TY - JOUR
T1 - Sensory profiling of Robusta and Liberica coffee leaves functional tea by modifying brewing temperature
AU - Fibrianto, K.
AU - Daryanto, K. A.
AU - Sholihah, N.
AU - Wahibah, L. Y.
AU - Hasyati, N.
AU - Al-Baarri, A. N.
AU - Hariyadi, D. M.
N1 - Publisher Copyright:
© Published under licence by IOP Publishing Ltd.
PY - 2020/5/6
Y1 - 2020/5/6
N2 - Traditionally, the coffee leaves, particularly the mature, is mostly used as compost or cattle feed. The leaves have also been traditionally processed as herbal tea in which popular in West Sumatera as Kahwa tea. This current study aims to characterise the sensory profile of Robusta and Liberica coffee leaves tea using Rate All That Apply (RATA) method. Not only profiling, but optimising the sensory acceptance of the coffee leaves tea is also required. The sensory optimisation was conducted by applying Just about Right (JAR) method. Both RATA and JAR evaluation were involving 110 consumer respondents. All coffee leaves tea was brewed by decoction technique ranging from 85 - 100°C. There are 7 out of 27 sensory attributes which were significantly affected by brewing temperature. These are sweet flavour, burnt flavour, earthy flavour, woody flavour, sweet and bitter taste, and astringent mouth-feel. Penalty analysis of JAR data shows that sweet taste, bitter taste and astringent mouth-feel of Robusta coffee leaves were optimum at 95°C. Meanwhile Liberica coffee leaves tea was optimum at 85°C for most attributes except woody flavour. To some extent, the changes of sweet, bitter taste and astringent mouth-feel attributes are correlated to caffeine and total phenolic compound.
AB - Traditionally, the coffee leaves, particularly the mature, is mostly used as compost or cattle feed. The leaves have also been traditionally processed as herbal tea in which popular in West Sumatera as Kahwa tea. This current study aims to characterise the sensory profile of Robusta and Liberica coffee leaves tea using Rate All That Apply (RATA) method. Not only profiling, but optimising the sensory acceptance of the coffee leaves tea is also required. The sensory optimisation was conducted by applying Just about Right (JAR) method. Both RATA and JAR evaluation were involving 110 consumer respondents. All coffee leaves tea was brewed by decoction technique ranging from 85 - 100°C. There are 7 out of 27 sensory attributes which were significantly affected by brewing temperature. These are sweet flavour, burnt flavour, earthy flavour, woody flavour, sweet and bitter taste, and astringent mouth-feel. Penalty analysis of JAR data shows that sweet taste, bitter taste and astringent mouth-feel of Robusta coffee leaves were optimum at 95°C. Meanwhile Liberica coffee leaves tea was optimum at 85°C for most attributes except woody flavour. To some extent, the changes of sweet, bitter taste and astringent mouth-feel attributes are correlated to caffeine and total phenolic compound.
UR - http://www.scopus.com/inward/record.url?scp=85084550305&partnerID=8YFLogxK
U2 - 10.1088/1755-1315/475/1/012028
DO - 10.1088/1755-1315/475/1/012028
M3 - Conference article
AN - SCOPUS:85084550305
SN - 1755-1307
VL - 475
JO - IOP Conference Series: Earth and Environmental Science
JF - IOP Conference Series: Earth and Environmental Science
IS - 1
M1 - 012028
T2 - 3rd International Conference on Green Agro-Industry and Bioeconomy, ICGAB 2019
Y2 - 26 August 2019 through 27 August 2019
ER -