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2021-11-29Subject
300 Social sciences 630 Agriculture IndonesienKaffeeVerbraucherinteresseBrühenSchnelltestSensorische PrüfungMetadata
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Aufsatz
Application of check-all-that-apply (CATA) in sensory profile assessment of arabica dark roast and black pepper mixed coffee
Abstract
Black pepper coffee is one of the developing innovations in Bangka Belitung Province, Indonesia. This study aimed to assess black pepper coffee's sensory profile using the CATA (check-all-that-apply) rapid analysis method and find the formula and brewing technique most consumers liked. The study consisted of two stages: determining the sensory attributes of black pepper coffee and taking sensory data from coffee consumers with coffee and black pepper powder ratios (98:2; 96:4; and 94:6) and brewing methods (cold brew, drip V60 brew, and tubruk). The analysis used in this CATA included the Cochran's Q test, correspondence analysis, principal coordinate analysis (PCoA), and penalty analysis using the XLSTAT 2019 software. The results showed that there were 14 sensory attributes in this research, including bitterness, acidity, sweetness, spicy, caramel, black tea, dark chocolate, smoky, hints of black pepper, hints of cinnamon, hints of ginger, hints of lemongrass, brown sugar, and body/mouthfeel. Statistical analysis showed that the addition of black pepper and type of brewing had a significant effect (5% level) on black pepper coffee's sensory attributes, except for bitterness, spicy, and hints of black pepper based on the Cochran’s test. According to the panelists, the ideal black pepper coffee was coffee with acidity, sweetness, body/mouthfeel, spicy, hints of black pepper, and bitter with attributes of acidity, sweetness, and hints of black pepper were included in the must-have attribute. Based on the overall analysis, cold brew coffee with 4% black pepper was a treatment that close to the ideal black pepper coffee.
Citation
In: Future of Food: Journal on Food, Agriculture & Society Vol. 9 / No. 4 (2021-11-29) eissn:2197-411XCollections
Vol 09, No 4 (2021) (Future of Food: Journal on Food, Agriculture & Society // The Future of Food Journal: Journal on Food, Agriculture & Society)Citation
@article{doi:10.17170/kobra-202110144893,
author={Nurazizah, Iffah and Nur´utami, Dwi Aryanti and Aminullah},
title={Application of check-all-that-apply (CATA) in sensory profile assessment of arabica dark roast and black pepper mixed coffee},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2021}
}
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2022-01-11T09:35:20Z 2022-01-11T09:35:20Z 2021-11-29 doi:10.17170/kobra-202110144893 http://hdl.handle.net/123456789/13500 eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ black pepper coffee consumer profiling brewing rapid analysis 300 630 Application of check-all-that-apply (CATA) in sensory profile assessment of arabica dark roast and black pepper mixed coffee Aufsatz Black pepper coffee is one of the developing innovations in Bangka Belitung Province, Indonesia. This study aimed to assess black pepper coffee's sensory profile using the CATA (check-all-that-apply) rapid analysis method and find the formula and brewing technique most consumers liked. The study consisted of two stages: determining the sensory attributes of black pepper coffee and taking sensory data from coffee consumers with coffee and black pepper powder ratios (98:2; 96:4; and 94:6) and brewing methods (cold brew, drip V60 brew, and tubruk). The analysis used in this CATA included the Cochran's Q test, correspondence analysis, principal coordinate analysis (PCoA), and penalty analysis using the XLSTAT 2019 software. The results showed that there were 14 sensory attributes in this research, including bitterness, acidity, sweetness, spicy, caramel, black tea, dark chocolate, smoky, hints of black pepper, hints of cinnamon, hints of ginger, hints of lemongrass, brown sugar, and body/mouthfeel. Statistical analysis showed that the addition of black pepper and type of brewing had a significant effect (5% level) on black pepper coffee's sensory attributes, except for bitterness, spicy, and hints of black pepper based on the Cochran’s test. According to the panelists, the ideal black pepper coffee was coffee with acidity, sweetness, body/mouthfeel, spicy, hints of black pepper, and bitter with attributes of acidity, sweetness, and hints of black pepper were included in the must-have attribute. Based on the overall analysis, cold brew coffee with 4% black pepper was a treatment that close to the ideal black pepper coffee. open access Nurazizah, Iffah Nur´utami, Dwi Aryanti Aminullah Indonesien Kaffee Verbraucherinteresse Brühen Schnelltest Sensorische Prüfung publishedVersion eissn:2197-411X No. 4 Future of Food: Journal on Food, Agriculture & Society Vol. 9 false 421
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