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Sensory Quality Profile of Ranah Minang Arabica Coffee Specialty

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@article{IJASEIT11179,
   author = {Rince Alfia Fadri and Kesuma Sayuti and Novizar Nazir and Irfan Suliansyah},
   title = {Sensory Quality Profile of Ranah Minang Arabica Coffee Specialty},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {11},
   number = {1},
   year = {2021},
   pages = {281--290},
   keywords = {Ranah Minang; specialty coffee; sensory quality; Arabica.},
   abstract = {

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.

},    issn = {2088-5334},    publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},    url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=11179},    doi = {10.18517/ijaseit.11.1.11179} }

EndNote

%A Fadri, Rince Alfia
%A Sayuti, Kesuma
%A Nazir, Novizar
%A Suliansyah, Irfan
%D 2021
%T Sensory Quality Profile of Ranah Minang Arabica Coffee Specialty
%B 2021
%9 Ranah Minang; specialty coffee; sensory quality; Arabica.
%! Sensory Quality Profile of Ranah Minang Arabica Coffee Specialty
%K Ranah Minang; specialty coffee; sensory quality; Arabica.
%X 

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.

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=11179 %R doi:10.18517/ijaseit.11.1.11179 %J International Journal on Advanced Science, Engineering and Information Technology %V 11 %N 1 %@ 2088-5334

IEEE

Rince Alfia Fadri,Kesuma Sayuti,Novizar Nazir and Irfan Suliansyah,"Sensory Quality Profile of Ranah Minang Arabica Coffee Specialty," International Journal on Advanced Science, Engineering and Information Technology, vol. 11, no. 1, pp. 281-290, 2021. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.11.1.11179.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Fadri, Rince Alfia
AU  - Sayuti, Kesuma
AU  - Nazir, Novizar
AU  - Suliansyah, Irfan
PY  - 2021
TI  - Sensory Quality Profile of Ranah Minang Arabica Coffee Specialty
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 11 (2021) No. 1
Y2  - 2021
SP  - 281
EP  - 290
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Ranah Minang; specialty coffee; sensory quality; Arabica.
N2  - 

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.

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=11179 DO - 10.18517/ijaseit.11.1.11179

RefWorks

RT Journal Article
ID 11179
A1 Fadri, Rince Alfia
A1 Sayuti, Kesuma
A1 Nazir, Novizar
A1 Suliansyah, Irfan
T1 Sensory Quality Profile of Ranah Minang Arabica Coffee Specialty
JF International Journal on Advanced Science, Engineering and Information Technology
VO 11
IS 1
YR 2021
SP 281
OP 290
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Ranah Minang; specialty coffee; sensory quality; Arabica.
AB 

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.

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=11179 DO - 10.18517/ijaseit.11.1.11179