This study was conducted to determine the effect s of different packaging mate rials on the
physicochemical and sensorial properties of traditional fried snack, Re mpeyek . The samples were
physically analysed for the texture ( and color. Peroxide Value (PV) and Acid Value
( were the chemical analyses use d to measure the ra ncidity level of Re mpeyek during storage.
O n the other hand, Quantitative Descriptive Analysis (QDA) was conducted to describe the
sensory characteristics of Re mpeyek . All analyses were carried out for an interval of every month
until 2 m onths of storage. The Re mpeyek samples in this study were pack ed in five different types
of p ackaging including Polyethylene Terephthalate (PETE or PET), PET with oxygen absorber,
Low Density P o lyethylene (LDPE), LDPE with oxygen absorber and aluminiu m layer. In term s
of ha rdness, Re mpeyek that were packed in PET with oxygen absorber require d the lowest force
with 1198.93 ± 78.70 (g) while LDPE show ed the highest force to break the sample with 2669.86
± 905.72 (g) for 2 month s of st o rage. The lightness (L*) and redness (a*) of Re mpeyek decreased gradually while the yellowness (b*) displayed fluctuation readings along with the storage.
Besides, the rancidity level of Re mpeyek that was determine d through PV significantly increase d
from 0 month (5.58 6.41 meq/g) to 2 month s (1 4.42 39.75 meq/g) of storage. Similarly, the
AV was significantly increase d from 0 month (1.5 1 1.71 mg KOH/g) to 2 month s (4.37 6.17
mg KOH/g) of stor age In terms of QDA , the color of Re mpeyek show ed no significant changes
but the score for aroma wa s significantly reduce d f rom 0 month to 2 month s of storage in LDPE
and LDPE with oxygen absorber Meanwhile, the score s for taste and hardness were reduce d
si gnificantly from 0 month to 2 months of storage regardless of the types of packaging used.
Arabica coffee beans from the same origin were roasted at three different roasting parameters namely minimum roasting (180°C), medium roasting (220°C) and maximum roasting (260°C) each for 20 minutes in order to investigate the changes in the physical, chemical and sensorial evaluation. During the roasting process, the coffee beans becomes more brittle due to the chemical, physical and structural modifications. There are limited studies reported for coffee beans that have been roasted with different roasting parameters in term of selected physicochemical properties and sensory evaluation. The roasted coffee beans oil was extracted by using Soxhlet Extraction method for 8 hours. The objective of this study was to determine the effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans in the term of: moisture content (%), oil extraction (%), peroxide value (mEq/kg), acid value (mg KOH/g), furan (absorbance) and sensory evaluation. The furan (abs) content was recorded as 0.24 ± 0.04 (minimum roasting),
0.69 ± 0.03 (medium roasting) and
0.91 ± 0.01 (maximum roasting). In terms of sensory evaluation, most participants preferred coffee drink made from medium roasted coffee beans for aroma, colour, sweetness, flavour and overall criteria. Meanwhile, for the acidity and bitterness criteria, the participants preferred coffee drink made from maximum roasted coffee beans. As a conclusion, roasting temperature is the main factor that influences the physicochemical properties and sensory evaluation of coffee beans.