Modification of Milk Coffee Jam Using Low-Grade Coffee Based on Consumer Acceptance (Coffee Grade 4-6)

Safa Alya Nabila, Ilmiati Tsaniah

Abstract


Garut is a city with abundant agricultural wealth. One of the commodities produced by Garut plantations is coffee. Many entrepreneurs are looking for the best quality coffee so that poor- quality coffee does not sell on the market, even if the selling price is meager. Efforts made to increase the selling price of low-quality coffee are to process the product into new, valuable products. This research aims to improve the selling price of low-quality coffee by modifying the product in the form of milk coffee jam by determining the recipe formula, packaging and selling price label, form of promotion, and consumer acceptance of the milk coffee jam product. The method used in this research is an experimental method with a quantitative approach through organoleptic tests on 30 semi-trained panelists by giving three samples of coffee milk jam products to get the best with the SK1, SK2, and SK3 formulations. The research results show that the SK1 formulation is the best product. Next, a consumer acceptability test was carried out on 100 consumer panelists. The resulting score for coffee milk jam is 4,507 on a class interval scale of 4,200 – 5,000, where the scale shows that consumer panelists can accept the product with a calculated selling price for coffee milk jam of IDR 34,000.

Keywords


Modification; Product; Food; Gastronomi; Garut

Full Text:

PDF

References


Adhisty, D.F., Iskandar, R. & Suwandi, A. (2018). Produksi, Karakteristik dan Penerimaan Konsumen Pada Produk Selai Kulit Ceri Kopi Arabika Kabupaten Bandung. The Journal Gastronomy Tourism, 5(2), 123-139.

Adipura, A., Priatini, W. & Andriatna, W. (2014). Studi Eksperimen Pembuatan Selai dengan Bahan Dasar Tape Ketan Hitam dan Tape Ketan Kuningan serta Daya Terima Konsumennya. The Journal Gastronomy Tourism, 1(1), 1-9.

Aisyah, S., Rumayar, C. H. & Bridha, R. L. (2014). Pengujian Organoleptik Produk Selai dari Bahan Dasar Rumput Laut Euchema Spinosum sebagai Oleh-oleh Khas Pantai Sayang Heulang Garut-Jawa Barat. The Journal Gastronomy Tourism, 1(2), 96-112.

Badan Standardisasi Nasional. (2008). Biji kopi Badan Standardisasi Nasional: Vol. SNI 01- 2907-2008.

Bafadhal, A. S. (2018). Perencanaan Bisnis Pariwisata (Pendekatan Lean Planning). UN Press.

Bessi, V. G., Schmitz, P. T., Weschenfelder, S. & Almeida, T. V. (2022). Creativity in gastronomic activities. International Journal of Gastronomy and Food Science, 29 (100551).

C. Ningsih, A Sudono (2016). The Competitiveness of Indonesian Tourism Industry in facing ASEAN Economic Community. Heritage, Culture and Society: Research Agenda and Best Practices in the Hospitality and Tourism Industry, Vol 361. CRC Press. 361-364.

Fadhilah, A, K., Priatini, W. & Rumayar, C, H. (2017). Inovasi Produk Selai Buah Naga Bercitarasa Kayu Manis Berbasis Daya Terima Konsumen. The Journal Gastronomy Tourism.

Fajri, I., Rizkyanfi, M., & Smaya, R. (2021). The Effect of Social Media Marketing on Purchase Decisions with Brand Awareness as An Intervening Variable in Praketa Coffee Shop Purwokerto. The Journal Gastronomy Tourism, 8(2), 97–110.

Fauziah, U., & Ihwana, A. (2015). Analisa Rantai Nilai Distribusi Kopi Di Kabupaten Garut. Jurnal Kalibrasi Sekolah Tinggi Teknologi Garut, 1(13).

Haque-Fawzi, M. G., Ahmad Syarief, Heri Erlangga, Nurjaya, & Denok Sunarsi. (2021). STRATEGI PEMASARAN Konsep, Teori dan Implementasi. Pascal Books.

