Quality Characteristics of Merapi Robusta Coffee Products from the Traditional, Semi Modern, and Modern Process

DOI

10.2991/978-94-6463-128-9_32How to use a DOI?

Keywords

Chemical characteristic; hedonic test; roasting; robusta coffee; quality

Abstract

Coffee is widely cultivated because it has a distinctive taste, one of the areas that cultivates Robusta coffee is Sleman Regency. The problem that exists in the home industry of coffee processing in the region is that the roasting process is still carried out in a traditional and semi-modern method and does not yet know the right roasting method and time. This causes the coffee produced to be of low quality and not uniform. This research was conducted using grade A Merapi Robusta green bean coffee, the roasting process was carried out at medium level with a temperature of 180 C. Roasting was carried out by 3 methods, namely traditional, semi-modern, and modern with each roasting time of 20 and 25 min. This study aims to analyze the chemical characteristics and sensory analysis of Merapi Robusta coffee. The test shows that the water content, caffeine content, and coffee extract meet the SNI for ground coffee. On the water content and coffee extract, the method and time of roasting have a significant effect. On the caffeine content, the roasting method had no significant effect, but the roasting time had a significant effect. The coffee that was most preferred by the panelists regarding the attributes of aroma, taste, and aftertaste was the traditional roasting method for 20 min, while the most preferred color attribute was the modern roasting method for 25 min. The results of the metal contamination test showed that no lead (Pb), cadmium (Cd), and ochratoxin were found in the three best samples.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Rousmala Noor
AU  - Wagiman
AU  - Jumeri
PY  - 2023
DA  - 2023/04/19
TI  - Quality Characteristics of Merapi Robusta Coffee Products from the Traditional, Semi Modern, and Modern Process
BT  - Proceedings of the 3rd International Conference on Sustainable Agriculture for Rural Development (ICSARD 2022)
PB  - Atlantis Press
SP  - 316
EP  - 327
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-128-9_32
DO  - 10.2991/978-94-6463-128-9_32
ID  - Noor2023
ER  -