Modification of Milk Coffee Jam Using Low-Grade Coffee Based on Consumer Acceptance (Coffee Grade 4-6)

Garut is a city with abundant agricultural wealth. One of the commodities produced by Garut plantations is coffee. Many entrepreneurs are looking for the best quality coffee so that poor- quality coffee does not sell on the market, even if the selling price is meager. Efforts made to increase the selling price of low-quality coffee are to process the product into new, valuable products. This research aims to improve the selling price of low-quality coffee by modifying the product in the form of milk coffee jam by determining the recipe formula, packaging and selling price label, form of promotion, and consumer acceptance of the milk coffee jam product. The method used in this research is an experimental method with a quantitative approach through organoleptic tests on 30 semi-trained panelists by giving three samples of coffee milk jam products to get the best with the SK1, SK2, and SK3 formulations. The research results show that the SK1 formulation is the best product. Next, a consumer acceptability test was carried out on 100 consumer panelists. The resulting score for coffee milk jam is 4,507 on a class interval scale of 4,200 – 5,000, where the scale shows that consumer panelists can accept the product with a calculated selling price for coffee milk jam of IDR 34,000.