Implementasi Metode Quality Function Deployment dalam Pengembangan Kombucha Cascara

Dian Dwi Sekar Faatihah, Dr. Ratih Hardiyanti, S.T.P., M.Eng.

2025 | Tugas Akhir | D4 Pengembangan Produk Agroindustri

Kombucha merupakan minuman fermentasi berbasis teh yang dihasilkan melalui aktivitas Symbiotic Culture of Bacteria and Yeast (SCOBY), serta diketahui memiliki berbagai manfaat kesehatan. Dalam penelitian ini, cascara (kulit kopi kering) dikembangkan sebagai bahan baku alternatif untuk menghasilkan kombucha sebagai minuman probiotik. Penelitian ini bertujuan merancang spesifikasi teknis kombucha cascara menggunakan metode Quality Function Deployment (QFD) dan mengevaluasi penerimaan konsumen terhadap produk hasil pengembangan. Fermentasi dilakukan selama 4, 8, 12, dan 16 hari untuk memantau perubahan karakteristik kimia, meliputi kadar fenolik total, aktivitas antioksidan, total padatan terlarut, serta pH. Nilai pH hasil fermentasi digunakan untuk menentukan varian yang dikembangkan melalui penambahan sari buah stroberi. Sebanyak 100 responden dilibatkan untuk menilai kinerja kombucha komersial, mengidentifikasi kebutuhan konsumen, dan merancang produk kombucha cascara. Uji organoleptik dilakukan oleh 21 panelis semi terlatih untuk mengevaluasi preferensi sensoris. Hasil QFD menunjukkan bahwa atribut aroma (16,28%), rasa manis (14,58%), dan rasa pahit (14,11%) menjadi prioritas utama dalam pengembangan produk. Kadar fenolik total meningkat dari 3,139 mg GAE/ml menjadi 5,803 mg GAE/ml pada hari ke-12 fermentasi. Varian dengan fermentasi selama 4 hari dan penambahan sari buah stroberi menjadi varian yang paling disukai konsumen. Penelitian ini menunjukkan potensi pemanfaatan limbah kulit kopi sebagai bahan baku minuman fungsional bernilai tambah sekaligus mendukung pengurangan limbah pertanian.

Kombucha is a fermented tea beverage produced through the activity of a Symbiotic Culture of Bacteria and Yeast (SCOBY) and is known for its potential health benefits. In this study, cascara (dried coffee husk) was developed as an alternative substrate to produce probiotic kombucha. This research aimed to design the technical specifications of cascara kombucha using the Quality Function Deployment (QFD) method and to evaluate consumer acceptance of the resulting product. Fermentation was conducted for 4, 8, 12, and 16 days to monitor changes in key chemical characteristics, including total phenolic content, antioxidant activity, total soluble solids, and pH. The pH values were used to determine which samples were suitable for fruit-based variation through the addition of strawberry juice. A total of 100 respondents were involved in assessing the performance of commercial kombucha, identifying consumer needs, and contributing to the development of cascara kombucha. Sensory evaluation was conducted by 21 semi-trained panelists to examine consumer preferences. QFD analysis indicated that aroma (16.28%), sweetness (14.58%), and bitterness (14.11%) were the top priority attributes for product development. Total phenolic content increased from 3.139 mg GAE/ml to 5.803 mg GAE/ml by day 12 of fermentation. The 4-day fermented sample with added strawberry juice was the most preferred variant among consumers. These findings demonstrate the potential of coffee husk waste as a value-added functional beverage ingredient while supporting agricultural waste reduction.

Kata Kunci : Cascara, Fenol, Kombucha, Kulit Kopi, Quality Function Deployment