Preference Level for Robusta Green Coffee Bean Extract Toothpaste among Students at the University of Jember, Indonesia
DOI:
https://doi.org/10.36283/PJMD13-2/002Keywords:
Coffea, Consumer Preference, ToothpastesAbstract
Background: Robusta green coffee bean extract toothpaste was an alternative product for preventing caries and periodontal disease. As a product, a hedonic test to determine consumer acceptance and satisfaction was needed. This research assessed the preference level for Robusta green coffee bean extract toothpaste among students at the University of Jember, Indonesia.
Methods: This is an experimental and analytical observational study. The Robusta green coffee bean was extracted using the maceration method with 96% ethanol. The toothpaste was made by mixing placebo paste ingredients with Robusta green coffee bean extract at concentrations of 0.0625%, 0.125%, 0.25%, and 0.5%. The hedonic test included color, aroma, and texture parameters with a Likert scale and was carried out in the period August-November 2023 by 30 students from the Faculty of Dentistry, University of Jember, who were healthy, without allergies, and did not smoke SPSS vr26 was used and the mean score was calculated as the level of preference. Statistical test with Kruskal Wallis followed by Mann Whitney with p-value<0.05 significant.
Results: The cut-off value of the mean score was 3-5 for the highest level of preference with 4.00±1.174 for color parameters and 3.73±0.907 for texture parameters, shown by 0.5% concentration of Robusta green coffee bean extract toothpaste, while for aroma parameters was 4.13±0.681, shown by 0.25% concentration of toothpaste. Overall, the highest level of all parameter’s preference was 3.93±0.691 shown by 0.5% concentration of toothpaste but there was no significant difference with 0.25% concentration (p>0.05).
Conclusion: Robusta green coffee bean extract toothpaste with concentrations of 0.25% and 0.5% were preferred by consumers.
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