular plantation areas in Karangasem Regency is the salak producing area in Sibetan Village. The high production of salak fruit makes the community of Sibetan Village make a variety of processed foods from salak fruit as souvenirs for tourists. Processing of salak fruit as souvenirs also produce waste in the form of salak seeds which are then prepared by one of the residents of Mr I Nyoman Mastra to be used as a drink that is suitable for consumption and has a selling value, which is a coffee drink called Salak Seed Coffee. Salak seed coffee is expected to be one of the typical souvenirs from SibetanVillage which can later become one of the tourism brand images from SibetanVillage Karangasem. To increase the added value of salak seed coffee, it is necessary to test the characteristics of this coffee. The purpose of this study was a) to determine the characteristics of salak seed coffee in the village of Sibetan Karangasem using the French Press brewing method, b) to determine the level of panellists preference for salak seed coffee. By knowing the characteristics of salak seed coffee, it is hoped that later can help provide added value to the salak seed coffee. The panellists of this study consisted of 5 panellists who had the expertise and talent regarding the characteristics of the coffee (Barista), five panellists (academics) who had good sensitivity in assessing some specific stimuli, and five panellists who liked or enjoyed coffee. The analysis technique used is descriptive qualitative, data through organoleptic tests on aspects such as Fragrance, Flavor, Aftertaste, Acidity, Body, Sweetness, and Balance following the Standards of Specialty Coffee Association of America (SCAA). To obtain the results of organoleptic testing, it was carried out through descriptive tests and hedonic tests. The detailed analysis is a sensitive method on beverage attributes that are identified and measured using human subjects who have been specially trained, while hedonic testing is a test in the organoleptic sensory analysis used to determine the level of preference of a product. The results of the descriptive test, which uses seven indicators (Fragrance, Flavor, Aftertaste, Acidity, Body, Sweetness, Balance) found that the salak seed coffee has the characteristics of salak, earthy, nutty, and low acidity. While the results of the research from the hedonic test, which uses seven indicators (Fragrance, Flavor, Aftertaste, Acidity, Body, Sweetness, and Balance) it was found that the level of the panellists' preferences for salak seed coffee was 2.63, is at the level of likes. This research implies that salak seed coffee can be an alternative drink that is very suitable to be offered to tourists who want to enjoy coffee with low caffeine content and become

Copyright

© 2019, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Ni Luh Suastuti
AU  - Ni Kadek Eni Juniari
AU  - Ni Made Wiwin Widiastuti
PY  - 2019/12
DA  - 2019/12
TI  - Characteristic of Salak Seed Coffee with French Press Brewing Method through Organoleptic Test
BT  - Proceedings of the 1st International Conference One Belt, One Road, One Tourism (ICOBOROT 2018)
PB  - Atlantis Press
SP  - 16
EP  - 20
SN  - 2352-5428
UR  - https://doi.org/10.2991/icoborot-18.2019.18
DO  - 10.2991/icoborot-18.2019.18
ID  - Suastuti2019/12
ER  -