Physical Characteristic and Sensory Profile of Lampung Robusta Coffee at Various Roasting Degree
Article Sidebar
PDF
Published
Apr 30, 2025
DIMENSION
ALTMETRIC
Main Article Content
Abstract
Lampung Robusta coffee is one of the valuable commodities in Indonesia. It also has a critical role in the national and international coffee trade. Numerous studies have explored the roasting process and its impact on coffee quality, highlighting its importance in determining physical and sensory attributes. This study investigates Lampung Robusta coffee's physical and sensory changes subjected to varying roasting degrees, including City roast (Light to medium roast), Full City roast (Medium roast), and Italian roast (Dark roast). The findings show that roasting levels significantly affect moisture content, colour, bulk density, total dissolved solids (TDS), Brix, and pH, with p-values <0.05. Sensory analysis shows that each roasting degree creates different sensory profiles, especially aroma. City roast has nutty aromas, Full City roast has floral, smokey, and earthy aromas, while Italian roast has chocolate and spices aroma. These attributes differ from ideal coffee attributes with herbal, caramel, and fruity aromas. The ideal product also described has a sweet taste, medium body, acidic aftertaste, and sweet aftertaste. These results provide a valuable reference for optimizing Lampung Robusta coffee's roasting process and product development to achieve consumer-preferred characteristics.
Article Details
How to Cite
Asiah, N., David, W., Suyantini, K., Nuralamsyah, M., Astuti, R., & Hidayat, S. (2025). Physical Characteristic and Sensory Profile of Lampung Robusta Coffee at Various Roasting Degree. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 41(1), 8-21. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v41i1.640
Issue
Section
Articles
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:
- 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.
- 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.
- 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).
References
1. Abubakar, Y.; T. Gemasih; M. Muzaifa; D. Hasni & M. Sulaiman (2020). Effect of blend percentage and roasting degree on sensory quality of arabica-robusta coffee blend. IOP Conference Series: Earth and Environmental Science, 425. https://doi.org/10.1088/1755-1315/425/1/012081.
2. Al-Shemmeri, M.; P. Fryer; R. Farr & E. Lopez-Quiroga (2024). Development of coffee bean porosity and thermophysical properties during roasting. Journal of Food Engineering, 378, 112096. https://doi.org/10.1016/j.jfoodeng.2024.112096
3. Amorim, K.; S. Dutcosky; F. Becker; E. Asquieri; C. Damiani; C. Soares & J. Rodrigues (2023). Optimizing Sensory Attributes: Exploring the Placement of the Ideal-Product Question in Check-All-That-Apply Methodology. Applied Sciences. https://doi.org/10.3390/app132111686.
4. Ares, G.; C. Dauber; E. Fernández; A. Giménez & P. Varela (2014). Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation. Food Quality and Preference, 32, 65-76. https://doi.org/10.1016/J.FOODQUAL.2013.05.014.
5. Ascrizzi, R & G. Flamini (2020). Wild Harenna coffee: flavour profiling from the bean to the cup. European Food Research and Technology, 246, 643-660. https://doi.org/10.1007/s00217-020-03429-8.
6. Asiah, N.; A. Apriyantono; P. Gosal & D.I. Dewi (2023). Cerita dan sains di balik cita rasa kopi arabika java preanger. Malang: AE Publishing. https://repository.bakrie.ac.id/8272/.
7. Blumberg, S.; O. Frank & T. Hofmann (2010). Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew.. Journal of agricultural and food chemistry, 58 6, 3720-8 . https://doi.org/10.1021/jf9044606.
8. Budryn, G.; E. Nebesny; J. Kula; T. Majda & W. Krysiak (2018). HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews.. Czech Journal of Food Sciences, 29, 151-160. https://doi.org/10.17221/69/2009-CJFS.
9. Campuzano-Duque, L.; J. Herrera; C. Ged & M. Blair (2021). Bases for the Establishment of Robusta Coffee (Coffea canephora) as a New Crop for Colombia. Agronomy. https://doi.org/10.3390/agronomy11122550.
