Sensory Quality Profile of Ranah Minang Arabica Coffee Specialty

Rince Alfia Fadri (1), Kesuma Sayuti (2), Novizar Nazir (3), Irfan Suliansyah (4)
(1) Food Technology Study Program, Agricultural Polytechnic of Payakumbuh, Payakumbuh, Indonesia
(2) Faculty of Agricultural Technology, Universitas Andalas, Padang, 25163, Indonesia
(3) Faculty of Agricultural Technology, Universitas Andalas, Padang, 25163, Indonesia
(4) Faculty of Agriculture, Universitas Andalas, Padang, 25163, Indonesia
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How to cite (IJASEIT) :
Fadri, Rince Alfia, et al. “Sensory Quality Profile of Ranah Minang Arabica Coffee Specialty”. International Journal on Advanced Science, Engineering and Information Technology, vol. 11, no. 1, Feb. 2021, pp. 281-90, doi:10.18517/ijaseit.11.1.11179.
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 the research location (Solok Regency, South Solok Regency, Pasaman, Agam, and Fifty Cities) until the grain stage is wet (washed). Fianda Coffee Roastery carries out the coffee roasting process. Coffee uses W600i Roaster with a long roast method with two treatments, namely temperature 1800C for 15 minutes, temperature B 2000C for 10 minutes. The taste test was conducted at a two-door cafe and the Indonesian Coffee and Cocoa Research Institute Laboratory, Jember, East Java, following the SCAA. The test results showed that dry coffee beans' moisture content for all treatments was <12%. Testing of brewing quality characteristic shows that five local coffee origins (SC 1, SC 2, SC 3, SC 4, and SC 5) could meet the specialization qualifications under the SCAA Flavor Test Protocol (final score of at least 80) so that they meet the specifications for quality requirements as typical coffee from the Minang realm. The five Arabica coffee samples' taste quality is almost the same, but each has a unique aroma profile. The SC 1 and SC 2 coffee samples had a distinctive lemon (lemon) aroma, while SC 3 and SC 4 each had a honey-like aroma (honeyed), Herb aroma produced by SC 5, and SC1. Only SC 3 brewing produces a chocolaty aroma.

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