Effect of brewing technique and particle size of the ground coffee on sensory profiling of brewed Dampit robusta coffee

International Conference on Green Agro-industry and Bioeconomy 2017

农业科学;生物科学;经济学

Fibrianto, K.^1 ; Febryana, Y.R.^1 ; Wulandari, E.S.^1

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

关键词: Coffee powders;    MINITAB;    P-values;    Particle size standards;    Robusta coffee;    Sensory attributes;    Sensory profiling;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/131/1/012009/pdf
DOI  :  10.1088/1755-1315/131/1/012009

来源: IOP

【 摘 要 】

This study aimed to assess the effect of different brewing techniques with the use of appropriate particle size standard of Apresiocoffee cafe (Category 1) compared to the difference brewing techniques with the use of the same particle size (coarse) (Category 2) of the sensory attributes Dampit robusta coffee. Rate-All-That-Apply (RATA) method was applied in this study, and the data was analysed by ANOVA General Linier Model (GLM) on Minitab-16. The influence of brewing techniques (tubruk, French-press, drips, syphon) and type of particle size ground coffee (fine, medium, coarse) were sensorially observed. The result showed that only two attributes, including bitter taste, and astringent/rough-mouth-feel were affected by brewing techniques (p-value