Differentiation of Arabica Coffee from Several Regions and Roasting Condition by Detecting Released Gases using Electronic Food Nose

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Published
Apr 30, 2025
DOI
https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v41i1.683

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Maria Belgis
Department of Agricultural Product Technology, Faculty of Agricultural Technology, University of Jember, Jember, Indonesia
Yuli Witono
Department of Agricultural Product Technology, Faculty of Agricultural Technology, University of Jember, Jember, Indonesia
Laurensius Ardian Vico Danuartha
Department of Agricultural Product Technology, Faculty of Agricultural Technology, University of Jember, Jember, Indonesia
Iwan Taruna
Department of Agricultural Engineering, Faculty of Agricultural Technology, University of Jember, Jember, Indonesia
Bertung Suryadharma
)Department of Agro-industrial Technology, Faculty of Agricultural Technology, University of Jember, Jember, Indonesia

Abstract

This study was aimed to identify the differentiation of Arabica coffee from West Java, East Java, West Nusa Tenggara and Bali using an electronic food nose. The analysis was conducted based on variations in temperature and roasting time to evaluate the effect of these parameters on coffee aroma characteristics. This research used an electronic nose device to detect volatile compounds quickly and accurately. The electronic nose was equipped with MQ-3, MQ-8, MQ-135, and MQ-136 sensors, able to detect alcohol, hexane, hydrogen, carbon dioxide, and hydrogen sulfide gas. Arabica coffee from various parts of Indonesia was roasted on three levels (light, medium, and dark). The results showed that variations in roasting temperature (220, 230, and 240 °C) and time (10, 13, and 17 min) significantly affected the volatile compounds’ profile. The temperature and roasting time correlated proportionally to the hexane gas, CO2 , and alcohol produced. Conversely, the lower the temperature and the faster the roasting process, the higher H2S gas was produced. Based on this, using an electronic nose effectively distinguishes the aroma characteristics of coffee based on differences in temperature and roasting time. This research contributes to helping improve the quality of Indonesian arabica coffee by understanding how temperature variation and roasting time length can be used to optimize the coffee production process and improve the coffee quality produced.

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How to Cite
Belgis, M., Witono, Y., Vico Danuartha, L., Taruna, I., & Suryadharma, B. (2025). Differentiation of Arabica Coffee from Several Regions and Roasting Condition by Detecting Released Gases using Electronic Food Nose. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 41(1), 23-35. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v41i1.683
Issue
Vol 41 No 1 (2025)
Section
Articles
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