10. De Oliveira Silva, L.; C. Rosado; F. Ferreira; J. Melengati; S. Terra & A. Teodoro (2024). The Effect of Brewing Method and Different Roasting Degree on Physicochemical Characteristics, Total Phenolic Content and Antioxidant Activity of Amazonian Robusta Coffee (Coffea canephora). Revista de Gestão Social e Ambiental. https://doi.org/10.24857/rgsa.v18n9-139.
11. Dharmawan, A.; F. Cahyo & S. Widyotomo (2018). Determining Optimum Point of Robusta Coffee Bean Roasting Process for Taste Consistency. Pelita Perkebunan: a Coffee and Cocoa Research Journal, 34, 59-65. https://doi.org/10.22302/ICCRI.JUR.PELITAPERKEBUNAN.V34I1.308.
12. Dulsat-Serra, N.; B. Quintanilla-Casas & S. Vichi (2016). Volatile thiols in coffee: A review on their formation, degradation, assessment and influence on coffee sensory quality. Food Research International, 89, 982-988. https://doi.org/10.1016/J.FOODRES.2016.02.008.
13. Fadai, N.; Z. Akram; F. Guilmineau; J. Melrose; C. Please & R. Gorder (2018). The influence of distributed chemical reaction groups in a multiphase coffee bean roasting model. IMA Journal of Applied Mathematics. https://doi.org/10.1093/IMAMAT/HXY023.
14. Fioresi, D.; L. Pereira; E. Da Silva Oliveira; T. Moreira & A. Ramos (2021). Mid infrared spectroscopy for comparative analysis of fermented arabica and robusta coffee. Food Control, 121, 107625. https://doi.org/10.1016/J.FOODCONT.2020.107625.
15. Gomez, O.S. (2019). Converting Brix to TDS - An Independent Study. Escuela Superior Politécnica de Chimborazo. DOI:10.13140/RG.2.2.10679.27040.
16. Hazebroek, B. & I. Croijmans (2021). Let’s talk over coffee: Exploring the effect of coffee flavour descriptions on consumer imagery and behaviour. Food Quality and Preference. https://doi.org/10.31234/osf.io/23a5z.
17. Hu, G.; X. Peng; Y. Gao; Y. Huang; X. Li; H. Su & M. Qiu (2020). Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients.. Food chemistry, 331, 127329 . https://doi.org/10.1016/j.foodchem.2020.127329.
18. Hunaefi, D. & W. Marusiva (2021). Sensory Profile Of 3 In 1 Instant Coffee Using Emotional-Sensory Mapping, Flash Profile, And Cata (Check-All-That-Apply) Methods. Jurnal Teknologi dan Industri Pangan. https://doi.org/10.6066/jtip.2021.32.2.169.
19. Kaiser, N.; D. Birkholz; S. Colomban; L. Navarini & U. Engelhardt (2013). A new method for the preparative isolation of chlorogenic acid lactones from coffee and model roasts of 5-caffeoylquinic acid.. Journal of agricultural and food chemistry, 61 28, 6937-41 . https://doi.org/10.1021/jf4011356.
20. Kath, J.; V. Byrareddy; A. Craparo; T. Nguyen-Huy; S. Mushtaq; L. Cao & L. Bossolasco (2020). Not so robust: Robusta coffee production is highly sensitive to temperature. Global Change Biology, 26, 3677 - 3688. https://doi.org/10.1111/gcb.15097.
21. Khairani, I.; J. Mulyana; R. Olivia; E. Riana & H. Anisa (2024). Quantitative Analysis of Phytochemical Compounds and Antihyperglycemic Potential of Robusta Coffee from West Lampung. Jurnal Sumberdaya Hayati. https://doi.org/10.29244/jsdh.10.1.1-6.
22. Kim, S., J. Ko; B. Kang & H. Park (2018). Prediction of key aroma development in coffees roasted to different degrees by colorimetric sensor array.. Food chemistry, 240, 808-816 . https://doi.org/10.1016/j.foodchem.2017.07.139.
23. Kim, Y.; J. Lim; Y. Kim & W. Kim (2024). Alterations in pH of Coffee Bean Extract and Properties of Chlorogenic Acid Based on the Roasting Degree. Foods, 13. https://doi.org/10.3390/foods13111757.
