Taste analysis of coffee milk beverage formulations with honey from Tenjolaya village in Bandung Regency using 23 factorial design
Coffee with milk is a popular type of coffee beverage in Indonesia. In this study, the formulation of coffee milk added with honey produced from Tenjolaya village, Bandung Regency as sugar substitute has been done with the objective to find the trend for future taste optimization process. The method...
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| creator | Soewondo, Budi P. Fakih, Taufik M. Prayitno, Robby Radina, Faqih Nuzulfikri, Rizki Hidayat, Aulia F. Darma, Gita Cahya Eka |
| description | Coffee with milk is a popular type of coffee beverage in Indonesia. In this study, the formulation of coffee milk added with honey produced from Tenjolaya village, Bandung Regency as sugar substitute has been done with the objective to find the trend for future taste optimization process. The method used to analyze the formulation is by using 23 factorial design. From this study, it has been found that male taste preference of the formulations has different trend than the female taste preference. For the male respondents, milk and honey each have positive linear effect on the taste profile, while for the female respondents, the significant factor is honey and coffee-honey interaction. The variability of both data from the male and female respondents are quite high, but it is especially so for the female respondents. Thus, the model resulted can only be used to predict a very general trend of taste for the respondents. |
| doi_str_mv | 10.1063/5.0225198 |
| format | Conference Proceeding |
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In this study, the formulation of coffee milk added with honey produced from Tenjolaya village, Bandung Regency as sugar substitute has been done with the objective to find the trend for future taste optimization process. The method used to analyze the formulation is by using 23 factorial design. From this study, it has been found that male taste preference of the formulations has different trend than the female taste preference. For the male respondents, milk and honey each have positive linear effect on the taste profile, while for the female respondents, the significant factor is honey and coffee-honey interaction. The variability of both data from the male and female respondents are quite high, but it is especially so for the female respondents. Thus, the model resulted can only be used to predict a very general trend of taste for the respondents.</description><identifier>ISSN: 0094-243X</identifier><identifier>EISSN: 1551-7616</identifier><identifier>DOI: 10.1063/5.0225198</identifier><identifier>CODEN: APCPCS</identifier><language>eng</language><publisher>Melville: American Institute of Physics</publisher><subject>Beverages ; Coffee ; Design analysis ; Design optimization ; Factorial design ; Females ; Males ; Taste ; Villages</subject><ispartof>AIP Conference Proceedings, 2024, Vol.3065 (1)</ispartof><rights>Author(s)</rights><rights>2024 Author(s). 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In this study, the formulation of coffee milk added with honey produced from Tenjolaya village, Bandung Regency as sugar substitute has been done with the objective to find the trend for future taste optimization process. The method used to analyze the formulation is by using 23 factorial design. From this study, it has been found that male taste preference of the formulations has different trend than the female taste preference. For the male respondents, milk and honey each have positive linear effect on the taste profile, while for the female respondents, the significant factor is honey and coffee-honey interaction. The variability of both data from the male and female respondents are quite high, but it is especially so for the female respondents. Thus, the model resulted can only be used to predict a very general trend of taste for the respondents.</description><subject>Beverages</subject><subject>Coffee</subject><subject>Design analysis</subject><subject>Design optimization</subject><subject>Factorial design</subject><subject>Females</subject><subject>Males</subject><subject>Taste</subject><subject>Villages</subject><issn>0094-243X</issn><issn>1551-7616</issn><fulltext>true</fulltext><rsrctype>conference_proceeding</rsrctype><creationdate>2024</creationdate><recordtype>conference_proceeding</recordtype><recordid>eNotkFtLwzAAhYMoOC8P_oOAb0JnLk3SPurwBgNB-uBbSdOky0yTmbSTvvrL3dyeDgc-DnwHgBuM5hhxes_miBCGy-IEzDBjOBMc81MwQ6jMM5LTz3NwkdIaIVIKUczAbyXToKH00k3JJhgMVMEYrWFv3Rds9FZH2WloQuxHJwcbfII_dljBVfB6giaGHlbar4OTk4Rb69wetx4-St-OvoMfutNeTXBMdtcIhUaqIUQrHWx1sp2_AmdGuqSvj3kJquenavGaLd9f3hYPy2zDaZExxYu85LyVDdWyZUxwRmSJkRI7GSUIZQXOacHbhhNBTCka3FBqSJMjrApKL8HtYXYTw_eo01Cvwxh33qmmGBHMBCF76u5AJWWHf916E20v41RjVO8vrll9vJj-AaaYbgM</recordid><startdate>20240909</startdate><enddate>20240909</enddate><creator>Soewondo, Budi P.