Siska Septiana, Tunjung Mahatmanto, Alya Salsabila, Wenny Bekti Sunarharum
Liberica coffee from Banyuwangi, Indonesia, is distinguished by its unique flavor and high antioxidant content but is often considered inferior to Robusta and Arabica. This study investigated the effects of roasting degrees and brewing methods on the physicochemical and sensory properties of anaerobically fermented Liberica coffee. Coffee beans were roasted at light and medium levels and brewed using V60, French Press, and Vietnam Drip methods. The results indicated that the roasting degree significantly influenced the pH, antioxidant activity, and total dissolved solids (TDS) of the brewed coffee. Light roasting enhanced fruity and acidic notes, particularly a jackfruit-like aroma, while medium roasting pronounced stronger chocolate, roasted, and caramel flavors. Sensory analysis confirmed that roasting had a greater impact on flavor than brewing methods. HS-SPME/GC-MS analysis identified 72 volatile compounds, demonstrating that medium roasting yielded a higher concentration of furans, pyrazines, and ketones, as the most dominant compounds. These findings emphasize the importance of carefully selecting roasting and brewing techniques to optimize the chemical and sensory qualities of Liberica coffee. By refining these methods, Banyuwangi Liberica coffee can be positioned as a distinctive and appealing choice in the global coffee market. © 2025, Walailak University. All rights reserved.
Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, East Java, 65145, Indonesia
