| Abstrakt: |
Robusta coffee has a lower taste character than Arabica coffee. Based on the roasting temperature, roasted coffee was divided into three profiles, i.e., light roast with a roasting temperature of 160–180°C, medium roast with a temperature of 180–200°C, and dark roast with a roasting temperature of 210–250°C. This study aimed at the effect of roasting profile on the characteristics of roasted Robusta coffee from Subang Regency, West Java. The research method included the roasting process for three profile levels, i.e., light, medium, and dark roasts. Each roast profile was determined based on how long the beans were roasted and used an Agtron instrument, and a colorimeter measured the color the of beans. The experimental results showed that the condition of lightly roasted coffee bean profiles with a time of 1 min was 180–190°C of roasting room temperature, 60 of Agtron value, and 45.62 of lightness value. The condition of the medium roast profile with the developing time is 3 minutes was 180–200°C of roasting room temperature, 48 of Agtron value, 41.72 lightness value. The condition of the dark roast profile with a developing time of 5 min was 220–225°C of roasting room temperature, 40 of Agtron value, and 39.67 of lightness. The moisture content of lightly roasted beans, medium and dark, was 2.74%, 2.051%, and 1.64%, respectively. The profile of roasted coffee beans could be determined using the roasting time parameter, especially the developing time. [ABSTRACT FROM AUTHOR] |
