Quality Analysis of Natural Processed Coffee Using Different Roasting Levels

Abstract

Coffee is one of the leading plantation commodities in Indonesia. High-quality coffee has a higher price than low-quality coffee. The quality of coffee is determined by the method of selecting planting materials, handling during harvest, and processing. Coffee that is processed naturally, will be dried in the form of fruit/cherry so that coffee will decrease in quality. The quality of coffee beans can be improved if the roasting process is carried out using the right roasting temperature and time. With a variety of treatments in post-harvest processing methods and roasting levels will produce different coffee quality so that appropriate treatment is needed to determine the final result of coffee with the best quality. This study used the Complete Randomized Design (CRD) method with 2 factors, namely differences in coffee types (robusta coffee and arabica coffee) and roasting levels (light roast, medium roast, and dark roast). The research variables observed were seed weight, camba density, water content, and caffeine content. The data obtained will be analyzed using analysis of variance. If there is a significant difference between treatments, then further tests will be carried out using the Duncan Multiple Range Test (DMRT) at the 5% failure level.

Full Text:

PDF

References

C. P. Herliani, D. A. Savitri, H. M. Suud, and M. G. Rosyady, “Characterization of Robusta Coffee Powder with Addition of Palm Sugar and Vanilla Powder to Improve The Quality of Robusta Coffee ( Coffea canephora,” vol. 05, no. 03, pp. 38–45, 2024.

D. A. Savitri, Setiyono, S. B. P. S. Meliala, A. P. Arum, N. Novijanto, and C. P. Herliani, “Chemical and Microbiological Characteristics of Kombucha Beverage Produced from Robusta and Arabica Coffee with Varied Roasting Profiles,” J. Appl. Agric. Sci. Technol., vol. 8, no. 3, pp. 290–302, 2024.

D. A. Savitri, S. Setiyono, N. Novijanto, and R. M. Fajriati, “Defect Analysis and Development Strategy for Robusta Coffee of Tanahwulan Village, Indonesia,” J. La Lifesci, vol. 03, no. 01, pp. 14–25, 2022, doi: 10.37899/journallalifesci.v3i1.548.

Setiyono et al., “Pelatihan pengolahan limbah kopi sebagai kombucha cascara,” vol. 8, pp. 629–636, 2024.

A. Santoso, S. Slameto, D. A. Savitri, D. E. Kusbianto, and H. M. Suud, “The Effect of Using Fast Roast and Slow Roast Roasting Techniques on the Chemical and Organoleptic Characteristics of Robusta Coffee Beans (Coffea robusta L.),” Int. J. Food, Agric. Nat. Resour., vol. 5, no. 1, pp. 95–99, 2024, doi: 10.46676/ij-fanres.v5i1.261.

S. B. P. S. Meliala, S. Setiyono, D. A. Savitri, A. P. Arum, S. N. H. Hidayah, and S. Noviana, “Physical and Chemical Characteristics of Chosen Genotype of Robusta Coffee from Curahpoh Village Bondowoso East Java,” J. La Lifesci, vol. 5, no. 4, pp. 353–368, 2024, doi: 10.37899/journallalifesci.v5i4.1338.

N. F. Soraya, B. Kusmanadhi, S. B. Patricia SM, and D. A. Savitri, “Pengaruh Jenis Wadah Penyimpanan dan Ukuran Biji Dalam Penyimpanan Pasca Panen Terhadap Karakteristik Fisik Biji Kopi Robusta (Coffea robusta L.),” Technologica, vol. 2, no. 1, pp. 14–20, 2023, doi: 10.55043/technologica.v2i1.50.

H. M. Suud et al., “Various roasting characteristics against alteration of antioxidant activity, amino acids content, and flavor of Java Ijen-Raung coffee beans,” Pelita Perkeb. (a Coffee Cocoa Res. Journal), vol. 39, no. 3, pp. 216–229, 2023, doi: 10.22302/iccri.jur.pelitaperkebunan.v39i3.563.

H. M. Suud, N. Novijanto, R. Nadzirah, and D. A. Savitri, “Study of Coffee Bean Displacement Inside Drum Roaster Using Force Balance Analysis,” J. Tek. Pertan. Lampung (Journal Agric. Eng., vol. 12, no. 4, p. 909, 2023, doi: 10.23960/jtep-l.v12i4.909-920.

[BSN] National Standardization Agency of Indonesia, “SNI 01-2907-2008: Biji Kopi,” Badan Standarisasi Nas., pp. 4–5, 2008.

D. A. Savitri et al., “Caffeine Content of Bondowoso Arabica Ground Coffee with Variation of Roasting Profile and Type of Packages,” Pelita Perkeb. (a Coffee Cocoa Res. Journal), vol. 38, no. 2, pp. 128–137, 2022, doi: 10.22302/iccri.jur.pelitaperkebunan.v38i2.511.

and O. C. Thomas Dippon, Monica Dan , Melinda Haydee Kovacs, Emoke Dalma Kovacs, Erika Andrea Levei, “Analysis of Volatile Compounds , Composition , and Thermal Roasting Intensity,” Foods, vol. 11, pp. 2–15, 2022.

