Consumer preferences on arabica coffee bag with cinnamon flavors from different roasting degrees

Arabica coffee is commonly manual-brewed. However, consumers find manual brewing a hassle because it leaves dregs and takes long preparation time. Therefore, this study aims to develop Arabica coffee with the addition of cinnamon flavor in a ready-to-brewed package as an effort to diversify Arabica coffee according to this consumer needs. As an assessment for this product development, consumer preference for the sensory characteristics of this new product is measured. This study used a factorial randomized block design with two factors. Factor D as roasting degree of Arabica beans (D), consisted of 3 levels which included 190oC (light) (D1), 200 oC (medium) (D2) and 210oC (dark) (D3). Factor K is the addition of cinnamon powder (K), consists of 4 levels, namely 0% (K0), 2% (K1), 4% (K2), and 6% (K3). Each treatment combination was repeated three times to obtain 36 experimental units. The results showed that addition of cinnamon and interaction between factors had a significant effect on the panelists’ preference for the color, aroma and taste of the product. Medium roasting degree and addition of 2% of cinnamon powder had better consumer preferences than light or dark roasting degree, as well as higher addition of cinnamon powder.