Efektifitas Penggunaan Penyangrai Type Pemanas Elemen dan Cara Konvensional pada Praktikum Uji Cita Rasa Kopi

The research was conducted with the aim to (1) find out the effectiveness of the use of the roasted type heater element on the coffee taste test activity, (2) know the effectiveness of the use of conventional roasted on practical activities test the flavor of coffee, (3) know the difference between the effectiveness of the use of the roasted type heater elements and conventional way on practical activities test the flavor of coffee.Research methods use sample size by as much as 500 grams on each tool with 2 types of coffee (Robusta and Arabica), each type of coffee consists of 4 different coffee samples, which are repeated as many as 2 (two) times. Taste test conducted after a roasted on each tool and do a rough half pulverization on the results of the penyangraian. Time-based roasted and flavor Favorites level test results, the next panelists diimplentasikan using model chart.Based on the data analysis can be concluded that the most effective way of toast to test the taste of roasted coffee is by using a heating element type with the time roasted 28.40 seconds/500 grams of roasted coffee beans, the degree of fondness the taste panelists worth average 3.27 compared to 2.61 (coffee arabica) and 3.80 compared to 3.43 (coffee Robusta), level of fondness the scent is worth an average of 3.26 compared to 2.61 (coffee Arabica) and 3.04 than 2.90 (coffee robusta) and rate Favorites against the color value the average 3.02 as against 2.84 (Arabica) and 3.13 compared to 2.80 (coffee robusta) if compared with the conventional way.This research has some recommendations about equipment using roasted type heating elements: 1) equipment on the Polytechnic student teaching activities Jember; 2. research students) equipment, laboratory Jember State Polytechnic institution; 3) equipment in the industry cafe perpetrators of small and medium enterprisesÂ