Karakteristik Sensori Cascara Arabika dan Robusta Asal Nusa Tenggara Barat Menggunakan Metode Rate-All-That-Apply dan Product Characterization
Sensory Characteristics of Arabica and Robusta Cascara from West Nusa Tenggara Using the Rate-All-That-Apply Method and Product Characterization
DOI:
https://doi.org/10.30812/jtmp.v4i2.5941Keywords:
Cascara, Product Characterization, Rate-All-That-Apply, SensoryAbstract
Cascara, a by-product of coffee processing, can be developed into value-added products and possesses unique sensory characteristics. However, quantitative studies on cascara’s sensory attributes remain limited. This study aimed to map the sensory characteristics of Arabica and Robusta cascara from various locations in West Nusa Tenggara (NTB) using the Rate All That Apply (RATA) method and the Product Characterization (PC) method. Sensory attribute descriptors were established through Focus Group Discussion with trained panelists, followed by consumer testing of eight attributes with 100 participants. The RATA results indicated that Robusta cascara from the Rinjani and Tambora varieties exhibited a high intensity of sour taste, Arabica cascara from the Tambora variety showed strong bitterness, while Arabica cascara from the Rinjani variety showed strong sweetness along with green and earthy aromas. Product Characterization (PC) analysis confirmed that the sensory profile of Arabica cascara from the Rinjani variety was dominated by sweetness and green aroma, whereas Arabica Tambora emphasized bitter and earthy notes. Robusta Rinjani cascara tended to be balanced without extreme attributes, in contrast to Robusta Tambora, which was more acidic and dry. The integration of RATA and PC methods has proven effectiv for comprehensively and systematically mapping the sensory profile differentiation of cascara.
References
Ariva, A. N., Widyasanti, A., & Nurjanah, S. (2020). Pengaruh Suhu Pengeringan Terhadap Mutu Teh Cascara dari Kulit Kopi Arabika (Coffea arabica). Jurnal Teknologi dan Industri Pertanian Indonesia, 12(1). https://doi.org/10.17969/jtipi.v12i1.15744.
Arzani, L. D. P., Putri, D. A., Salsabilah, A., & Ulpiana, M. (2024). Evaluasi profil sensori produk sate Rembiga menggunakan metode flash profile dan rate all that apply (RATA) [Sensory profile evaluation of Rembiga satay using flash profile and rate all that apply (RATA) method]. Jurnal Teknologi dan Industri Hasil Pertanian, 29(1). https://doi.org/10.23960/jtihp.v29i1.65-74.
Baiao, L. F., Rocha, C., Lima, R. C., Valente, L. M., & Cunha, L. M. (2022). Development of a Rate All That Apply (RATA) ballot for sensory profiling of sea urchin (Paracentrotus lividus) gonads. Food Research International, 153. https://doi.org/10.1016/j.foodres.2022.110976.
Baihaqi, Hakim, S., Nuraida, Fridayati, D., & Madani, E. (2023). Sifat Organoleptik Teh Cascara (Limbah Kulit Buah Kopi) pada Pengeringan Berbeda. Jurnal Agrosains, 16(1).
Belgis, M., Zhafirah Arifin, T., Prameswari, D., Taruna, I., Choiron, M., Witono, Y., & Dwi Masahid, A. (2023). Sensory Profile on Robusta Coffee by Rate All That Apply (RATA). Pelita Perkebunan (a Coffee and Cocoa Research Journal), 39(1). https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v39i1.546.
Bertrand, B., Vaast, P., Alpizar, E., Etienne, H., Davrieux, F., & Charmetant, P. (2006). Comparison of bean biochemical composition and beverage quality of Arabica hybrids involving Sudanese Ethiopian origins with traditional varieties at various elevations in Central America. Tree physiology, 26(9), 1239–1248. https://doi.org/10.1093/treephys/26.9.1239.
Carpenter, M. (2015). Cascara Tea: A Tasty Infusion Made from Coffee Waste.
Chi, X., Wang, J., He, J., Wang, W., Xi, Y., Zhao, L., Su, Y., An, A., Sun, B., & Ai, N. (2025). Consumer perception of milk with different fat content: Integrating check-all-that-apply, quantitative descriptive analysis, rate-all-that-apply, and facial emotion analysis. Journal of Dairy Science, 108(12). https://doi.org/10.3168/jds.2025-26895.
DePaula, J., Cunha, S. C., Cruz, A., Sales, A. L., Revi, I., Fernandes, J., Ferreira, I. M., Miguel, M. A., & Farah, A. (2022). Volatile Fingerprinting and Sensory Profiles of Coffee Cascara Teas Produced in Latin American Countries. Foods, 11(19). https://doi.org/10.3390/foods11193144.
Direktorat Jenderal Perkebunan (2022). Statistik Perkebunan Non Unggulan Nasional 2020-2022. Jakarta: Sekretariat Direktorat Jenderal Perkebunan, Direktorat Jenderal Perkebunan, Kementerian Pertanian.