</creator><creator>Fakih, Taufik M.</creator><creator>Prayitno, Robby</creator><creator>Radina, Faqih</creator><creator>Nuzulfikri, Rizki</creator><creator>Hidayat, Aulia F.</creator><creator>Darma, Gita Cahya Eka</creator><general>American Institute of Physics</general><scope>8FD</scope><scope>H8D</scope><scope>L7M</scope></search><sort><creationdate>20240909</creationdate><title>Taste analysis of coffee milk beverage formulations with honey from Tenjolaya village in Bandung Regency using 23 factorial design</title><author>Soewondo, Budi P. ; Fakih, Taufik M. ; Prayitno, Robby ; Radina, Faqih ; Nuzulfikri, Rizki ; Hidayat, Aulia F. ; Darma, Gita Cahya Eka</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-p638-5c684966dab3ead557652a910c7002c7235814386db6272f97b1b33f2b401c833</frbrgroupid><rsrctype>conference_proceedings</rsrctype><prefilter>conference_proceedings</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Beverages</topic><topic>Coffee</topic><topic>Design analysis</topic><topic>Design optimization</topic><topic>Factorial design</topic><topic>Females</topic><topic>Males</topic><topic>Taste</topic><topic>Villages</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Soewondo, Budi P.</creatorcontrib><creatorcontrib>Fakih, Taufik M.</creatorcontrib><creatorcontrib>Prayitno, Robby</creatorcontrib><creatorcontrib>Radina, Faqih</creatorcontrib><creatorcontrib>Nuzulfikri, Rizki</creatorcontrib><creatorcontrib>Hidayat, Aulia F.</creatorcontrib><creatorcontrib>Darma, Gita Cahya Eka</creatorcontrib><collection>Technology Research Database</collection><collection>Aerospace Database</collection><collection>Advanced Technologies Database with Aerospace</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Soewondo, Budi P.</au><au>Fakih, Taufik M.</au><au>Prayitno, Robby</au><au>Radina, Faqih</au><au>Nuzulfikri, Rizki</au><au>Hidayat, Aulia F.</au><au>Darma, Gita Cahya Eka</au><au>Rahim, Robbi</au><au>Respati, Titik</au><au>Sirodj, Dwi Agustin Nuraini</au><au>Nugraha</au><au>Nurrahman, Ahmad Arif</au><format>book</format><genre>proceeding</genre><ristype>CONF</ristype><atitle>Taste analysis of coffee milk beverage formulations with honey from Tenjolaya village in Bandung Regency using 23 factorial design</atitle><btitle>AIP Conference Proceedings</btitle><date>2024-09-09</date><risdate>2024</risdate><volume>3065</volume><issue>1</issue><issn>0094-243X</issn><eissn>1551-7616</eissn><coden>APCPCS</coden><abstract>Coffee with milk is a popular type of coffee beverage in Indonesia. In this study, the formulation of coffee milk added with honey produced from Tenjolaya village, Bandung Regency as sugar substitute has been done with the objective to find the trend for future taste optimization process. The method used to analyze the formulation is by using 23 factorial design. From this study, it has been found that male taste preference of the formulations has different trend than the female taste preference. For the male respondents, milk and honey each have positive linear effect on the taste profile, while for the female respondents, the significant factor is honey and coffee-honey interaction. The variability of both data from the male and female respondents are quite high, but it is especially so for the female respondents. Thus, the model resulted can only be used to predict a very general trend of taste for the respondents.</abstract><cop>Melville</cop><pub>American Institute of Physics</pub><doi>10.1063/5.0225198</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0094-243X |
| ispartof | AIP Conference Proceedings, 2024, Vol.3065 (1) |
| issn | 0094-243X 1551-7616 |
| language | eng |
| recordid | cdi_scitation_primary_10_1063_5_0225198 |
| source | AIP Journals Complete |
| subjects | Beverages Coffee Design analysis Design optimization Factorial design Females Males Taste Villages |
| title | Taste analysis of coffee milk beverage formulations with honey from Tenjolaya village in Bandung Regency using 23 factorial design |
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