# Impact of Coconut Copra Byproducts Incorporation on Granola Quality Characteristics
## 3 Results and Discussion
### Preliminary Consumer Acceptance Study  
A preliminary consumer acceptance study was conducted to gather initial insights into the potential reception of two granola formulations. While the sample size (n = 17 participants, aged 20-25 years) limits broader generalization, this pilot evaluation provides valuable directional feedback for future product development. Figure 9 displays a radar chart comparing the sensory profiles of the two products across five attributes: smell, color, texture, crunchiness, and taste. The preliminary assessment of the two copra granola formulations, Product A (copra granola without nuts) and Product B (copra granola with cashew nuts), revealed significant differences in semi-trained consumer preferences. The data indicate that Product A was preferred across all sensory attributes, with particularly marked differences observed in texture and crunchiness. Product A scored 4.00 in texture and crunchiness, whereas Product B received lower scores of 3.18 and 3.82, respectively. These results suggest that the absence of cashew nuts in Product A contributed to a more favorable mouthfeel and superior crunch, which is consistent with findings by [PERSON] and [PERSON] (2020) [49], who highlighted that texture plays a critical role in gra  
Figure 9: Radar chart comparing the sensory profiles of Product A and Product B across five attributes. Data represent average scores converted to a 5-point scale, where 1 = “I hate it” and 5 = “I like it very much.”. nola acceptability. Furthermore, the more favorable ratings for Taste (4.06 for Product A compared to 3.25 for Product B) suggest that the nut-free formulation of Product A offered a more balanced and appealing flavor profile, likely due to the copra-based formulation, which has been reported to have a mild, sweet flavor [48]. Despite the positive reception of Product A, some sensory attributes exhibited room for improvement. The Smell of Product A received an average score of 3.35, which, while favorable, was still higher than Product B's 2.82. This finding is in line with the work of [PERSON] et al. (2024) [45], who noted that adding ingredients like coconut powder or other additives could potentially affect the aroma of granola. The relatively high proportion of neutral ratings for Smell (41.2%) in this study suggests that the aroma of Product A could be enhanced to increase its appeal, perhaps by modifying the ingredient ratios or introducing aromatic spices or flavor enhancers. Similarly, the color of Product A (3.64) was rated slightly higher than that of Product B (3.44), consistent with studies on the influence of ingredients on color. Coconut-based products, such as copra, typically exhibit a pale color, which could influence the final appearance of the granola [48]. However, the color ratings still leave room for improvement, as enhancing the visual appeal could increase consumer acceptance. Research has shown that the Maillard reaction and other processes during baking can significantly affect the color of granola [49]. Figure 10 further illustrates the sensory acceptance of Product A, with a majority of panelists rating texture, crunchiness, and taste positively (76.5% of panelists rated these attributes as \"I like\" or \"I like it very much\"). This positive reception underscores the critical role of these attributes in consumer satisfaction, as granola products are often judged based on mouthfeel and flavor [49]. However, the moderate acceptance of smell and color suggests that improvements in these areas could further enhance the overall sensory profile. The sensory results strongly indicate that Product A, the copra-based granola without nuts, has significant potential for market success, particularly due to its favorable texture, crunchiness, and taste. The absence of nuts does not appear to negatively impact consumer preferences, aligning with trends observed in other studies, such as those by [PERSON] and [PERSON] (2020) [49] and [PERSON] et al.