ESTIMATION OF SELECTION PROGRESS ON CHARACTER TOTAL FRUIT WEIGHT PER PLANT IN A CROSS OF LARGE CHILLI AND CURLY CHILI
Abstract
The roasting process is the most important process in forming complex flavors and aromas in processed coffee-based drinks. Different temperatures and roasting times result in different qualities of Arabica coffee. The temperature and length of roasting time vary depending on the system and type of roasting machine used to maintain the quality of the coffee in terms of coffee color and most importantly in terms of the desired coffee taste. This research aims to determine the physical quality characteristics of Arabica coffee beans roasted in Simalungun Regency, North Sumatra. The material used is the Gayo variety of red cherry Arabica coffee fruit which is processed into green beans using the semi-wet method. Roasting uses a William Edison brand W600i SE roasting machine with varying temperatures (160 0C, 170 0C, and 180 0C) and length of time (14 minutes, 17 minutes, and 20 minutes). The parameters observed include the physical quality characteristics of roasted coffee, including yield, water content, acidity and color. The research results showed that the average yield value of coffee beans after roasting was 87.85%, the average water content was 3.09%, the pH value ranged from 4.76 – 5.32, and the color varied predominantly from brown.
