Physical Mechanical Characteristics of Robusta Coffee Beans With Temperature Treatment and Roasting Time

Abstract

Lombok is one of the coffee-producing areas with a large planting area spread across several districts. Looking at the large area of ​​coffee plants, it is hoped that this can maximize coffee processing. One of the coffee processing areas that is of concern is the roasting process, which is important in forming the distinctive aroma and taste image of coffee. Efforts to maintain coffee quality are carried out by controlling the temperature and roasting time under optimal conditions purpose of this study the effect of temperature and roasting time on the physical and mechanical properties of Robusta coffee beans in Karang Sidemen Village, North Batukliang District, Central Lombok Regencytrict, Central Lombok Regency. This research used a completely randomized design with a factorial pattern with two variables, namely roasting temperature and roasting time. The observation data was analyzed using a variety of fingerprints produced which were significantly different at the 5% level in several tests carried out, namely the degree of acidity (pH), water content, seed yield, and hardness. The results of the research showed that the best treatment to produce the physical and mechanical characteristics of Robusta coffee beans was at a temperature of 190°C with a roasting time of 12 minutes, namely having a yield of 91.48%, pH 5.53, hardness of 53.77%, color L(Lightness) 33.28, water content 1.35%, and the lowest total value of minimum defective seeds was 18.05 (quality 2).