Analisis Probabilitas Aroma Sugar browning Kopi Robusta pada Proses Roasting Tradisional Menggunakan Naive Bayes
-
Zuriah Anggun Nur Hikmah
*
Universitas Muhammadiyah Bengkulu, Bengkulu,
Indonesia
- Muhammad Imanullah Universitas Muhammadiyah Bengkulu, Bengkulu, Indonesia (*) Corresponding Author
Abstract
The roasting process is one of the key stages in coffee processing because it greatly influences aroma and final flavor development. In Pasemah Air Keruh District, Robusta coffee is still roasted manually, and no clear guidelines exist for roasting conditions that consistently produce a sugar browning aroma. This study aimed to analyze the probability of sugar browning aroma formation in Robusta coffee and identify the dominant roasting category using the Naive Bayes algorithm. Data were collected from 150 Robusta coffee processors in Pasemah Air Keruh District. The observed variables included heat intensity, roasting duration, stirring, and cooling. Aroma classes were determined by baristas as the ground truth and categorized into Medium Roast, Medium Dark Roast, and Dark Roast. The data were cleaned, validated, converted into numerical form, and divided into 120 training and 30 testing samples. The results showed that the Naive Bayes algorithm achieved an accuracy of 76.67% and identified the relationship between roasting variables and sugar browning aroma. The Medium Dark Roast category had the highest probability of producing sugar browning aroma. This study provides an overview of the relationship between traditional roasting parameters and the probability of sugar browning aroma formation, which may serve as a reference for developing a more consistent coffee roasting process.
Downloads
References
Arabica, C., Kabupaten, L. D., & Aceh, P. (2021). Pengaruh Suhu Dan Lama Penyangraian ( Roasting ) Terhadap Sifat Fisik Dan Kimia Pada Seduhan Kopi Arabika. Jurnal Ilmiah Teknologi Pertanian, 3(2), 1–10. https://doi.org/10.37631/agrotech.v7i2.2219
Ariyanto, S. E., Alpandari, H., Hendro, H., & Sridjono, H. (2024). Pengaruh Suhu dan Lama Penyangraian Terhadap Sifat Fisik Kopi Robusta. Jurnal Galung Tropika, 13(April), 107–116. https://doi.org/10.31850/jgt.v13i1.1165
Azhar, N., Adikara, P. P., & Adinugroho, S. (2021). Analisis Sentimen Ulasan Kedai Kopi Menggunakan Metode Naïve Bayes Dengan Seleksi Fitur Algoritme Genetika. Jurnal Teknologi Informasi Dan Ilmu Komputer (JTIIK), 8(3). https://doi.org/10.25126/jtiik.2026131
Baharianto, A. I. (2026). Klasifikasi Kualitas Rasa Kopi Menggunakan Sistem Web Berbasis Naive Bayes. Journal Binary Digital - Technology, 8(3). https://doi.org/10.32877/bt.v8i3.3510
Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2022). Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging. Food Chemistry, 371(September 2021), 131159. https://doi.org/10.1016/j.foodchem.2021.131159
Dwi, H., Budiono, S., & Muhamad, R. (2023). Model perhitungan kompleksitas proses sangrai kopi menggunakan biji kopi tradisional Indonesia. Prosiding SNTTM, 21, 10–20. https://doi.org/10.71452/tzpdsy71
Fikri, Kanzul, M. A., Nuriman, & Yushardi. (2022). Pengaruh Suhu dan Lama Waktu Roasting terhadap Massa Jenis Biji Kopi Robusta Menggunakan Mesin Roasting Tipe Hot Air. Jurnal Pendidikan MIPA, 12(2), 249–254. https://doi.org/10.37630/jpm.v12i2.601
