PROSIDING SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP)
ISSN: 2964-3538
Coffee is an excellent product to contribute to the Indonesian economy, both as a farmer's income and as a contribution to the country's development. The purpose of this study was to determine the quality of Arabica coffee sendori by hedonic test (color, aroma, taste and overall). This research is expected to be able to provide information to further researchers and the public about the effect of roasting on the quality of the coffee produced. This study used a factorial Completely Randomized Design (CRD). The research factor is the processing method (honey, natural, and full wash) and the degree of roasting which consists of 3 levels of roast profile, namely light, medium, and dark. It was carried out using 3 replications, so that 27 experimental units were obtained. Sensory analysis includes hedonic tests of color, fragrance, taste, and overall. The results show that the highest sensory analysis was obtained at the roasting degree with a medium profile roast on the hedonic test of color and aroma, the most preferred was at the medium roasting level with an average of 3.6 (likes) and 3.52 (likes). While the hedonic taste test obtained an average of 2.95 (neutral) for light and medium.
Keywords:
Coffee, processing, roasting, sensory quality
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:
157-161
Volume:
2
Issue:
1
Publication date:
17 October 2022