Decision-Making System for Acceptance of Gayo Arabica Coffee Steeped Products with a Mixture of Herbs Using the MOORA Method

Abstract

Currently, processed coffee products with the addition of nutritious ingredients such as herbs are experiencing rapid development. Various herbal mixtures can produce delicious coffee, but consumer acceptance varies due to the sometimes-inconsistent brewing composition between coffee and the blending ingredients. Therefore, this research aims to determine the best decision-making system for accepting the Gayo Arabica coffee brewed product with a mixture of herbs using the MOORA method. There were 5 products analyzed, namely cuminpresso, olivepresso, kurmapresso, karipresso, and honeypresso. Furthermore, 30 ml espresso was used as the mixture base with the addition of 5 ml, 7 ml, and 10 ml of herbs for each product. The results showed that the panelists had different acceptance levels for each type of brewing. Therefore, the alternatives were obtained such that cuminpresso attained an acceptable level with the addition of 5 ml of black cumin oil, olivepresso with the addition of 5 ml of olive oil, kurmapresso with the addition of 10 ml of dates, karipresso with the addition of 5 ml of boiled water from curry leaves and honeypresso with the addition of 7 ml of honey.