Organoleptic Quality Analysis of Arabica Coffee (Coffea arabica L.) Brews at Different Roasting Levels

Dewi Puspa Arisandi (Politeknik Negeri Jember)
Ahmad Eggy Prasetyo (Sekolah Tinggi Ilmu Pertanian (STIPER) Jember)
Desi Rejeki (Sekolah Tinggi Ilmu Pertanian (STIPER) Jember)
M. Syahrul Munir (Sekolah Tinggi Ilmu Pertanian (STIPER) Jember)
Luqi Khoiriyah Latif (Sekolah Tinggi Ilmu Pertanian (STIPER) Jember)
Nur Halimah (Sekolah Tinggi Ilmu Pertanian (STIPER) Jember)
Sri Suhastuti (Sekolah Tinggi Ilmu Pertanian (STIPER) Jember)

Futures in Agro-Food Economics and Logistics Analytics Journal
Vol. 1 No. 1 (2024): December

Analysis of coffee's organoleptic quality is a crucial step in the development of high-quality coffee products. The organoleptic quality of coffee can influence consumer preference and satisfaction with coffee products. This study aims to analyze the level of preference for Arabica coffee (Coffea arabica L.) brews at various roasting levels. This study uses one factor, namely the roasting level of Arabica cork coffee beans (S), which consists of four levels: S1 = light roasting, S2 = medium roasting, S3 = medium-dusting, and S4 = dark roasting. The parameters observed were color, aroma, and flavor. The results of the study on the level of preference for Arabica coffee showed that different roasting levels can affect the level of preference for Arabica coffee brews. The results of the organoleptic test showed that coffee with medium-dark maturity was more preferred by the panelists compared to light, medium, and dark. The results of this study can be used as a reference for the coffee industry to improve the quality and preference of Arabica coffee.