Sensory Quality Profile of Ranah Minang Arabica Coffee Specialty
نویسندگان
چکیده
Research has been conducted to determine the Minang domain arabica coffee sensory quality profile, which can be used as a reference for specialty coffee. Seed processing is carried out at research location (Solok Regency, South Solok Pasaman, Agam, and Fifty Cities) until grain stage wet (washed). Fianda Coffee Roastery carries roasting process. uses W600i Roaster with long roast method two treatments, namely temperature 1800C 15 minutes, B 2000C 10 minutes. The taste test was two-door cafe Indonesian Cocoa Institute Laboratory, Jember, East Java, following SCAA. results showed that dry beans' moisture content all treatments <12%. Testing of brewing characteristic shows five local origins (SC 1, SC 2, 3, 4, 5) could meet specialization qualifications under SCAA Flavor Test Protocol (final score least 80) so they specifications requirements typical from realm. Arabica samples' almost same, but each unique aroma profile. 1 2 samples had distinctive lemon (lemon) aroma, while 3 4 honey-like (honeyed), Herb produced by 5, SC1. Only produces chocolaty aroma.
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ژورنال
عنوان ژورنال: International Journal on Advanced Science, Engineering and Information Technology
سال: 2021
ISSN: ['2088-5334', '2460-6952']
DOI: https://doi.org/10.18517/ijaseit.11.1.11179