Analysis of the Added Value of Hard Candy with Robusta Green Coffee Bean Powder Extract

Abstract

Robusta green beans have a high chlorogenic acid content that is beneficial as an antioxidant, but their bitter and astringent taste limits consumer acceptance. This research aims to analyze the value added of the process of making hard candy based on robusta coffee green bean powder extract using the Hayami Method. The formulation for making hard candy is based on a modification of the research by Regia and Rini (2019), namely 80 g of robusta green bean powder extract, 640 g of sucrose, 160 g of glucose syrup, and 1000 g of water for 1.88 kg of hard candy. The process of making hard candy is carried out through the stages of mixing, heating, molding, and cooling. The innovation of processing into hard candy is expected to increase market acceptance while providing functional value to the product. Primary data was obtained through a laboratory-scale production process, covering raw material costs, other input contributions, labor, and output produced. Hayami's analysis was used to calculate the conversion factor, output value, added value, margin distribution, and profit margin. The Hayami value-added analysis of hard candy production with a heating temperature of 120^oC and the addition of 10% robusta green bean powder extract resulted in a conversion factor of 0.87 with an added value of IDR 185,755/kg and an added value ratio of 28%. The net profit obtained reached IDR 172,457/kg or 25.97% of the product value, with the largest margin distribution in other input contributions (29.5%), followed by profit (68.26%) and direct labor income (2.72%).