scholarly journals Uji Performansi Instrument Berbasis Teknologi Laser Photo-Accoustics Untuk Deferensiasi Kopi

2019 ◽  
Vol 4 (1) ◽  
pp. 618-627
Author(s):  
Giar Pramanda Putra ◽  
Ratna Ratna ◽  
Agus Arip Munawar
Keyword(s):  
Performance Test ◽  
Baseline Correction ◽  
Coffee Bean ◽  
Arabica Coffee ◽  
Robusta Coffee ◽  
Test Instrument ◽  
Partial Component ◽  
Coffee Beans ◽  
Pca Method

Abstrak. Penelitian ini bertujuan untuk memanfaatkan instrument berbasis teknologi Laser Photo Acoustics untuk membedakan biji kopi berdasarkan perbedaan daerah dan jenis kopi. Penelitian ini menggunakan softwere The Unscrambler X 10.5 Parameter penelitian meliputi penggunaan metode PCA (partial component analysis( dengan mengguanakan pretreatment baseline correction dan klasifikasi biji kopi beserta perbedaan daerah penghasil kopi dengan total 40 sampel tembakan laser antara lain 20 sampel biji kopi arabika dan 20 sampel biji kopi robusta. Hasil penelitian menunjukkan bahwa uji performansi alat laser photo acoustics ini mampu mendeteksi perbedaan kopi berdasarkan klasifikasi daerah penghasil kopi antara biji kopi daerah bener meriah dan  biji kopi daerah takengon, kemudian dengan melihar perbandingan perbedaan dengan klasifikasi biji kopi berdasarkan jenis kopi arabika dan robusta belum bias terdeteksi dengan alat ini dikarenakan beberapa factor salah satunya ialah sensor pembaca gelombang dari alat ini masih kurang peka terhadap deferensiasi jenis kopi robusta dan arabika.Performance Test Instrument Based on Laser Photo Acoustic Technology for Coffee DifferentiationAbstract. This study aims to utilize an instrument based on Laser Photo Acoustics technology to distinguish coffee beans based on different regions and types of coffee. This study uses the software The Unscrambler X 10.5 Research parameters include the use of the PCA method using pretreatment baseline correction and coffee bean classification along with differences in coffee producing regions with a total of 40 laser shot samples including 20 samples of arabica coffee beans and 20 samples of robusta coffee beans. The results showed that the performance test of the photo acoustics laser tool was able to detect differences in coffee based on the classification of coffee-producing regions between coffee beans and the coffee beans in the takengon area, then by comparing the differences with the classification of coffee beans based on Arabica and robusta coffee types could not be detected with this tool due to several factors, one of which is the wave reader sensor from this device is still less sensitive to the differentiation of robusta and arabica coffee types.

scholarly journals Determining the Efficiency and Yield of Caffeine Extraction for Robusta and Arabica Coffee Beans

2021 ◽  
Vol 9 (3) ◽  
Author(s):  
Zeyu Yu ◽  
Akshay Jakkidi Reddy ◽  
Himanshu Wagh
Keyword(s):  
Coffee Bean ◽  
Caffeine Consumption ◽  
Vacuum Filtration ◽  
Arabica Coffee ◽  
Robusta Coffee ◽  
Caffeine Content ◽  
Coffee Beans ◽  
The Difference ◽  
Solid Form ◽  
Source Of Error

The objective of this review is to determine the difference in caffeine content in the coffee beans from different brands that are available in Costco. Two different popular coffee bean brands were bought and tested to determine which brand would have the highest caffeine content and their relative popularity among consumers. The extraction DMC method was conducted by using chemicals such as calcium carbonate, water, and DMC. The same amount of coffee beans were boiled with water until highly concentrated solutions were formed. Extraction funnel was utilized to wash out caffeine. Then, the recrystallization and vacuum filtration was utilized to obtain caffeine in solid form. The identity of the product along with the purity of the product was determined using melting temp, IR-spectroscopy, UV-vis spectrum, and TLC plating. The mass of caffeine produced from individual coffee brands were measured and compared. It was hypothesized that robusta coffee beans would yield more caffeine than arabica coffee beans. The expected results verify those claims as the data demonstrates that the amount of caffeine extracted from 10 grams of robusta coffee would be around .8021 grams, while the amount of caffeine extracted from 10 grams of arabica coffee would be around .4321 grams. The IR graph, UV-vis graph, and TLC plate were conducted to verify the identity of the product. The predicted IR graph, UV-vis graph, and TLC plate closely matched with the literature values, which indicates that the product produced is pure caffeine. One source of error that could skew the data could be the presence of impurities from the coffee beans that react in solution while we are trying to extract the caffeine. The broader impact of this review is that by understanding the caffeine content in different products, the medical and scientific field can further determine the difference in health effects between excess and optimal caffeine consumption to the human body. Additionally, scientists can research various medical usages of caffeine to help different patients with sleep disorders.

