Analisis komponen bioaktif dan atribut sensori seduhan kopi Arabika Kalosi Enrekang dengan pengolahan pascapanen berbeda [Analysis of bioactive compounds and sensory attributes of Kalosi-Enrekang Arabica coffee prepared different postharvest processing]

Postharvest processing affects the chemical components and sensory attributes of coffee beans. This study aimed to evaluate effect postharvest on caffeoylquinic acids alkaloids (bioactive compounds) (aroma taste) brewed coffee. Coffee beans Kalosi-Enrekang were processed using three methods (honey, natural, full-washed), roasted at a medium degree, with tubruk brewing techniques. Bioactive compounds analyzed UPLC-PDA Quantitative Descriptive Analysis method. The data single-factor ANOVA Principal Component Analysis. research showed that did not affect bioactive compound affected aroma taste Natural had dominant fruity, spicy, sweet, caramelized. Honey nutty roasted, while full-washed have attributes. result also brewed's