scholarly journals Effects of Culture Media on Viability of Beauveria Bassiana and Its Pathogenicity Against Coffee Bean Borer (Hyphotenemus Hampei)

2020 ◽  
Vol 3 ◽  
pp. 49-53
Author(s):  
R.R. Rukmowati Brotodjojo ◽  
Chimayatus Solichah ◽  
Anindita Widyaningtyas ◽  
Danar Wicaksono
Keyword(s):  
Beauveria Bassiana ◽  
Rice Bran ◽  
Negative Impact ◽  
Culture Media ◽  
Coffee Bean ◽  
Hypothenemus Hampei ◽  
Chemical Insecticide ◽  
Coffee Beans ◽  
Lethal Time

Coffee bean borer (Hypothenemus hampei) attacks coffee when it is still in the plantation until it is in the storage that reduce the quality of coffee. To avoid the negative impact of chemical insecticides, biological control is carried out by using entomopathogen Beauveria bassiana. The aims of this research were to study the effects of culture media on viability of B. bassiana and its pathogenicity in controlling H. hampei. Laboratory experiment was arranged in Completely Random Design (CRD). This research used 8 (eight) treatments namely KO: Distilled water, Kk: Lamda Sihalothrin 25 EC (Chemical Insecticide), B1: 10 g/L B. bassiana cultured in rice bran media, B2: 20 g/L B. bassiana cultured in rice bran media, B3: 30 g/L B. bassiana cultured in rice bran media, B4: 10 g/L B. bassiana cultured in corn media, B5: 20 g/L B. bassiana cultured in corn media and B6: 30 g/L B. bassiana cultured in corn media. Each treatment was applied on coffee beans infested with 20 H. hampei and repeated 4 (four) times. The results showed that rice bran media produced the highest number of spores with highest viability. The application of B. bassiana could killed H. hampei. The concentration of 30 g/L of B. bassiana cultured in rice bran media resulted in the fastest mortality (Mortality time and Lethal Time 50%) of H. hampei.

scholarly journals PATHOGENICITY TEST OF VARIOUS CONCENTRATIONS OF Beauveria bassiana CULTURED ON RICE BRAN AND CORN MEDIA AGAINST COFFEE FRUITS BORER (Hyphotenemus hampei)

Agrivet ◽  
2019 ◽  
Vol 25 (2) ◽  
pp. 124
Author(s):  
Chimayatus Solichah ◽  
Anindita Widyaningtyas ◽  
Rukmowati Brotodjojo
Keyword(s):  
Beauveria Bassiana ◽  
Rice Bran ◽  
Negative Impact ◽  
Total Mortality ◽  
Laboratory Research ◽  
Pathogenicity Test ◽  
Coffee Bean ◽  
Hypothenemus Hampei ◽  
Chemical Insecticide ◽  
High Level

Coffee is a commodity with high value for export. Coffee bean borer (Hypothenemus hampei) is the main pest causing the decline in coffee production. Farmers still rely on chemical insecticides to control this pest. To reduce the negative impact of insecticides, entomopathogen Beauveria bassiana is applied. The research aimed to investigating the level of pathogenicity of B. bassiana in controlling H. hampei, and investigating the concentration with the highest level of pathogenicity of B. Bassiana against H. hampei. Laboratory research was arranged in one factor Completely Random Design (CRD). This research used 8 (eight) treatments namely KO: Aquades, Kk: Lamda Sihalothrin 25 EC (Chemical Insecticide), B1: 10 g / L B. bassiana cultivated in rice bran media, B2: 20 g / L B. bassiana cultivated in rice bran media, B3: 30 g / L B. bassiana cultivated in rice bran media, B4: 10 g / L B. bassiana grown on corn media, B5: 20 gL B. bassiana grown on corn and B6: 30 g / L B. bassiana grown on corn media. Each treatment used coffee beans infested with 20 H. hampei and repeated 4 (four) times. The result of the research showed that B. bassiana was able to kill H. hampei. The concentration that was able to cause the fastest mortality with a high level of pathogenicity based on the pathogenicity test of B. bassiana on H. hampei (percentage of mortality, total mortality time, and feeding capacity) was 30 g/L of B. bassiana cultivated in rice bran media.Key words: Beauveria bassiana, Hypothenemus hampei, chemical insecticide, coffee bean

scholarly journals Application of colour, shape, and texture parameters for classifying the defect of Gayo Arabica green coffee bean using computer vision