scholarly journals The performance of the C12880MA MEMS sensor for classification of the roasting level of coffee bean

2021 ◽  
Vol 924 (1) ◽  
pp. 012021
Author(s):  
A R I Ulinnuha ◽  
Z A Bahtiar ◽  
A R Nauri ◽  
I Rhamadan ◽  
R C Wulansari ◽  
...  
Keyword(s):  
Performance Test ◽  
Low Cost ◽  
Coffee Bean ◽  
Full Spectrum ◽  
Linear Discriminant ◽  
Mems Sensor ◽  
Coffee Beans ◽  
Mems Technology ◽  
Portable Sensor

Abstract The cupping test has been widely used to assess the roasting level of coffee to produce high-quality coffee beans. However, the method requires a longer process and sophisticated sensory analysis. The procedure could only be assessed by the certified panellist. Lately, commercial microelectromechanical system (MEMS) technology has been developed, which could be used for building a small spectrometer sensor. This gives the opportunity to adopt bench-top spectrometer sensing into the low-cost portable sensor. This research aims to study the performance test on the C12880MA MEMS sensor to determine the level of roasted coffee. A total of 90 samples from each 30 medium roasting level (Light to Medium, Medium, and Medium to Dark) was prepared. Spectrum data of samples were measured using a C12880MA sensor ranging from 312.162nm to 868.503nm. Linear Discriminant Analysis (LDA) was performed to classify the roasting level. The result showed that both LDA using full-spectrum and interval spectrum gave 100% accuracy with no falsely classified.

Analisis Skrining Fitokimia dan Aktivitas Antioksidan Ekstrakk Biji Sangrai Kopi Robusta (Coffea canephora) dari Tanaman Hasil Pemupukan Organik dan Anorganik

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Farah Aida Qotrun Nada ◽  
Tintrim Rahayu ◽  
Ari Hayati
Keyword(s):  
Statistical Tests ◽  
Linear Regression Analysis ◽  
Coffea Canephora ◽  
Coffee Bean ◽  
Phytochemical Screening ◽  
Robusta Coffee ◽  
A Value ◽  
Coffee Beans ◽  
Ic50 Value ◽  
The Difference

Ground coffee is coffee beans that have been roasted, ground or ground so that they have a smooth shape. The purpose of this study was to determine the content of compounds in robusta coffee roasted seed extract (Coffea canephora) from plants produced by organic and inorganic fertilization, and to know the difference in compounds between the results of organic and inorganic fertilization. The characteristics of phytochemical screening were carried out qualitatively on alkaloids, flavonoids, tannins, terpenoids and saponins and the antioxidant activity was carried out by the DPPH (1,1-dipenyl-2-picrihidrazil) method. Phytochemical screening characteristic test results show that robusta coffee bean extract extract from the results of organic and inorganic fertilization both contain flavonoids, alkaloids, tannins, and saponins, while the antioxidant test activity of robusta coffee beans extracts shows differences based on the results of statistical tests of linear regression analysis with the IC50 value the highest antioxidant content was inorganic coffee roasted bean extract only 14.0629 ppm compared to the organic roasted extract with a value of 30.6159 ppmKeywords: Robusta Coffee (Coffea canophora), Phytochemical Screening, DPPH MethodABSTRAKKopi bubuk adalah biji kopi yang telah disangrai digiling atau ditumbuk sehingga mempunyai bentuk halus. Tujuan dari penelitian ini adalah untuk mengetahui kandungan senyawa dalam ekstrak biji sangrai kopi robusta (Coffe canephora) dari tanaman hasil pemupukan organik dan anorganik, dan mengetahui perbedaan senyawa antara hasil pemupukan organik dan anorganik. Karakteristik skrining fitokimia dilakukan secara kualitatif yang dilakukan terhadap alkaloid, flavonoid, tanin, terpenoid dan saponin dan aktivitas antioksidan dilakukan dengan metode DPPH (1,1-difenil-2-pikrihidrazil). Hasil uji karakteristik skrining fitokimia menunjukkan bahwa ekstrak biji sangrai kopi robusta dari hasil pemupukan oganik dan anorganik keduanya sama mengandung senyawa flavonoid, alkaloid, tanin, dan saponin,  sedangkan pada aktifitas uji antioksidan ekstrak biji sangrai kopi robusta menunjukan perbedaan berdasarkan hasil uji statistik analisis regresi linear dengan nilai IC50 kadar antioksidan paling tinggi adalah ekstrak biji sangrai kopi anorganik hanya 14,0629 ppm dibandingkan dengan ekstrak sangrai dari organik dengan nilai 30,6159 ppm.Kata kunci : Kopi Robusta (Coffea canophera), Skrining Fitokimia, Metode DPPH

