PENGEMBANGAN PRODUK MINUMAN COFFEE BERBAHAN DASAR KLAPPERTAART SEBAGAI INOVASI MINUMAN BERBASIS PANGAN LOKAL MANADO SULAWESI UTARA

Abstract

The development of coffee-based beverages that utilize local food ingredients represents an innovation in the culinary and hospitality industries. Klappertaart, a traditional dessert from Manado, has a distinctive flavor, aroma, and texture that provide opportunities for beverage innovation. This study aimed to develop Coffee Klappertaart and determine the best formulation based on panelist acceptance. The research employed a Research and Development (R&D) approach through three formulation stages: F1, F2, and F3. Data were collected through organoleptic testing involving 15 panelists who evaluated appearance, aroma, taste, and texture using a 1–5 hedonic scale. Data were analyzed using the mean, standard deviation (SD), and Kruskal–Wallis test at a 5% significance level. The results showed that F3 obtained the highest mean scores for appearance (5.00 ± 0.00), aroma (4.87 ± 0.35), taste (4.80 ± 0.41), and texture (4.67 ± 0.49), with significant differences among formulations across all attributes (p < 0.05). F3 exhibited a three-layer presentation, a harmonious aroma, a balanced flavor, and a smooth texture. The production cost was Rp19,734 per serving, with a selling price of Rp34,000, reflecting a 70% markup. Coffee Klappertaart has potential as an innovative beverage made with local ingredients from North Sulawesi.