New product development for mixed beverages of Aceh robusta coffee and cocoa

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