Analysis of Arabica Coffee Characteristics and Drying Method on Arabica Coffee Flavor Using Analysis of Variance

Abstract

This study examines the effect of different drying processes on the quality characteristics of arabica coffee in Karot Village, Langke Rembong Subdistrict, Manggarai Regency. Employing an experimental design with a two-factor analysis of variance, the research evaluates three drying methods: Before Drying Process, Sun Drying Process, and Drying Process With Coffee Drying House. Results indicate that sun-drying coffee with a coffee drying house yields coffee with lower moisture content, acidity, and caffeine value compared to alternative drying techniques. The research contributes to enhancing the quality of coffee exports from Karot Village, Langke Rembong District, Manggarai Regency. Notably, this study marks a significant original contribution to the area, representing the first such investigation conducted in this locality.

Keywords

• Anova Block Subsampling, Anova 1 Factor Fixed Model, Anova 2 Factor Factorial Design, Arabica Coffee Characteristics, Drying Process, Arabica Coffee Flavors