Pengembangan Produk Selai Kopi Sebagai Diversifikasi Usaha Kopi di Kabupaten Jember

Abstract

Coffee is an agro-industrial commodity spread across Jember Regency. The use of coffee other than in the form of a drink is still small, thus encouraging diversification. The application of diversification is to process it into coffee jam as an alternative food. This study was conducted using robusta coffee and blended with CMC at 3 levels, namely 0.5%; 0,75%; and 1%. The experimental stages of this research are sensory tests involving 30 semi-trained panelists, as well as physical and chemical tests based on the best sensory formulations. The financial feasibility analysis and sensitivity analysis are also calculated with certain assumptions. This study aims to determine the concentration of granulated sugar and CMC based on sensory tests, determine the results of the best physical and chemical characteristics, and determine the financial feasibility of coffee jam products. Based on the results of sensory tests, the best treatment of coffee jam is the A2B2 treatment using coffee blend and 0.75% CMC. The results of the physical test of the A2B2 treatment were a viscosity of 42,875 mPa.S; the color value is L* of 43.24; a* is -3; b* by 2.44; and total dissolved solids of 61 °Brix. Meanwhile, the results of the A2B2 treatment chemical test were 35.51% water content; ash content of 4.54%; and an acidity value of 4.95. The results of the financial feasibility analysis of the coffee jam business meet the eligibility, namely NPV of IDR 660,664,736; R/C ratio of 1.50; B/C ratio of 1.19; IRR of 63%; and PP for 0.79 years. Revenue decreases by 8% and 12%; and an increase in raw material costs by 8%; 12%; and 16% still meet the eligibility. Meanwhile, business conditions decreased by 16% and 50%; and the increase in raw material costs by 50% is no longer feasible to run.