M. Banti and E. Abraham, “Coffee Processing Methods, Coffee Quality and Related Environmental Issues,” J. Food Nutr. Sci., vol. 9, no. 6, p. 144, 2021, doi: 10.11648/j.jfns.20210906.12.

A. Sualeh, K. Tolessa, and A. Mohammed, “Biochemical composition of green and roasted coffee beans and their association with coffee quality from different districts of southwest Ethiopia,” Heliyon, vol. 6, no. 12, p. e05812, Dec. 2020, doi: 10.1016/j.heliyon.2020.e05812.

V. Gottstein et al., “Monitoring of Chemical Changes in Coffee Beans during the Roasting Process Using Different Roasting Technologies with Nuclear Magnetic Resonance Spectroscopy,” Beverages, vol. 9, no. 87, pp. 1–15, 2023, Accessed: Dec. 16, 2024. [Online]. Available: moz-extension://ee3b368e-f719-4896-92d4-623af5b58d8e/enhanced-reader.html?pdf=https%3A%2F%2Fbrxt.mendeley.com%2Fdocument%2Fcontent%2F2819f970-d8f2-3251-b453-95aa2628459e.

D. P. Putri, R. C. E. Andriansyah, F. Setiyoningrum, L. E. Yulianti, and D. D. Hidayat, “Physicochemical Properties of Robusta Coffee at Various Roasting Levels Using Different Roaster Types,” BIO Web Conf., vol. 69, pp. 1–9, 2023, doi: 10.1051/bioconf/20236903016.

S. Ratanasanya, N. Chindapan, J. Polvichai, B. Sirinaovakul, and S. Devahastin, “Model-based optimization of coffee roasting process: Model development, prediction, optimization and application to upgrading of Robusta coffee beans,” J. Food Eng., vol. 318, p. 110888, Apr. 2022, doi: 10.1016/j.jfoodeng.2021.110888.

D. S. da Costa, T. G. Albuquerque, H. S. Costa, and A. P. A. Bragotto, “Thermal Contaminants in Coffee Induced by Roasting: A Review,” Int. J. Environ. Res. Public Health, vol. 20, no. 8, 2023, doi: 10.3390/ijerph20085586.

E. B. Tarigan, E. Wardiana, Y. S. Hilmi, and N. A. Komarudin, “The changes in chemical properties of coffee during roasting: A review,” IOP Conf. Ser. Earth Environ. Sci., vol. 974, no. 1, 2022, doi: 10.1088/1755-1315/974/1/012115.

J. Vosloo, “Heat and mass transfer model for a coffee roasting process,” North-West University, South Africa, 2017.

P. C. Ayu, M. R. Machrizailani, A. Rohanah, K. N. Sinamo, and N. U. W. Sebayang, “Design of coffee roaster with controlled temperature system to maintain the sustainability of coffee roasting process,” IOP Conf. Ser. Earth Environ. Sci., vol. 1302, no. 1, 2024, doi: 10.1088/1755-1315/1302/1/012116.

E. A. Mutovkina and S. A. Bredikhin, “Analysis of coffee thermophysical changes during roasting using differential scanning colorimetry,” Food Sci. Technol., vol. 43, pp. 1–5, 2023, doi: 10.1590/fst.119722.

Hasriani and S. Arwati, “Karakteristik Kimia Kopi Arabika Bubuk dari Varietas Linie-S dan Sigararutan Chemical,” Agroindustri Halal, vol. 10, no. 2023, pp. 90–100, 2024.

N. M. Suaniti, A. A. S. D. Saraswati, and A. A. B. Putra, “Analisis Kafein Dalam Kopi Arabika (Coffea Arabica L.) Pada Berbagai Suhu Penyangraian Dengan Metode Spektrofotometer UV-Vis Dan GC-MS,” J. Kim., vol. 16, no. 1, p. 115, 2022, doi: 10.24843/jchem.2022.v16.i01.p15.

S. S. Mardjan, E. Heri Purwanto, and G. Yoga Pratama, “Pengaruh Suhu Awal Dan Derajat Penyangraian Terhadap Sifat Fisikokimia Dan Citarasa Kopi Arabika Solok,” J. Keteknikan Pertan., vol. 10, no. 2, pp. 108–122, 2022, doi: 10.19028/jtep.010.2.108-122.

A. Kinasih, S. Winarsih, and E. A. Saati, “Karakteristik Sensori Kopi Arabica Dan Robusta Menggunakan Teknik Brewing Berbeda,” J. Teknol. Pangan dan Has. Pertan., vol. 16, no. 2, p. 12, 2021, doi: 10.26623/jtphp.v16i2.4545.

DOI: https://doi.org/10.46676/ij-fanres.v5i4.399

Refbacks

• There are currently no refbacks.

E-ISSN : 2722-4066

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.