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Setiyono
Agricultural Science Department, Faculty of Agriculture, University of Jember, Indonesia
Agriculture, Biological Sciences & Forestry Chemistry Earth & Planetary Sciences Environmental Science Immunology & microbiology

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Defect Analysis and Development Strategy for Robusta Coffee of Tanahwulan Village, Indonesia Dyah Ayu Savitri; Setiyono; Noer Novijanto; Rizka Maulida Fajriati
Journal La Lifesci Vol. 3 No. 1 (2022): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v3i1.548

Abstract

Coffee is one of the worthy international trade commodities across countries. Coffee quality is strongly influenced by the behavior of farmers from cultivation, harvesting to processing results. The coffee commodity of Tanahwulan village has a unique character so that it has the potential to be developed further. This study aims to examine the defect of Robusta coffee in Tanahwulan village and its development strategy in the future. For this purpose, the defect analysis based of Indonesian National Standard was used to determine the quality of coffee. The SWOT analysis was also used to identify the development strategy of Tanahwulan village robusta coffee. The results showed that the value of coffee quality defects was at the level of random quality. The types of defects in coffee beans were black bean, partially black bean, broken black bean, brown bean, big size outer skin, medium size outer skin, parchment bean, big size parchment, medium size parchment, small size parchment, broken bean, immature bean , bean with one hole, bean with more than one hole, large sized twigs, dirt or stones and medium sized twigs, dirt or stones. The water content and antioxidant activity were 11% and 82.87%, respectively. The taste of brewed coffee has a final value of 75.5 with notes including chocolaty, spicy, dirty, and dark roast. Based on SWOT Analysis, to improve the Quality of Tanahwulan village robusta coffee, it is necessary to apply aggressive strategy or SO strategy. Therefore, this commodity could empower the opportunities to exist.
Cocoa and Chocolate Products: The Sensory Characteristics That Affect Consumers’ Acceptance Dyah Ayu Savitri; Setiyono; Gatot Subroto; Hasbi Mubarak Suud; Nurhayadatul Haliza; Noer Novijanto
Journal La Lifesci Vol. 3 No. 3 (2022): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v3i3.723

Abstract

This review describes the sensory characteristics of some cocoa and chocolate products which will later determine the acceptance of consumer. Cocoa beans are widely used as raw materials in many industrial sectors such as in food industries, cosmetics, and pharmaceutical. It will be further processed into several cocoa and chocolate products which performed certain characteristics. Relating to consumer acceptance, consumer will determine the product quality based on human senses. The evaluation of product using human senses is quite challenging since it present a set of particular and advantageous tools. Sensory evaluation promotes the scientific utilization and analysis of these tools. The aim of sensory evaluation in cocoa and chocolate product evaluation is to provide the information of the accepted characteristics based on human senses, which finally will contribute to the best quality of product expected by consumers.
Co-Authors Dyah Ayu Savitri Gatot Subroto Hasbi Mubarak Suud Noer Novijanto Nurhayadatul Haliza Rizka Maulida Fajriati