Physicochemical and Sensory Qualities of Arabica Coffee (Coffea arabica) obtained from Different Processing Methods and Roasting Degrees
Murna Muzaifa, Benny Setiawan and Asif Aunillah
Abstract:
Keywords: Arabica coffee; Cupping score; Roasting degree; Sensory quality
Edition: Volume 31 Issue 03, 2024
Pages: 167-173
1 Department of Agricultural Product Technology, Faculty of Agriculture, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
2 Research Organization for Food and Agriculture, National Agency of Research and Innovation (BRIN) Indonesia
3 Halal Research Center, Universitas Syiah Kuala, Banda Aceh, 23111 Indonesia
4 Center for Aceh Coffee and Cacao Research, Universitas Syiah Kuala, Banda Aceh, 23111 Indonesia
For correspondence: murnamuzaifa@usk.ac.id
Received 20 September 2023; Accepted 21 December 2023; Publishers 14 February 2024
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