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Apriyanto, Mulono
Departement Of Food Science, Faculty Of Agriculture, Islamic University Of Indragiri
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Journal : Open Global Scietific Journal

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Physical and Chemical Properties of Robusta Coffee Beans at Different Temperatures and Roasting Times Eko Sutrisno; Anis Nurhayati; Mulono Apriyanto
Open Global Scientific Journal Vol. 2 No. 1 (2023): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33292/ogsj.v2i1.14

Abstract

Robusta coffee in the Rejosari Mojokerto Village is undertaken by the local community. However, to ensure the production of high-quality coffee and avoid the production of low-priced products, it is imperative for the community to possess a comprehensive understanding and knowledge of coffee post-harvest processing methods. This study aims to investigate the physicochemical properties of Robusta coffee under varying roasting temperatures and times. Several key variables were observed, including the number of beans per 100 grams of coffee, geometric diameter (GM), and average weight of coffee beans, which were employed to assess the physical properties of the coffee. Furthermore, the chemical composition of coffee was analyzed in terms of extract weight, ash content, caffeine, glucose, and coffee protein levels. The results indicate that 100 grams of Robusta coffee contain an average of 368 individual coffee beans, each weighing approximately 0.27 grams, with a geometric dimension (GM) of 10.3 mm. Moreover, the extract weight, caffeine, glucose, and protein content exhibit a decreasing trend during the roasting process. As the roasting time increases and the temperature rises, the percentage of coffee extract and caffeine content decreases. Notably, coffee roasted at 200°C for 20 minutes exhibits the highest ash percentage, reaching 4.16%. It was observed that higher roasting temperatures and longer roasting periods result in increased ash content. This study highlights the significant influence of varying roasting temperatures and times on the quality of the resulting coffee beverage.
Co-Authors -, Baharuddin Abdul Rahman Sidik Abdul Razak Abdul Razak Ahamad Rifa’i Akbar Alfa Akbar Alfa Ali Azhar Ali Azhar Ali Azhar Ali Azhar Ali Azhar Ali Azhar Ali Azhar Ali Azhar Ali Azhar Ali Azhar Amd Junaidi Anis Nurhayati Arif Munandar Bayu Fajar Susanto Bayu Rianto Eko Priyono Eko Sutrisno Elfi Yenny Yusuf Elfi Yenny Yusuf Eman Sulaiman Eni Harmayani Eni Harmayani Euis Amalia Fatma Zuhrotun Nisa Feni Puspitasari Feni Puspitasari Fenthy Marlina Safitri Fitriyah, Andi Tenri Hermiza Mardesci Ihwana As’ad Indra Mudrika Intan Sari Irianto Irianto Irianto Irianto Jamri Jeki Prianto Kadek Rantawan Khairul Ihwan KMS Novyar Satriawan Fikri Lana Santika Nadia M Rexy Dimas Nasrullah M. Ramli M. Ridwan Mardesci, Hermiza Marlina Marlina Marlina Marlina Marlina Marlina Marlina Marlina Marlina Melisa Muhammad Arpah Muhammad Ramli Muhammad Ramli Muharun Muharun Muharun, Muharun Ninsix, Retti Novitasari, Rifni Novyar Satriawan Fikri, KMS Nurhayati, Nurhayati Nursida Nursida Nursida Nursida Olvi Ariyani Partini Priambada Priambada Rahmadewi, Yunda Maymanah Ratri Retno Utami Ratri Retno Utami Retti Ninsix Retty Ninsix Reza Winata Aulia Hutami Riati Bakce Rifni Novitasari Rifni Novitasari Rifni Novitasari rifni novitasari Rifni Novitasari Riyadi Mustofa Roberta Zulfhi Surya Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Rujiah Safitri, Fenthy Marlina Safitri, Fenthy Marlina Said Muhammad Ikhsan Zulfi Maaruf Sevia Dwi Suryanti Siti Asiah Jamil Sriyanto Sriyanto Sriyanto Sriyanto Suci Adhis Rahmadani Sufiyanto, Mohammad Imam Supriyanto Supriyanto Supriyanto Supriyanto Suryanti, Sevia Dwi Sutardi Sutardi Sutardi Sutardi Tiara Pertiwi Veriani Aprilia Vivi Arfiani Siregar Vivi Arfiani Siregar Widyawati Widyawati Wuri Ratna Hidayani yeni Afiza Yoyon Riono Yoyon Riono Yoyon Riono Yoyon Riono. Yulianti Yulianti Yulianti Yulianti Yulianti Yulianti Yunda Maymanah Rahmadewi