Sensory Characteristics of Lampung Robusta Coffee Beverage with Botanical Pre-Soaking Treatments
DOI:
https://doi.org/10.36782/apjsafe.v14i1.723Keywords:
botanical pre-soaking, CATA, Lampung Robusta coffee, sensory profile, tamarindAbstract
Botanical pre-soaking method has emerged as a potential approach to enhance the commercial value of Robusta coffee. This study evaluated botanical pre-soaking treatments using cinnamon (Cinnamomum burmannii), ginger (Zingiber officinale), tamarind (Tamarindus indica), and their combination, followed by traditional roasting, to modify the sensory profile and perceived quality of Lampung Robusta coffee, with emphasis on aroma complexity, flavor quality, and sweetness-associated attributes. Sensory profiling was conducted using Check-All-That-Apply (CATA), ideal-profile, and consumer liking analyses. Cochran’s Q test revealed no statistically significant differences across all 34 evaluated CATA descriptors (p > 0.05), indicating primarily descriptive frequency variations. Treatments had limited effects on color, body, and aftertaste, but generated distinct descriptive variations in aroma and flavor while retaining nutty, chocolate, and earthy Robusta notes. Tamarind-treated coffee exhibited a complex profile with fruity, caramel-like, roasted, and warm-spice notes, positioning directionally closest to the ideal profile. The ideal profile was associated with fruity, caramel, sweet, chocolate, and cinnamon notes, whereas consumer liking was driven by a balanced combination of sensory attributes rather than individual note dominance. Overall, botanical pre-soaking provides a simple strategy to modulate and diversify the descriptive sensory profile of Lampung Robusta coffee while preserving its intrinsic identity, offering directional insights for product optimization.
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