The effects of roasting temperature and time on quality attributes of Sumberjambe robusta coffee

Open Access

Issue		BIO Web Conf. Volume 210, 2026 The 8^th International Conference on Food and Agriculture (ICoFA 2025)


Article Number		02038
Number of page(s)		9
Section		Agricultural Production and Agricultural Technology
DOI		https://doi.org/10.1051/bioconf/202621002038
Published online		15 January 2026

A. Asmak, Teknologi Pengolahan Kopi Terkini. Sleman: Deepublish, (2018). [Google Scholar]
D. Budi, W. Mushollaeni, Y. Yusianto, and A. Rahmawati, Karakterisasi Kopi Bubuk Robusta (Coffea canephora) Tulungrejo Terfermentasi Dengan Ragi Saccharomyces cerevisiae, J. Agroindustri, vol. 10, no. 2, pp. 129–138, (2020). https://doi.org/10.31186/j.agroindustri.10.2.129-138 [Google Scholar]
A. S. Purwandhini, E. W. Pudjiastutik, and N. E. Suhaeriyah, Analisis Perwilayahan Komoditas Kopi, J. Sos. Ekon. Pertan., vol. 19, no. 2, pp. 167–178, (2023). [Google Scholar]
M. Anwar Ma’ruf, H. Prayuginingsih, and S. Prawitasari, Analisis Nilai Tambah Kopi Herbal Kapulaga Di Desa Sumber Pakem Kecamatan Sumberjambe Kabupaten Jember, Agri Anal. J., vol. 1, no. 2, pp. 69–76, (2023). https://doi.org/10.47134/agri.v1i2.2057. [Google Scholar]
N. Nuraini, D. S. Komarayanti, K. Munandar, and M. Kes, Kajian Pasca Panen Pada Morfologi Kopi Robusta (Coffea canephora) Di Kawasan Lereng Gunung Raung (Postharvest Study On The Morphology Of Coffe Robusta (Coffea canephora ) In The Slopes Of Mount Raung), pp. 1–18. (2021). [Google Scholar]
O. Paramida, R. Fadhil, S. Syafriandi, and A. Lubis, Pengujian Penyangraian Kopi Arabika Dengan Mesin Penyangrai Kopi Tabung Silinder Menggunakan Sumber Panas Listrik, J. Ilm. Mhs. Pertan., vol. 7, no. 4, pp. 895–903, (2022). https://doi.org/10.17969/jimfp.v7i4.21625. [Google Scholar]
B. T. Edvan, R. Edison, and M. Same, Pengaruh Jenis dan Lama Penyangraian pada Mutu Kopi Robusta (Coffea robusta), Aip, vol. 4, no. 1, pp. 31–40, (2016). https://doi.org/10.25181/aip.v4i1.34. [Google Scholar]
A. Mafaza Kanzul Fikri, N. Nuriman, and Y. Yushardi, Pengaruh Suhu dan Lama Waktu Roasting terhadap Massa Jenis Biji Kopi Robusta Menggunakan Mesin Roasting Tipe Hot Air, J. Pendidik. Mipa, vol. 12, no. 2, pp. 249–254, (2022). https://doi.org/10.37630/jpm.v12i2.601. [Google Scholar]
D. Surya, U. Setyoko, D. G. Pratita, and K. Kunci, Pengaruh Suhu Awal Dan Lama Waktu Roasting Terhadap Karakteristik Fisik Hasil Roasting Kopi Robusta (Coffea canephora Pierre ex Froehner) The Effect of Initial Temperature and Roasting Time on the Physical Characteristics of Roasting Results of Robusta, pp. 684–690, (2024). [Google Scholar]
BSN, SNI Produk Kopi Bubuk. (2020). https://perpustakaan.bsn.go.id/repository/e987805e41ef9243a29fd0432f1864a0.pdf [Google Scholar]
S. S. Mardjan, E. H. Purwanto, and G. Y. Pratama, Pengaruh Suhu Awal Dan Derajat Penyangraian Terhadap Sifat Fisikokimia Dan Citarasa Kopi Arabika Solok., J. Agric. Eng. Keteknikan Pertan., vol. 10, no. 2, (2022). https://doi.org/10.19028/jtep.010.2.108-122. [Google Scholar]
R. A. Winarno and M. I. Perangin-angin, Karakteristik mutu dan fisik biji kopi arabika dengan beberapa metoda pengolahan di kabupaten simalungun propinsi sumatera utara, Agrica Ekstensia, vol. 14, no. 1, (2020). [Google Scholar]
