Abstract
Abstract
A post-harvest preparation for coffee is black honey process. The post-harvest procedure of roasting affects the flavor and aroma of coffee. This study aimed to examine the color, caffeine content, water content, ash content, protein content, carbohydrate content, fat content, analysis of fatty acid content, and cupping test of black honey arabica coffee that treated under different roasting condition. The analytical observation on color, caffeine content, water content, ash content, protein content, carbohydrate content, fat content, fatty acid was conducted and sensory analysis was applied for cupping test. The findings showed that the differences in roasting techniques have a significant influence at the 5% level on the color, moisture content, ash content, carbohydrate content, and fat content of black honey arabica coffee but have no significant impact on the protein content. According to the findings of the cupping test, the best roasting technique was a medium roast. The roasting process under medium roast conditions was known to give the attributes of a brown color due to the Maillard reaction, a specific aroma possibly coming from caramel, citrus, cassia vera and honey, a specific sour taste and a long after taste. The medium roast process has a specific fatty acid profile consisting of myristic acid, palmitic acid and elaidic acid. These characters were the characteristic determinant of the taste produced by Arabica coffee which is processed using black honey post-harvest techniques and roasted with medium conditions.