Himashree, P., Sengar, A. S., & Sunil, C. K. (2022). Food thickening agents: Sources, chemistry, properties, and applications - A review. International Journal of Gastronomy and Food Science, 27 (100468).

Herawati, D., (2024). Impact of bean origin and brewing methods on bioactive compounds, bioactivities, nutrition, and sensory perception in coffee brews: An Indonesian coffee gastronomy study. International Journal of Gastronomy and Food Science 35, 100892.

Hoe, L. C., & Mansori, S. (2018). The Effects of Product Quality on Customer Satisfaction and Loyalty: Evidence from Malaysian Engineering Industry. International Journal of Industrial Marketing, 3(1), 20.

Hsu, F.C., Scott, N., 2020. Food experience, place attachment, destination image and the role of food-related personality traits. Journal of Hospitality Tourism Management. 44, 79–87. https:// doi.org/10.1016/j.jhtm.2020.05.010.

Karina, S. M., & Amrihati, E. T. (2017). Pengembangan Kuliner (2017th ed.). Pusat Pendidikan Sumber Daya Manusia Kesehatan.

Kuhn, V.R, dos Anjos. SJG, & Krause, RW. (2023). Innovation and creativity in gastronomic tourism: A bibliometric analysis. International Journal of Gastronomy and Food Science, 35(4):100813

Kusaeri, A., Quddus, A., & Zayadi. (2021). Statistik Penelitian. Yogyakarta: Sanabil Kurniawan, A. (2014). Total Marketing. Yogyakarta: Kobis.

Moreno, J, Daries, N. (2023). Effects of restaurant expenses on enhanced profitability: Do Michelin-starred restaurants perform differently?. International Journal of Gastronomy and Food Science, 34(4): 100811

Nabilah, G., Priatini, W., & Tsaniah, I. (2022). N . The Journal Gastronomy Tourism, 9(2), 91-98. https://doi.org/10.17509/gastur.v9i2

Navyanti, F., & Adriyani, R. (2016). Higiene Sanitasi, Kualitas Fisik dan Bakteriologi Susu Sapi Segar Perusahaan Susu X di Surabaya. Jurnal Kesehatan Lingkungan, 8(1), 36–47.

Rune, Christina J.B., (2022). Pairing coffee with basic tastes and real foods changes perceived sensory characteristics and consumer liking. International Journal of Gastronomy and Food Science 30, 100591.

Simanjuntak, B. A. (2015). Sejarah Pariwisata: Menuju Perkembangan Pariwisata Indonesia (1st ed.). Yayasan Pustaka Obor Indonesia.

Siswhara, G., Masharyono. & Anggraeny, D. (2017). Pengaruh Promosi Melaui Instagram dan Evnet Terhadap Purchase Intention Do Cenghar Kopi Kota. The Journal Gastronomy Tourism, 4(1), 19-26. https://doi.org/10.17509/gastur.v4i1.22177

Souza, Clarisse M.d., (2022). Development of the coffee Taster’s emotion wheel for the coffee-drinking experience. International Journal of Gastronomy and Food Science, 27 (100451).

Suarsana, Nyoman. (2007). Siklus Pengadaan Barang : Aplikasi di Perhotelan. Yogyakarta: Graha Ilmu

Sugiyono. (2013). Metode Penelitian Kuantitatif, Kualitatif, dan R & D. Alfabeta. Trisdayanti, N. P. E., Pujawan, A. A. K. A. & Putu, N. (2021). Organoleptic And Nutritional Quality of Wani Fruit (Mangifera Caesia) Sorbet. The Journal Gastronomy Tourism, 8(1), 12(20). https://doi.org/10.17509/gastur.v8i1.35843

Utama, I. G. B. R. U. (2017). Pemasaran Pariwisata (A. Ari, Ed.; 1st ed.). ANDI.

Wang, Y., & Yu, C. (2017). Social interaction-based consumer decision-making model in social commerce: The role of word of mouth and observational learning. International Journal of Information Management, 37(3), 179–189.




DOI: https://doi.org/10.17509/gastur.v11i1.70623

Refbacks

  • There are currently no refbacks.


View My Stats