C. Pires, L. Fernandes, and L. Pereira, Prediction of Agtron Value and Classification of Coffee Roasting Degrees by Color Parameters, Proc. SLACA, (2021). https://proceedings.science/slaca/slaca-2021/papers/prediction-of-agtron-value-and-classification-of-coffee-roasting-degrees-by-colo. [Google Scholar]
R. M. Alcântara, A. Ferreira, and A. Farah, Extraction of caffeine from coffee using liquid–liquid extraction, J. Food Res., vol. 3, no. 4, pp. 25–33, (2014). [Google Scholar]
M. A. Mumin, K. F. Akhter, M. M. Rahman, and M. A. Hossain, Determination of caffeine in tea, coffee and soft drinks by UV–Visible spectrophotometry, Bangladesh J. Sci. Ind. Res., vol. 41, pp. 205–212, (2006). [Google Scholar]
A. Belay, K. Ture, M. Redi, and A. Asfaw, Measurement of caffeine in coffee beans using UV–Vis spectrometry, Food Chem., vol. 108, pp. 310–315, (2008). https://doi.org/10.1016/j.foodchem.2007.10.024. [Google Scholar]
J. Zhu, Q. Meng, Y. Hu, M. Zhao, F. Wei, and E. Marchioni, Comprehensive Lipidomic Profiling Reveals Dynamic Changes of Arabica Coffee Beans During Roasting Based on Uhplc-Qe-Hr-Am/Ms/Ms, Eric, Compr. Lipidomic Profiling Reveal. Dyn. Chang. Arab. Coffee Beans Dur. Roasting Based Uhplc-Qe-Hr-Am/Ms/Ms.(2023). https://doi.org/10.2139/ssrn.4397737. [Google Scholar]
Ruwanto, Mursalin, and D. Fortuna, Pengaruh Tingkat kematangan Sangrai terhadap Mutu Kopi Libtukom yang Dihasilkan Effect Of Roasting Degree On The Produced Libtukom Coffee Quality, Pros. Semin. Nas. FKPT, Univ. Jambi, no. October, pp. 71–78, (2019). [Google Scholar]
J.-K. Moon, H. S. Yoo, and T. Shibamoto, Role of roasting conditions in the level of chlorogenic acid content in coffee beans: correlation with coffee acidity, J. Agric. Food Chem., vol. 57, no. 12, pp. 5365–5369, (2009). https://doi.org/10.1021/jf900012b. [Google Scholar]
A. S. Franca, J. C. F. Mendonça, and S. D. Oliveira, Composition of green and roasted coffees of different cup qualities, LWT-Food Sci. Technol., vol. 38, no. 7, pp. 709–715, (2005). https://doi.org/10.1016/j.lwt.2004.08.014. [Google Scholar]
A. Widyasari, W. Warkoyo, and M. Mujianto, Pengaruh Ukuran Biji Kopi Robusta pada Kualitas Citarasa Kopi, J. Agro Ind. Perkeb., vol. 11, no. 1, pp. 1–14, (2023). doi: 10.25181/jaip.v11i1.2602 https://doi.org/10.25181/jaip.v11i1.2602. [Google Scholar]
G. Bytof, S.-E. Knopp, P. Schieberle, I. Teutsch, and D. Selmar, Influence of processing on the generation of γ-aminobutyric acid in green coffee beans, Eur. Food Res. Technol., vol. 220, no. 3, pp. 245–250, (2005). https://doi.org/10.1007/s00217-004-1033-z. [Google Scholar]
Y. Wang et al., Comparative studies of fermented coffee fruits post-treatments on chemical and sensory properties of roasted beans in Yunnan, China, Food Chem., vol. 423, p. 136332, (2023). https://doi.org/10.1016/j.foodchem.2023.136332. [Google Scholar]
R. S. Sarungallo, B. B. Rongre, Y. S. Andu, M. Saleh, and Z. L. Sarungallo, The effect of green bean particle size, temperature and roasting time on the quality and organoleptic characteristics of Toraja Robusta ground coffee, Food Res., vol. 9, no. 3, pp. 101–109, (2025).https://doi.org/10.26656/fr.2017.9(3).210. [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.