Substituting Popping Boba in Coffee Serving Using a Gastronomic Method

Muhammad Luthfiansyah, Nisa Rahmaniyah Utami

Abstract


Popping boba is a type of boba that does not use tapioca flour as its basic ingredient; therefore, it has a soft texture with a liquid core, characterized by a delicate outer layer and a burst of liquid inside. Coffee is recognized as one of Indonesia’s key export commodities. Over the past five years, Indonesia has ranked fourth among the world's coffee exporters, behind Brazil, Colombia, and Vietnam. This study employed a questionnaire method using a hedonic (preference) test conducted by panelists. The authors first identified an appropriate formulation for popping boba, then distributed the samples to the panelists, and finally analyzed the respondents’ questionnaire responses. The data were examined using descriptive statistics, including the mean, median, mode, and standard deviation. Based on the average scores of four sensory aspects taste, color, texture, and aroma the coffee popping boba formulation containing 75% calcium lactate, 75% sodium alginate, and 75% coffee achieved the best results. For expert panelists, this formulation received a total score of 36.6, with an average score of 3.1, while non-expert panelists gave a total score of 37.6, with an average score of 3.1. Overall, the results indicate that the use of calcium lactate and sodium alginate in the production of coffee popping boba was successful, as the hedonic test results were predominantly in the “liked” category.


Keywords


Acceptability, Calcium Lactate and Sodium Alginate, Popping Boba

Full Text:

PDF

References


Abror, K. T., Zennika, T., Putri, E. P. M., & Yukuri, K. A. (2024). Peran makanan tradisional dalam menguatkan identitas nasional. Jurnal Budaya Nusantara, 7(1), 24-35.

Bollen, R., Rojo-Poveda, O., Katshela, B. N., Tshimi, E. A., Stévigny, C., Delporte, C., ... & Honnay, O. (2025). The impact of coffee genotype and processing method on the sensory and metabolite profiles of Robusta coffee (Coffea canephora). European Food Research and Technology, 1-20.

Bubin, S. F. A., Mat Ali, S., Shukri, R., Wan Ibadullah, W. Z., Ramli, N. S., Mustapha, N. A., & Mohammad Rashedi, I. F. (2019). Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification. International Journal of Food Properties, 22(1), 1353-1364.

Bunn, C., Läderach, P., Ovalle Rivera, O., & Kirschke, D. (2015). A bitter cup: climate change profile of global production of Arabica and Robusta coffee. Climatic change, 129(1), 89-101.

de Paula, L. N., de Souza, A. H. P., Moreira, I. C., Gohara, A. K., de Oliveira, A. F., & Dias, L. F. (2014). Calcium fortification of roasted and ground coffee with different calcium salts. Acta Scientiarum. Technology, 36(4), 707-712.

Delompré, T., Guichard, E., Briand, L., & Salles, C. (2019). Taste perception of nutrients found in nutritional supplements: A review. Nutrients, 11(9), 2050.

Delwiche, J. (2004). The impact of perceptual interactions on perceived flavor. Food Quality and preference, 15(2), 137-146.

Drake, M. A. (2007). Invited review: Sensory analysis of dairy foods. Journal of dairy science, 90(11), 4925-4937.

Ecarma, M. J., & Nolden, A. A. (2021). A review of the flavor profile of metal salts: Understanding the complexity of metallic sensation. Chemical Senses, 46, bjab043.

Gaikwad, S. A., Kulthe, A. A., & Suthar, T. R. (2019). Characterization of flavoured sweet water balls prepared by basic spherification technique. International Journal of chemical studies, 7(1), 1714-1718.

Głuchowski, A., Czarniecka-Skubina, E., Kostyra, E., Wasiak-Zys, G., & Bylinka, K. (2021). Sensory features, liking and emotions of consumers towards classical, molecular and note by note foods. Foods, 10(1), 133.

Hakim, I. N., & Hamidah, S. (2021). Peran Kuliner Tradisional dalam Mendukung Pemajuan Kebudayaan di Destinasi Pariwisata Prioritas Yogyakarta. Mozaik Humaniora, 21(2), 193–208.

Jaeger, S. R., Chheang, S. L., Jin, D., Roigard, C. M., & Ares, G. (2020). Check-all-that-apply (CATA) questions: Sensory term citation frequency reflects rated term intensity and applicability. Food Quality and Preference, 86, 103986.

Juliana, Pramono, R., Yudistira, I. G. A., Josephine, G. K., & Wijaya, J. S. (2022). Experimental design sensory quality boba developed from pumpkin. International Journal of Applied Business and International Management, 7(1), 23–31.

Kamil, R. Z., Suwarno, G. C. D., Hasniah, N., Dewi, S., & Abduh, S. B. M. (2025). Optimizing probiotic orange juice spherification: effects of sodium alginate, calcium lactate, and hardening time using Box-Behnken. Food Science and Biotechnology, 1-9.

Kapitány, Á., & Kapitány, G. (2024). The semiotics of gastronomy—meals and identity. Acta Ethnographica Hungarica, 68(1), 179-189.

King, S. C., & Meiselman, H. L. (2010). Development of a method to measure consumer emotions associated with foods. Food quality and preference, 21(2), 168-177.

