@thesis{thesis,
		author={Rohmawati  Devi},
		title ={PENGARUH LAMA PENYANGRAIAN KOPI ROBUSTA
(Coffea robusta) TERDAHAP TINGKAT 
KESUKAAN KONSUMEN},
		year={2021},
		url={https://sipora.polije.ac.id/9289/},
		abstract={This study aims to determine the effect of robusta coffee roasting time on the level 
of consumer preference. The research was carried out at Sumbersari House, Tegal 
Gede, Jember. This study used a non-factorial randomized block design (RAK) 
consisting of 5 treatments, namely P1 = Roasting Time 5 minutes, P2 = Roasting 
Time 7 minutes, P3 = Roasting Time 9 minutes, P4 = Roasting Time 11 minutes, 
P5 = Roasting Time 13 minute. Parameters observed were aroma, taste, color, 
aftertase, viscosity. Observational data were analyzed using the 5% level BNT 
test. Observations were made involving 100 panelists. The results showed that 
robusta coffee roasting time had a very significant effect on consumer preferences 
for aroma, taste, color, aftertaste, and viscosity.
Keywords: Time, Robusta Coffee, Roasting.}
		}