Open AccessEvaluation of the Value of the Defective and Taste of Arabica Coffee (Coffea Arabica L) West Sumatera
Author(s) -
Rince Alfia Fadri,
Kesuma Sayuti,
Novizar Nazir,
Irfan Suliansyah
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/819/1/012004
Subject(s) - arabica coffee , coffea arabica , flavor , taste , aroma , mathematics , horticulture , coffee shop , coffee bean , food science , agricultural science , biology , advertising , business
The purpose of this research is to get information on the value of defectives, water content, taste, and the overall acceptance of Arabica coffee derived from 20 coffee producers in West Sumatera. Taste testing involves trained q grader. The Data of research results analyzed descriptively. The results showed that the quality defectives of coffee is at a quality level from 3 to 5 and 70% quality of coffee in accordance with SNI (Indonesian National Standards) 01-2907-2008. The type of defective in coffee beans is the rupture seeds, brown seeds, black seeds then followed by perforated seeds. Taste of coffee Brew are Excellent Aroma and complex coffee flavor, good acidity and thickness of seeds. Vanilla flavor and taste of fruits and spices. The color of the Arabica coffee powder varies from brown, black and color like cinnamon, As well as overall acceptance kinda like. This indicates the need to implement standard operational procedures to improve the quality of coffee in West Sumatera Framework