PROSIDING SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP)
ISSN: 2964-3538
The formation of flavor and aroma in coffee is determined by the roasting process. This study was conducted from January to February 2022 at Pakuwon experimental station, the coffee and cocoa processing units, and Integrated Laboratory of Balai Penelitian Tanaman Industri dan Penyegar (Balittri), Sukabumi, West java. The purpose of the study is to determine the effect of three different roasting levels of arabica and robusta coffee on their chemical properties. A completely non-factorial randomized design with two factors (variety and roasting level) with three replications was used. Coffee derived from two different varieties, which are arabica and robusta with roasting level of light, medium and dark were investigated for pH, total dissolved solids, fat content, antioxidant activity and alkalinity of water-soluble ash. Result showed that roasting level had a very significant effect (p<0.01) on pH, total dissolved solids, fat content and, antioxidant activity, while the variety influenced also on pH, total dissolved solids, fat content and, antioxidant activity. Lower and higher value of the pH and fat content were respectively measured in Arabica than that in robusta. The highest value of total dissolved solids was found in dark roasted coffee whereas the highest antioxidant content was detected in light roasted coffee.
Keywords:
antioxidant activity, arabica, coffee, level, roasting, robusta
Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Inovasi dan Tantangan Pengembangan Produk Hasil Pertanian yang Halal, Aman, dan Berdaya Saing Tinggi
Page number:
110-117
Volume:
2
Issue:
1
Publication date:
17 October 2022