24. Kurniawan, M.; A. Lola & D. Hapsari (2024). Karakteristik Sensori Produk Kopi 2 In 1 Komersial Menggunakan Metode Check-All-That-Apply (CATA). JURNAL AGROINDUSTRI HALAL. https://doi.org/10.30997/jah.v10i1.9962.
25. Liang, D.; S. Dirndorfer; V. Somoza; D. Krautwurst; R. Lang & T. Hofmann (2022). Metabolites of Key Flavor Compound 2,3,5-Trimethylpyrazine in Human Urine. Journal of Agricultural and Food Chemistry, 70, 15134 - 15142. https://doi.org/10.1021/acs.jafc.2c06418.
26. Mehaya, F. & A. Mohammad (2020). Thermostability of bioactive compounds during roasting process of coffee beans. Heliyon, 6. https://doi.org/10.1016/j.heliyon.2020.e05508.
27. [MIG-KRL] Masyarakat Indikasi Geografis Kopi Robusta Lampung (2013). Buku persyaratan indikasi geografis. Masyarakat Indikasi Geografis Kopi Robusta Lampung: Bandar Lampung.
28. Münchow, M.; J. Alstrup; I. Steen & D. Giacalone (2020). Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation. Beverages. https://doi.org/10.3390/beverages6020029.
29. Nakilcioğlu-Taş, E. & S. Ötleş (2019). Physical characterization of Arabica ground coffee with different roasting degrees.. Anais da Academia Brasileira de Ciencias, 91 2, e20180191 . https://doi.org/10.1590/0001-3765201920180191.
30. Nebesny, E. & G. Budryn (2006). Evaluation of sensory attributes of coffee brews from robusta coffee roasted under different conditions. European Food Research and Technology, 224, 159-165. https://doi.org/10.1007/S00217-006-0308-Y.
31. Odžaković, B.; N. Džinić; M. Jokanović & S. Grujić (2019). The influence of roasting temperature on the physical properties of Arabica and Robusta coffee. Acta Periodica Technologica. https://doi.org/10.2298/apt1950172o.
32. Pratomo, C. & A. Gumantan (2020). Hubungan panjang tungkai dan power otot tungkai dengan kemampuan tendangan penalty. Journal Of Physical Education, 1(1), 10-17. DOI: https://doi.org/10.33365/joupe.v1i1.181
33. Privat, I.; S. Foucrier; A. Prins; T. Epalle; M. Eychenne; L. Kandalaft; V. Caillet; C. Lin; S. Tanksley; C. Foyer & J. McCarthy (2008). Differential regulation of grain sucrose accumulation and metabolism in Coffea arabica (Arabica) and Coffea canephora (Robusta) revealed through gene expression and enzyme activity analysis.. The New phytologist, 178 4, 781-97. https://doi.org/10.1111/j.1469-8137.2008.02425.x.
34. Rabani RS, I. G. A. Y. & P. P. E. Fitriani (2022). Analisis kadar kafein dan antioksidan kopi robusta (Coffea canephora) terfermentasi Saccharomyces cerevisiae. Itepa: Jurnal Ilmu dan Teknologi Pangan, 11(2), 373-381.
35. Rabelo, M. H. S; F. M. Borém; R. R. de Lima; A. P. de Carvalho Alves; A. C. M. Pinheiro; D. E. Ribeiro & R. G. F. A. Pereira (2021). Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees. Food Chemistry, 342 (128304), 1-10.
36. Ramanda, M.; A. Prameswari & M. Ulfa (2024). Effect of Variations of Roasting Temperature on the Physicochemical Properties of Robusta Coffee (Coffea canephora L.). Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering). https://doi.org/10.23960/jtep-l.v13i2.405-417.
37. Ramos, M.; O. Jordán; M. Silva-Jaimes; B. Salvá-Ruíz & R. Silva-Paz (2021). Ideal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems using the CATA method (Check-all-that-apply). Scientia Agropecuaria. https://doi.org/10.17268/sci.agropecu.2021.043.
