Physical and Organoleptic Quality Characteristics of Ice Cream Made from Arabica Coffee (Coffea Arabica) Grounds

Universitas Terbuka, Food Technology Department, 15437 South Tangerang, Banten, Indonesia

^* Corresponding author: athiefah.fauziyyah@ecampus.ut.ac.id

Abstract

Coffee has become a popular food trend among millennials. However, this has led to a significant amount of coffee grounds waste being discarded. Coffee grounds, particularly those from Arabica coffee with its distinctive aroma, can serve as an innovative additive in ice cream production. The aim of this research is to determine the panellists’ preferences and evaluate the melting point of Arabica coffee groundsinfused ice cream. The research method involves dividing the ice cream mixture into three groups with varying concentrations of coffee grounds (40 grams, 30 grams, 20 grams). Wet coffee grounds samples from espresso machines are initially dried using three different methods: oven drying, roasting, and exposure to sunlight. Data collection is carried out through organoleptic tests conducted by 30 moderately trained panellists, which include analyses of color, aroma, taste, and texture. The results reveal a higher preference among panellists for ice cream with a 20-gram concentration of Arabica coffee grounds dried under sunlight, and the melting time ranged from 10.30 to 40.03 minutes. Therefore, it can be concluded that the addition of Arabica coffee grounds to ice cream significantly affects the hedonic evaluation, hedonic quality assessment, and melting characteristics.