Study Of Formulation Of Mixed And Roasting Mixed Materials (Roasting) On ​​the Quality Of Coffee Powder

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Introduction

For coffee connoisseurs, the rich taste and attractive aroma are a magical combination of various factors, including the formulation of mixed materials and the length of the roasting. This study investigated the effect of these two factors on the quality of coffee powder, with a focus on moisture content, juice content, ash, color, color, and organoleptic flavor and aroma. The study aims to provide an in-depth understanding of the effect of mixed material formulation and roasting duration on the quality of coffee powder, which can be useful for coffee producers and connoisseurs.

Methodology

This study uses an experimental approach with two main factors:

Factors of Mixed Material Formulation (F)

This study tests four different formulations, namely:

  • 80:20 (80% coffee type A and 20% coffee type B): This formulation is a combination of two different coffee types, with a higher proportion of coffee type A.
  • 70:30 (70% coffee type A and 30% coffee type B): This formulation is a combination of two different coffee types, with a higher proportion of coffee type A.
  • 60:40 (60% coffee type A and 40% coffee type B): This formulation is a combination of two different coffee types, with a higher proportion of coffee type B.
  • 50:50 (50% coffee type A and 50% coffee type B): This formulation is a combination of two different coffee types, with an equal proportion of both types.

Duration of Roasting (L)

tested four variations of the duration of the roasting, namely:

  • 15 minutes: This is the shortest duration of roasting, which may affect the flavor and aroma of the coffee.
  • 20 minutes: This is a moderate duration of roasting, which may produce a balanced flavor and aroma.
  • 25 minutes: This is a longer duration of roasting, which may produce a stronger flavor and aroma.
  • 30 minutes: This is the longest duration of roasting, which may produce a very strong flavor and aroma.

By combining these two factors, this study produced 16 combinations of treatment (4 formulation x 4 long roasting).

Parameters of Coffee Powder Quality

This study measures various important parameters for assessing the quality of coffee powder, namely:

Water Content

Water content is an important parameter that affects the shelf life and taste of coffee. The ideal water content will ensure that the coffee powder remains fresh and flavorful.

Sari Levels

Sari levels indicate the amount of solid substance in water, which contributes to the taste and aroma of coffee. Higher sari levels may indicate a more flavorful coffee.

Ash Authority

Ash authority shows the level of acidity or ash that is produced from burning coffee powder. Ash can be an indicator of the level of combustion and mineral content in coffee.

Color

Coffee powder color is an indicator of the level of combustion and the type of coffee used. Different colors may indicate different flavor profiles and aromas.

Organoleptic Taste and Aroma

This aspect is sensoryly assessing how the taste and aroma of coffee is felt by experienced panelists. Organoleptic evaluation is a subjective assessment of the flavor and aroma of coffee.

Analysis and Conclusions

The results of this study are expected to provide an in-depth understanding of the effect of the formulation of mixed materials and the length of the roasting of coffee powder. This knowledge can be useful for:

Coffee Producer

Helps in determining the optimal formulation and duration of the roasting that produces high-quality coffee products and in accordance with the target market.

Coffee Connoisseurs

Open a new horizon in understanding the characteristics of coffee and choosing the type of coffee that suits your taste.

This research is expected to make a real contribution to the coffee industry in Indonesia, as well as increasing knowledge and appreciation to coffee as one of the favorite drinks around the world.

Conclusion

In conclusion, this study investigated the effect of mixed material formulation and roasting duration on the quality of coffee powder. The results of this study provide an in-depth understanding of the effect of these two factors on the quality of coffee powder. This knowledge can be useful for coffee producers and connoisseurs, and can contribute to the development of the coffee industry in Indonesia.

Recommendations

Based on the results of this study, the following recommendations are made:

  • Coffee producers: Should consider the optimal formulation and duration of the roasting that produces high-quality coffee products and in accordance with the target market.
  • Coffee connoisseurs: Should consider the characteristics of coffee and choose the type of coffee that suits their taste.
  • Future research: Should investigate the effect of other factors on the quality of coffee powder, such as the type of coffee beans and the roasting temperature.

Limitations

This study has several limitations, including:

  • Small sample size: The study only used 16 combinations of treatment, which may not be representative of the entire population.
  • Limited scope: The study only investigated the effect of mixed material formulation and roasting duration on the quality of coffee powder, and did not consider other factors that may affect the quality of coffee powder.

