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Indah Nalurita
Universitas Bumigora
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Nursing Social Sciences Other

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Karakteristik Sensori Cascara Arabika dan Robusta Asal Nusa Tenggara Barat Menggunakan Metode Rate-All-That-Apply dan Product Characterization: Sensory Characteristics of Arabica and Robusta Cascara from West Nusa Tenggara Using the Rate-All-That-Apply Method and Product Characterization Arzani, Lalu Danu Prima; Nalurita, Indah; Putri, Destiana Adinda
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan: In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5941

Abstract

Cascara, a by-product of coffee processing, can be developed into value-added products and possesses unique sensory characteristics. However, quantitative studies on cascara’s sensory attributes remain limited. This study aimed to map the sensory characteristics of Arabica and Robusta cascara from various locations in West Nusa Tenggara (NTB) using the Rate All That Apply (RATA) method and the Product Characterization (PC) method. Sensory attribute descriptors were established through Focus Group Discussion with trained panelists, followed by consumer testing of eight attributes with 100 participants. The RATA results indicated that Robusta cascara from the Rinjani and Tambora varieties exhibited a high intensity of sour taste, Arabica cascara from the Tambora variety showed strong bitterness, while Arabica cascara from the Rinjani variety showed strong sweetness along with green and earthy aromas. Product Characterization (PC) analysis confirmed that the sensory profile of Arabica cascara from the Rinjani variety was dominated by sweetness and green aroma, whereas Arabica Tambora emphasized bitter and earthy notes. Robusta Rinjani cascara tended to be balanced without extreme attributes, in contrast to Robusta Tambora, which was more acidic and dry. The integration of RATA and PC methods has proven effectiv for comprehensively and systematically mapping the sensory profile differentiation of cascara.
Co-Authors aziza salsabilah Baiq Yulia Hasni Pratiwi Cahyadi, Irwan dwi aulia safitri Fuad Sauqi Isnain Fuad Sauqi Isnain Heldiyanti, Rina Husnita Komalasari I Nyoman Switrayana Ine Karni Ine Karni Kartika Gemma Pravitri Kartika Pravitri Lalu Danu Prima Arzani Mirriyadhil Jannah Muhammad Naufali Muhammad Nizhar Naufali Muhammad Rosikhu Nita Kuswardhani Pereira, Agostinho Ximenes Putri, Destiana Adinda PUTU MEIKAPASA, NI WAYAN Rahmawati, Elis Randa Soraya Agustina safitri, dwi aulia Salsabilah, Aziza saufika hakim maharani, andika ellena Suwasono, Sony Tomi Tri Sujaka Ulpiana, Mia Yuliana, Ika Zulfikri, Muhammad Zulkarnaen Zulkarnaen