Your paper should become acceptable for publication pending suitable minor revision and modification of the article in light of the attached reviewer comments. Arabica coffee from the Ranah Minang province of West Sumatra is one of the superior export commodities in Indonesia. Testing of the brewing quality attribute indicates that the five local coffee origins (SC 1, SC 2, SC 3, SC 4 and SC 5) can qualify for the specialty based on the SCAA Flavor Test Protocol (minimum final score 80) so that it meets to the specifications of quality requirements as specialty coffee from Ranah Minang.
The quality taste of the five Arabica coffee samples is almost the same, but each has a unique aroma profile. In interpreting the results, the authors consider sources of bias and other threats to internal validity, imprecision of measures, the total number of tests or overlap between tests, effect sizes, and other weaknesses of the study. In some journals it is a separate section; in others, the last paragraph is in the discussion section.
SENSORY QUALITY PROFILE OF RANAH MINANG ARABICA COFFEE SPECIALTY
Please be sure to check for spelling and grammar before submitting your paper
METHOD A. Time and Place
Seed processing takes place at the study site (Solok Regency, South Solok, Pasaman, Agam and Limbapuluh Kota Regency) to the rice grain stage. The wet processing method is done through harvested red coffee fruit which is mechanically peeled using a pulper machine to separate the skin of the fruit from the seeds, then fermented for 24 hours and then washed until clean and dried directly by sunlight. Taste testing, known as cupping, will be conducted at Two Doors coffee cafe and Indonesian Coffee and Cocoa Research Center Laboratory, Jember, East Java, according to the Specialty Coffee Association of America (Specialty Coffee Association of America) standard [18].
The entire process of processing into ground coffee, as well as the coffee brewing quality test (purchasing), will be done at the Two Doors Coffee Cafe and the Laboratory of Indonesian Coffee and Cocoa Research. The ideal room has bright light and does not pollute any smell, because it can interfere with the evaluation of the color of the drink and the aroma - meanwhile, the matured samples no more than one week from the time of evaluation. With a teaspoon, dust the surface to the edges, then smell the aroma (third analysis).
RESULT AND DISCUSSION A. Coffee Beans Quality Value
The quality standard of coffee beans has been promoted since 1978 by DECISION of the Minister of Trade no. Rolled coffee is either dried coffee fruit or dried coffee beans still wrapped in the fruit's shell. The amount of fat in the coffee beans affects the taste of the coffee.
Fat on coffee is one of the chemical compounds of coffee that makes up the coffee flavor. The total fat content of the Arabica coffee is between 2-6%, which is located on the bean protector cuticle. Characteristics of the occurrence of odor (and taste) damage in the stored coffee are the smell of musty (getting old) and rancidity [36].
REVIEW FORM
Technical aspects
Communications aspects
- The figures are clear & do clearly convey the intended message
- The length of the paper is appropriate. 1 1 1 1 1 1 Title: Sensory Quality Profile Of Ranah Minang Arabica Coffee Specialty
Comments to the authors (You may use another sheet of paper.)
The sample of coffee SC 1 and SC 2 have a special lemon aroma (lemon), while SC 3 and SC 4 each have a honey-like aroma (honey), Herb's aroma produced by SC 5 and SC1. The introduction should consist of two parts: It should contain a few general statements about the topic to provide background for your paper and to attract the reader's attention. The introductory section has included a general introduction, problem definition, problem solving, study motivation, goals and gaps in the literature.
The methods described how the research question was answered, explained how the results were analyzed. Adequacy & updated data and methodology: Adequate data and updated, with the method of analysis and discussion as deep. Results and discussion included findings, comparison with previous studies, causal arguments and deductive arguments.
The author should provide a clear scientific rationale for your work in this section and indicate applications and extensions where appropriate.
Recommendation (Tick one)
Comments to the editors (These comments will not be sent to the authors)
Rahmat Hidayat Editor in Chief
The novelty: Research has been done to know the sensory quality profile of Ranah Minang Arabica coffee that can be used as a reference for specialty coffee. Quality improvement of coffee is considered more important today, as the world coffee market condition is more competitive. A good title contains the fewest possible words that adequately describe the content and/or purpose of contains the fewest possible words that adequately describe the content and/or purpose of your research paper.
The title is without a doubt the most read part of a paper, and is usually read first. Summary – The sensory quality profile of Ranah Minang Arabica coffee has been researched and can be used as a reference for specialty coffee. The seed processing is done at the research site (Solok Regency, South Solok, Pasaman, Agam and Limbapuluh Kota Regency) up to the rice grain stage.
