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Robusta Coffee Ice Cream Wins Favor in Indonesian Sensory Study
Ice cream enriched with Kotamobagu Robusta coffee extract received strong consumer approval for its aroma, flavor, and color in a 2026 study conducted by researchers from Sam Ratulangi University in North Sulawesi, Indonesia. The research found that adding up to 20% Robusta coffee extract improved the sensory appeal of ice cream without negatively affecting texture, highlighting new opportunities for Indonesia’s coffee industry and food innovation sector. The study was published in the 2026 edition of Jurnal Multidisiplin Madani (MUDIMA).
The research was carried out by F.S. Ratulangi, N.G. Kauntu, D.B.J. Rumondor, E.H.B. Sondakh, and J.E.M. Soputan. Their work focused on how locally produced Robusta coffee from Kotamobagu influences the sensory quality of ice cream, including aroma, taste, color, and texture.
Indonesia’s Coffee Industry Inspires New Food Innovation
Indonesia remains one of the world’s major coffee-producing countries, with Robusta coffee playing a crucial role in regional economies. In North Sulawesi, the Modayag area of East Bolaang Mongondow is recognized as a major Robusta coffee production center. Researchers noted that coffee cultivation provides significant economic value for local communities while also supporting agricultural development.
At the same time, the global food industry continues to explore coffee-based desserts and beverages as consumer demand grows for products with distinctive flavors and premium sensory experiences. Coffee-flavored ice cream has become increasingly popular because consumers associate coffee aromas with richness, energy, and indulgence.
The Indonesian researchers saw an opportunity to combine these trends by integrating Kotamobagu Robusta coffee extract into ice cream production. The goal was to evaluate whether consumers would accept the modified product and whether higher concentrations of coffee extract would improve or reduce sensory appeal.
How the Study Was Conducted
The research team used a completely randomized experimental design involving five different ice cream formulations. Thirty sensory panelists evaluated each sample for aroma, flavor, color, and texture.
The treatments included:
- P0: 0% Robusta coffee extract
- P1: 5% Robusta coffee extract
- P2: 10% Robusta coffee extract
- P3: 15% Robusta coffee extract
- P4: 20% Robusta coffee extract
The researchers prepared the coffee extract using locally sourced Robusta coffee powder from Kotamobagu. The extract was mixed into an ice cream base containing milk, whipped cream, sugar, eggs, powdered milk, and agar. The final products were frozen and later tested by panelists using a five-point preference scale ranging from “strongly dislike” to “strongly like.”
To measure the differences among treatments, the researchers analyzed the data using analysis of variance, commonly known as ANOVA, followed by additional statistical comparisons when significant differences appeared.
Strong Coffee Aroma Improved Consumer Preference
One of the clearest findings involved aroma. Ice cream containing higher concentrations of Robusta coffee extract received higher aroma preference scores from panelists.
The average aroma score increased from 3.40 in the control sample without coffee extract to 4.00 in the sample containing 20% Robusta coffee extract. Researchers reported that stronger coffee aroma significantly improved consumer acceptance.
The study explained that volatile compounds produced during coffee roasting contribute to the distinctive fragrance associated with Robusta coffee. These aromatic compounds transferred into the ice cream and enhanced its sensory profile.
The researchers wrote that higher concentrations of Robusta coffee extract created “a stronger and more appealing Robusta coffee aroma” in the final product.
Flavor Scores Peaked at 15% Coffee Extract
Flavor results showed a slightly different pattern. The highest flavor preference score appeared in the 15% coffee extract treatment, which received an average score of 4.30.
Researchers attributed the flavor changes to caffeine and chlorogenic acid compounds naturally found in Robusta coffee. Caffeine contributed bitterness, while chlorogenic acid added slight acidity and complexity to the taste profile.
Although the 20% treatment still performed well overall, the 15% formulation achieved the strongest balance between sweetness, bitterness, and coffee intensity. This suggests that moderate concentrations may provide the best flavor harmony for coffee-based frozen desserts.
Darker Color Increased Product Appeal
Color acceptance also improved as the concentration of Robusta coffee extract increased. Panelists preferred the richer brown tones produced by higher coffee content, especially in the 20% treatment.
The researchers noted that consumers associated the darker color with authentic coffee flavor and natural ingredients. The visual appearance strengthened the perception that the ice cream was premium and coffee-rich.
According to the study, color plays an important role in shaping consumer expectations before tasting food products. A visually appealing coffee tone can therefore increase marketability.
Texture Remained Stable Across All Formulations
Unlike aroma, flavor, and color, texture did not change significantly across the five treatments. All samples maintained relatively similar texture scores, ranging between 3.50 and 3.56.
Researchers explained that the coffee was added in extract form rather than as coarse powder. This prevented graininess and helped preserve the smooth, creamy texture associated with quality ice cream.
The study concluded that Robusta coffee extract can enhance flavor characteristics without compromising texture, making it suitable for commercial dessert applications.
Implications for Indonesia’s Food and Coffee Industries
The findings may benefit local coffee producers, food manufacturers, and culinary entrepreneurs seeking new ways to promote Indonesian Robusta coffee.
By incorporating regional coffee varieties into value-added products such as ice cream, producers may create new revenue opportunities beyond traditional beverage markets. The study also supports the growing trend of functional and specialty desserts that emphasize local ingredients and unique sensory experiences.
For policymakers and agricultural stakeholders, the research highlights how local commodities can be transformed into innovative processed foods with higher economic value. This approach may strengthen regional branding for Indonesian coffee-producing areas such as Kotamobagu and East Bolaang Mongondow.
The researchers also recommended future studies examining the chemical and physical qualities of coffee-based ice cream, including nutritional composition, shelf life, and consumer purchasing behavior.
Author Profile
F.S. Ratulangi, S.Pt., M.Si. is a researcher and academic at Sam Ratulangi University, Indonesia. Ratulangi specializes in food science, animal product technology, and sensory evaluation research, with a focus on innovative food processing using local agricultural commodities.
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