Hidayat, M. M., Prasetyo, E., Wicaksono, T., Teknik, J., Universitas, I., & Surabaya, B. (2023). Klasifikasi Laju Sangrai Biji Kopi dengan Pengolahan Citra Digital Menggunakan Metode Naive Bayes Classifier (NBC). Jurusan Teknik Informatika Universitas Bhayangkara Surabaya, 27(1), 23–30. https://doi.org/10.31284/j.iptek.2023.v27i1.3697
Irsyad, M., Fata, I., & Avianto, D. (2024). Penerapan Metode Naive Bayes pada Sistem Klasifikasi Kualitas Biji Kopi Robusta. Jurnal Indonesia : Manajemen Informatika Dan Komunikasi, 5(1), 512–524. https://doi.org/10.35870/jimik.v5i1.515
Juli, V. H. (2022). Pengaruh Temperatur Dan Lama Penyangraian Terhadap Kandungan Kafein Dan Sifat Fisik Kopi Robusta Asal Banjarsengon Jember. Jurnal Technologica, 1(2), 86–93. https://doi.org/10.55043/technologica.v1i2.45
Kahloot, K. M., & Ekler, P. (2021). Algorithmic Splitting: A Method for Dataset Preparation. IEEE Access, 9, 125229–125237. https://doi.org/10.1109/ACCESS.2021.3110745
Khuluq, F., & Wiraguna, E. (2025). Evaluasi Kualitas Sensoris Kopi Robusta Berdasarkan Variasi Pengeringan dan Suhu Penyangraian. Jurnal Kajian Ilmu Pertanian Dan Perkebunan, 2(2), 33–40. https://doi.org/10.62951/flora.v2i2.404
Pangestu, A. (2025). Pengaruh Waktu Roasting Terhadap Kualitas Sensori Kopi Robusta Kecamatan Pulosari Kabupaten Pemalang. Central Publisher, 3. https://doi.org/10.60145/jcp.v3i1.592
Pramana, I. G., Saputra, A., Rahayu, P. W., & Ardiada, I. M. D. (2022). Analisis Tingkat Kematangan Sangraian Biji Kopi Menggunakan Ekstraksi Fitur Warna. Journal of Information and Technology, 12(204), 123–128. https://doi.org/10.32664/j-intech.v12i1.1258
Romdhoningsih, D., Dewi, Nurmala, I., Mahpudoh, Nuralamsyah, F., Sanjaya, Maylan, C., Sinaga, Sartika, J., & Rahmah, F. (2022). Produksi Pengolahan Kopi Dadaman Secara Tradisional (Cita Rasa Kopi Robusta Dari Desa Citaman Kecamatan Ciomas Kabupaten Serang). Jurnal Pengabdian Masyarakat, 1(September), 106–112. https://doi.org/10.56742/jpm.v5i2
Sathyanarayanan, S. (2024). Confusion Matrix-Based Performance Evaluation Metrics. African Journal of Biomedical Research, 27(4), 4023–4031. https://doi.org/10.53555/ajbr.v27i4s.4345
Suud, H. M., Savitri, D. A., & Ismaya, S. R. (2021). Perubahan sifat fisik dan cita rasa kopi arabika asal bondowoso pada berbagai tingkat penyangraian. Jurnal Agrotek Ummat, 8(2). https://doi.org/10.31764
Talitha, Agna, Z., Hakim, Amirul, I., & Marvie, I. (2026). Pengaruh Pencampuran Kopi Robusta (Coffea Canephora) Dan Liberika (Coffea Liberica) Lampung Terhadap Tingkat Kesukaan, Karakteristik Kimia Dan Kadar Senyawa Bioaktif. J. Sains Dan Teknologi Pangan, 11(1), 186–209. https://doi.org/10.63071/fe8hsk07
Zahara, Dedi, H. B., & A., F. F. (2020). Integrasi Pasar Kopi Robusta Lampung Dengan Pasar Bursa London. Jurnal Ekonomi Pertanian Dan Agribisnis, 4, 893–907. https://doi.org/10.21776/ub.jepa.2020.004.04.17
Bila bermanfaat silahkan share artikel ini
Berikan Komentar Anda terhadap artikel Analisis Probabilitas Aroma Sugar browning Kopi Robusta pada Proses Roasting Tradisional Menggunakan Naive Bayes
Pages: 937-946
Copyright (c) 2026 Zuriah Anggun Nur Hikmah, Muhammad Imanullah
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under Creative Commons Attribution 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (Refer to The Effect of Open Access).