scholarly journals Daya Hambat Ekstrak Biji Kopi Robusta (Coffea Canephora) terhadap Bakteri Porphyromonas gingivalis (in vitro)

2021 ◽  
Vol 18 (2) ◽  
pp. 69
Author(s):  
Rr. Nektara Titan Dianastri ◽  
Pudji Astuti ◽  
Rendra Chriestedy Prasetya
Keyword(s):  
Porphyromonas Gingivalis ◽  
Inhibition Zone ◽  
Coffea Canephora ◽  
Negative Control ◽  
Growth Media ◽  
Coffee Bean ◽  
Chlorogenic Acids ◽  
Robusta Coffee ◽  
Coffee Beans

Periodontitis is mostly caused by plaque and Pophyromonas gingivalis bacteria as the main cause. The outer membrane layer of the Porphyromonas gingivalis wall produces pathogenic virulence factors, such as lipopolysaccharides which will activate inflammatory cells and cause phagocytosis of antigens thereby triggering free radicals. Robusta coffee beans naturally contain caffeine, phenolic compounds, trigonellin, and chlorogenic acids as antibacterial and anti-inflammatory. The purpose of this study was to determine the inhibition of Robusta (Coffea canephora) coffee bean extract 0.5%; 0.75%; 1%; 1.25%; 1.5% and 3% on the growth of Porphyromonas gingivalis in vitro and to find out the lowest concentration of Robusta (Coffea canephora) coffee bean extract which has inhibitory effect on the growth of Porphyromonas gingivalis. In this study were divided into 8 treatment groups namely positive control, negative control, 0.5% robusta coffee bean extract, 0.75%, 1%, 1.25%, 1.5% and 3%. Petridish dishes containing TSA media that have been sterilized, added P. gingivalis suspension with density according to Mc standard. Farland Then a sterile white test blank with a diameter of 6 mm that is still sterile is placed on top of the bacterial growth media in accordance with the placement of the treatment group and dropped with all 8 treatment materials. After 24 hours incubated in a desiccator, the inhibition of robusta coffee bean extracts against the growth of Porphyromonas gingivalis bacteria was observed and data collection was done by measuring the inhibition zone using calipers. The results obtained robusta coffee bean extract at concentrations of 3%, 1.5%, 1.25% and 1%, have an antibacterial power which is suspected because Robusta coffee beans naturally contain ingredients such as caffeine, polyphenols and chlorogenic acids which have antibacterial activity while the robusta coffee bean extract with a concentration of 0.5% and 0.75% does not have antibacterial power against Pophyromonas gingivalis. Robusta coffee bean extract with a concentration of 1% is the smallest concentration of Robusta (Coffea canephora) coffee bean extract which can inhibit the growth of Porphyromonas gingivalis.

scholarly journals METODE SPEKTROSKOPI ATR-FTIR TANDEM PCA UNTUK MENDETEKSI KOPI ROBUSTA SEBAGAI ADULTERAN DALAM SEDIAAN KOPI ARABIKA TORAJA KOMERSIAL

2021 ◽  
Vol 6 (1) ◽  
pp. 116-123
Author(s):  
Aiyi Asnawi ◽  
◽  
Erli Berlianti ◽  
Ivan Andriansyah ◽  
Ellin Febrina ◽  
...  
Keyword(s):  
Ir Spectrum ◽  
Spectroscopic Method ◽  
Economic Value ◽  
Arabica Coffee ◽  
Coffee Plantations ◽  
Robusta Coffee ◽  
R Program ◽  
Coffee Beans ◽  
Chemical Content ◽  
Coffee Preparation

