Rahawarin, Tsania Rizqiya (2026) ANALISIS PROFIL SENSORI MINUMAN BERBASIS CASCARA KOPI ROBUSTA MENGGUNAKAN PENDEKATAN FLASH PROFILE DAN CHECK-ALL-THAT-APPLY (CATA). Undergraduate thesis, UPN 'Veteran" Jawa Timur.
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Abstract
Robusta coffee cascara is a coffee processing by-product with the potential to be developed into a functional beverage due to its phenolic compounds and antioxidant activity. This study aimed to determine the effects of cascara type and product processing method on the chemical characteristics, sensory profile, and ideal attributes of cascara-based beverages. A completely randomized factorial design was employed with two factors: cascara type (non-fermented and yeast-fermented) and product processing method (plain cascara, sweetened cascara, and cascara kombucha). Chemical parameters analyzed included pH, total titratable acidity, total phenolics, and antioxidant activity, while sensory profiles were analyzed using Flash Profile and Check-All-That-Apply (CATA) methods. Results showed that the highest pH (5.43) was found in the non-fermented, sweetened cascara sample, while the lowest pH (2.94) was found in the yeast-fermented cascara kombucha. The highest total titratable acidity (2.72%) was observed in cascara kombucha. The highest total phenolic content (672.340 mg GAE/L) was obtained in non-fermented cascara kombucha, and the highest antioxidant activity (519.103 AAE/L) was found in cascara kombucha. Sensory results indicated that plain samples tended to be associated with bitter, astringent, herbal, and woody attributes; sweetened samples were characterized by sweet, sweetness (T), clarity, watery, and longevity attributes; and kombucha samples were dominated by sour, fermented, citrus fruit, and sparkling characteristics. Based on consumer preference, the yeast-fermented cascara kombucha was the best treatment, achieving the highest overall liking score of 443.550. The ideal sensory attributes for a well-accepted cascara-based beverage included yellow color, fruity (T), citrus fruit (T), sweetness (T), fermented (T), sourness (T), fermented (A), fresh acidic (A), sparkling, sweet, and sour. The results of this study can serve as a reference for developing cascara-based beverage formulations with sensory characteristics that align with consumer preferences, thereby enhancing product acceptance.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368 Food processing and manufacture |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Tsania Rizqiya Rahawarin | ||||||||||||
| Date Deposited: | 20 Jul 2026 02:49 | ||||||||||||
| Last Modified: | 20 Jul 2026 02:49 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/55840 |
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