Differentiation of Arabica Coffee from Several Regions and Roasting Condition by Detecting Released Gases using Electronic Food Nose
Main Article Content
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.
Article Details
How to Cite
Belgis, M., Witono, Y., Vico Danuartha, L. A., 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
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).