2022 ◽  
Vol 951 (1) ◽  
pp. 012097
Author(s):  
A Maghfirah ◽  
I S Nasution
Keyword(s):  
Computer Vision ◽  
Intelligent System ◽  
Training Data ◽  
National Standard ◽  
Support Vector ◽  
Coffee Bean ◽  
Green Coffee ◽  
Coffee Beans ◽  
Green Coffee Bean

Abstract Coffee is the most important commodity in the trading industry. Determination of the quality of coffee is still done manually so that it cannot separate good quality coffee beans with bad quality coffee beans. This research conducted the development of a visual-based intelligent system using computer vision to be able to classify the quality of rice coffee based on the Indonesian National Standard (SNI). The models used in the study are the K-Nearest Neighbour (K-NN) method and the Support Vector Machine (SVM) method with 13 parameters used such as; area, contrast, energy, correlation, homogeneity, circularity, perimeter, and colour index R(red), G (green), B (blue), L*, a* and b*. A total of 1200 Arabica green coffee bean captured using Kinect V2 camera with training data of 1000 samples and testing data of 200 samples.

scholarly journals Production, chemical composition, and quality of Arabic coffee subjected to copper doses

2018 ◽  
Vol 53 (4) ◽  
pp. 443-452 ◽  
Author(s):  
Herminia Emilia Prieto Martinez ◽  
José Soares de Lacerda ◽  
Junia Maria Clemente ◽  
Jaime Barros da Silva Filho ◽  
Adriene Woods Pedrosa ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Organic Acids ◽  
Titratable Acidity ◽  
Coffee Bean ◽  
Total Phenols ◽  
Cu Content ◽  
Coffee Beans ◽  
Total Titratable Acidity ◽  
Effect Of Copper

Abstract: The objective of this work was to evaluate the effect of copper on the chemical composition of coffee beans and on the quality of the beverage, relating both of them to the Cu leaf contents in coffee (Coffea arabica) plants. Coffee plants were grown in a hydroponic system containing 0.2, 0.4, 0.8, 1.6, and 3.2 μmol L-1 Cu until fruit setting. Coffee bean production was evaluated, and, after the cherries were dried, the following characteristics were determined: leaf Cu content; total titratable acidity; color index; electrical conductivity; leached K; polyphenol oxidase (PPO) activity; concentrations of caffeine, trigonelline, organic acids, total phenols, chlorogenic acids (3-CQA, 4-CQA, and 5-CQA), sucrose, glucose, arabinose, mannose, and galactose; and sensory quality of roasted beans. Cu increased bean yield, PPO activity, and the concentrations of organic acids, 3-CQA, sucrose, and arabinose. Total titratable acidity, total phenols, 4-CQA, and 5-CQA were reduced with increasing Cu doses. Leaf contents related to the maximum and minimum values of desirable and undesirable quality attributes ranged from 5.6 to 11.4 mg kg-1 Cu, respectively. Copper affects the production and chemical composition of coffee beans, and the attributes related to quality are maximized in plants with low leaf contents of the nutrient.

scholarly journals Optimization of Coffee Liqueur Manufacturing Process using Caffeine Content

2019 ◽  
Vol 9 (1) ◽  
pp. 430-433
Keyword(s):  
Alcoholic Beverage ◽  
The Other ◽  
Coffee Bean ◽  
Roasted Coffee ◽  
Caffeine Concentration ◽  
Caffeine Content ◽  
Other Hand ◽  
Coffee Beans ◽  
Roasted Coffee Beans

