Studi Dampak Variasi Suhu Penyangraian Terhadap Cita Rasa Biji Kopi Arabica (Coffea Arabica)

Abstract

Coffee roasting is a crucial stage in determining the final quality of coffee brewing. In the roasting process, temperature and time are the main factors that affect the quality of roasting results. Likewise with Dairi arabica coffee, the use of the right temperature and roasting time will affect the quality of its brewing This study aims to examine the effect of temperature and roasting time on the moisture content and organoleptic characteristics of Dairi arabica coffee beans and determine the combination of temperature and roasting time that produces the highest organoleptic value in Arabica coffee beans. In this study, 3 temperature variations were used, namely 180°C, 195°C, 210°C and 3 different time variations, namely 8 minutes, 12 minutes, 16 minutes. Furthermore, organoleptic tests and statistical analysis were carried out using ANOVA, Factorial RAL which is a research method and DMRT (Duncan Multiple Range Test) follow-up test to see the factors that affect the organoleptic characteristics of coffee beans. The parameters observed included moisture content, and organoleptic tests (aroma, taste, after taste, appearance, texture and viscosity and overall) using untrained panelists. The results showed that the influence of temperature and roasting time had a significant effect on most of the parameters tested. Coffee beans roasted with a temperature of 210 ºC and a time of 16 minutes showed the lowest moisture content and the best organoleptic characteristics, while coffee beans roasted with a temperature of 180 ºC and a time of 8 minutes showed the highest moisture content and the lowest organoleptic characteristics. Keywords: arabica coffee, roasting temperature, roasting time.