The Effect of Temperature and Roasting Duration on Physical Characteristics and Sensory Quality Of Singgalang Arabica Coffee (Coffea Arabica) Agam Regency

  • Rince Alfia Fadri Andalas University
  • Kesuma Sayuti Andalas University
  • Novizar Nazir Andalas University
  • Irfan Suliansyah Andalas University
Keywords: singgalang arabica coffee, roasting temperature, roasting duration, physical characteristics, sensory quality

Abstract

The purpose of this study were to determine the effect of temperature and roasting duration on physical characteristics  and quality of arabica coffee sensory,: find out the best temperature and roasting duration treatmen to physical characteristics and quality of arabica coffee sensory. This study used a factorial complete randomized design with two factors (200°C, 220°C and 240°C) and duration of roasting (12, 15, and 18 minutes). The variables observed in this study were rendemen (sucrose content of sugar cane crop or sample), water content, color value, acidity and sensory test of arabica coffee. The results showed that temperature and duration of roasting had effect on rendemen, water content, color value, acidity, flavor, taste and color of arabica coffee. The temperature of 220 ° C with 12 minutes of roasting is produceed the best physical characteristics and sensory quality of Singgalang arabica coffee, with 88.1% of rendemen, 1.23% of water content (bb), different color L (Lightness) 6,07, acidity 5.81, scent score 3.5), taste score value of 3.2, color score 3.6.

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Author Biographies

Rince Alfia Fadri, Andalas University

Doctoral ProgramStudent of Agriculture Science

Kesuma Sayuti, Andalas University

Faculty of Agriculture Technology

Novizar Nazir, Andalas University

Faculty of Agriculture Technology

Irfan Suliansyah, Andalas University
Faculty of Agriculture
Published
2019-08-31
How to Cite
Fadri, R., Sayuti, K., Nazir, N., & Suliansyah, I. (2019). The Effect of Temperature and Roasting Duration on Physical Characteristics and Sensory Quality Of Singgalang Arabica Coffee (Coffea Arabica) Agam Regency. Journal of Applied Agricultural Science and Technology, 3(2), 189-201. https://doi.org/10.32530/jaast.v3i2.117