Coffee liqueur is an alcoholic beverage made by soaking coffee in spirit. Though coffee liqueur is one of the wellknown liqueur, few research was made so far. In this research, coffee liqueur was prepared by using different recipes involving liquors with different ethanol concentrations (20, 40, or 80%), and the soaking periods (14, 21, or 30 days) of the coffee liqueur ingredients (roasted coffee beans, coffee bean powder and other ingredients). Volatile and semi-volatile compounds are important for the organoleptic quality of roasted coffee beans. However, the amounts of these compounds in roasted coffee beans are more dependent on roasting conditions than those of non-volatiles. Furthermore, volatiles are more easily lost during storage. On the other hand, caffeine, a well-known compound of coffee is an intrinsic non-volatile chemical, and the caffeine is present in larger than other potential indicator components in coffee beans, ensuring the quantitative consistency of the coffee extracts in the liqueur. Caffeine was quantified from the prepared coffee liqueurs by HPLC after method validation. The average caffeine content of all 54 analyses (6 analyses per sample) was 2081.2 μg/mL. The highest caffeine concentration 2793 μg/mL was acquired in the sample prepared by 80% ethanol liquor. A soaking period of 14 days, was considered inadequate for sufficient caffeine extraction regardless of liquor alcohol content. Caffeine concentration peaked after soaking coffees and other ingredients for 21 days at 80% ethanol concentration. On the other hand, the most consistent caffeine concentrations in liqueurs were obtained by soaking for 21 days in 40% ethanol (RSD 7.8%), thus it could be the optimum coffee liqueur recipe. The consistency of coffee liqueur quality was assured using caffeine content.

scholarly journals Kasugamycin influence on bacterial blight of coffee and on green coffee beans physicochemical quality

2018 ◽  
Vol 13 (1) ◽  
pp. 98
Author(s):  
Ronei Aparecido Barbosa ◽  
Paula Tristão Santini ◽  
Luiz Roberto Guimarães Guilherme
Keyword(s):  
Pseudomonas Syringae ◽  
Bacterial Blight ◽  
Coffee Bean ◽  
Copper Hydroxide ◽  
Coffee Beans ◽  
Coffee Leaf Rust ◽  
Physical And Chemical Quality ◽  
Physical And Chemical ◽  
Damages And Losses

Brazil stands out as the world’s largest coffee exporter. However, in the cold and windy regions, such as the southern of Minas Gerais, have been undergoing attack of diseases, including the bacterial blight of coffee caused by the bacterium <em>Pseudomonas syringae</em> pv. <em>garcae</em>, which despite not having the same importance as the coffee leaf rust, is causing damages and losses to the coffee plantation. The control is mainly done through preventive measures such as installation of windbreaks. When bacterial blight of coffee is already installed, the chemical control is used with syrups of copper-based products and antibiotics. The aim of the present study was to verify the efficiency of the antibiotic kasugamycin associated with copper hydroxide in the control of bacterial blight of coffee and raw coffee beans quality. The experimental design was a randomized block with five treatments, four replicates and plots of 10 plants in the field where the treatments consisted of different concentrations of the kasugamycin: 0.0, 250, 500, 750 and 1000 mL ha<sup>-1</sup> added with 1.0 L copper hydroxide. The percent analysis was performed on the raw beans in order to verify their physical and chemical quality. The obtained results demonstrate that the solution is efficient in the control of bacterial blight of coffee as well as in the improvement of vegetative vigor and production, but does not influence the quality of raw coffee bean.

scholarly journals Design of Temperature and Humidity Control on Arabica Coffee Storage

2020 ◽  
Vol 9 (4) ◽  
pp. 1076-1080
Keyword(s):  
Water Content ◽  
Storage System ◽  
Coffee Bean ◽  
Arabica Coffee ◽  
Set Point ◽  
Stable Temperature ◽  
Storage Room ◽  
Coffee Beans ◽  
Temperature And Humidity

Storage of coffee beans is essential to maintain the quality of coffee in terms of water content and humidity. So we need a storage room with a stable temperature and humidity. In this research, we will design a post-harvest coffee bean storage system, by maintaining the condition of the room at a temperature of 19°-27°C with humidity of 60% -70%. The design uses block diagrams and wiring diagrams, then makes a coffee bean storage box by using a fan as an actuator, and a DHT 11 sensor to measure the temperature and humidity of the room. The results of this study are the Arduino -Uno based Arabica coffee bean storage box takes 7 hours to get the expected set-point. the storage room has a temperature of 19°-27°C and humidity 60-70%

scholarly journals EVALUASI MUTU KOPI ROBUSTA DI KECAMATAN KARE KABUPATEN MADIUN JAWA TIMUR