38. Scheidig, C.; M. Czerny & P. Schieberle (2007). Changes in key odorants of raw coffee beans during storage under defined conditions.. Journal of agricultural and food chemistry, 55 14, 5768-75 . https://doi.org/10.1021/JF070488O.
39. Seninde, D.; E. Chambers & D. Chambers (2020). Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee.. Food research international, 137, 109667 . https://doi.org/10.1016/J.FOODRES.2020.109667.
40. Sudirman, A.; S. Supriyanto & J. Hartono (2021). Study on the amount of chlorophyll content and leaf area of Robusta coffee plants with shade trees and fertilizer application in Hanakau Sukau West Lampung. https://doi.org/10.25181/ICOAAS.V1I1.2002.
41. Tang, V.; J. Sun; M. Cornuz; B. Yu & B. Lassabliere (2020). Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans.. Food chemistry, 337, 128023 . https://doi.org/10.1016/j.foodchem.2020.128023.
42. Tarigan, E.; E. Wardiana; Y. Hilmi & N. Komarudin (2022). The changes in chemical properties of coffee during roasting: A review. IOP Conference Series: Earth and Environmental Science, 974. https://doi.org/10.1088/1755-1315/974/1/012115.
43. Vezzulli, F.; M. Lambri & T. Bertuzzi (2023). Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level. Foods, 12. https://doi.org/10.3390/foods12030489.
44. Worch, T.; S. Lê; P. Punter & J. Pagès (2013). Ideal Profile Method (IPM): The ins and outs. Food Quality and Preference, 28(1), 45–59. https://doi.org/10.1016/J.FOODQUAL.2012.08.001.
45. Yeager, S.; M. Batali; J. Guinard & W. Ristenpart (2021). Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition. Critical Reviews in Food Science and Nutrition, 63, 1010 - 1036. https://doi.org/10.1080/10408398.2021.1957767.
46. Yergenson, N. & D. Aston (2020). Monitoring coffee roasting cracks and predicting with in situ near‐infrared spectroscopy. Journal of Food Process Engineering. https://doi.org/10.1111/jfpe.13305.
47. Yusibani, E.; I. Ikramullah; E. Yufita; Z. Jalil & E. Suhendi (2023). The Effect of Temperature and Roasting Time on The Physical Properties of Arabica and Robusta Gayo Coffee Bean. Journal of Applied Agricultural Science and Technology. https://doi.org/10.55043/jaast.v7i2.75.
48. Zakidou, P.; F. Plati; A. Matsakidou; E. Varka; G. Blekas & A. Paraskevopoulou (2021). Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics. Molecules, 26. https://doi.org/10.3390/molecules26154609.
49. Zhang, D.; M. Gao; Y. Cai; J. Wu & F. Lao (2024). Profiling flavor characteristics of cold brew coffee with GC-MS, electronic nose and tongue: effect of roasting degrees and freeze-drying.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.13437.
2. Al-Shemmeri, M.; P. Fryer; R. Farr & E. Lopez-Quiroga (2024). Development of coffee bean porosity and thermophysical properties during roasting. Journal of Food Engineering, 378, 112096. https://doi.org/10.1016/j.jfoodeng.2024.112096
3. Amorim, K.; S. Dutcosky; F. Becker; E. Asquieri; C. Damiani; C. Soares & J. Rodrigues (2023). Optimizing Sensory Attributes: Exploring the Placement of the Ideal-Product Question in Check-All-That-Apply Methodology. Applied Sciences. https://doi.org/10.3390/app132111686.
4. Ares, G.; C. Dauber; E. Fernández; A. Giménez & P. Varela (2014). Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation. Food Quality and Preference, 32, 65-76. https://doi.org/10.1016/J.FOODQUAL.2013.05.014.
5. Ascrizzi, R & G. Flamini (2020). Wild Harenna coffee: flavour profiling from the bean to the cup. European Food Research and Technology, 246, 643-660. https://doi.org/10.1007/s00217-020-03429-8.
6. Asiah, N.; A. Apriyantono; P. Gosal & D.I. Dewi (2023). Cerita dan sains di balik cita rasa kopi arabika java preanger. Malang: AE Publishing. https://repository.bakrie.ac.id/8272/.
