Managing Food Waste: Examining the Value and Sensory of Spent Coffee Grounds as Ingredient to Make Bread

Abstrak

Food waste is a critical issue with global implications for sustainability and spent coffee grounds (SCG) offer a sustainable approach to reducing this waste. This study evaluates the sensory aspects of bread made with SCG by experts in bread-making. Using a qualitative descriptive methodology, expert sensory evaluations revealed a harmonious blend of sweetness and bitterness, a soft texture, an attractive colour, and a rich aroma in SCG bread. These findings highlight the unique and appealing characteristics of SCG bread, emphasizing its potential to carve out a niche in the bakery market. The study suggests future research to explore the health benefits of SCG in bread, long-term consumer acceptance, and the environmental impact of repurposing SCG. By integrating sensory, nutritional, and sustainability aspects, SCG bread can enhance innovation and appeal in the bakery industry.