STUDY IN SELECTION OF FEATURED PRODUCT OF GINGER-SEA CUCUMBER COFFE

Dewi , Kurnia Harlina and Helmiyetti, Helmiyetti and Nusril, Nusril and Veber , W Simaremare (2016) STUDY IN SELECTION OF FEATURED PRODUCT OF GINGER-SEA CUCUMBER COFFE. IJJESEAT. pp. 1-7.

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Abstract

Coffee is one of the agro-food products such as fresh beverage consumed by many people, from the interior to the executive class. This is because coffee has a distinctive aroma which is not shared by other beverage ingredients. Coffee processing industry in Indonesia country has great potential to be developed. Besides being an opportunity to increase domestic consumption, it is also supported by the raw materials are spreaded in almost every region in Indonesia, such as Sumatra, Java, Nusa Tenggara, Kalimantan, Sulawesi, Maluku and Papua. Coffee processing alternative to increase the added value can be done with diversify of coffee product become pre-mixed ginger seacucumber coffe, ginger seacucumber coffee tablets and effervescent ginger sea cucumbers coffee. The purpose of this study is to get a form of sea cucumber ginger coffee which is preferred by consumers, found the highest value from three products of sea cucumber ginger coffee and get a featured product according to experts. Organoleptic test calculated using analysis of variance (ANOVA). Results of significantly different carried DMRT further test, to quantify the value added by using the method of Hayami and to quantify potential product selection using comparative exponential method. Results shown that orgonoleptic test of sea cucumber ginger coffee product, co nsu mer s’ favo rite pr od uc t is seacucumber ginger coffee premix; the highest added value is pre-mixed sea cucumber ginger coffe and sea cucumber ginger tablets and the most featured product of sea cucumber ginger coffee is pre mixed. Further research needs to be done about the shelf life of a featured product.

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