Physico-chemical characteristics of roasted coffee beans and preference on sensory attributes of lampung Robusta ground coffee

This study was carried out to evaluate the physicochemical characteristics of roasted coffee beans and sensory tests for Lampung Robusta ground coffee from several types of roasting. The research was conducted at the Lampung AIAT Experimental Garden in Natar, Way Harong Village, Tanggamus, Lampung AIAT Laboratory, and Lampung State Polytechnic Food Laboratory from May to July 2019. The design used was a Completely Randomized Design (CRD) with three levels of roasting treatment (medium roast, medium-dark roast, and dark roast) with five replications. The data were analyzed statistically and if they were significantly different, it was continued with Duncan’s Multiple Range Test. The results showed that the water content of Robusta coffee beans ranged from 0.405‒0.584%, there was no significant difference between the three roasting types. The acidity value ranged from 7.194‒11.863%, the highest was the medium roast type. Sugar content and L value (color) ranged from 1.348‒1.787% and 35.261‒42.210, respectively, the lowest was the dark roast type. Further, the organoleptic test results of Robusta coffee showed that the dark roast gave the highest value for taste, color, and appearance. The aroma value between medium-dark roast and dark roast was not significantly different, the lowest was the medium roast type. Generally, in terms of smell, taste, and color, Robusta ground coffee in this study meets the quality standards set by SNI 013542-2004.