SENSORY EVALUATION TEST OF READY TO DRINK COFFEE PRODUCT USING CATA (Check All That Apply) PROFILING

Muhammad Iqbal Fanani Gunawan; Zalfadhiyaa Naufal  Fayyadh; Shoffia  Rahma Ilahi; Annur  Ilyas Rukhiat

Authors

Muhammad Iqbal Fanani Gunawan 1Tidar University, Faculty of Agriculture, Food Technology Department, Kapten Suparman Street Number 39, Magelang 56116, Indonesia, (0293)364113 https://orcid.org/0009-0009-2504-3932
Zalfadhiyaa Naufal Fayyadh IPB University, Faculty of Agricultural Technology, Food Science and Technology Department, Dramaga Street, Bogor 16680, Indonesia.
Shoffia Rahma Ilahi IPB University, Faculty of Agricultural Technology, Food Science and Technology Department, Dramaga Street, Bogor 16680, Indonesia.
Annur Ilyas Rukhiat IPB University, Faculty of Animal Science, Nutrition and Feed Technology Department, Dramaga Street, Bogor 16680, Indonesia.

Keywords:

CATA (Check All That Apply), coffee, flavor, RTD (Ready to Drink), sensory analysis

Abstract

Sensory evaluation describes the quality of food, which is closely linked to the choice of raw materials, ingredients, food additives, and the production process. The demand for various types of coffee drinks and preparation methods continues to grow each year. "Ready to Drink" (RTD) beverages refer to drinks that come in packaging and can be consumed without any further processing. The CATA (Check All That Apply) method is a structured questionnaire in which respondents select terms from a list that are relevant or have characteristics related to the sample being evaluated. The CATA method's output can be visualized using a biplot graph generated through Principal Component Analysis, illustrating the relationship between the tested product and its variables to determine differences in flavor characteristics among three commercial RTD coffees and the ideal coffee preferred by consumers. The results show that Product A is the most favored among the three, falling into the 'Like' category, while Products B and C are in the 'Somewhat Dislike' category. Product A is found to have attributes that are closer to the ideal RTD coffee as perceived by the panelists, particularly in terms of flavor characteristics.