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 729
Author(s):  
Choiroel Anam ◽  
Eny Muzayana ◽  
Rohmat Priya Atmaja ◽  
Didik Purnomo
Keyword(s):  
Moisture Content ◽  
Microbiological Quality ◽  
Coffee Bean ◽  
Roasted Coffee ◽  
Physical Quality ◽  
Caffeine Content ◽  
Physical Chemical ◽  
Coffee Beans ◽  
Roasted Coffee Beans

ABSTRACT   Coffee is a leading commodity in Madiun Regency, East Java, the area of coffee plantations in 2018  is 1,432 Ha with an average productivity of 769.63 kg / ha /year.  This study aims to provide information on the physical, chemical, and microbiological quality characteristics of rice coffee, roasted coffee beans and evaluate the primary processing procedures for Mugi Lestari Farmer Group's coffee in Kare Village, Kare District, Madiun Regency. Evaluation of the quality of coffee rice is based on general and specific quality equirements according to SNI 01-2907: 2008. Organoleptic and chemical analysis of rice coffee and roasted coffee beans was carried out to see the state (smell, taste), moisture content, ash content, ash alkalinity, caffeine content, sugar content (reducing), insoluble solids, metal contaminants (Pb and Cu). Assessment of the physical quality of coffee beans shows that the robusta rice coffee produced at Poktan Mugi Lestari has quality according to SNI 01-2907-2008, especially for the parameters of the presence of insects, moisture content, impurities, and no found odor/mold.  Physical quality of roasted coffee beans from Poktan Mugi Lestari when compared to SNI standards has a normal condition, both in terms of smell, taste, and appearance. Chemical parameters of roasted coffee bean samples are also in accordance with the general requirements for roasted coffee (SNI 01-2983-1992). The number of bacteria and molds is less than the maximum limit set. Assessment of physical, chemical, and microbiological quality of packaged coffee powder has a value in accordance with the SNI quality requirements, both for caffeine content, the amount of mold, and bacteria (ALT value), and water content. The primary coffee processing process at Poktan Mugi Lestari has been able to produce rice coffee in accordance with SNI requirements.   Keywords: coffee, robusta, quality, kare madiun   ABSTRAK               Kopi merupakan komoditas unggulan di Kabupaten madiun Jawa Timur, Luas areal perkebunan kopi tahun 2018 di Kabupaten Madiun  1.432 Ha dengan produktivitas rata rata 769,63 kg/ha/tahun. Penelitian ini bertujuan memberikan informasi karakteristik mutu fisik, kimiawi, dan mikrobiologis dari kopi beras, kopi biji sangrai dan mengevaluasi prosedur pengolahan primer kopi Kelompok Tani Mugi Lestari di desa Kare, Kecamatan Kare, Kab Madiun, agar dihasilkan produk dengan mutu yang baik. Evaluasi mutu kopi beras didasarkan pada syarat mutu umum dan khusus sesuai SNI 01-2907:2008. Analisa organoleptik dan kimiawi kopi beras dan kopi biji sangrai dilakukan untuk melihat keadaan (bau, rasa), kadar air, kadar abu, kealkalian abu, kadar kafein, kadar gula (pereduksi), padatan tak larut dalam air, cemaran logam (Pb dan Cu). Penilaian mutu fisik biji kopi diketahui bahwa kopi beras robusta yang dihasilkan di Poktan Mugi Lestari memiliki mutu sesuai dengan SNI 01-2907-2008, khususnya untuk parameter keberadaan serangga, nilai kadar air, pengotor, dan tidak ditemukannya bau busuk/kapang. Keadaan mutu fisik biji kopi sangrai dari Poktan Mugi Lestari jika dibandingan dengan SNI 01-2983-1992 memiliki keadaan yang normal, baik dalam hal bau, rasa, dan penampakan. Parameter kimiawi biji kopi sangrai dalam penelitian juga sesuai dengan syarat umum kopi sangrai (SNI 01-2983-1992). Jumlah bakteri dan kapang kurang dari batas maksimum yang ditetapkan. Penilaian mutu fisik, kimiawi, dan mikrobiologis bubuk kopi yang dikemas memiliki nilai sesuai dengan persyaratan mutu SNI, baik untuk kadar kafein, jumlah kapang, dan bakteri (nilai ALT), dan kadar air. Proses pengolahan primer kopi di Poktan Mugi Lestari sudah mampu menghasilkan kopi beras yang sesuai dengan persyaratan SNI.     Kata kunci: Kopi, Robusta, Mutu, Kare Madiun

scholarly journals Penurunan Kadar Asam dalam Kopi Robusta (Coffea canephora) dari Desa Rantebua Kabupaten Toraja Utara dengan Teknik Pemanasan

