Transformation of Sensory Profile of Robusta Coffee Beans (Coffea Canephora L.) Fermentation Products Due To Roasting Time And Yeast Dosage Treatment

Authors

  • Andi Setiawan Universitas Pembangunan Panca Budi
  • Kabul Warsito Universitas Pembangunan Panca Budi

Keywords:

Robusta Coffee, Aroma, Taste

Abstract

One of the most popular types of coffee is Robusta (Coffea canephora), which has a different aroma before roasting: Robusta tends to have a nutty aroma. This istudy iaimed ito examine ithe icombination itreatments i(roasting itime iand iyeast idosage) ion ithe iflavor iof Robusta icoffee, iand ithe iabove ihypothesis ihelped ito iguide ithe ifocus iof ithe iexperiment in iidentifying ithe ioptimal iconditions ifor ithe icoffee iprocessing. iThe iresearch imethod used iin ithis istudy iwas ia ifactorial irandomized iblock idesign i(RBD) iconsisting iof i25 combinations, iwith i2 ireplications. iThe ifactors iwere: iFactor i1: iRoasting itime iM0 i= Control i(green ibeans i200 ig), iM1 i= iRoasting itime i15 iminutes iat i200°C i(green ibeans 200 ig), iM2 i= iRoasting itime i25 iminutes iat i200°C i(green ibeans i200 ig), iM3 i= iRoasting time i35 iminutes iat i200°C i(green ibeans i200 ig) iand iM4 i= iRoasting itime i45 iminutes at i200°C i(green ibeans i200 ig). iFactor i2: iYeast idosage iP0 i= iControl, iP1 i= iYeast dosage i5 ig, iP2 i= iYeast idosage i10 ig, iP3 i= iYeast idosage i15 ig iand iP4 i= iYeast idosage 20 ig. iThe iresults iof ithe ianalysis iof ivariance ishowed ithat iboth iroasting itime iand iyeast dosage ihad ia isignificant ieffect ion iall iobserved iparameters.

References

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Published

2025-10-27

Issue

2025: Proceedings of International Conference on Islamic Community Studies

Section

Articles

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Copyright (c) 2025 Andi Setiawan, Kabul Warsito

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