FLAVOUR PROFILE ANALYSIS OF SAJANG ROBUSTA COFFEE (Coffea canephora) TUBRUK BREW WITH VARIATIONS IN BREWING TEMPERATURE AND GRIND SIZE
Keywords:
brewing, coffee characteristics, robusta coffeeAbstract
This study aimed to determine the effect of variations in brewing temperature and coffee powder grind size on the flavor profile of Sajang Robusta coffee (Coffea canephora) tubruk brew. The method used was a Completely Randomized Design (CRD) with two factors, namely brewing temperature and grind size, consisting of nine treatment combinations: S1K1 (92oC : 80 mesh), S1K2 (92oC : 100 mesh), S1K3 (92oC : 120 mesh), S2K1 (95oC : 80 mesh), S2K2 (95oC : 100 mesh), S2K3 (95oC : 120 mesh), S3K1 (99oC : 80 mesh), S3K2 (99oC : 100 mesh), S3K3 (99oC : 120 mesh). The observed parameters included physical characteristics (color), chemical characteristics (pH, caffeine content, and total titrable acidity), and organoleptic characteristics (aroma, taste, body, acidity, aftertaste, and overall acceptance). The data obtained from observations were analyzed using analysis of variance (ANOVA) at a 5% significance level using SPSS software. If significant difference was found, the data were further analyzed using the Honest Significant Difference (HSD) test at a %% significance level. The best treatment for the flavor profile of tubruk coffee based on the highest panelist acceptance was obtained in treatment S1K2(92oC : 100 mesh) with an overall score of 3,3 (slightly liked). The highest values for supporting parameters such as pH and total titrable acidity were obtained in treatment S3K1 (99oC : 80 mesh) with values of 6,19 and 0,54%, respectively. In contrast, the treatment that produced the highest caffeine content was S1K3 (92oC : 120 mesh).
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