Toraja arabica coffee is well known for its higher price and quality compared to robusta coffee, but its commercial is often added with other ingredients, including robusta coffee which has low economic value. Visual inspection is unreliable in roasted ground coffee due to the resemblance of its chemical content. The ATR-FTIR method tandem PCA was able to provide an overview of the typical chemical content of the coffee preparation. The purpose of this study was to evaluate the robusta coffee as adulterant in Toraja arabica coffee preparation by using ATR-FTIR. Toraja arabica coffee beans were obtained from three smallholder plantations around Toraja and Robusta coffee beans were obtained from Toraja, Lampung, and West Java coffee plantations. The coffee beans were roasted and then macerated using 96% ethanol for 3×24 hours and concentrated using a rotary evaporator until being thick. The IR spectrum of each extract was measured using the ATR-FTIR spectroscopy at a range of 4000-650 cm-1. The results show there is a similarity in the IR spectrum patterns and there is only a small difference in the transmittance of Toraja arabica coffee and robusta coffee. Furthermore, the IR spectrum is clustered by using PCA in R program. The projection of three commercial samples shows that samples 1 and 2 do not contain robusta coffee while sample 3 shows the presence of robusta coffee. In conclusion, the ATR-FTIR spectroscopic method tandem PCA was able to clustered the presence or absence of robusta coffee content in the Toraja arabica coffee.

scholarly journals EFFECT OF GROUND AND ROASTED PARAMETERS ON BOTH THE MICROSTRUCTURE OF ARABICA COFFEE BEANS AND COFFEE INFUSION – AN IMAGISTIC STUDY

2020 ◽  
Vol 20 (4) ◽  
pp. 957-968
Author(s):  
ALINA MIHAELA CANTARAGIU ◽  
ANGELA STELA IVAN ◽  
PETRU ALEXE ◽  
CARMELIA MARIANA DRAGOMIR BALANICA ◽  
MARICICA STOICA
Keyword(s):  
Microscopic Analysis ◽  
Coffee Bean ◽  
Volume Increase ◽  
Arabica Coffee ◽  
Structural Modifications ◽  
Coffee Beans ◽  
Structural Differences ◽  
Physical Changes ◽  
Roasted Coffee Beans

Coffee is one of the most widely consumed beverages. Roasting is a baseline step in coffee processing, being involved in the development of color, flavor and taste for which coffee is appreciated. In addition, the roasting treatment triggers several complex physical changes inside the coffee bean, resulting in density decrease owing to volume increase, increase of beans brittleness, changes in coffee color, loss of bean mass and water, porosity increase, and governs coffee bean behavior during storage, grinding, and brewing. It is essential to examine physical changes, as coffee production is seasonal, and a long-term coffee storage is required. In the present study, the visual and microstructural differences between green and roasted Arabica coffee beans were investigated. The study of microstructural differences was performed using scanning electron microscopy, and clearly showed significant structural differences between green Arabica coffee beans and roasted Arabica coffee beans. The physical and structural modifications of infused coffee with water were explained through chromatic evaluation and microscopic analysis, respectively as function of ground size of roasted coffee beans and infusion time.

scholarly journals Changes Of Some Engineering Properties Of Coffee Beans Due To Roasting Process

2020 ◽  
Vol 8 (1) ◽  
Author(s):  
Ashri Indriati ◽  
Dadang D Hidayat ◽  
Cecep E Andriansyah ◽  
Ari Rahayuningtyas ◽  
Arie Sudaryanto
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Volume Change ◽  
Engineering Properties ◽  
Coffee Bean ◽  
Green Coffee ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Roasting Process ◽  
Green Coffee Bean

The changes in physical, mechanical, and colours after roasting in two-level were investigated. Aims of this study were to evaluate changes in the physical, mechanical, and colours due to the roasting process of the Arabica and Robusta coffee bean grown in Cisalak Sub-District, Subang District-West Java. Results of analysis determined that the roasting process resulted in decreasing the moisture content of green coffee bean from 13.8% to 6,54% of first-level roasted bean and 6.24 of the second-level roasted bean, while that of robusta decreased from  11.22% to 7.56 and 6.12%. First-level roasting was categorised as a light roast, while the second-level was a medium roast. The Roast Weight Loss of arabica and robusta from green to light roast bean were 19.45 % and 16,24%, respectively, and that to medium roast bean was 26.20% and 22.37%, respectively. The roast volume change of arabica and robusta from green to light roast bean were 50.55% and 44.30 % respectively, and that to medium roast bean were 54.65% and 55.92 % respectively. The total colour differences between green with light and medium roast bean of arabica were 6.39 and 2.52, while that of robusta were 6.19 and 2.49, respectively.