KOVALEN ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 118-125
Author(s):  
Syahruddin Kasim ◽  
Syarifuddin Liong ◽  
Ruslan ◽  
Alprianto Lullung
Keyword(s):  
Water Content ◽  
Acid Content ◽  
Coffea Canephora ◽  
Heating Time ◽  
Coffee Bean ◽  
Constant Weight ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Wet Processing

Robusta coffee (Coffea canephora) is the most widely produced coffee in Indonesia. The relatively high acid content causes robusta coffee to be less attractive to both local and international consumers. Acid levels in coffee can be reduced by heating techniques using water as a solvent because it is cheap and easy to obtain and water is also a safe solvent and has no side effects for health. Coffee bean water content was analyzed by heating to constant weight by the oven method, acid content by titration technique, and followed by organoleptic testing. The results of the analysis of water content for dry treatment of 10.02%, wet treatment of 10.35% and on heating for 15, 30, 45, 60, 75, and 90 minutes respectively at 9.99%; 10.34%; 9.70%; 10.40%; 11.65% and 11.36%. The results of the analysis of acid levels for the treatment of dry processing amounted to 3.65%, wet processing amounted to 3.42%, and for heating for 15, 30, 45, 60, 75, and 90 minutes respectively 3.03%; 2.76%; 2.51%; 2.39%; 2,32% and 2,28%. Organoleptic test results showed that the decline in the quality of coffee occurs when heating above 45 minutes. Based on research data it was concluded that the heating method can reduce acid levels in coffee beans with a maximum heating time of 45 minutes to maintain the quality of taste in coffee. Keywords: Coffea canephora, organoleptic, warming up, titration.

scholarly journals Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing ofCoffea arabica

2019 ◽  
Vol 85 (6) ◽  
Author(s):  
Sophia Jiyuan Zhang ◽  
Florac De Bruyn ◽  
Vasileios Pothakos ◽  
Julio Torres ◽  
Carlos Falconi ◽  
...  
Keyword(s):  
Microbial Communities ◽  
Fine Tuning ◽  
Coffee Bean ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Wet Processing ◽  
On Farm ◽  
Postharvest Processing

ABSTRACTA cup of coffee is the final product of a complex chain of operations. Wet postharvest processing of coffee is one of these operations, which involves a fermentation that inevitably has to be performed on-farm. During wet coffee processing, the interplay between microbial activities and endogenous bean metabolism results in a specific flavor precursor profile of the green coffee beans. Yet, how specific microbial communities and the changing chemical compositions of the beans determine the flavor of a cup of coffee remains underappreciated. Through a multiphasic approach, the establishment of the microbial communities, as well as their prevalence during wet processing ofCoffea arabica, was followed at an experimental farm in Ecuador. Also, the metabolites produced by the microorganisms and those of the coffee bean metabolism were monitored to determine their influence on the green coffee bean metabolite profile over time. The results indicated that lactic acid bacteria were prevalent well before the onset of fermentation and that the fermentation duration entailed shifts in their communities. The fermentation duration also affected the compositions of the beans, so that longer-fermented coffee had more notes that are preferred by consumers. As a consequence, researchers and coffee growers should be aware that the flavor of a cup of coffee is determined before as well as during on-farm processing and that under the right conditions, longer fermentation times can be favorable, although the opposite is often believed.IMPORTANCECoffee needs to undergo a long chain of events to transform from coffee cherries to a beverage. The coffee postharvest processing is one of the key phases that convert the freshly harvested cherries into green coffee beans before roasting and brewing. Among multiple existing processing methods, the wet processing has been usually applied for Arabica coffee and produces decent quality of both green coffee beans and the cup of coffee. In the present case study, wet processing was followed by a multiphasic approach through both microbiological and metabolomic analyses. The impacts of each processing step, especially the fermentation duration, were studied in detail. Distinct changes in microbial ecosystems, processing waters, coffee beans, and sensory quality of the brews were found. Thus, through fine-tuning of the parameters in each step, the microbial diversity and endogenous bean metabolism can be altered during coffee postharvest processing and hence provide potential to improve coffee quality.