Future Directions

Future research should investigate the effect of other factors on the quality of coffee powder, such as the type of coffee beans and the roasting temperature. Additionally, future research should consider the use of more advanced analytical techniques, such as gas chromatography and mass spectrometry, to analyze the chemical composition of coffee powder.

Conclusion

In conclusion, this study investigated the effect of mixed material formulation and roasting duration on the quality of coffee powder. The results of this study provide an in-depth understanding of the effect of these two factors on the quality of coffee powder. This knowledge can be useful for coffee producers and connoisseurs, and can contribute to the development of the coffee industry in Indonesia.

Q: What is the main objective of this study?

A: The main objective of this study is to investigate the effect of mixed material formulation and roasting duration on the quality of coffee powder.

Q: What are the two main factors investigated in this study?

A: The two main factors investigated in this study are:

  • Mixed material formulation: This refers to the combination of different coffee types and their proportions.
  • Roasting duration: This refers to the length of time that the coffee beans are roasted.

Q: What are the different formulations tested in this study?

A: The different formulations tested in this study are:

  • 80:20 (80% coffee type A and 20% coffee type B)
  • 70:30 (70% coffee type A and 30% coffee type B)
  • 60:40 (60% coffee type A and 40% coffee type B)
  • 50:50 (50% coffee type A and 50% coffee type B)

Q: What are the different roasting durations tested in this study?

A: The different roasting durations tested in this study are:

  • 15 minutes
  • 20 minutes
  • 25 minutes
  • 30 minutes

Q: What are the parameters used to assess the quality of coffee powder?

A: The parameters used to assess the quality of coffee powder are:

  • Water content
  • Sari levels
  • Ash authority
  • Color
  • Organoleptic taste and aroma

Q: What are the expected outcomes of this study?

A: The expected outcomes of this study are:

  • Understanding the effect of mixed material formulation and roasting duration on the quality of coffee powder
  • Identifying the optimal formulation and roasting duration for high-quality coffee products
  • Providing insights for coffee producers and connoisseurs on how to improve the quality of coffee powder

Q: What are the limitations of this study?

A: The limitations of this study are:

  • Small sample size: The study only used 16 combinations of treatment, which may not be representative of the entire population.
  • Limited scope: The study only investigated the effect of mixed material formulation and roasting duration on the quality of coffee powder, and did not consider other factors that may affect the quality of coffee powder.

Q: What are the future directions for this study?

A: The future directions for this study are:

  • Investigating the effect of other factors on the quality of coffee powder, such as the type of coffee beans and the roasting temperature
  • Using more advanced analytical techniques, such as gas chromatography and mass spectrometry, to analyze the chemical composition of coffee powder

Q: What are the implications of this study for the coffee industry?

A: The implications of this study for the coffee industry are:

  • Providing insights for coffee producers on how to improve the quality of coffee powder
  • Helping coffee connoisseurs to choose the type of coffee that suits their taste
  • Contributing to the development of the coffee industry in Indonesia

Q: What are the potential applications of this study?

A: The potential applications of this study are:

  • Improving the quality of coffee powder for coffee producers
  • Helping coffee connoisseurs to choose the type of coffee that suits their taste
  • Contributing to the development of the coffee industry in Indonesia

Q: What are the potential benefits of this study?

A: The potential benefits of this study are:

  • Improving the quality of coffee powder
  • Helping coffee connoisseurs to choose the type of coffee that suits their taste
  • Contributing to the development of the coffee industry in Indonesia

Q: What are the potential challenges of this study?

A: The potential challenges of this study are:

  • Limited resources: The study may require significant resources, including funding and equipment.
  • Complexity of the research: The study may involve complex research methods and data analysis.

Q: What are the potential future research directions?

A: The potential future research directions are:

  • Investigating the effect of other factors on the quality of coffee powder, such as the type of coffee beans and the roasting temperature
  • Using more advanced analytical techniques, such as gas chromatography and mass spectrometry, to analyze the chemical composition of coffee powder

Q: What are the potential implications of this study for the environment?

A: The potential implications of this study for the environment are:

  • Reducing waste: The study may help to reduce waste by identifying the optimal formulation and roasting duration for high-quality coffee products.
  • Improving sustainability: The study may contribute to the development of sustainable coffee production practices.

Q: What are the potential implications of this study for society?

A: The potential implications of this study for society are:

  • Improving the quality of life: The study may contribute to the development of high-quality coffee products that improve the quality of life for consumers.
  • Supporting economic development: The study may contribute to the development of the coffee industry in Indonesia, which can support economic development.