Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)

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The Effect of Temperature and Roasting Time on The Characteristics of Sedau Robusta Coffee Powder (Coffea canephora)

Authors
Satrijo Saloko1, *, Fariza Fariza1, I Wayan Sweca Yasa1, Indriyatno Indriyatno2
1Faculty of Food Technology and Agroindustry, University of Mataram, Jl. Majapahit No.62, Mataram, 83126, Indonesia
2Faculty of Agriculture, University of Mataram, Jl. Majapahit No.62, Mataram, 83126, Indonesia
*Corresponding author. Email: s_saloko@unram.ac.id
Corresponding Author
Satrijo Saloko
Available Online 14 July 2024.
DOI
10.2991/978-94-6463-451-8_16How to use a DOI?
Keywords
robusta coffee; roasting; antioxidant; caffeine
Abstract

The research aim was to determine the effect of temperature and roasting time on the characteristics of robusta coffee powder from Sedau village. The experiment was arranged with Completely Randomized Design of 2 factors and 3 replications. The factors were the roasting temperature of 190℃ and 200℃, and the roasting time of 15 and 20 minutes. The parameters observed were physical characteristics (color), chemical characteristics i.e. pH, moisture content, ash content, caffeine content, coffee extract content and antioxidant activity, and also organoleptic characteristics of flavor and taste. Data was analyzed with analyses of variance at 5% significant level using Co-Stat software. Post hoc test was done with the Honestly Significant Difference test at the 5% level of significance. The result showed that the roasting temperature of 190℃ and roasting time of 10 minutes (S1W1 = 190℃ for 10 min) with the highest color value of L* is 29.18 and oHue is 56.85; the pH is 5.44; ash content is 5.80%; water moisture content is 3.54%; the caffeine content is 1.0%; the coffee extract content is 23.93% and the value of antioxidant activity is 86.65%.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)
Series
Advances in Biological Sciences Research
Publication Date
14 July 2024
ISBN
10.2991/978-94-6463-451-8_16
ISSN
2468-5747
DOI
10.2991/978-94-6463-451-8_16How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Satrijo Saloko
AU  - Fariza Fariza
AU  - I Wayan Sweca Yasa
AU  - Indriyatno Indriyatno
PY  - 2024
DA  - 2024/07/14
TI  - The Effect of Temperature and Roasting Time on The Characteristics of Sedau Robusta Coffee Powder (Coffea canephora)
BT  - Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)
PB  - Atlantis Press
SP  - 163
EP  - 180
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-451-8_16
DO  - 10.2991/978-94-6463-451-8_16
ID  - Saloko2024
ER  -