The Effect of Temperature and Duration Roasting of the Physical Characteristics of Arabica Coffee

2019 ◽  
Vol 967 ◽  
pp. 113-117
Author(s):  
Bondaris Palungan Musa ◽  
Iradat Rapa Charnia ◽  
Salu Salma
Keyword(s):  
Moisture Content ◽  
Average Length ◽  
Physical Characteristics ◽  
Effect Of Temperature ◽  
Average Moisture Content ◽  
Coffee Bean ◽  
Measuring Device ◽  
Arabica Coffee ◽  
Coffee Beans ◽  
Roasting Time

This study aims to determine the effect of temperature and roasting time on changes in physical characteristics of arabica coffee beans. Rotary type mechanical coffee roaster equipment equipped with a digital temperature measuring device to measure the roasting temperature. The heat source used is from the gas stove with the inner surface temperature of the coffee bean roaster cinder being kept constant. Arabica dry coffee as much as 500 grams with 14 % moisture content is put into the roasting device which has been heated at the desired temperature. The roasting is done by repetition twice for each temperature which is 165 °C, 175 °C, 185 °C and 195 °C with variations in the average length of time ie 35 minutes, 29 minutes, 25 minutes and 23 minutes. The results showed that the temperature and roasting time had an effect on the physical characteristics of the coffee beans, especially the very real color changes and also the changes in the average moisture content of coffee beans were 1.82 %, 1.43 %, 1.12 % respectively. and 0.94 %. Keywords: Arabica coffee, temperature, roasting time, physical characteristics

scholarly journals Pengembangan Metode Klasifikasi Biji Kopi Beras Arabika Gayo dan Robusta Gayo dengan Metode PCA (Principal Component Analysis) Berdasarkan Pengolahannya

2020 ◽  
Vol 4 (4) ◽  
pp. 472-481
Author(s):  
Ilka Agusti Febriyansyah ◽  
Rahmat Fadhil ◽  
Zulfahrizal Zulfahrizal
Keyword(s):  
Principal Component Analysis ◽  
Principal Component ◽  
Component Analysis ◽  
Coffee Bean ◽  
Wet Process ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Ft Ir ◽  
The Difference ◽  
Spectrum Data

Abstrak. Kopi merupakan salah satu tanaman yang telah banyak dibudidayakan karena memiliki manfaat dan memiliki nilai jual yang cukup tinggi. Pengolahan kopi secara basah dapat dilakukan dengan dua cara yaitu dengan cara basah (full wash)  dan semi basah (semi wash). Secara visual sulit mengidentifikasi perbedaan dari biji kopi beras robusta proses basah (full wash) dengan kopi semi basah (semi wash). Tujuan yang ingin dicapai dalam  penelitian  ini adalah untuk membangun metode klasifikasi kopi Arabika Gayo dan Robusta Gayo dalam bentuk biji kopi beras menggunakan pengolahan basah (full wash) dan pengolahan semi basah (semi wash). Bahan yang digunakan dalam penelitian ini biji kopi beras Arabika dan Robusta dari tanah Gayo. Penelitian ini menggunakan Principal Component Analysis (PCA) sebagai metode pengolah data spektrum. Pengukuran spektrum kopi menggunakan Self developed FT-IR IPTEK T-1516. Panjang gelombang yang digunakan pada penelitian ini antara 1000-2500 nm dengan interval 0.4 nm. Data spektrum diolah menggunakan unscrambler software® X version 10.1. Hasil penelitian menunjukkan bahwa NIRS dengan metode PCA juga mampu mengklasifikasikan biji kopi beras full wash dengan semi wash pada biji kopi Arabika dan Robusta dimana zat dominan pembeda adalah asam amino dan lemak.Development of Gayo Arabica and Robusta Gayo Arabica Coffee Bean Classification Methods with PCA( Principal Component Analysis) Method Based on ProcessingAbstract. Coffee is a plant that has been widely cultivated because it has benefits and has a high selling value. Wet coffee processing can be done in two ways, namely by means of wet (full wash) and semi-wet (semi wash). It is visually difficult to identify the difference between the wet process robusta coffee beans (full wash) and semi-wash coffee. The aim of this research is to develop a method of classifying Arabica Gayo and Robusta Gayo coffee in the form of rice coffee beans using wet wash (full wash) and semi wash. The material used in this study was Arabica and Robusta rice coffee beans from Gayo soil. This study uses Principal Component Analysis (PCA) as a method for processing spectrum data. The measurement of coffee spectrum uses Self-developed FT-IR IPTEK T-1516. Wavelengths used in this study are between 1000-2500 nm with 0.4 nm intervals. Spectrum data are processed using unscrambler software® X version 10.1. The results showed that NIRS with PCA method was also able to classify full wash coffee beans with semi wash in Arabica and Robusta coffee beans where the dominant differentiating substances were amino acids and fats.