Esquivel, P. & Jimenez, V. M. (2012). Functional properties of coffee and coffee by-products. Food Research International, 46(2). https://doi.org/10.1016/j.foodres.2011.05.028.
Fitri, S. M., Astawan, M., Nurtama, B., Wresdiyati, T., & Sardjono, R. E. (2024). Sensory profile of tempe made from a combination of velvet bean and soybean using rate all that apply. Food Research, 8. https://doi.org/10.26656/fr.2017.8(S4).3.
Garis, P., Romalasari, A., & Purwasih, R. (2019). Pemanfaatan limbah kulit kopi cascara menjadi teh celup. In Prosiding Industrial Research Workshop and National Seminar, volume 10 (pp. 279–285).
Heeger, A., Kosinska-Cagnazzo, A., Cantergiani, E., & Andlauer, W. (2017). Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage. Food chemistry, 221, 969–975. https://doi.org/10.1016/j.foodchem.2016.11.067.
Jariyah, Hidayat, A. W., & Munarko, H. (2024). Sensory profile characterization of non-wheat flour biscuits using Rate-All That-Apply (RATA) and emotional sensory mapping (ESM) method. Future Foods, 9. https://doi.org/10.1016/j.fufo.2023.100281.
Lee, L. W., Tay, G. Y., Cheong, M. W., Curran, P., Yu, B., & Liu, S. Q. (2017). Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: I. Green coffee. LWT, 77. https://doi.org/10.1016/j.lwt.2016.11.047.
Lumivero, L. L. C. (2024). XLSTAT statistical and data analysis solution. New York, NY, USA.
Meyners, M., Jaeger, S. R., & Ares, G. (2016). On the analysis of Rate All That Apply (RATA) data. Food Quality and Preference, 49. https://doi.org/10.1016/j.foodqual.2015.11.003.
Nafisah, D. & Widyaningsih, T. D. (2018). Kajian Metode Pengeringan Dan Rasio Penyeduhan Pada Proses Pembuatan Teh Cascara Kopi Arabika (Coffea Arabika L.). Jurnal Pangan dan Agroindustri, 6(3). https://doi.org/10.21776/ub.jpa.2018.006.03.5.
Nalurita, I., Arzani, L. D. P., & Putri, D. A. (2024). Identifikasi Profil Komponen Volatil dan Sensori Cascara Arabika dan Robusta Asal Nusa Tenggara Barat, Indonesia. Jurnal agroteknologi, 18(2). https://doi.org/10.19184/j-agt.v18i2.46651.
OMahony, M. (2017). Sensory evaluation of food: statistical methods and procedures. Routledge.
Poltronieri, P. & Rossi, F. (2016). Challenges in specialty coffee processing and quality assurance. Challenges, 7(2), 19. https://doi.org/10.3390/challe7020019.
Rabitti, N. S., Cattaneo, C., Appiani, M., Proserpio, C., & Laureati, M. (2022). Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method. Foods, 11(16). https://doi.org/10.3390/foods11162417.
Riandani, A. P., Prangdimurti, E., & Herawati, D. (2022). Profiling the chemical and sensory properties of cascara beverages from different locations in Indonesia. Food Research, 6(4). https://doi.org/10.26656/fr.2017.6(4).520.
Schieberle, P. & Schuh, C. (2006). Aroma compounds in black tea powders of different origins-changes induced by preparation of the infusion. Developments in Food Science, 43(C). https://doi.org/10.1016/S0167-45010680036-1.
Sugito Sugito, Umi Rosidah, A. W. (2023). Pengaruh Lama Fermentasi Kulit Kopi Robusta dan Arabika terhadap Mutu Teh Cascara Serta Uji Keama. Seminar Nasional Lahan Suboptimal, 10(1). https://conference.unsri.ac.id/index.php/lahansuboptimal/article/viewFile/2536/1595.
Tan, V. W. K., Wee, M. S. M., Tomic, O., & Forde, C. G. (2020). Rate All That Apply (RATA) comparison of taste profiles for different sweeteners in black tea, chocolate milk, and natural yogurt. Journal of Food Science, 85(2). https://doi.org/10.1111/1750-3841.15007.
Varela, P. & Ares, G. (2014). Novel techniques in sensory characterization and consumer profiling. https://doi.org/10.1201/b16853.
Wang, S., Chen, X., Wang, E., Zhang, Y., Tang, Y., Wei, Y., & He, W. (2023). Comparison of Pivot Profile (PP), Rate All That Apply (RATA), and Pivot CATA for the sensory profiling of commercial Chinese tea products. Food Research International, 173. https://doi.org/10.1016/j.foodres.2023.113419.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Lalu Danu Prima Arzani, Indah Nalurita, Destiana Adinda Putri
This work is licensed under a Creative Commons Attribution 4.0 International License.
