Publisher

CCRJOURNALCCRJOURNAL

Journal Pelita PerkebunanPelita Perkebunan Abstract

Lampung Robusta coffee is a valuable commodity in Indonesia, playing a critical role in national and international coffee trade. Numerous studies have explored the roasting process and its impact on coffee quality, highlighting its importance in determining physical and sensory attributes. This study investigates Lampung Robusta coffees physical and sensory changes subjected to varying roasting degrees, including City roast (light roast), Full City roast (medium roast), and Italian roast (dark roast). The findings show that roasting levels significantly affect moisture content, colour, bulk density, total dissolved solids (% TDS & % Brix), and pH, with p-values <0.05. Sensory analysis shows that each roasting degree creates different sensory profiles, especially aroma. City roast has nutty aromas, Full City roast has floral, smokey, and earthy aromas, while Italian roast has chocolate and spices aroma. These attributes differ from ideal coffee attributes with herbal, caramel, and fruity aromas. The ideal product also described has a sweet taste, medium body, acidic aftertaste, and sweet aftertaste. These results provide a valuable reference for optimizing Lampung Robusta coffees roasting process and product development to achieve consumer-preferred characteristics.

Conclusion

The roasting degree significantly influenced the value of color, bulk density, pH, TDS (% TDS & % Brix), in which the p-value was <0.Based on the correlation test, a positive correlation occurred between moisture content, color, and bulk density.Moisture content, color, and bulk density negatively correlated with TDS (% TDS & % Brix), and pH.Meanwhile, TDS (% TDS & % Brix), and pH have a positive correlation.Based on the research results, different roasting degrees can affect the Lampung Robusta coffee sensory profiles.The higher the roasting degree, the more the bodys bold attribute is felt.On the contrary, the lower the degree of roasting, the bodys watery attributes are felt.According to the panellists evaluation, the ideal attributes are a product that has the sensory attributes of herbal aroma, caramel aroma, fruit aroma, sweetness, body medium, acidic aftertaste, and sweet aftertaste.However, none of the three samples tested had the same sensory characteristics as the ideal product.Each roasting degree has distinctive sensory characteristics.The results of this sensory evaluation suggest that it is possible to produce Lampung Robusta coffee product with sensory attributes near the ideal by blending with other coffee beans from different varieties or origin.However, determining the optimal blending ratio that best aligns with the ideal product characteristics requires further investigation.

Future Research

Berdasarkan penelitian ini, terdapat beberapa saran penelitian lanjutan yang dapat dilakukan untuk lebih memahami dan meningkatkan kualitas kopi Robusta Lampung. Pertama, penelitian dapat difokuskan pada identifikasi senyawa-senyawa aroma spesifik yang terbentuk pada setiap tingkat roasting, serta bagaimana senyawa-senyawa tersebut berinteraksi untuk menghasilkan profil rasa yang unik. Hal ini dapat dilakukan dengan menggunakan teknik analisis gas chromatography-mass spectrometry (GC-MS) yang lebih canggih. Kedua, penelitian dapat mengeksplorasi pengaruh berbagai metode pasca panen, seperti fermentasi atau pengeringan, terhadap karakteristik fisik dan sensorik kopi Robusta Lampung pada berbagai tingkat roasting. Dengan memahami interaksi antara metode pasca panen dan roasting, diharapkan dapat ditemukan kombinasi yang optimal untuk menghasilkan kopi dengan kualitas terbaik. Ketiga, penelitian dapat dilakukan untuk mengembangkan model prediksi yang dapat memprediksi karakteristik sensorik kopi Robusta Lampung berdasarkan parameter fisik dan kimiawi yang terukur selama proses roasting. Model ini dapat menjadi alat bantu bagi para pemangku kepentingan dalam industri kopi untuk mengontrol kualitas dan konsistensi produk.

References

1. The Effect of Temperature and Roasting Time on The Physical Properties of Arabica and Robusta Gayo Coffee... jaast.org/index.php/jaast/article/view/75The Effect of Temperature and Roasting Time on The Physical Properties of Arabica and Robusta Gayo Coffee jaast index php jaast article view 75
2. Karakteristik Sensori Produk Kopi 2 In 1 Komersial Menggunakan Metode Check-All-That-Apply (CATA) | JURNAL... doi.org/10.30997/jah.v10i1.9962Karakteristik Sensori Produk Kopi 2 In 1 Komersial Menggunakan Metode Check All That Apply CATA JURNAL doi 10 30997 jah v10i1 9962
3. OSF. osf osf.io/23a5z_v1OSF osf osf io 23a5z v1

Metadata

File size	715.79 KB
Pages	14
DMCA	Report