The Effect of Temperature and Roasting Time on The Physical Properties of Arabica and Robusta Gayo Coffee Bean
The effect of variations in temperature and roasting time on the physical properties of coffee beans originating from the Gayo highlands with Arabica and Robusta types have been studied in this paper. Physical properties measured include weight loss, true density, porosity, and water content. The me...
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Green Engineering Society
2023-05-01
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| Series: | Journal of Applied Agricultural Science and Technology |
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| Online Access: | https://www.jaast.org/index.php/jaast/article/view/75 |
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| author | Elin Yusibani Ikramullah ikramullah Evi Yufita Zulkarnain Jalil Endi Suhendi |
| author_facet | Elin Yusibani Ikramullah ikramullah Evi Yufita Zulkarnain Jalil Endi Suhendi |
| author_sort | Elin Yusibani |
| collection | DOAJ |
| description | The effect of variations in temperature and roasting time on the physical properties of coffee beans originating from the Gayo highlands with Arabica and Robusta types have been studied in this paper. Physical properties measured include weight loss, true density, porosity, and water content. The measurement procedure follows Standard Nasional Indonesia (SNI) 01-2907-2008. Three roasting levels were used in this study, i.e., Light Roast (159 -164 °C), Medium Roast (211 - 215 °C), and Dark Roast (above 232 °C) by an oven. The result showed that the weight loss for Arabica and Robusta coffee beans is from 11 - 19% and 14 - 29%, respectively. The true density for Arabica and Robusta coffee beans ranged from 0.905 - 1.085 g/cm3 and 0.950 - 1.156 g/cm3, respectively. The difference in porosity changes before and after roasting was 23 - 73% for Arabica and 33 - 68% for Robusta coffee beans. Meanwhile, the water content of Arabica and Robusta coffee beans after roasting is 0.7 - 5% and 0.6 - 6%, respectively. The value of the weight loss, true density, and water content of Arabica is lower than that of the Robusta coffee bean, while the porosity value of Arabica is higher than that of the Robusta coffee bean. |
| format | Article |
| id | doaj-art-a8eb90e2ef19426999deb367db5034db |
| institution | DOAJ |
| issn | 2621-4709 2621-2528 |
| language | English |
| publishDate | 2023-05-01 |
| publisher | Green Engineering Society |
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| series | Journal of Applied Agricultural Science and Technology |
| spelling | doaj-art-a8eb90e2ef19426999deb367db5034db2025-08-20T03:16:29ZengGreen Engineering SocietyJournal of Applied Agricultural Science and Technology2621-47092621-25282023-05-017210010810.55043/jaast.v7i2.7575The Effect of Temperature and Roasting Time on The Physical Properties of Arabica and Robusta Gayo Coffee BeanElin Yusibani0Ikramullah ikramullah1Evi Yufita2Zulkarnain Jalil3Endi Suhendi4Universitas Syiah Kuala DarussalamUniversitas Syiah Kuala DarussalamUniversitas Syiah Kuala DarussalamUniversitas Syiah Kuala DarussalamUniversitas Pendidikan IndonesiaThe effect of variations in temperature and roasting time on the physical properties of coffee beans originating from the Gayo highlands with Arabica and Robusta types have been studied in this paper. Physical properties measured include weight loss, true density, porosity, and water content. The measurement procedure follows Standard Nasional Indonesia (SNI) 01-2907-2008. Three roasting levels were used in this study, i.e., Light Roast (159 -164 °C), Medium Roast (211 - 215 °C), and Dark Roast (above 232 °C) by an oven. The result showed that the weight loss for Arabica and Robusta coffee beans is from 11 - 19% and 14 - 29%, respectively. The true density for Arabica and Robusta coffee beans ranged from 0.905 - 1.085 g/cm3 and 0.950 - 1.156 g/cm3, respectively. The difference in porosity changes before and after roasting was 23 - 73% for Arabica and 33 - 68% for Robusta coffee beans. Meanwhile, the water content of Arabica and Robusta coffee beans after roasting is 0.7 - 5% and 0.6 - 6%, respectively. The value of the weight loss, true density, and water content of Arabica is lower than that of the Robusta coffee bean, while the porosity value of Arabica is higher than that of the Robusta coffee bean.https://www.jaast.org/index.php/jaast/article/view/75arabicacoffeedensityporosityrobustaroasting |
| spellingShingle | Elin Yusibani Ikramullah ikramullah Evi Yufita Zulkarnain Jalil Endi Suhendi The Effect of Temperature and Roasting Time on The Physical Properties of Arabica and Robusta Gayo Coffee Bean Journal of Applied Agricultural Science and Technology arabica coffee density porosity robusta roasting |
| title | The Effect of Temperature and Roasting Time on The Physical Properties of Arabica and Robusta Gayo Coffee Bean |
| title_full | The Effect of Temperature and Roasting Time on The Physical Properties of Arabica and Robusta Gayo Coffee Bean |
| title_fullStr | The Effect of Temperature and Roasting Time on The Physical Properties of Arabica and Robusta Gayo Coffee Bean |
| title_full_unstemmed | The Effect of Temperature and Roasting Time on The Physical Properties of Arabica and Robusta Gayo Coffee Bean |
| title_short | The Effect of Temperature and Roasting Time on The Physical Properties of Arabica and Robusta Gayo Coffee Bean |
| title_sort | effect of temperature and roasting time on the physical properties of arabica and robusta gayo coffee bean |
| topic | arabica coffee density porosity robusta roasting |
| url | https://www.jaast.org/index.php/jaast/article/view/75 |
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