7. Blumberg, S.; O. Frank & T. Hofmann (2010). Quantitative studies on the influence of the bean roasting parameters and hot water percolation on the concentrations of bitter compounds in coffee brew.. Journal of agricultural and food chemistry, 58 6, 3720-8 . https://doi.org/10.1021/jf9044606.
8. Budryn, G.; E. Nebesny; J. Kula; T. Majda & W. Krysiak (2018). HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews.. Czech Journal of Food Sciences, 29, 151-160. https://doi.org/10.17221/69/2009-CJFS.
9. Campuzano-Duque, L.; J. Herrera; C. Ged & M. Blair (2021). Bases for the Establishment of Robusta Coffee (Coffea canephora) as a New Crop for Colombia. Agronomy. https://doi.org/10.3390/agronomy11122550.
10. De Oliveira Silva, L.; C. Rosado; F. Ferreira; J. Melengati; S. Terra & A. Teodoro (2024). The Effect of Brewing Method and Different Roasting Degree on Physicochemical Characteristics, Total Phenolic Content and Antioxidant Activity of Amazonian Robusta Coffee (Coffea canephora). Revista de Gestão Social e Ambiental. https://doi.org/10.24857/rgsa.v18n9-139.
11. Dharmawan, A.; F. Cahyo & S. Widyotomo (2018). Determining Optimum Point of Robusta Coffee Bean Roasting Process for Taste Consistency. Pelita Perkebunan: a Coffee and Cocoa Research Journal, 34, 59-65. https://doi.org/10.22302/ICCRI.JUR.PELITAPERKEBUNAN.V34I1.308.
12. Dulsat-Serra, N.; B. Quintanilla-Casas & S. Vichi (2016). Volatile thiols in coffee: A review on their formation, degradation, assessment and influence on coffee sensory quality. Food Research International, 89, 982-988. https://doi.org/10.1016/J.FOODRES.2016.02.008.
13. Fadai, N.; Z. Akram; F. Guilmineau; J. Melrose; C. Please & R. Gorder (2018). The influence of distributed chemical reaction groups in a multiphase coffee bean roasting model. IMA Journal of Applied Mathematics. https://doi.org/10.1093/IMAMAT/HXY023.
14. Fioresi, D.; L. Pereira; E. Da Silva Oliveira; T. Moreira & A. Ramos (2021). Mid infrared spectroscopy for comparative analysis of fermented arabica and robusta coffee. Food Control, 121, 107625. https://doi.org/10.1016/J.FOODCONT.2020.107625.
15. Gomez, O.S. (2019). Converting Brix to TDS - An Independent Study. Escuela Superior Politécnica de Chimborazo. DOI:10.13140/RG.2.2.10679.27040.
16. Hazebroek, B. & I. Croijmans (2021). Let’s talk over coffee: Exploring the effect of coffee flavour descriptions on consumer imagery and behaviour. Food Quality and Preference. https://doi.org/10.31234/osf.io/23a5z.
17. Hu, G.; X. Peng; Y. Gao; Y. Huang; X. Li; H. Su & M. Qiu (2020). Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients.. Food chemistry, 331, 127329 . https://doi.org/10.1016/j.foodchem.2020.127329.
18. Hunaefi, D. & W. Marusiva (2021). Sensory Profile Of 3 In 1 Instant Coffee Using Emotional-Sensory Mapping, Flash Profile, And Cata (Check-All-That-Apply) Methods. Jurnal Teknologi dan Industri Pangan. https://doi.org/10.6066/jtip.2021.32.2.169.
19. Kaiser, N.; D. Birkholz; S. Colomban; L. Navarini & U. Engelhardt (2013). A new method for the preparative isolation of chlorogenic acid lactones from coffee and model roasts of 5-caffeoylquinic acid.. Journal of agricultural and food chemistry, 61 28, 6937-41 . https://doi.org/10.1021/jf4011356.
20. Kath, J.; V. Byrareddy; A. Craparo; T. Nguyen-Huy; S. Mushtaq; L. Cao & L. Bossolasco (2020). Not so robust: Robusta coffee production is highly sensitive to temperature. Global Change Biology, 26, 3677 - 3688. https://doi.org/10.1111/gcb.15097.
