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Hedonic attributes evaluation of blending arabica coffee-
chocolate beverages

1
H Safrijal , H P Widayat , R Jaya
3
2
1 Master of Agro-industrial Technology, Faculty of Agriculture, Syiah Kuala
University, Banda Aceh. Indonesia
2 Department of Agricultural Product Technology, Faculty of Agriculture
Syiah Kuala University- Banda Aceh, Indonesia
3 Asessment Institute for Agricultural Technology of Aceh, Jl. Panglima Nyak
Makam no. 27 Lampineung, Banda Aceh, Indonesia

Email: fpheri@gmail.com

Abstract. Coffee is the most consumed beverage after water and tea. The popularity of coffee
as a beverage has made coffee consumption a habit in rural and urban communities. Chocolate
is one of the most special processed cocoa products compared to other products and is most
favored by Indonesians because of its distinctive taste, texture and color. This study aims to
determine which formulation is the best mixed formulation between Arabica coffee and cocoa.
This study used a completely randomized design (CRD) with 4 formulations of mixing arabica
coffee with cocoa, each of which was carried out 3 replications for each treatment in order to
obtain a total of 24 experimental units. The results showed that the mixed treatment of Arabica
coffee formulations with cocoa were 80:20, 60:40, 40:60 and 20:80. This is the most preferred
treatment by panelists with a preference rating score of 3.67 (like), taste 3.15 (like), color 3.67
(like) and sense of texture 3.55 (like).

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