Kombinasi Optimal Pemanggangan Kopi pada Biji Kopi Arabika dengan Tingkat Kematangan Sangrai Medium Menggunakan Metode Taguchi

Optimal Combination of Coffee Roasting In Arabica Coffee Beans with Medium Roast Maturity Level Using the Taguchi Method

Abstract

Quality is one of the reasons consumers choose a product. Consumers will choose products that fit the expected quality in accordance with the benefits obtained. This is the basic for doing research in PT. OPQ engaged in the production of coffee powder. Research done by method of taguchi to determine the optimal combination of coffee roasting parameter. The parameter studied is the length of time roasting as a factor A, volume of beans for once roasting process as factor B, and roasting temperature as factor C. Experiments conducted with three level and three points of each factor. In this experiment using an orthogonal array L₂₇(3¹³) with two replications. The result of the analysis were processed using the average and S/N ratio variability. Based on the results of the experiment obtained that the factor of the facts or which significantly influence the quality of coffee beans in the roasting process is a time roasting factor at level 3 of 150 minutes, volume seeds at level 3 of 120 kg, and roasting temperature at level 3 of 200-205^oC. Result of the experiments show the optimal combination to get roasted bean with medium roast maturity level on arabica coffee beans.