Physicochemical and Sensory Characteristics of Kawa Daun from West Sumatra at Different Smoking Time

DOI

10.2991/absr.k.210609.020How to use a DOI?

Keywords

physicochemical, sensory, kawa daun, smoking time, coffee leaves

Abstract

The goals of coffee leaves pruning are for faster coffee fruit growth and an easier harvesting process. The waste of pruning coffee leaves is utilized by the native people of West Sumatra, especially in Tanah Datar to prepare local traditional beverage “Kawa Daun”. The name derives from the local language “Kawa” which means brewing water from coffee leaves. The coffee leaves are dried traditionally by smoking them over a cinnamon wood fireplace for 2-6 hours. The method created a unique smell of kawa daun (aromatic smokey aroma) and a change in color, taste, and texture of the coffee leaves. Therefore, kawa daun beverage needs to be developed based on the highest level of acceptance by more diverse panelists not only those from West Sumatra but also other Indonesian provinces. The smoking time is the major factor affecting moisture content, pH, color, and sensory characteristics of kawa daun beverage. In this research, coffee leaves were smoked for different durations (0, 2, 4, and 6 hours). The 0-hour treatment was done by a cabinet dryer for 8 hours. The physicochemical characteristic was measured by analyzing the moisture content of powdered dry coffee leaves using oven method (wet basis), level of acidity (pH) using a pH meter, the color stability using the Hunter method with CIE L * a * b * scale, and sensory evaluation to determine the liking level on kawa daun beverage. The panelists consisted of 65 untrained panelists from various Indonesian provinces. The results showed that the best product was the one made with 6 hours of smoking. It had moisture content of 3.04%, pH 6.63, color stability of L* = 8.81, a* = 8.43, and b* = -14.70. The level of acceptance for color was 4.19, aroma 4.39, taste 4.25, and overall 4.34 from 6 point scale. The Kawa daun made from 6-hour smoked coffee leaves was had the highest acceptance score in several indicators such as blackish brewing water (color), the smell of dried coffee leaves powder (fragrance), the smell of kawa daun after brewing with boiling water (aroma), unique sense of kawa daun (taste), the combination of a unique taste and aroma (flavor), as well as a special sensation of astringent with soft bitter in the mouth and esophagus after drinking kawa daun beverages (after taste).

Copyright

© 2021, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Ifwarisan Defri
AU  - Nurheni Sri Palupi
AU  - Nancy Dewi Yuliana
PY  - 2021
DA  - 2021/06/11
TI  - Physicochemical and Sensory Characteristics of Kawa Daun from West Sumatra at Different Smoking Time
BT  - Proceedings of the International Seminar on Promoting Local Resources for Sustainable Agriculture and Development (ISPLRSAD 2020)
PB  - Atlantis Press
SP  - 113
EP  - 125
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.210609.020
DO  - 10.2991/absr.k.210609.020
ID  - Defri2021
ER  -