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Physical Characteristics of Bean and Biochemical Compounds for Komasti and Andungsari Arabica Coffee 1 Science Education Doctoral Program, Universitas Jember, Jl. Kalimantan No. 37, Jember 68121, Indonesia Abstract Coffee is one of the most consumed beverages in the world, and Indonesia is one of the largest coffee-producing countries. Arabica is the most popular among coffee lovers, specifically the variety of Andungsari and Komasti. Coffee lovers^ favorite product is determined by the Physical Quality Test and Biochemical Compound. Komasti and Andungsari varieties of arabica coffee used in this study were harvested in 2020. The Physical characteristic Quality Test used was based on the Indonesian National Standard (SNI) number 01-2907-2008, which consisted of the defect and rice coffee quality value, screen size coffee beans, coffee impurities, rancid beans and molds, insects, and water content (moisture). The roasting process also determines the levels of secondary metabolites and coffee aroma. The roasting process was carried out on Andungsari and Komasti with estimated roasting time of 2 minutes, 4 minutes, 6 minutes, 8 minutes, 10 minutes, 12 minutes, 14 minutes, 16 minutes, and 18 minutes. The results were, then, tested for chemical properties with caffeine content. Novelties from this study showed that the Arabica coffee of Komasti and Andungsari varieties showed physical quality tests at grades 1 and 2 and satisfy the quality specifications of SNI 01-2907-2008. The longer the roasting time for the Komasti and Andungsari varieties, the lower the caffeine content will be. All coffees obtained in this study were in the range of 0.45-2% caffeine and are all in accordance with SNI 01-3542-2004. Based on the EECA, Andungsari coffee roasted for 6-18 minutes and komasti 4-18 minutes is included in the EECA category Keywords: Komasti, Andungsari, Arabica Coffee Topic: Biology |
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