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Students from the Horticultural Crop Production Study Program have introduced a new innovation in the coffee industry with the creation of Perassa Coffea, a coffee syrup made from 100% pure robusta coffee, extracted using a press-and-filter method. With the addition of natural sugar, this product offers a distinctive and authentic coffee flavor, making it suitable for various serving styles.
According to Tri Wijayati, a student from the Horticultural Crop Production Study Program, Perassa Coffea was designed as an alternative for coffee lovers who want to enjoy coffee in a convenient syrup form.
“This coffee syrup is highly versatile. It can be served with UHT milk, creamer, or as a dessert complement. With just one 250 ml bottle, the product can be used for up to 10 servings, making it more economical and practical for coffee enthusiasts,” she explained.
The successful production of Perassa Coffea is closely tied to the Project-Based Learning (PBL) approach applied in the Horticultural Crop Production Study Program. This was further elaborated by Ni Nengah Putri Adnyani, S.P., M.P., a lecturer and Perassa Coffea’s PBL Manager.
“We want students to not only understand theories but also be able to create innovative products with commercial value. In this project, they learn everything from start to finish—selecting high-quality robusta coffee beans, extraction processes, cost analysis, and marketing strategies,” she stated.
With a highly competitive price of just IDR 28,000 per 250 ml bottle, Perassa Coffea presents an attractive option, particularly for students and coffee lovers looking for high-quality coffee at an affordable price.
To expand its market reach, the Perassa Coffea production team has collaborated with various partners, including Ketumah Kopi and several cafés around campus. This marketing strategy is expected to increase brand recognition and allow more people to enjoy Perassa Coffea.
“Our hope is that Perassa Coffea can become a go-to alternative for coffee lovers, not only within the campus environment but also in the broader community. We want this product to be accessible to everyone—students, lecturers, and coffee enthusiasts—who are looking for high-quality coffee syrup with a more practical and economical serving method,” concluded Ni Nengah Putri Adnyani.
With a combination of premium ingredients, affordable pricing, and a project-based learning concept, Perassa Coffea has the potential to become a leading product—not only supporting student innovation but also meeting market demand for a practical and high-quality coffee syrup. (rda)