Pengembangan Produk Cold Brew Coffee dengan Campuran Sirup Cabai (Capsicum spp.) menggunakan Metode Quality Function Deployment Studi Kasus pada "CV Antisare"

Bergas Khairul Zaman, Putri Rousan Nabila, S.T., M.T.

2026 | Tugas Akhir | D4 Pengembangan Produk Agroindustri

Penelitian ini berfokus pada pengembangan produk cold brew coffee dengan penambahan sirup cabai yang diproduksi oleh CV Antisare, Daerah Istimewa Yogyakarta. Pengembangan produk ini dilatarbelakangi oleh tingginya potensi pasar minuman kopi inovatif, namun perlunya formulasi yang tepat agar sesuai dengan preferensi konsumen serta memenuhi standar kualitas produk. Penelitian ini bertujuan untuk menghasilkan produk cold brew coffee sirup cabai yang memenuhi keinginan konsumen menggunakan metode Quality Function Deployment (QFD). Tahapan utama pada QFD meliputi Voice of Customer (VOC), House of Quality (HOQ), serta analisis dan interpretasi hasil. Identifikasi kebutuhan konsumen dilakukan terhadap 100 responden, yang kemudian diterjemahkan ke dalam respon teknis berupa variasi waktu ekstraksi (12, 18, dan 24 jam) serta konsentrasi sirup cabai (3, 5, dan 10 ml per 100 ml cold brew). Formulasi terbaik ditentukan menggunakan metode Simple Additive Weighting (SAW) dan Forum Group Discussion (FGD). Berdasarkan tahap VOC dan HOQ, atribut prioritas yang perlu diperbaiki adalah rasa baru/unik, sensasi nyaman di lambung, dan sensasi hangat di tenggorokan. Hasil penelitian menunjukkan bahwa formulasi terbaik adalah ekstraksi 12 jam dengan penambahan 10 ml sirup cabai (nilai preferensi 0,92), yang menghasilkan nilai pH 4,5–5,3 dan TDS 1300–1500 ppm, sehingga telah sesuai dengan standar kualitas yang ditetapkan CV Antisare.

This research focuses on the development of cold brew coffee with the addition of chili syrup, produced by CV Antisare, Special Region of Yogyakarta. The product development is motivated by the high market potential for innovative coffee beverages and the necessity of precise formulation to meet consumer preferences and quality standards. This study aims to produce cold brew coffee with chili syrup that aligns with consumer needs using the Quality Function Deployment (QFD) method. The primary stages of QFD include Voice of Customer (VOC), House of Quality (HOQ), as well as data analysis and interpretation. Consumer needs were identified through a survey of 100 respondents, which were then translated into technical requirements consisting of variations in extraction time (12, 18, and 24 hours) and chili syrup concentration (3, 5, and 10 ml per 100 ml of cold brew). The optimal formulation was determined using the Simple Additive Weighting (SAW) method and Focus Group Discussion (FGD). Based on the VOC and HOQ stages, the priority attributes requiring improvement were a new/unique flavor, comfort in the stomach, and a warming sensation in the throat. The results indicate that the best formulation is a 12 hour extraction with the addition of 10 ml of chili syrup (preference value of 0.92), yielding a pH of 4.5–5.3 and a Total Dissolved Solids (TDS) of 1300–1500 ppm, which complies with the quality standards established by CV Antisare.

Kata Kunci : Cold brew coffee, Sirup Cabai, Quality Function Deployment