KAJIAN PUSTAKA SUHU ROASTING TERHADAP FLAVOR KOPI ARABIKA DAN KAKAO

Indonesia is the world's 3rd largest coffee producing country after Brazil and Vietnam.
Coffee is a leading export commodity developed in Indonesia because it has a relatively
high economic value in the world market. Arabica coffee is the most widely developed
coffee in the world and in Indonesia in particular. In addition to coffee, cocoa is also one
of the plantation commodities that has promising prospects. Indonesia in 2020, received
the title as the third largest cocoa producer in the world. This research aims to examine
the effect of roasting temperature on Arabica coffee flavor and multi-variety cocoa flavor.
The design of this study is a literature review using data derived from research results
that have been conducted and published in national and international online journals
published on the internet using the Research Gate search engine, and Schoolar with the
keywords roasting temperature, Arabica coffee flavor, cocoa flavor. This analysis uses
the critical appraisal method and from searches that have been conducted on Google
Schoolar 18 articles from 2010 to 2024 that meet the research topic. The results of the
literature review show that the roasting temperature of Arabica coffee and cocoa has a
significant impact on the taste of Arabica coffee and cocoa. In Arabica coffee, the best
temperature for producing good Arabica coffee flavor ranges from 165 ° C to 235 ° C,
while in cocoa it ranges from 90 ° C to 160 ° C.