21. Khairani, I.; J. Mulyana; R. Olivia; E. Riana & H. Anisa (2024). Quantitative Analysis of Phytochemical Compounds and Antihyperglycemic Potential of Robusta Coffee from West Lampung. Jurnal Sumberdaya Hayati. https://doi.org/10.29244/jsdh.10.1.1-6.
22. Kim, S., J. Ko; B. Kang & H. Park (2018). Prediction of key aroma development in coffees roasted to different degrees by colorimetric sensor array.. Food chemistry, 240, 808-816 . https://doi.org/10.1016/j.foodchem.2017.07.139.
23. Kim, Y.; J. Lim; Y. Kim & W. Kim (2024). Alterations in pH of Coffee Bean Extract and Properties of Chlorogenic Acid Based on the Roasting Degree. Foods, 13. https://doi.org/10.3390/foods13111757.
24. Kurniawan, M.; A. Lola & D. Hapsari (2024). Karakteristik Sensori Produk Kopi 2 In 1 Komersial Menggunakan Metode Check-All-That-Apply (CATA). JURNAL AGROINDUSTRI HALAL. https://doi.org/10.30997/jah.v10i1.9962.
25. Liang, D.; S. Dirndorfer; V. Somoza; D. Krautwurst; R. Lang & T. Hofmann (2022). Metabolites of Key Flavor Compound 2,3,5-Trimethylpyrazine in Human Urine. Journal of Agricultural and Food Chemistry, 70, 15134 - 15142. https://doi.org/10.1021/acs.jafc.2c06418.
26. Mehaya, F. & A. Mohammad (2020). Thermostability of bioactive compounds during roasting process of coffee beans. Heliyon, 6. https://doi.org/10.1016/j.heliyon.2020.e05508.
27. [MIG-KRL] Masyarakat Indikasi Geografis Kopi Robusta Lampung (2013). Buku persyaratan indikasi geografis. Masyarakat Indikasi Geografis Kopi Robusta Lampung: Bandar Lampung.
28. Münchow, M.; J. Alstrup; I. Steen & D. Giacalone (2020). Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation. Beverages. https://doi.org/10.3390/beverages6020029.
29. Nakilcioğlu-Taş, E. & S. Ötleş (2019). Physical characterization of Arabica ground coffee with different roasting degrees.. Anais da Academia Brasileira de Ciencias, 91 2, e20180191 . https://doi.org/10.1590/0001-3765201920180191.
30. Nebesny, E. & G. Budryn (2006). Evaluation of sensory attributes of coffee brews from robusta coffee roasted under different conditions. European Food Research and Technology, 224, 159-165. https://doi.org/10.1007/S00217-006-0308-Y.
31. Odžaković, B.; N. Džinić; M. Jokanović & S. Grujić (2019). The influence of roasting temperature on the physical properties of Arabica and Robusta coffee. Acta Periodica Technologica. https://doi.org/10.2298/apt1950172o.
32. Pratomo, C. & A. Gumantan (2020). Hubungan panjang tungkai dan power otot tungkai dengan kemampuan tendangan penalty. Journal Of Physical Education, 1(1), 10-17. DOI: https://doi.org/10.33365/joupe.v1i1.181
33. Privat, I.; S. Foucrier; A. Prins; T. Epalle; M. Eychenne; L. Kandalaft; V. Caillet; C. Lin; S. Tanksley; C. Foyer & J. McCarthy (2008). Differential regulation of grain sucrose accumulation and metabolism in Coffea arabica (Arabica) and Coffea canephora (Robusta) revealed through gene expression and enzyme activity analysis.. The New phytologist, 178 4, 781-97. https://doi.org/10.1111/j.1469-8137.2008.02425.x.
34. Rabani RS, I. G. A. Y. & P. P. E. Fitriani (2022). Analisis kadar kafein dan antioksidan kopi robusta (Coffea canephora) terfermentasi Saccharomyces cerevisiae. Itepa: Jurnal Ilmu dan Teknologi Pangan, 11(2), 373-381.
