Pengaruh Penambahan Cengkeh terhadap Cita Rasa Kopi Robusta (Coffea Canephora) dengan Uji Organoleptik

Abstract

Robusta coffee is one of the most widely consumed types of coffee, but its bitter taste and strong aroma often lead consumers to seek innovative alternatives to improve the sensory quality. One on the way is the addition of spices, such as cloves (Syzygium aromaticum), which are known for their distinctive aroma and the active compound eugenol. However, adding a certain amount of cloves has the potential to mask the original aroma of coffee, so it is necessary to determine the optimal concentration. This research aimed to determine the effect of adding cloves (Syzygium aromaticum) to robusta coffee (Coffea canephora) on coffee flavor through an organoleptic testing. The research was conducted using a non-factorial Completely Randomized Design (CRD) with four treatments: P1 (0% cloves), P2 (2%), P3 (4%), and P4 (6%), each with five replications. The parameters observed include aroma (fragrance), taste (flavor), aftertaste, appearance, body, overall, and pH level. The data were analyzed using analysis of variance (ANOVA) followed by Duncan's Multiple Range Test (DMRT) at a 5% confidence level. Results showed that the addition of cloves had a highly significant effect on all organoleptic parameters tested. Treatments P2 (2%) and P3 (4%) yielded the highest values for most sensory attributes, particularly for aroma, taste, body, and overall, indicating the best flavor balance between the characteristics of robusta coffee and the distinctive clove aroma. The highest pH value was obtained in treatment P4 (6%) at 6.22, indicating a decrease in coffee acidity as clove concentration increased. Overall, concentrations of 2–4% were the optimal formulation most preferred by the panelists and able to improve the acceptance of robusta coffee products thru a harmonious combination of coffee's bitter taste and the warm aroma of spices.