CHARACTERISTICS OF THE GAYO ARABICA COFFEE WITH THE ADDITION OF GEGARANG LEAVES (Mentha piperita L.) AT VARIOUS ROASTING TIMES AND TEMPERATURES

Abstract

The Gayo arabica coffee is a species of coffee belonging to the Rubiaceae family and the genus Coffea. The aroma and taste of coffee are generally influenced by genetics, where it is grown, roasting time, temperature, brewing method, and the addition of other ingredients in coffee. This study aims to evaluate the characteristics of Gayo arabica coffee with the addition of gegarang leaves (Mentha piperita L.) during brewing. The coffee roasting was carried out at three temperatures, namely, a light roast (195°C), a medium roast (210°C), and a dark roast (220°C) for 10, 13, and 16 minutes. The taste of coffee was modified by the addition of gegarang leaves by 1, 2, and 3% (w/w%). The characteristics of the resulting coffee were analyzed in terms of moisture content, ash content, chlorogenic acid, caffeine content, and organoleptic acceptance. The results showed that the ash and water content had met the requirements of the Indonesian National Standard (SNI 01-3542-2004) with a maximum limit of 5% and 7%, respectively. Caffeine testing showed that the caffeine content in coffee decreased with the addition of gegarang leaves. Roasting temperature and time affected the chlorogenic acid content, where 50% of the chlorogenic acid content decreased as the roasting temperature increased. The results of the organoleptic test showed that the most popular coffee was the sample roasted at 210°C for 13 minutes with the addition of 1% (w/w) gegarang leaves.