Study of variations in the roasting time of gayo arabica coffee in the drying phase

Authors

  • Rahmat Fadhil Universitas Syiah Kuala/USK, Faculty of Agriculture, Department of Agricultural Engineering, Banda Aceh, Indonesia. https://orcid.org/0000-0002-8124-1599
  • S Safrizal Universitas Syiah Kuala/USK, Faculty of Agriculture, Department of Agricultural Engineering, Banda Aceh, Indonesia. https://orcid.org/0000-0002-3730-2649
  • Khairul Rizal Universitas Syiah Kuala/USK, Faculty of Agriculture, Department of Agricultural Engineering, Banda Aceh, Indonesia. https://orcid.org/0000-0001-9248-2390
  • Bambang Sukarno Putra Universitas Syiah Kuala/USK, Faculty of Agriculture, Department of Agricultural Engineering, Banda Aceh, Indonesia. https://orcid.org/0000-0002-1483-3519
  • Juli Firmansyah Universitas Serambi Mekkah, Faculty of Education and Teacher Training, Department of Physics Education, Banda Aceh, Indonesia. https://orcid.org/0000-0002-6006-3113

DOI:

https://doi.org/10.25186/.v18i.2085

Abstract

Gayo Arabica coffee is a famous specialty coffee in Indonesia and abroad. Proper roasting is needed to produce high-quality coffee, including getting the desired coffee taste. This study contributes to roasting high-quality coffee, especially regarding the appropriate time variation in the drying phase. This study aims to analyze the roasting time of Gayo Arabica coffee in the drying phase based on the cupping score and sensory assessment. Coffee roasting in this study was carried out by modifying the time in the drying phase for 3:00, 4:00, and 5:00 minutes, while in the other phases (maillard and development), it was 4:00 and 3:00 minutes, respectively. The study parameters include roasting charts, roasting profiles, cupping scores by certified panelists (Q graders) and sensory assessments by panelists identified by the TOPSIS method. The TOPSIS is a decision-making method based on various alternatives that are ranked to get the best results with the highest value. The results showed that the best time treatment in the drying phase based on the cupping score was the F2 treatment as rank 1 (score 85.00), treatment F1 as rank 2 (score 83.50), and treatment F3 as rank 3 (score 81.00). Meanwhile, the sensory assessment by the panelists using the TOPSIS method showed the same thing for rank 1, namely the F2 treatment with a value of 0.88. However, it is different for rank 2, namely the F3 treatment with a value of 0.69 and ranks 3 is the F1 treatment with a value of 0.17. It can be concluded that the assessment by certified and identified panelists, who can be considered representative of consumers, show the same conclusion that coffee roasted with the best treatment in the drying phase is 4 minutes (F2).

Key words: Cupping score; drying phase; identified panelists; TOPSIS method; Q grader; roasted.

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Published

2023-06-06

How to Cite

FADHIL, R.; SAFRIZAL, S.; RIZAL, K. .; PUTRA, B. S.; FIRMANSYAH, J. Study of variations in the roasting time of gayo arabica coffee in the drying phase. Coffee Science - ISSN 1984-3909, [S. l.], v. 18, p. e182085, 2023. DOI: 10.25186/.v18i.2085. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2085. Acesso em: 12 apr. 2024.