Sensory Evaluation of Robusta Coffee under Various Postharvest and Processing

DOI

10.2991/absr.k.220305.061How to use a DOI?

Keywords

Consumer acceptance; Postharvest; Processing; Robusta coffee; Zero one

Abstract

The sensory quality of food products including coffee determines the level of consumer acceptance. This study ancover the differences in consumer acceptance and determines the best postharvest and processing treatments of ground and brewed Robusta coffee. The Taguchi orthogonal array L9 (34) with four factors and three levels: postharvest (full wash, honey, natural), roasting temperature (150, 175 and 200ºC), roasting time (10, 12.5 and 15 minutes), and milling (80, 100 and 120 mesh), was used in the study. The acceptance was assessed on five hedonic scales by 36 trained panelists. One-way ANOVA and DMRT were performed the significant differences in panelist acceptance under various postharvest and processing treatments. At the same time, zero-one integer programming was used to determine the best treatment combination. The best acceptance results were further tested through a confirmation test. Postharvest and processing treatments significantly influenced (p<0.05) most of the sensory qualities of the samples, such as color and aroma of brewed samples as well as taste, bitterness, viscosity, and overall of the brewed samples. The best combination of the postharvest and processing treatments for the sample was postharves honey, temperature and roasting time of 175ºC for 15 minutes, and a sieve size of 80 mesh, all attributes confirmed as well as attribute in a favorable acceptance level in score (3.58) and less-favorable in score (3.22). Various of postharvest and processing treatments influence sensory quality of ground and brewed so effect of consumer acceptance.

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - S. Wulandari
AU  - M. Ainuri
AU  - A. C. Sukartiko
PY  - 2022
DA  - 2022/03/10
TI  - Sensory Evaluation of Robusta Coffee under Various Postharvest and Processing
BT  - Proceedings of the 2nd International Conference on Smart and Innovative Agriculture (ICoSIA 2021)
PB  - Atlantis Press
SP  - 393
EP  - 400
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220305.061
DO  - 10.2991/absr.k.220305.061
ID  - Wulandari2022
ER  -