Pengembangan Topping Coffee Bun berbasis Kopi Biji Salak menggunakan Metode

Meyriza Khayria Putri, Galih Kusuma Aji, S. T. P., M. Agr., Ph.D.

2026 | Tugas Akhir | D4 Pengembangan Produk Agroindustri

Topping Coffee Bun umumnya menggunakan kopi konvensional yang memiliki kandungan kafein relatif tinggi sehingga kurang sesuai bagi konsumen yang ingin membatasi asupan kafein. Salah satu alternatif yang dapat dimanfaatkan yaitu kopi biji salak karena mampu memberikan karakteristik aroma menyerupai kopi dan kandungan kafein yang lebih rendah. Penelitian ini bertujuan untuk mengidentifikasi atribut mutu yang diprioritaskan konsumen menggunakan metode Quality Function Deployment (QFD) 3 fase, menganalisis karakteristik fisikokimia produk, menentukan formulasi optimum, serta mengevaluasi tingkat penerimaan konsumen terhadap topping Coffee Bun berbasis kopi biji salak. Hasil analisis QFD diperoleh 27 formulasi berdasarkan kombinasi tiga suhu pemanggangan (160°C, 175°C, dan 190°C), tiga waktu pemanggangan (16, 18, dan 20 menit), serta tiga tingkat substitusi kopi biji salak dan kopi robusta (50:50, 75:25, dan 100:0). Data dianalisis menggunakan uji normalitas, ANOVA tiga arah, uji Duncan, Analytical Hierarchy Process (AHP), Simple Additive Weighting (SAW), uji Wilcoxon, dan uji hedonik. Hasil penelitian menunjukkan bahwa formulasi terbaik yaitu pada suhu pemanggangan 175°C, waktu pemanggangan 20 menit, dan substitusi kopi biji salak dengan kopi robusta sebesar 50:50, dengan nilai preferensi SAW 0,9085. Formulasi tersebut menghasilkan kadar air 10,62%, tekstur 50,10 N, pH 6,04, kadar padatan terlarut 5,20°Brix, serta kadar kafein 0,0135%, atau sekitar 97,16% lebih rendah dibandingkan produk pembanding (0,4753%). Hasil uji Wilcoxon menunjukkan adanya perbedaan nyata pada atribut rasa, tekstur, warna, tingkat kemanisan, dan kandungan kafein rendah. Dengan demikian, kopi biji salak berpotensi menjadi bahan baku alternatif dalam pengembangan topping Coffee Bun rendah kafein yang memiliki mutu fisikokimia baik dan dapat diterima oleh konsumen.

Coffee Bun toppings generally use conventional coffee which has a relatively high caffeine content, making it less suitable for consumers who want to limit their caffeine intake. One alternative that can be utilized is snake bean coffee because it is able to provide aroma characteristics similar to coffee and lower caffeine content. This study aims to identify quality attributes prioritized by consumers using the 3-phase Quality Function Deployment (QFD) method, analyze the physicochemical characteristics of the product, determine the optimum formulation, and evaluate the level of consumer acceptance of snake bean coffee-based Coffee Bun toppings. The results of the QFD analysis obtained 27 formulations based on a combination of three roasting temperatures (160°C, 175°C, and 190°C), three roasting times (16, 18, and 20 minutes), and three levels of substitution of snake bean coffee and robusta coffee (100:0, 75:25, and 50:50). Data were analyzed using normality test, three-way ANOVA, Duncan test, Analytical Hierarchy Process (AHP), Simple Additive Weighting (SAW), Wilcoxon test, and hedonic. The results showed that the best formulation was a roasting temperature of 175°C, a roasting time of 20 minutes, and a 50:50 substitution of snake fruit coffee with robusta coffee, with a SAW preference value of 0.9085. This formulation produced a water content of 10.62%, a texture of 50.10 N, a pH of 6.04, a soluble solids content of 5.20°Brix, and a caffeine content of 0.0135%, or approximately 97.16% lower than the comparison product (0.4753%). The Wilcoxon test results showed significant differences in the attributes of taste, texture, color, sweetness level, and low caffeine content. Thus, salak seed coffee has the potential to be an alternative raw material in the development of low-caffeine Coffee Bun toppings that have good physicochemical qualities and are acceptable to consumers.

Kata Kunci : kopi biji salak, topping Coffee Bun, Quality Function Deployment/snake fruit coffee, coffee bun topping, Quality Function Deployment (QFD).