The Product Acceptance Preferences of Gayo Arabica Coffee Brewing with Additional Fruit and Spices Variants

Abstract

There have been significant changes to coffee-drinking cultures worldwide regarding how and where to consume coffee. The increase in coffee enthusiasts, how to enjoy coffee is also growing, starting from the addition of milk, chocolate, and various kinds of mixtures that follow existing local trends and wisdom. The purpose of this study is to analyze the product acceptance preferences of Gayo arabica coffee brewing with additional fruit and spices variants using the Simple Additive Weighting (SAW) method. In this study, there were 5 products analyzed, namely a mixture of espresso with sap (nirapresso), a mixture of espresso with sweet orange (orangepresso), a mixture of espresso with lime (limaupresso), a mixture of espresso with lemongrass (serehpresso) and a mixture of espresso with nutmeg (palapresso). The espresso used in this study was 30 ml, with the addition of fruit and spice extracts of 30 ml, 45 ml, and 60 ml for each product. The results showed that the panellists had different preferences for each alternative type of brewing. The alternatives of each product were obtained that nirapresso had the highest acceptance preference for the addition of 45 ml of sap, orangepresso with the addition of 60 ml of sweet orange, lime with the addition of 60 ml of lime, lemongrass with the addition of 60 ml of lemongrass, and palapresso with the addition of 30 ml of nutmeg.