scholarly journals Pengaruh Metode Pengeringan Terhadap Karakteristik dan Sifat Organoleptik Biji Kopi Arabika (Coffeae Arabica) Dan Biji Kopi Robusta (Coffeae Cannephora)

2018 ◽  
Vol 11 (2) ◽  
pp. 50-56
Author(s):  
Dwi Santoso ◽  
Saat Egra
Keyword(s):  
Water Content ◽  
Test Method ◽  
Drying Methods ◽  
Drying Process ◽  
Arabica Coffee ◽  
Robusta Coffee ◽  
Batch Type ◽  
Coffee Beans ◽  
Grain Drying

Abstrak. Pengeringan merupakan faktor penting dari pengolahan kopi, tanpa pengeringan yang tepat baik itu pengeringan mekanis maupun secara tradisional kualitas biji kopi tidak akan memenuhi standar yang disyaratkan. Proses pengeringan yang baik tidak hanya berpengaruh terhadap sifat fisik biji kopi seperti tingkat kadar air, namun juga meningkatkan citarasa dan aroma dari biji kopi tersebut. Karakteristik terbaik yang diperoleh dari biji kopi setelah proses pengeringan akan menentukan kualitas produk kopi di pasaran. penelitian ini bertujuan mengetahui pengaruh metode pengeringan terhadap penurunan kadar air dan sifat organoleptik biji kopi arabika dan robusta sehingga didapatkan metode terbaik dalam pengolahan kopi. 50 kg biji kopi Arabica dan robusta dikeringkan di bawah sinar matahari dengan menggunakan alas terpal, sedangkan 50 kg sisanya dikeringkan menggunakan mesin pengering biji-bijian tipe batch. Uji organoleptik (rasa dan aroma) menggunakan metode uji Hedonik dan diolah dengan analisis sidik ragam. Pengeringan biji kopi secara mekanis menunjukkan penurunan kadar air yang lebih cepat (17jam) daripada pengeringan secara tradisional (23 jam). Hasil pengujian rasa dan aroma menunjukkan biji kopi Arabica yang dikeringkan menggunakan mesin pengering mekanis lebih disukai panelis dengan nilai uji hedonik tertinggi (67 dan 63 poin). The Effect of Drying Methods on the Characteristics and Organoleptics of Arabica Coffee Beans (Coffeae Arabica) and Robusta Coffee Beans (Coffeae Cannephora) Abstract. Drying is an important factor in coffee processing, without proper drying, both mechanical drying and traditionally the quality of coffee beans will not meet the required standards. A good drying process not only affects the physical properties of coffee beans such as the level of water content, but also increases the flavor and aroma of the coffee beans. The best characteristics obtained from coffee beans after the drying process will determine the quality of coffee products on the market. This study aims to determine the effect of drying method on decreasing water content and organoleptic properties of arabica and robusta coffee beans so that the best method in coffee processing is obtained. 50 kg of Arabica and robusta coffee beans are dried under the sun by using terpal, while the remaining 50 kg is dried using a batch-type grain drying machine. Organoleptic test (taste and aroma) using Hedonic test method and processed by analysis of variance. Mechanical drying of coffee beans shows a decrease in water content faster (17 hours) than traditional drying (23 hours). The taste and aroma test results showed Arabica coffee beans dried using a mechanical drying machine were preferred by panelists with the highest hedonic test values (67 and 63 points).

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