The Effect of Temperature and Duration Roasting of the Physical Characteristics of Arabica Coffee

Abstract

This study aims to determine the effect of temperature and roasting time on changes in physical characteristics of arabica coffee beans. Rotary type mechanical coffee roaster equipment equipped with a digital temperature measuring device to measure the roasting temperature. The heat source used is from the gas stove with the inner surface temperature of the coffee bean roaster cinder being kept constant. Arabica dry coffee as much as 500 grams with 14 % moisture content is put into the roasting device which has been heated at the desired temperature. The roasting is done by repetition twice for each temperature which is 165 °C, 175 °C, 185 °C and 195 °C with variations in the average length of time ie 35 minutes, 29 minutes, 25 minutes and 23 minutes. The results showed that the temperature and roasting time had an effect on the physical characteristics of the coffee beans, especially the very real color changes and also the changes in the average moisture content of coffee beans were 1.82 %, 1.43 %, 1.12 % respectively. and 0.94 %. Keywords: Arabica coffee, temperature, roasting time, physical characteristics

Peningkatan Mutu dan Keekonomian Kopi Arabika Melalui Penyangraian Kompleks

“…Sedangkan perbedaan kadar air terendah dihasilkan dari interaksi perlakuan temperatur awal 210 o C dan derajat penyangraian sedang-gelap. Kadar air pada penelitian ini lebih tinggi dibandingkan penelitian Tarigan & Towaha (2017) dengan kadar air 1,10-1,36% pada penyangraian 10-13 menit serta penelitian Musa et al, (2019)…”