To Explore the Possibility of Infusing Gipas (Sarcandra glabra) to Arabica Coffee as an Additional Variant of Coffee Flavor

This research explores the potential of infusing Gipas (Sarcandra glabra) into Arabica coffee to create a novel flavor variant. Gipas, a traditional herbal plant known for its unique aromatic properties and health benefits, has been selected for this study due to its increasing popularity in various culinary applications. The study aims to determine the sensory characteristics and predictors of infused coffee and gipas. One infusion with three treatments developed. Gipas leaves were used as basic ingredient for all infusions. Sensory evaluation was employed to determine the sensory characteristics and predictors of coffee. The panelists were composed of 40 for acceptability test. The infusion of Gipas may introduce distinct herbal notes and enhance the complexity of Arabica coffee’s flavor profile. Additionally, the health benefits associated with Gipas could appeal to health-conscious consumers seeking functional beverages. This research aims to provide insights into innovative coffee products that cater to evolving consumer preferences while promoting the use of indigenous plants in modern food applications. Findings on the consumer acceptability of the coffee in terms of color, combined aroma, combined strength, combined taste and overall acceptability, the respondents revealed it as “like extremely”. The predictors of coffee to be considered in producing quality infused coffee-gipas, aroma, strength and taste. Recommendations include a further study using dried gipas leaves.