The effect of fluidized bed roaster temperature on the roasted coffee beans antioxidant activity and its sensory evaluation

Abstract

A fluidized Coffee roaster has been developed. Application of the roaster on coffee beans roasting gave roasted coffee beans with characteristics of being clean and well-roasted. It also could preserve the coffee beans aroma and maintain the antioxidant activity. In this report, the effect of the roasting temperature on the antioxidant activity as well as the aroma and the taste of the roasted coffee beans was examined. The coffee beans used in this experiment were Arabica coffee originating from Tlahap, Temanggung, Indonesia. The roasting conditions were at the temperatures of 205 to 240 °C and it was performed to achieve three degrees of roasted coffee which were light roasts (205 °C), medium roasts (220 °C), and dark roasts (240 °C). The antioxidants were extracted using methanol as a solvent and the antioxidant activity was examined using the scavenging effect method. It was observed that light-roasted coffee, medium-roasted coffee, and dark-roasted coffee have antioxidant activity μg/g BHA equivalent of 58793.333, 39468.000, and 24721.500 respectively. The light-roasted coffee bean was considered the best result with a score of sensory evaluation of 82.25 which is categorized as a specialty grade of coffee.