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All Journal Agroindustrial Technology Journal PUCUK : Jurnal Ilmu Tanaman Jurnal Dehasen Untuk Negeri
Sri Wulandari
Universitas Bengkulu
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Industrial & Manufacturing Engineering Public Health Other

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Journal : Agroindustrial Technology Journal

 1 
ORGANOLEPTIC PROPERTIES OF ROAST COFFEE BEAN BASED ON POSTHARVEST METHODS, TEMPERATURE, AND TIME OF ROASTING Sri Wulandari; Gusmon Sidik
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.9673

Abstract

Postharvest technology and roasting processes cause changes in the biochemical composition, physical structure, and organoleptic attributes of coffee. The purpose of this study was to conduct organoleptic tests on roasted red-picked premium Robusta coffee, based on postharvest technology, roasting temperature, and roasting time to obtain the most preferred roasted coffee beans by the panelists. The research design used the Taguchi design with three factors and three levels, postharvest technology factors (full wash, honey, and natural), roasting temperature (150℃, 175℃, and 200℃), and roasting time (10 minutes, 12.5 minutes and 15 minutes) so that the orthogonal array matrix L9 (33) is obtained. The hedonic test (favorability level) in the organoleptic test form consists of a scale of 1-5 rating on each assessed attribute. The panelists consisted of 64 people who were chosen randomly. Data analysis was performed using one-way ANOVA using IBM SPSS Statistics 22. The difference between the means of each treatment was continued with the DMRT test. Postharvest technology, temperature, and roasting time affected the organoleptic of roasted coffee beans, P value or small sig of 0.05 (p<0.05). The panelists preferred roasted coffee beans A2B2C3 (Postharvest honey technology, roasting temperature 175℃, and roasting time 15 minutes).
Consumer Acceptance Level of Natural Coffee Soap Using Cold Process Technology Based on Type of Coffee Roasting Fitri Lestari; Sri Wulandari; Rosalina Rosalina; Elia Fahmi Sella; Andini Andini
Agroindustrial Technology Journal Vol. 7 No. 3 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i3.10545

Abstract

Consumer acceptance level testing can help the industry understand what it wants and needs, especially for product development. This study aim to  analyze the level of consumer acceptance of coffee natural soap produced by the cold process method based on the type of coffee roasting. The research design used was a completely randomized design with one factor (type of coffee roasting) and three treatments (light, medium, and dark). The consumer acceptance level test was carried out by organoleptic testing on 100 Pat Petulai University student respondents using a Likert scale (1-7). The data were analyzed with Kruskal Wallis. For significantly different results, it was continued with the Menn-Whitney test at a 5% level. The attributes of aroma, texture, surface appearance, and overall appearance showed P>0.05, there was no significant difference in the type of coffee roasting for these attributes, the color attribute showed P<0.05, and there was a significant difference in the type of coffee roasting for the color of the coffee soap. The average acceptance level of color attributes is between 4.75-5.14 (either-to  slighty likely), aroma attributes range from 3.57-3.67 (Slightly unlikely), texture ranges from 4.79-4.92 (either-slightly likely), surface appearance 4.58- 4.67 (either) and overall appearance 4.88-5.08 (either-slightly likely.
Co-Authors Adnan Adnan Andini Andini Anggri Pratama Bayu Cahya Ningrat Darwan Effendi Elia Fahmi Sella Elia Fahmi Sella Fitri Lestari GUSMON SIDIK Hafiz Nurkholis Mardia Apriansi Meko Gustian Nurjanah Setia Wangi Rike Purnama Sari Rosalina Rosalina Syafitri, Twenty Mariza