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This study aims to determine the effect of the origin of Liberica coffee beans from dryland and peatland with various roasting levels by analyzing the physicochemical character of roasted coffee and sensory acceptance of brewed coffee. The study was conducted using two factors, with the first factor being the provenance of Liberica coffee which consists of three levels, namely dryland Liberica coffee, peatland Liberica coffee, and blending. The second factor is the level of roasting with three levels, namely the level of light roast, medium roast, and dark roast. The analysis carried out included bulk density of roasted coffee and colorimetric color tests, as well as chemical tests of moisture content, ash content, pH, caffeine and total acid content, and sensory acceptance, including color, taste, and aroma. The results showed that the provenance of Liberica coffee affected the color value of lightness (L*), moisture content, and ash content. Roasting level affects the physicochemical properties, including color values (L*, a*, and b*), bulk density of roasted coffee, pH of brewed coffee, titratable acidity, moisture content, ash content, caffeine content, and sensory acceptance (color and taste). There was no interaction between the two factors on all parameters, while the parameter that was not affected by the two factors was the sensory attribute (aroma). Based on the hedonic test on the taste attribute, the most preferred treatment by the panelists was Liberica coffee with level medium roast, with a score of 5.18 in the "slightly liked" category. [ABSTRACT FROM AUTHOR]

Roasting time and temperature affect the peroxide value of cocoa butter and the color and organoleptic properties of the cocoa powder. Cocoa beans roasted using puffing gun technology provide better nutrition and functional properties than conventional roasting methods. Although the yield of fat produced does not significantly differ from traditional roasting, the physicochemical characteristics of cocoa bean fat roasted using a puffing gun are not yet known. This study aimed to obtain the physicochemical characteristics of cocoa butter by analyzing the effect of pretreatment of raw materials (spontaneous fermentation, non-fermentation, and yeast-based fermentation of cocoa bean) and variations in puffing gun pressure (3, 4, and 5 kgf/cm2) to obtain an optimal cocoa bean processing in producing good quality of cocoa butter. The results showed that puffing pressure had a significant effect (p≤0.05) on water content, fat content, and saponification number. The higher the puffing pressure, the fat content, and the saponification rate will increase, while the water content will decrease. The type of raw material had a significant effect (p≤0.05) on the refractive index, fat content, and rancidity. The highest refractive index value was found in non-fermented cocoa butter, while the lowest was in spontaneously fermented cocoa butter. The highest fat content was found in spontaneously fermented fat, and the lowest value was in yeast-fermented fat. The longest storage time was found in yeast-fermented fat, while the fastest was in non-fermented fat. [ABSTRACT FROM AUTHOR]