Coffee Science
URI permanente desta seção${dspace.url}/handle/123456789/3355
Navegar
2 resultados
Resultados da Pesquisa
Item The Influence of Robusta Coffee Grounds Proportion and Fermentation Time on The Quality of Bokashi(Editora UFLA, 2025-04-28) Irfan; Fahmi, Rizal; Fadhil, M.; Sulaiman, IsmailThis research aimed to study the influence of robusta coffee grounds proportion as a mixture of raw materials for bokashi production and fermentation time on the quality of the bokashi. This research was conducted using a Completely Randomized Design with two factors and two replications. The first factor was the proportion of coffee grounds (A; 0, 10, 20, 30%), and the second was fermentation time (F; 0, 10, 20 days). Fish bone meal was added constantly to each sample as much as 5%. The analysis carried out on bokashi included microbial properties (total colony counts; TCC), temperature, chemical properties (pH value, water content, C, N, C/N ratio), descriptive organoleptic test (texture, colour, aroma), and plant growth test. The results showed that bokashi, with the addition of coffee grounds had better pH value, C content, and plant height, while worse in N content and C/N ratio. However, the C/N ratio value still met the standard (<20). There was no difference in pH, C, N, C/N ratio, and plant height among coffee grounds addition of 10% to 30%. The organoleptic characteristics of bokashi generally tend to be improved with fermentation time, although there was no difference among F2 and F3. The two best bokashi, namely A2F3 (10% coffee grounds and 20 days of fermentation) and A3F3 (20% coffee grounds and 20 days of fermentation) had similar characteristics, but A3F3 was the best since it had very significantly better plant height. The best experimental condition for the production of the bokashi was 20% coffee grounds proportion with 20 days of fermentation time.Item The influence of temperature and duration of brewing on the sensorial value of Gayo Arabica wine coffee, a comparison of hedonic and cupping test methods(Universidade Federal de Lavras, 2023-01-27) Sulaiman, Ismail; Irfan; Syahputra, RudiWine coffee has a different taste from normal coffee drinks due to the fermentation process. In this study, various levels of temperatures and durations of brewing with French press method were conducted and the resulted Gayo Arabica wine coffee drink was analyzed with the hedonic and cupping tests. Compared to the hedonic test, the cupping test can detect more accurately the effect of brewing temperature and duration on the organoleptic quality attributes of wine coffee. Based on the hedonic test carried out by semi-trained panelists, the only color attribute was statistically affected by the treatment. While based on the cupping test carried out by trained panelists of the Gayo cupper team, there are several attributes which statistically influenced by the treatment: flavor, aftertaste, overall and final score. In general, both panelist groups prefer wine coffee drinks produced by a brewing temperature of 80-90 0C. This coffee has at least winey, tarty, short notes.