The seed processing method is done by wet processing (full crop); the coffee roasting process is done by Fianda Coffee Roastery. Taste testing known as cupping is done at two coffee doors cafe and Laboratory of Indonesian Coffee and Cocoa Research Center, Jember, East Java, following SCAA. The introduction should consist of two parts: It should include some general statements about the topic should consist of two parts: It should include some general statements about the topic to provide a background to your paper and to draw the reader's attention to attract attention.
Noted: I Please clearly mention the objective of study in Introduction. Add some recent literature to strengthen the need for this research to be carried out
Materials and methods has been written in more detailed
Conclusion
The Conclusion has been written in relation to the objectives included in the introduction
Index Terms” is correct
Decision: As a result of research with an appropriate methodology, this paper is ACCEPTED for publication with minor revision
Additional Comments
There are some grammatical mistakes and some mistakes in Punctuation. Please revise the Table number
METHOD A. Time and Place
Taste tests known as cupping will be conducted at Two Doors coffee cafe and Laboratory of Indonesian Coffee and Cocoa Research Center, Jember, East Java, following the standard Specialty Coffee Association of America (Specialty Coffee Association of America) [18]. The tools used in this study are pulpers, sieves of size 30 and 75 mesh, stainless cups, thermometer, desiccator, digital scale, basin, plastic, measuring cup/chemical, pipette dropper,. The materials used in this assignment are Single Origin Arabica Coffee from The Regency of Solok, South Solok, Pasaman, Agam and Limapuluh Kota Regency Sigagar Utang Varieties using Fully Washed Treatment.
Coffee roasting by Berto Roaster using a long roasting method with two treatments, namely temperature 1750C with a time of 15 minutes, B temperature 2000C with a time of 10 minutes. Two-factor factors are temperature and time, while two-level factors use high temperature and low temperature. The determined factor is used to determine the temperature and optimization time that can produce the community-accepted coffee flavor.
Quality testing for coffee brewing and data analysis of rice coffee beans that are processed into ground coffee up to 500 g per treatment. The whole process from processing to ground coffee, as well as the coffee brewing (cupping) quality test, will be done in Two Doors Coffee Cafe and Laboratory of Indonesian Coffee and Cocoa Research Center, Jember, East Java, according to the Specialty Coffee standard Association of America. The quality attributes tested included aroma, taste, body, acidity, aftertaste, sweetness, balance, clean cup, uniformity, defect and total, as well as the total score value (Specialty Coffee Association of America) [19].
Several things that must be considered by Q-grads and trained panelists before doing the tastings are room conditions and the date of the roast samples. The procedure for making coffee starts with grinding the roasted coffee beans to a smoothness of medium-coarse or medium. Transfer the powder still on the surface to another container using a bowl.
RESULT AND DISCUSSION A. Coffee Beans Quality Value
In this standard, there is the definition and determination of the defect value for the type of coffee bean defect, and the quality classification based on the value of defects obtained. Based on the results of the analysis of coffee impurity fractions found in several samples, but still below the threshold of the coffee quality requirement of 0.5%. In this defect system, the more the value of the defect, the quality of the coffee will be lower, and the lower the value of the defect, the quality of the coffee is better.
The natural conditions in the Ranah Minang highlands have a great influence on the quality of the aroma and taste of the coffee produced. Symptoms of aroma (and taste) damage in stored coffee are musty (stale) and musty. During the brewing process, most of the components of the smell (perfume) of the coffee powder are dissolved in the brewing water.
The determination of specialty coffee in Indonesia is still based on the location of development (origin). Because each type of coffee has several different properties, cupping coffee feels good enough to distinguish the coffee's properties. Some characteristics of the evaluation of the coffee cupping method are Aroma (fragrance), the aroma of coffee that will be.
The flavor component in coffee is the main element in a coffee's brewing value, as it covers two elements at once. In addition to the taste, the evaluation of coffee is known as Body element, which is the level of the flavor concentrations of coffee brew. The main purpose of cupping is to ensure the best quality of the coffee that has been roasted.
Aftertaste is the persistence of positive taste (taste and aroma) that comes from the palate of the mouth and survives after the coffee is discarded or swallowed.
INVOICE
We are pleased to inform you that since Volume 5 (2015), the International Journal on Advanced Science, Engineering, Information and Technology (IJASEIT) has been indexed in Scopus. The IJASEIT Scientific Committee agrees that the following manuscript is accepted for publication in IJASEIT and d. Thank you for contributing to International Journal on Advanced Science, Engineering and Information Technology (IJASEIT) and we look forward to further submissions from you.
We are pleased to inform you that since Volume 5 (2015) International Journal on Advanced Science, Engineering, Information and Technology (IJASEIT) has been indexed in Scopus.
