Physicochemical characteristics and sensory acceptability of liberica coffee from peatland and dryland with various levels of roasting.

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]