ARABICA COFFEE PROCESSING INNOVATION INTO JELLY CANDY IN THE PHP (AGRICULTURAL PRODUCTS PROCESSING) LABORATORY OF BBPP LEMBANG

Abstract

Defect coffee refers to coffee beans that fail to meet quality standards, resulting in low economic value. This study aims to develop a processing innovation by creating jelly candy made from defect coffee and analyzing its economic feasibility. Three formulations were created using gelatin, carrageenan, and sucrose as base ingredients. The evaluation included organoleptic tests with 20 panelists and economic analysis covering COGS, BEP, and R/C ratio. Results showed that formulation P1 (gelatin) was most preferred in terms of taste, aroma, and texture. Cost analysis revealed a COGS of IDR 2,586 per pack, a selling price of IDR 3,250, a break-even point at 205 units, and an R/C ratio of 1.26. These results indicate that jelly candy made from defect coffee is feasible to be developed as an MSME product.