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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Heru Prono Widayat & Rachman Jaya & Heri Safrijal & Eka Fitria, 2022. "New product development for mixed beverages of Aceh robusta coffee and cocoa," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 40(1), pages 76-82.
    • Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:1:id:94-2021-cjfs
    DOI: 10.17221/94/2021-CJFS
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    References listed on IDEAS

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    1. Antonella Samoggia & Margherita Del Prete & Chiara Argenti, 2020. "Functional Needs, Emotions, and Perceptions of Coffee Consumers and Non-Consumers," Sustainability, MDPI, vol. 12(14), pages 1-24, July.
    2. Mamoun N. Akroush, 2012. "An empirical model of new product development process: phases, antecedents and consequences," International Journal of Business Innovation and Research, Inderscience Enterprises Ltd, vol. 6(1), pages 47-75.
    Full references (including those not matched with items on IDEAS)

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