{"title":"发酵时间和烘焙温度对酒咖啡感官、化学和物理特性的影响","authors":"Jaya Mahar Maligan, Nathania Zefanya Anggono","doi":"10.21776/ub.jpa.2023.011.04.6","DOIUrl":null,"url":null,"abstract":"The purpose of this study was to determine the effect and results of the best treatment of the factors of fermentation time and roasting temperature, and to determine the physical and chemical quality characteristics of the resulting Robusta Tirtoyudo wine coffee. The experimental design used is Factorial Randomized Group Design and data will be analyzed with ANOVA. The results showed that fermentation time and roasting temperature had a significant effect on fragrance, flavor, acidity, body, and overall attributes. Fermentation time also affects the aftertaste, while the interaction between the two treatment factors significantly affects flavor, body, and overall. Roasted beans had a normal aroma, taste, and color, moisture content below 7%, and ash content below 5%. The best wine coffee was obtained from a 30 days fermentation - medium roast (150˚C), which had an ash alkalinity 62.16 ml NaOH/100g, coffee extract 12.61%, caffeine 4.23% and cupping score 83.30 (specialty).","PeriodicalId":17700,"journal":{"name":"Jurnal Pangan dan Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE SENSORY, CHEMICAL, AND PHYSICAL CHARACTERICTICS OF WINE COFFEE ROBUSTA TIRTOYUDO\",\"authors\":\"Jaya Mahar Maligan, Nathania Zefanya Anggono\",\"doi\":\"10.21776/ub.jpa.2023.011.04.6\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The purpose of this study was to determine the effect and results of the best treatment of the factors of fermentation time and roasting temperature, and to determine the physical and chemical quality characteristics of the resulting Robusta Tirtoyudo wine coffee. The experimental design used is Factorial Randomized Group Design and data will be analyzed with ANOVA. The results showed that fermentation time and roasting temperature had a significant effect on fragrance, flavor, acidity, body, and overall attributes. Fermentation time also affects the aftertaste, while the interaction between the two treatment factors significantly affects flavor, body, and overall. Roasted beans had a normal aroma, taste, and color, moisture content below 7%, and ash content below 5%. The best wine coffee was obtained from a 30 days fermentation - medium roast (150˚C), which had an ash alkalinity 62.16 ml NaOH/100g, coffee extract 12.61%, caffeine 4.23% and cupping score 83.30 (specialty).\",\"PeriodicalId\":17700,\"journal\":{\"name\":\"Jurnal Pangan dan Agroindustri\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-10-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Jurnal Pangan dan Agroindustri\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21776/ub.jpa.2023.011.04.6\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Pangan dan Agroindustri","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21776/ub.jpa.2023.011.04.6","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
本研究的目的是确定发酵时间和烘焙温度等因素的最佳处理效果和结果,并确定所得到的罗布斯塔蒂尔托尤多酒咖啡的理化品质特征。实验设计采用因子随机分组设计,数据采用方差分析。结果表明,发酵时间和焙烧温度对甜酒的香气、风味、酸度、酒体和综合性状均有显著影响。发酵时间对余味也有影响,而两种处理因素之间的交互作用对风味、体度和整体有显著影响。烘烤后的豆子香气、味道和颜色正常,水分含量低于7%,灰分含量低于5%。在150˚C发酵中焙30 d得到最佳酒咖啡,其灰分碱度为62.16 ml NaOH/100g,咖啡提取物为12.61%,咖啡因为4.23%,拔罐评分为83.30(专业)。
EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE SENSORY, CHEMICAL, AND PHYSICAL CHARACTERICTICS OF WINE COFFEE ROBUSTA TIRTOYUDO
The purpose of this study was to determine the effect and results of the best treatment of the factors of fermentation time and roasting temperature, and to determine the physical and chemical quality characteristics of the resulting Robusta Tirtoyudo wine coffee. The experimental design used is Factorial Randomized Group Design and data will be analyzed with ANOVA. The results showed that fermentation time and roasting temperature had a significant effect on fragrance, flavor, acidity, body, and overall attributes. Fermentation time also affects the aftertaste, while the interaction between the two treatment factors significantly affects flavor, body, and overall. Roasted beans had a normal aroma, taste, and color, moisture content below 7%, and ash content below 5%. The best wine coffee was obtained from a 30 days fermentation - medium roast (150˚C), which had an ash alkalinity 62.16 ml NaOH/100g, coffee extract 12.61%, caffeine 4.23% and cupping score 83.30 (specialty).