scholarly journals Kajian Mutu Kopi Arabika Gayo Dengan Perlakuan Variasi Suhu dan Lama Penyangraian

2017 ◽  
Vol 2 (2) ◽  
pp. 416-422
Author(s):  
Kaswindi Kaswindi ◽  
Bambang Sukarno Putra ◽  
Rita Khathir
Keyword(s):  
Moisture Content ◽  
Coffee Bean ◽  
Arabica Coffee ◽  
Caffeine Content ◽  
Randomized Design ◽  
Coffee Beans ◽  
Roasting Process ◽  
Postharvest Handling ◽  
The Impact

Abstrak. Mutu kopi arabika gayo sangat tergantung pada proses penanganan pasca panen, terutama proses penyangraian. Tujuan penelitian ini untuk mengetahui pengaruh suhu dan lama penyangraian terhadap mutu kopi arabika gayo. Penelitian ini menggunakan biji kopi arabika gayo dari Desa Buntul Kemumu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan variasi suhu 160, 170 dan 180˚C dengan lama penyangraian  15, 20, dan 25 menit. Parameter penelitian meliputi rendemen, kadar air, keasaman (pH), kafein dan uji organoleptik terhadap warna, aroma dan rasa oleh 25 orang panelis. Data dianalisis menggunakan analisis sidik ragam (ANOVA) dengan uji lanjut Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil penelitian ini menunjukan bahwa rendemen, kadar air, dan keasaman kopi arabika gayo dipengaruh secara nyata oleh suhu dan lama penyangraian. Rendemen tertinggi diperoleh pada suhu 160℃ dan lama penyangraian 15 menit yaitu 85,2%. Kadar air pada kopi arabika gayo memenuhi standar SNI yaitu maksimal 7%, kecuali pada perlakuan suhu 160˚C dan lama penyangraian 15 menit yaitu 7,14% . Keasaman (pH) tertinggi diperoleh pada suhu 160˚C lama penyangraian 15 menit yaitu 4,95. Kadar kafein kopi arabika gayo meningkat semakin tinggi suhu dan lama penyangraian. Berdasarkan uji organoleptik menunjukan bahwa kopi arabika gayo yang paling disukai panelis diperoleh suhu penyangraian 170 dan 180˚C dengan lama penyangraian 25 menit.Study of Arabica Gayo Coffee Quality under Temperature and Roasting Duration TreatmentsAbstract. The quality of gayo arabica coffee was affected by postharvest handling especially roasting process. This study aimed to find out the impact of temperature and roasting duration against the quality of gayo arabica coffee.The study was conducted by using Factorial Completely Randomized Design i.e. roasting temperature at 3 levels namely 160, 170 and 180℃, and roasting durations at 3 levels namely 15, 20, and 25 minutes. The coffee beans from Buntul Kemumu Village was evaluated in this study. Parameters analysed were yield, moisture content, acidity, caffeine content and 25 respondent perceptions on colour, aroma and taste. Data were analysed by using analysis of variance (ANOVA) and honestly significance difference at probability 5%. The results showed that the yield, moisture content, and acidity of gayo arabica coffee bean were influenced by temperature and roasting duration. The highest yield was obtained at treatment 160℃ temperature for 15 minutes roasting, i.e 85.2%. The mositure content of gayo arabica coffee beans followed the SNI qualification, i.e. 7%, unless at treatment 160℃ temperature for 15 minutes roasting, i.e. 7.14%. The highest acidity (pH) was obtained from treatment 160℃ temperature for 15 minutes roasting, i.e. 4.95. The caffeine content increased as temperature and roasting duration increased. Respondent perceptions showed that the best quality of gayo arabica coffee was obtained from treatment 170 and 180℃ temperature for 25 minutes roasting.

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