Proceedings of the 2nd International Conference on Smart and Innovative Agriculture (ICoSIA 2021)

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The Effect of Robusta Coffee Brewing and Type of Backsound Music on Consumer Sensory Profiles in Suroloyo Coffee

Authors
Dinar Rafika Puspitasari1, Bamban Widan Purwoko1, Hanny Marlinda1, Irmaziza Citraningrum1, Muhammad Kusnan Abadi1, Annie Mufyda Rahmatika1, Iman Sabarisman1, Satria Bhirawa Anoraga1, *
1Agroindustry Product Development Study Program, Department of Bioresources Technology and Veterinary, Vocational College, Universitas Gadjah Mada
*Corresponding author. Email: satriabhirawa@ugm.ac.id
Corresponding Author
Satria Bhirawa Anoraga
Available Online 10 March 2022.
DOI
10.2991/absr.k.220305.010How to use a DOI?
Keywords
Attribute sensory; Mokapot; Type of Backsound Music; Vietnam drip
Abstract

Suroloyo coffee is a type of coffee originating from the top of Suroloyo, Kulon Progo, Yogyakarta. One of the coffee products that has a distinctive taste in Suroloyo is Robusta. Processing coffee as a beverage depends on the brewing technique used. Coffee brewing is usually done using manual techniques, namely Vietnam Drip and Mokapot. Robusta coffee with two variations of brewing and three types of backsound music was tested sensoryly with a scoring test and a preference or hedonic test. The preference test and hedonic test were carried out by moderately trained panelists totaling 35 people. The data from the sensory analysis will be statistically analyzed using the Analysis of Variance test with the Kriskall Wallis test, or Mann Whitney U Test with a significance level of 5%.This research aims to determine the effect of manual brewing techniques namely vietnam drip and mokapot on Suroloyo robusta coffee in terms of sensory on scent, taste, flavor, and aftertaste whether there are significant differences or not. In addition, this study aims to determine the type of manual brewing technique in robusta coffee that consumers prefer. This research is also focused on knowing the type of accompaniment music according to the wishes of consumers at UKM Kopi Suroloyo, including the music provided is memorable songs, Javanese songs, and western classical music. The results showed that the sensory characteristics of the two brewing methods were not significantly different in the vietnam drip and mokapot techniques on robusta coffee in Suroloyo. In addition, consumers prefer robusta coffee with the mokapot brewing technique compared to vietnam drip. The types of backsound music that consumers prefer based on the sensory profile of Suroloyo coffee consumers are Memories songs and Javanese songs.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the 2nd International Conference on Smart and Innovative Agriculture (ICoSIA 2021)
Series
Advances in Biological Sciences Research
Publication Date
10 March 2022
ISBN
10.2991/absr.k.220305.010
ISSN
2468-5747
DOI
10.2991/absr.k.220305.010How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

risenwbib
TY  - CONF
AU  - Dinar Rafika Puspitasari
AU  - Bamban Widan Purwoko
AU  - Hanny Marlinda
AU  - Irmaziza Citraningrum
AU  - Muhammad Kusnan Abadi
AU  - Annie Mufyda Rahmatika
AU  - Iman Sabarisman
AU  - Satria Bhirawa Anoraga
PY  - 2022
DA  - 2022/03/10
TI  - The Effect of Robusta Coffee Brewing and Type of Backsound Music on Consumer Sensory Profiles in Suroloyo Coffee
BT  - Proceedings of the 2nd International Conference on Smart and Innovative Agriculture (ICoSIA 2021)
PB  - Atlantis Press
SP  - 63
EP  - 69
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220305.010
DO  - 10.2991/absr.k.220305.010
ID  - Puspitasari2022
ER  -