Open Access
Issue
BIO Web Conf.
Volume 69, 2023
The 2nd International Conference on Agriculture, Food, and Environment (2nd ICAFE 2023)
Article Number 03006
Number of page(s) 13
Section Food Science and Technology
DOI https://doi.org/10.1051/bioconf/20236903006
Published online 16 October 2023
  • Directorate General of Estates. “2020 Tree Crop Estate Statistics of Indonesia.” Jakarta: Secretariat of Directorate General of Estates. [Google Scholar]
  • Darmajana, D. A., Hidayat, D. D., Indriati, A., Sagita, D., Rahayuningtyas, A., Sudaryanto, A. (2022). “Comparative study of changes in physical, mechanical, and colour properties between arabica and robusta coffee beans prior to and after roasting.” In: The 7th International Symposium on Applied Chemistry, vol. 2493. Serpong, Indonesia: AIP Conference Proceedings, p. 040008. [Google Scholar]
  • Baggenstoss, J., Poisson, L., Kaegi, R., Perren, R., Escher, F. (2008). “Coffee Roasting and Aroma Formation: Application of Different Time-Temperature Conditions.” Journal of Agricultural and Food Chemistry, 56, 5836–46. [CrossRef] [PubMed] [Google Scholar]
  • Hidayat, D. D., Ikrawan, Y., Harin, N. Y., Furqon, M., Rahayuningtyas, A., Sudaryanto, A., Sagita, D. (2023). “Physicochemical and Sensory Attributes of Robusta Coffee as Influenced by Sorbitol Concentration and Roasting Time.” Pelita Perkebunan (a Coffee and Cocoa Research Journal., 39. [Google Scholar]
  • Hidayat, D. D., Sudaryanto, A., Kurniawan, Y. R., Indriati, A., Sagita, D. (2020). “Development and evaluation of drum coffee roasting machine for small-scale enterprises.” INMATEH, 60, 79–88. [Google Scholar]
  • Anisa, A., Solomon, W., Solomon, A. (2017). “Optimization of roasting time and temperature for brewed hararghe coffee (Coffea Arabica L.) using central composite design.” International Food Research Journal, 24, 2285–94. [Google Scholar]
  • Pittia, P., Dalla Rosa, M., Lerici, C. (2001). “Textural changes of coffee beans as affected by roasting conditions.” LWT-Food Science and Technology, 34, 168–75. [CrossRef] [Google Scholar]
  • Hidayat, D. D., Rahayuningtyas, A., Sagita, D., Furqon, M., Sudaryanto, A., Gandara, D., Yudhi, T., Jaenudin, N. (2023). “Development and performance evaluation of a liquefied petroleum gas-powered fluidized coffee roaster.” INMATEH-Agricultural Engineering, 69. [Google Scholar]
  • Wang, N. (2012). “Physicochemical changes of coffee beans during roasting.” Guelph: University of Guelph. [Google Scholar]
  • Chindapan, N., Puangngoen, C., Devahastin, S. (2021). “Profiles of volatile compounds and sensory characteristics of Robusta coffee beans roasted by hot air and superheated steam.” International Journal of Food Science & Technology, 56, 3814–25. [CrossRef] [Google Scholar]
  • Schenker, S., Heinemann, C., Huber, M., Pompizzi, R., Perren, R., Escher, R. (2002). “Impact of roasting conditions on the formation of aroma compounds in coffee beans.” Journal of food science, 67, 60–6. [CrossRef] [Google Scholar]
  • Meana, V. R. L., Kimkiman, N. S. P., Dulay, A. C. (2019). “Design, Fabrication, and Performance Evaluation of a Batch-Type Fluidized Bed Coffee Roaster for Small-Scale Coffee Growers.” Mountain Journal of Science and Interdisciplinary Research, 79, 90–7. [Google Scholar]
  • Schenker, S., Rothgeb, T. (2017). “The Roast—Creating the Beans’ Signature.” The Craft and Science of Coffee, 245–71. [CrossRef] [Google Scholar]
  • AOAC. (1995). “Official Methods of Analysis of The Association of Official Analytical Chemist.” Airilington: AOAC Inc. [Google Scholar]
  • Kristanti, D., Setiaboma, W., Ratnawati, L., Sagita, D. (2022). “Robusta coffee cherry fermentation: Physicochemical and sensory evaluation of fermented cascara tea.” J. Food Processing Preservation, 46, e17054. [CrossRef] [Google Scholar]
  • Sparkman, O. D., Penton, Z., Kitson, F. G. (2011). “Gas chromatography and mass spectrometry: a practical guide.” Academic press. [Google Scholar]
  • Specialty Coffee Association of America. (2015). “SCAA protocols - cupping specialty coffee.” [Google Scholar]
  • Nebesny, E., Budryn, G. (2006). “Evaluation of sensory attributes of coffee brews from robusta coffee roasted under different conditions.” European Food Research and Technology, 224, 159–65. [CrossRef] [Google Scholar]
  • Schwartzberg, H. (2013). “Batch coffee roasting; roasting energy use; reducing that use.” Advances in food process engineering research and applications (Springer), pp. 173–95. [CrossRef] [Google Scholar]
  • Schenker, S., Handschin, S., Frey, B., Perren, R., Escher, F. (2000). “Pore structure of coffee beans affected by roasting conditions.” Journal of Food Science, 65, 452–7. [CrossRef] [Google Scholar]
  • Wahyuni, N., Rispiandi, R., Hariyadi, T. (2020). “Effect ofbeanmaturity and roasting temperature on chemical content of robusta coffee.” IOP Conference Series: Materials Science and Engineering, vol. 830. IOP Publishing, p. 022019. [CrossRef] [Google Scholar]
  • Król, K., Gantner, M., Tatarak, A., Hallmann, E. (2020). “The content of polyphenols in coffee beans as roasting, origin, and storage effect.” European Food Research and Technology, 246, 33–9. [CrossRef] [Google Scholar]
  • Tsai, C.-E., Jioe, I.P.J. (2021). “The analysis of chlorogenic acid and caffeine content and its correlation with coffee bean color under different roasting degree and sources of coffee (Coffea arabica typica).” Processes, 9, 2040. [CrossRef] [Google Scholar]
  • Tfouni, S. A., Carreiro, L. B., Teles, C. R., Furlani, R. P., Cipolli, K. M., Camargo, M. C. (2014). “Caffeine and chlorogenic acids intake from coffee brew: Influence of roasting degree and brewing procedure.” International journal of food science & technology, 49, 747–52. [CrossRef] [Google Scholar]
  • Bolka, M., Emire, S. (2020). “Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans.” Food science & nutrition, 8, 6120–30. [CrossRef] [PubMed] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.