Kunto, D. B. A., Hunaefi, D., & Nurtama, B. (2022). Integrasi Metode Kano dan Turf dalam Evaluasi Sensori Minuman Cokelat Instan Komersial. Jurnal Teknologi dan Industri Pangan, 33(2), 137-147.

Lawless, H. T., & Heymann, H. (2010). Sensory evaluation of food: Principles and practices (2nd ed.). Springer. https://doi.org/10.1007/978-1-4419-6488-5

Lee, K. S., & Bucher, S. (2023). Desnobberizing good eating and drinking:(Re) defining gastronomy and culinary arts. International Journal of Gastronomy and Food Science, 33, 100798.

Nicholas, D., Chua, H. P., Teresa, A. M., Hazijah, M. H., & Zakaria, A. R. (2022). Transforming liquids into pops of flavours by using Juice Pearl Kit. Food Research, 6(2), 91-96.

Oliveira, G. H. H. D., & Oliveira, A. P. L. R. D. (2023). Coffee Roasting, Blending, and Grinding: Nutritional, Sensorial and Sustainable Aspects. Agriculture, 13(11), 2116.

Rajan, A. (2023). Gastronomic evolution: A review of traditional and contemporary Food Culture. International Journal for Multidimensional Research Perspectives, 1(2), 62-76.

Samard, S., Jiranitsarawit, P., & Ryu, G. H. (2023, July). Development of vitamin c butterfly pea juice beads by reverse spherification technique. In The 9th International PIM Conference 2023 (pp. 1062-1070).

Santoso, I., Mustaniroh, S. A., & Choirun, A. (2021, November). Methods for quality coffee roasting degree evaluation: A literature review on risk perspective. In IOP Conference Series: Earth and Environmental Science (Vol. 924, No. 1, p. 012058). IOP Publishing.

Sen, D. J. (2017). Cross linking of calcium ion in alginate produce spherification in molecular gastronomy by pseudoplastic flow. World Journal of Pharmaceutical Sciences, 1-10.

Silva, J., Lima, F. E., Souza, C., Moreira-Leite, B., & Sousa, P. (2025). The Influence of Food Colors on Emotional Perception and Consumer Acceptance: A Sensory and Emotional Profiling Approach in Gastronomy. Foods, 14(22), 3818.

Singhal, R., & Gupta, A. (2023). Introducing Pharmaceutics to Middle School Students using with Hypothesis-Driven, At-Home Activities. Journal of Chemical Education, 100(6), 2466-2472.

Sukaris, S., Ernawati, E., Rahim, A. R., Ifadah, A. S., Shidiq, M. I. A., Wahyu, M., & Permady, E. (2023). Penyuluhan Kreatifitas Minuman Sehat Keluarga dari Popping Buah dan Sayur dengan Teknik Spherification pada Penerapan Molecular Gastronomy. DedikasiMU: Journal of Community Service, 5(1), 104-116.

Taku, A. J., Kayudin, A., Hadayanti, D., & Prathama, R. A. S. (2025, October). The Effect of Sodium Alginate and Calcium Chloride Concentration on the Characteristics of Strawberry (Fragaria ananassa L.) Fruit Juice Boba Popping Using the Basic Spherification Method. In Proceeding International Conference On Sustainable Environment And Innovation (ICOSEI) (Vol. 1, No. 1).

Teran, E. (2024). Enhancement of coffee quality attributes by combining processing methods and varieties. Beverages, 10(1), 10.

Torrico, D. D., Hutchings, S. C., Ha, M., Bittner, E. P., Fuentes, S., Warner, R. D., & Dunshea, F. R. (2018). Novel techniques to understand consumer responses towards food products: A review with a focus on meat. Meat science, 144, 30-42.

Utami, M. N., Fauziyah, A., & Puspareni, L. D. (2021). Pengaruh Minuman Popping Boba Terong Belanda dengan Ekstrak Teh Hijau terhadap Tes Toleransi Glukosa Oral. Arsip Gizi dan Pangan (ARGIPA), 6(2), 83–94.

Venkatachalam, K., Charoenphun, N., Nitikornwarakul, C., & Lekjing, S. (2025). Effect of Sodium Alginate Concentration on the Physicochemical, Structural, Functional Attributes, and Consumer Acceptability of Gel Beads Encapsulating Tangerine Peel (Citrus reticulata Blanco ‘Cho Khun’) Extract. Gels, 11(10), 808.

Wylie, A. (1973). Alginates as food additives. Royal Society of Health Journal, 93(6), 309-313.

Yadav, S., Singh, A., & Kumar, N. (2025). Electronic panel for sensory assessment of food: A review on technologies integration and their benefits. Journal of Food Science, 90(3), e70128.

Yusibani, E., Woodfield, P. L., Rahwanto, A., & Surbakti, M. S. (2023). Physical and Chemical Properties of Indonesian Coffee Beans for Different Postharvest Processing Methods. Journal of Engineering & Technological Sciences, 55(1).




DOI: https://doi.org/10.17509/mpgk.v17i2.95596

Refbacks

  • There are currently no refbacks.


Copyright (c) 2026 Universitas Pendidikan Indonesia

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.