Effect of different post-harvest processing on the sensory profile of Java Arabica coffee

Sunarharum, Wenny Bekti; Yuwono, Sudarminto Setyo; Nadhiroh, H

doi:10.21776/ub.afssaae.2018.001.01.2

Cited by 14 publications

(10 citation statements)

References 5 publications

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“…Prolong sun drying for 7 up to 21 days, where the temperature could not be carefully controlled caused more defect beans. Immature beans, black, sour, black immature, bored, or insect-damaged and broken beans are the most affected to cup quality [20].…”

Section: Methodsmentioning

confidence: 99%

Drying and sortation to improve green beans and cup quality of Wamena coffee

Adnan¹,

Lestari²

2021

E3S Web Conf.

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Drying and sortation are the most important steps to improve green coffee beans and cup quality. However, farmers very often neglect these steps. Therefore, a simple technique and soft approach are required to encourage farmers to implement drying and sortation technology. The study aim is to assess suitable drying and sortation technology to improve green coffee beans and cup quality to local culture in Jayawijaya Regency, Papua. The study was conducted using 2 factors; a. Combination of drying floor using a tarp and without sortation (DFWTS), b. Combination of drying tables and with sortation (DTWS). Drying tables were designed as two separate parts. The first part was the permanent tables, and the second part was removable boxes in dimension 80 x 80 cm located on top of the permanent tables. Descriptive analysis was conducted based on SNI 01-2907-2008 by the Indonesian Coffee and Cocoa Research Institute. The results show DTWS produce green coffee beans in compliance with SNI 01-2907-2008 at 4a grade, compared to DFWTS is rejected. Green coffee beans quality is likely to affect cup quality. DTWS obtain cup quality score 83.0 compare to DFWTS is 81.25. In conclusion, DTWS improve green coffee beans and cup quality.

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Section: Methodsmentioning

confidence: 99%

Drying and sortation to improve green beans and cup quality of Wamena coffee

Adnan¹,

Lestari²

2021

E3S Web Conf.

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“…Hal ini juga mengindikasikan bahwa kedua metode pengolahan kopi yang dilakukan di tingkat petani OKU Selatan tidak berdampak nyata terhadap atribut sensori yang dihasilkannya. Fakta ini tidak sejalan dengan beberapa hasil penelitian sebelumnya yang merekomendasikan pengolahan secara basah karena menghasilkan kualitas seduhan yang lebih baik seperti yang dikemukakan oleh Toledo et al (2016), Hameed et al (2018), Pereira et al (2018), Sunarharum et al (2018), Pereira et al (2019), Kitzberger et al (2020), Oliveira et al (2020), dan Wulandari et al (2021).…”

Section: Pengelompokkan Perlakuan Berdasarkan Metode Analisis Klasterunclassified

Pemetaan Atribut Sensori Kopi Kobura Berdasarkan Perbedaan Cara Panen dan Pengolahan di Tingkat Petani

Randriani

Tarigan

Wardiana

2021

J. tanam. industri dan penyegar

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<p><em>In general, Kobura coffee farmers in South Ogan Komering Ulu (OKU) harvest coffee with the criteria of red fruit and a mixture of red and green, while the processing method is a dry process. However, the sensory attributes of these activities are not yet known. This study aims to map the sensory qualities of Kobura coffee at the farmer level based on differences in harvesting and processing methods. The research was carried out in Banding Agung District, South OKU Regency, and the Coffee and Cocoa Bioindustry Laboratory, Balittri, Sukabumi, from March to December 2019. The design used was a completely randomized design with 3 treatment factors and two replications. The first factor was three clones of Kobura coffee (Kobura 1, 2, 3), the second factor was two harvesting methods (red and mix of red + green fruit), and the third factor is two processing methods (dry and wet). The variable observed were the sensory attributes analyzed by multivariate analysis of variance, principal component analysis, cluster analysis, and path analysis. The results showed that the harvesting and processing methods of Kobura coffee at the farmer level in South OKU did not significantly affect the sensory. Furthermore, each cluster's harvesting and processing methods were evenly distributed because the proportion between red and green fruit was not clearly identified in the mixed fruit harvest. Superior genetic and optimal altitude factors make Kobura coffee categorized into Fine Robusta with a final score of 81.13-85.75. The final score is directly and dominantly influenced by mouthfeel (body), flavor, overall, and fragrance, respectively.</em></p>

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“…Penelitian yang dilakukan terkait flavor daripada kopi (Sunarharum, Yuwono, & Nadhiroh, 2018) ) menyatakan berbagai metabolit sekunder dari mikroba dan precursor aroma yang meresap ke dalam biji kopi dan muncul kembali setelah disangrai dan diseduh dalam bentuk senyawa volatil dan nonvolatil yang memiliki pengaruh besar pada sifat sensorik dan organoleptik.…”

Section: Kesukaan Terhadap Aromaunclassified