35. Rabelo, M. H. S; F. M. Borém; R. R. de Lima; A. P. de Carvalho Alves; A. C. M. Pinheiro; D. E. Ribeiro & R. G. F. A. Pereira (2021). Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees. Food Chemistry, 342 (128304), 1-10.
36. Ramanda, M.; A. Prameswari & M. Ulfa (2024). Effect of Variations of Roasting Temperature on the Physicochemical Properties of Robusta Coffee (Coffea canephora L.). Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering). https://doi.org/10.23960/jtep-l.v13i2.405-417.
37. Ramos, M.; O. Jordán; M. Silva-Jaimes; B. Salvá-Ruíz & R. Silva-Paz (2021). Ideal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems using the CATA method (Check-all-that-apply). Scientia Agropecuaria. https://doi.org/10.17268/sci.agropecu.2021.043.
38. Scheidig, C.; M. Czerny & P. Schieberle (2007). Changes in key odorants of raw coffee beans during storage under defined conditions.. Journal of agricultural and food chemistry, 55 14, 5768-75 . https://doi.org/10.1021/JF070488O.
39. Seninde, D.; E. Chambers & D. Chambers (2020). Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee.. Food research international, 137, 109667 . https://doi.org/10.1016/J.FOODRES.2020.109667.
40. Sudirman, A.; S. Supriyanto & J. Hartono (2021). Study on the amount of chlorophyll content and leaf area of Robusta coffee plants with shade trees and fertilizer application in Hanakau Sukau West Lampung. https://doi.org/10.25181/ICOAAS.V1I1.2002.
41. Tang, V.; J. Sun; M. Cornuz; B. Yu & B. Lassabliere (2020). Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans.. Food chemistry, 337, 128023 . https://doi.org/10.1016/j.foodchem.2020.128023.
42. Tarigan, E.; E. Wardiana; Y. Hilmi & N. Komarudin (2022). The changes in chemical properties of coffee during roasting: A review. IOP Conference Series: Earth and Environmental Science, 974. https://doi.org/10.1088/1755-1315/974/1/012115.
43. Vezzulli, F.; M. Lambri & T. Bertuzzi (2023). Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level. Foods, 12. https://doi.org/10.3390/foods12030489.
44. Worch, T.; S. Lê; P. Punter & J. Pagès (2013). Ideal Profile Method (IPM): The ins and outs. Food Quality and Preference, 28(1), 45–59. https://doi.org/10.1016/J.FOODQUAL.2012.08.001.
45. Yeager, S.; M. Batali; J. Guinard & W. Ristenpart (2021). Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition. Critical Reviews in Food Science and Nutrition, 63, 1010 - 1036. https://doi.org/10.1080/10408398.2021.1957767.
46. Yergenson, N. & D. Aston (2020). Monitoring coffee roasting cracks and predicting with in situ near‐infrared spectroscopy. Journal of Food Process Engineering. https://doi.org/10.1111/jfpe.13305.
47. Yusibani, E.; I. Ikramullah; E. Yufita; Z. Jalil & E. Suhendi (2023). The Effect of Temperature and Roasting Time on The Physical Properties of Arabica and Robusta Gayo Coffee Bean. Journal of Applied Agricultural Science and Technology. https://doi.org/10.55043/jaast.v7i2.75.
48. Zakidou, P.; F. Plati; A. Matsakidou; E. Varka; G. Blekas & A. Paraskevopoulou (2021). Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics. Molecules, 26. https://doi.org/10.3390/molecules26154609.
49. Zhang, D.; M. Gao; Y. Cai; J. Wu & F. Lao (2024). Profiling flavor characteristics of cold brew coffee with GC-MS, electronic nose and tongue: effect of roasting degrees and freeze-drying.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.13437.
Most read articles by the same author(s)
- Laras Cempaka, Ajeng Qonita Nugrafitri Akbar, Nurul Asiah, The Evaluation of shelf life of Arabica mixed coffee drinks using accelerated shelf life testing method. , Pelita Perkebunan (a Coffee and Cocoa Research Journal): Vol 35 No 3 (2019)