Indicator of Sensory Attributes of Specialty Coffee Originated from West Java Based on Biochemical Component

Anandya Vanessa Isnidayu, Anggoro Cahyo Sukartiko, Makhmudun Ainuri


Assessing coffee sensory quality is generally carried out by panelists using cup testing with reference to the Specialty Coffee Association of America (SCAA) standards. A high level of sensitivity sensory is essential thus it must be done by trained panelists. Given the limitations of the method, a deeper study is required to obtain a standard of assessment of coffee sensory quality based on more reliable and precise analytical methods, one of which is biochemical components. This study was aimed to analyze the sensory quality and biochemical components of Arabica coffee and determine the indicators of sensory attributes based on those biochemical components. The study was conducted at two Arabica coffee-producing areas in West Java from May to September 2019. The biochemical components analyzed included caffeine, trigonelline, chlorogenic acid (CGA), sucrose, and lipid, while the sensory attributes assessed were aroma, flavor, aftertaste, acidity, body, balance, uniformity, sweetness, clean cup, and overall. The survey method with stratified and simple random sampling was used and followed by Two-way Anova and Partial Least Square analysis. Results showed variations in the biochemical content of coffee from the two areas. Lipid has a positive correlation with the aroma and flavor attributes, and negatively correlated with the body attribute. Caffeine has a negative correlation with the aftertaste attribute, whereas CGA has a negative correlation with the acidity attribute. Correlation between biochemical components with sensory attributes showed that the biochemical content acts as an indicator of sensory attributes.


Altitude; correlation; Geographical Indications; Java Preanger coffee; quality; Sarongge coffe; taste

Full Text:

PDF (Indonesian)


Association of Official Analytical Chemistry. (2005). Association of official analytical chemistry (AOAC) official method 963.15, Lipid Content.

Avelino, J., Barboza, B., Araya, J. C., Fonseca, C., Davrieux, F., Guyot, B., & Cilas, C. (2005). Effects of slope exposure, altitude and yield on coffee quality in two altitude terroirs of Costa Rica, Orosi and Santa María de Dota. Journal of the Science of Food and Agriculture, 85(11), 1869–1876.

Bertrand, B., Vaast, P., Alpizar, E., Etienne, H., Davrieux, F., & Charmetant, P. (2006). Comparison of bean biochemical composition and beverage quality of Arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America. Tree Physiol, 26(9), 1239–1248. 26.9.1239

BMKG. (2019). Data klimatologi stasiun SMPK Pacet. Bogor.

Campa, C., Doulbeau, S., Dussert, S., Hamon, S., & Noirot, M. (2005). Diversity in bean caffeine content among wild coffea species: Evidence of a discontinuous distribution. Food Chemistry, 91, 633–637.

Cheng, B., Furtado, A., Smyth, H. E., & Henry, R. J. (2016). Influence of genotype and environment on coffee quality. Trends in Food Science and Technology, 57, 20–30.

Direktorat Jenderal Perkebunan. (2014). Pedoman teknis budidaya kopi yang baik. Jakarta: Direktorat Jenderal Perkebunan.

Farah, A., Monteiro, M. C., Calado, V., Franca, A. S., & Trugo, L. C. (2006). Correlation between cup quality and chemical attributes of Brazilian coffee. Food Chemistry, 98, 373–380.

Fick, S. E., & Hijmans, R. J. (2017). Worldclim 2: New 1-km spatial resolution climate surfaces for global land areas. International Journal of Climatology, 37(12), 4302-4315.

Figueiredo, L. P., Borem, F. M., Ribeiro, F. C., Giomo, G. S., da Silva Taveira, J. H., & Malta, M. R. (2015). Fatty acid profiles and parameters of quality of specialty coffees produced in different Brazilian regions. African Journal of Agricultural Research, 10(35), 3484–3493.

Gichimu, B. M., Gichuru, E. K., Mamati, G. E., & Nyende, A. B. (2014). Biochemical composition within Coffea arabica cv. Ruiru 11 and its relationship with cup quality. Journal of Food Research, 3, 31–44.

