The Effect of Drying and Roasting on The Sensory Quality of Roasted Coconut as a Cooking Spice

Abstract

Roasted coconut is a form of processed coconut used as a kitchen spice with a distinctive taste and aroma. This study aims to determine the best alternative roasted coconut products using the Complex Proportional Assessment (COPRAS) method. Analysis of the quality of roasted coconut was carried out on the criteria of colour, aroma, texture, taste, overall assessment, and drying and roasting time. The results showed that the alternative product A6 was the best roasted coconut product, having a colour criteria value of 3.55 ≈ 4 (like), a taste criteria value of 3.16 ≈ 3 (rather like), an aroma criteria value of 3.32 ≈ 3 (rather like), a texture criteria value of 3.27 ≈ 3 (rather like), an overall assessment criteria value of 3.8 ≈ 4 (like), and a drying and roasting duration criteria value of 370 minutes. Furthermore, alternative A2 is a product with the lowest quality, having a colour criteria value of 1.80 ≈ 2 (dislike), a taste criteria value of 1.83 ≈ 2 (dislike), an aroma criteria value of 2.14 ≈ 2 (dislike), a texture criteria value of 2.48 ≈ 2 (dislike), an overall assessment criteria value of 2.1 ≈2 (dislike), and a drying and roasting duration criteria value of 70 minutes.