Effect of Mokapot brewing temperature on sensory profiling of Dampit and Tulungagung Ijo coffee

International Conference on Green Agro-industry and Bioeconomy

农业科学;工业技术（总论）;经济学

Fibrianto, K.^1 ; Fakhruddin, M.H.^1 ; Wulandari, E.S.^1

Sensory and Applied Food Science Research Group, Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia^1

关键词: Sensory attributes;    Sensory characteristics;    Sensory profiling;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/230/1/012037/pdf
DOI  :  10.1088/1755-1315/230/1/012037

来源: IOP

【 摘 要 】

Dampit coffee and Ijo coffee has unique characteristics depending on the temperature and brewing method. One of the common coffee brewing methods used is Mokapot. The study aims to determine the sensory characteristics of Dampit coffee and Ijo coffee when brewed with Mokapot method at different temperatures. The method used for characterizing their sensory attributes was RATA (Rate-All-That-Apply) method. Consumer respondents were asked to select all perceived attributes and their intensities. The result indicated that sensory characteristic of both coffees change along with different brewing temperature. It is also important to note that bitter taste tends to be constantly rated along with different brewing temperature. Meanwhile, bitter aftertaste tends to decrease as the increase of brewing temperature.