ICO. (2019). Total production by all exporting countries. Retrieved from

Kreuml, M. T. L., Majchrzak, D., Ploederl, B., & Koenig, J. (2013). Changes in sensory quality characteristics of coffee during storage. Food Science and Nutrition, 1(4), 267–272.

Leone, R. (2017). Chemometric data treatment of spectroscopic measurements for characterization of monovarietal extra-virgin olive oil from Marche. Instituto Superior Técnico.

Leroy, T., Ribeyre, F., Bertrand, B., Chametant, P., Dufour, M., Montagnon, C., … Pot, D. (2006). Genetics of coffee quality. Brazilian Journal of Plant Physiology, 18(1), 229–242.

MPIG Kopi Arabika Java Preanger. (2012). Buku persyaratan indikasi geografis kopi arabika java preanger. Bandung. Retrieved from html#p=6

Murkovic, M., & Derler, K. (2006). Analysis of amino acids and carbohydrates in green coffee. Journal of Biochemical and Biophysical Methods, 69, 25–32.

Murray, J. M., Delahunty, C. M., & Baxter, I. A. (2001). Descriptive sensory analysis : past , present and future. Food Research International, 34, 461–471.

Nassar, A. M. K., Kubow, S., & Donnelly, D. J. (2015). High-throughput screening of sensory and nutritional characteristics for cultivar selection in commercial hydroponic greenhouse crop production. International Journal of Agronomy, 1–28.

Nugroho, D. (2005). Performa mutu fisik, biokimia, dan citarasa kopi arabika (Coffea arabica) dari kawasan tinggi dan menengah. Universitas Gadjah Mada.

Ribeiro, J. S., Ferreira, M. M. C., & Salva, T. J. G. (2011). Chemometric models for the quantitative descriptive sensory analysis of Arabica coffee beverages using near infrared spectroscopy. Talanta, 83, 1352–1358.

SCAA. (2015). SCAA protocols cupping specialty coffee. Specialty Coffee Association of America. Specialty Coffee Association of America. Retrieved from

Scott. (2015). How does elevation affect the taste of coffee? Retrieved September 13, 2010, from

Sridevi, V., & Giridhar, P. (2013). Influence of altitude variation on trigonelline content during ontogeny of Coffea canephora fruit. Journal of Food Studies, 2(1), 62–74.

Sub Direktorat Statistik Tanaman Perkebunan. (2017). Statistik kopi indonesia 2016. Jakarta: Badan Pusat Statistik.

Sudarmadji, B., Bambang, H., & Suhardi. (1997). Analisa bahan makanan dan pertanian. Yogyakarta: Liberty.

Sunarharum, W. B., Williams, D. J., & Smyth, H. E. (2014). Complexity of coffee flavor: A compositional and sensory perspective. Food Research International, 62, 315–325.

Supriadi, H., Randriani, E., & Towaha, J. (2017). Korelasi antara ketinggian tempat, sifat kimia tanah, dan mutu fisik biji kopi Arabika di dataran tinggi Garut. Jurnal Tanaman Industri dan Penyegar, 3(1), 45–52.

Wintgens, J. N. (2004). Coffee: growing, processing, sustainable production. Weinheim: Wiley-VCH.

Worku, M., de Meulenaer, B., Duchateau, L., & Boeckx, P. (2018). Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method. Food Research International, 105, 278–285.



  • There are currently no refbacks.

Copyright (c) 2020 Jurnal Tanaman Industri dan Penyegar

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

 Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.


P-ISSN: 2356-1297
E-ISSN: 2528-7222
Accredited No.30/E/KPT/2018 on Oktober 24, 2018 by Ministry of Research, Technology and Higher Education of the Republic of Indonesia


Jurnal Tanaman Industri dan Penyegar (JTIDP) Editorial Office :

Indonesian Industrial and Beverage Crops Research Institute
Jl. Raya Pakuwon Km. 2, Parungkuda, Sukabumi 43357 Jawa Barat Indonesia
Telp : (0266) 6542181
Fax : (0266) 6542087
Email :
Website :

View My Stats