Pengembangan Produk Kopi Fermentasi Dengan Rekayasa Kansei Cerdas

Yeyen Prestyaning Wanita, Prof. Dr. Mirwan Ushada, STP, M.App.Life.Sc.

2026 | Disertasi | DOKTOR TEKNOLOGI INDUSTRI PERTANIAN

Kopi merupakan komoditas strategis yang nilai ekonomi dan mutunya dipengaruhi oleh cita rasa. Namun, pengembangan produk kopi saat ini cenderung berfokus pada peningkatan mutu teknis, sementara kebutuhan afektif konsumen belum terintegrasi. Penelitian bertujuan menghasilkan purwarupa produk kopi Fine Robusta Menoreh dengan cita rasa unik, kompleks, dan seimbang yang mampu memenuhi kebutuhan afektif konsumen dan kebutuhan teknis melalui pendekatan Rekayasa Kansei Cerdas. Kebaruan penelitian ini terletak pada pengembangan kerangka metodologis pengembangan kopi fermentasi yang mengintegrasikan Rekayasa Kansei, Fuzzy Analytical Hierarchy Process (FAHP), dan metode Taguchi untuk menerjemahkan kebutuhan afektif konsumen ke dalam parameter teknis optimasi fermentasi. Penelitian dilaksanakan dalam tiga tahap. Tahap pertama menghasilkan portofolio konsep produk melalui identifikasi kebutuhan konsumen dan kebutuhan teknis, dan kandidat starter fermentasi. Kebutuhan konsumen terbagi dalam dua klaster, yaitu kenyamanan pascakonsumsi serta cita rasa unik, kompleks, dan seimbang. Hasil analisis Ordinal Logistic Regression (OLR) menunjukkan bahwa perubahan respons fisiologis (detak jantung dan saturasi oksigen) berasosiasi signifikan dengan tingkat kenyamanan, sehingga pendekatan Kansei non-verbal mampu menangkap perubahan afektif konsumen secara objektif. Dari sisi teknis, pengolahan basah, semi-basah, dan hibrida menghasilkan karakteristik fisik, biokimia, dan sensoris yang berbeda, namun seluruhnya memenuhi kategori Fine Robusta, serta teridentifikasi tiga isolat khamir beraktivitas pektinolitik tinggi, yaitu Meyerozyma caribbica strain J1 dan Wickerhamomyces anomalus strain I1 dan I2 sebagai kandidat starter fermentasi terkontrol. Tahap kedua menghasilkan kerangka pengambilan keputusan untuk optimasi fermentasi berbasis kebutuhan konsumen dan teknis. Penerapan kerangka tersebut menunjukkan bahwa kenyamanan merupakan atribut dengan prioritas tertinggi (bobot FAHP = 0,60). Sedangkan aplikasi isolat khamir pektinolitik pada fermentasi mampu meningkatkan karakteristik fisik, biokimia, dan sensoris dibandingkan kontrol (tanpa penambahan isolat). Selain itu, hasil analisis OLR menunjukkan perubahan tekanan darah sistolik dan diastolik berasosiasi signifikan dengan tingkat kenyamanan pascakonsumsi kopi. Hal ini menunjukkan adanya sensibilitas respon Kansei non-verbal terhadap perlakuan fermentasi. Berdasarkan optimasi multirespons, fermentasi selama 36 jam menggunakan khamir Meyerozyma caribbica strain J1 ditetapkan sebagai perlakuan terpilih. Tahap ketiga menghasilkan purwarupa kopi Fine Robusta Menoreh yang tervalidasi. Hasil uji konfirmasi menunjukkan bahwa purwarupa terpilih memenuhi rentang prediksi pada confidence interval 95?n 99%, sehingga secara umum konsisten dalam memenuhi kebutuhan konsumen dan kebutuhan teknis. Penelitian ini menghasilkan kerangka metodologis baru yang menjadi landasan ilmiah pengembangan kopi fermentasi berbasis kebutuhan afektif konsumen.

Coffee is a strategic commodity whose economic value and quality are strongly influenced by its flavor. However, current coffee product development predominantly focuses on improving technical quality, while consumers' affective needs remain insufficiently integrated into the product development process. This study aimed to develop a prototype of Fine Robusta Menoreh coffee with a unique, complex, and balanced flavor profile that simultaneously satisfies consumer needs and technical requirements through an Intelligent Kansei Engineering approach. The novelty of this study lies in the development of a methodological framework for fermented coffee product development that integrates Kansei Engineering, the Fuzzy Analytical Hierarchy Process (FAHP), and the Taguchi method to translate consumers' affective needs into technical parameters for systematic fermentation optimization. The research was conducted in three stages. The first stage generated a product concept portfolio through the identification of consumer needs, technical requirements, and candidate fermentation starters. Consumer needs were classified into two clusters: post-consumption comfort and a unique, complex, and balanced flavor profile. Ordinal Logistic Regression (OLR) analysis revealed that changes in physiological responses (heart rate and oxygen saturation) were significantly associated with the level of comfort, indicating that the non-verbal Kansei approach can objectively capture consumers' affective responses. From a technical perspective, wet, semi-wet, and hybrid processing methods produced distinct physical, biochemical, and sensory characteristics, while all met the Fine Robusta quality criteria. In addition, three yeast isolates exhibiting high pectinolytic activity were identified: Meyerozyma caribbica strain J1 and Wickerhamomyces anomalus strains I1 and I2, as candidate starters for controlled fermentation. The second stage established a decision-making framework for fermentation optimization based on integrated consumer and technical requirements. Application of this framework showed that comfort was the highest-priority attribute (FAHP weight = 0.60). Furthermore, applying pectinolytic yeast isolates improved the physical, biochemical, and sensory characteristics compared with the control (without isolate addition). OLR analysis further demonstrated that changes in systolic and diastolic blood pressure were significantly associated with post-consumption comfort, indicating the sensitivity of non-verbal Kansei responses to fermentation treatments. Based on multi-response optimization, 36-hour fermentation using M. caribbica strain J1 was identified as the optimal treatment. The third stage produced a validated Fine Robusta Menoreh coffee prototype. Confirmation testing demonstrated that the selected prototype fell within the predicted range at both the 95% and 99% confidence intervals, indicating overall consistency in fulfilling both consumer and technical requirements. This study provides a methodological basis for integrating consumers' affective needs into technical decision-making for fermented coffee product development.

Kata Kunci : kopi Robusta Menoreh, pengembangan produk, fermentasi, cita rasa, rekayasa Kansei cerdas, kebutuhan konsumen, kebutuhan teknis