Analisis Pengaruh Variasi Waktu Pemanggangan Terhadap Kualitas dan Karakteristik Biji Kopi Arabika Mandailing

Abstract

The uniqueness of Mandailing Coffee flavor is influenced by the genetic factors of the plant, the growing environmental conditions, and post-harvest techniques including the roasting process. Likewise in Arabica Mandailing coffe, roasting procces with proper temperature and time treatment is requined to produce coffe brew with good quality. In this study, analysis of Arabica Mandailing coffe quality and characteristic with different roasting time was analiyzed. In the study, the roasting process was carried out using coffe roasting merk Pratter 3.0 tool (Indonesia) with temperature of 210°C in 10,15 and 20 minutes. The parameters observed included the moisture content of coffee grounds, color, and organoleptic tests (aroma, taste, brew color, aftertaste, acidity and overall). Furthermore, statistical testing was carried out using the nonfactorial Complete Random Design (RAL) method. Resuld showed that parameter such os water content, colour characteristic and the organoleptic quality were effected by the roasting time. The most optimal roasting time was showed in 10 minutes with roasting temperature of 210°C.