Pengaruh Penyangraian Biji Kopi Dengan Microwave Terhadap Profil Aroms Dan Organoleptik Seduhan Kopi Arabika = Effect of Roasting Coffee Beans with Microwave Oven on Aroma Profile and Organoleptic Characters of Brewed Ar
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2002
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/17764/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=529 |
Daftar Isi:
- Abstract An experiment had been done on coffee production in which coffee beans were roasted with microwave oven and in conventional way. The objective of the experiment was to determine how long microwave roasting of coffee beans should be done so that it gave comparable yield to conventionally processed one and acceptable in terms of Indonesia National standard of quality. Coffee beans were roasted either with conventional light roasted at 190-200°C for 20 man and with microwave oven operated with frequency of 2.450 MHz and powered at 500 watt for 6,8,10,12,14 and 16 min. Physical and chemical characteristics of interest were, aroma profile and organoleptic traits. The results showed that how coffee beans were roasted significantly determined aroma profile and organoleptic characteristic. Components of brewed coffee aroma of 14 min microwave oven roasted beans consisted of four pyrol, one pyridine and five pyrazines. Mean while, those of brewed conventionally roasted beans consisted of one pyrol, one pyridine and four pyrazines. Hedonic test indicated that coffee panelists showed their preferences to coffee beans roasted with microwave oven for 14 min compared to either shorter and longer periods or conventional one. Keywords : microwave - coffee - caffeine - aroma profile