Sensory Profile on Robusta Coffee by Rate-All-That-Apply (RATA)

Main Article Content

Maria Belgis
Thalita Zhafirah Arifin
Dayintaguna Prameswari
Iwan Taruna
Miftahul Choiron
Yuli Witono
Ardiyan Dwi Masahid


Coffee flavor strongly influences consumers preference. Geographical location is one factor influencing the flavor of Robusta coffee. Descriptive sensory using RATA was used to differentiate the sensory profiles of several Robusta coffees. Sensomic approach by Principal Component Analysis (PCA) success- fully differentiated Robusta coffee from Jember Regency, East Java, Indonesia. It showed that Robusta from different growing locations has specific sensory characteristics. Robusta coffee from Gunung Malang, Tanggul, and Pakis was characterized by sweet and acid aromas, while coffee from Kemiri was characterized by sweet and sour taste, brown color, bitter aroma, and rough mouthfeel. Meanwhile Sidomulyo I and Sidomulyo II coffees, which were grown near each other and at similar altitudes, have similar characteristics, although the process was different. Both coffees have bitter aftertastes  and bodies, burnt aromas, astringent flavors, and high levels of bitterness. In contrast, Robusta Rowosari, Tugusari, and Badean were characterized by low sweetness, sourness, bitter aroma, and rough mouthfeel.

Article Details

How to Cite
Belgis, M., Zhafirah Arifin, T., Prameswari, D., Taruna, I., Choiron, M., Witono, Y., & Dwi Masahid, A. (2023). Sensory Profile on Robusta Coffee by Rate-All-That-Apply (RATA). Pelita Perkebunan (a Coffee and Cocoa Research Journal), 39(1).
Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    1. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    1. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).