Sensory and Physicochemical Characteristics of Liberica, Arabica, and Robusta Roasted Coffee Brews from Indonesia
DOI:
https://doi.org/10.33830/fsj.v4i2.9063.2024Keywords:
coffee, liberica, arabica, robusta, medium roastAbstract
Indonesia has various types of coffee, such as arabica, robusta, and liberica. However, exploring liberica coffee characteristics still needs to be improved compared to arabica and robusta coffee. This research aims to study and analyze the differences in physicochemical and sensory characteristics and correlate the physicochemical characteristics with the sensory characteristics of medium-roasted brew coffee from liberica, arabica, and robusta coffee. The research used a Completely Randomized Design (CRD) with 1 factor and three treatment levels: Bengkulu liberica coffee, Gayo arabica coffee, and Temanggung robusta coffee. Data analysis was conducted using ANOVA and Duncan's test, Kruskal-Wallis test, Mann-Whitney test, and Principal Component Analysis (PCA). The results of the Quantitative Descriptive Analysis (QDA) show that the aroma, flavor, sweetness, acidity, body, aftertaste, and balance of the three types of coffee do not differ significantly. The results of the analysis of total dissolved solids, sucrose content, and pH in brews of liberia, arabica, and robusta coffee also did not show significant differences, with respective ranges of 1.35-1.60%; 4.01-4.46%, and 5.48-5.79. The highest total titratable acidity was found in arabica coffee brew, at 1.92%. PCA analysis showed that liberia coffee has a high aroma, sweetness, sucrose content, flavor, and balance. In contrast, arabica coffee is more prominent in acidity, total titratable acidity, and body. Robusta coffee brew has strong characteristics in total dissolved solids, bitter aftertaste, and high pH. Liberica, arabica, and robusta coffee brews have similar sensory and physicochemical characteristics.
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