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+processed+using+the+semi-washed+method.+Data+were+analyzed%0D%0Adescriptively+using+averages+and+standard+deviations.+The+chemical+fingerprint+of%0D%0Aroasted+coffee+from+several+local+Robusta+coffee+clones+in+Lampung+was+analyzed%0D%0Adescriptively+and+presented+in+tables.+Observations+included+roasted+coffee+color%0D%0Aand+chemical+composition+analysis+using+UPLC-+MS%2FMS.+The+third+stage+employed+two+treatments+and+three+replications.+The+first+treatment+involved+processing%0D%0Aground+coffee+from+green+beans+processed+using+the+dry+method%2C+while+the+second%0D%0Atreatment+involved+processing+ground+coffee+from+green+beans+processed+using+the%0D%0Asemi-washed+method.+Data+were+analyzed+descriptively+using+averages+and%0D%0Astandard+deviations.+The+chemical+fingerprint+of+ground+coffee+from+several+local%0D%0ARobusta+coffee+clones+in+Lampung+was+analyzed+descriptively+and+presented+in%0D%0Atables.+The+sangrai+level+was+set+to+medium+to+dark.++Quality+characteristics%0D%0Aobserved+included+moisture+content%2C+ash+content%2C+ash+alkalinity%2C+and+soluble+solids%0D%0Ain+ground+coffee.+Sensory+characteristics+included+aroma+quality%2C+aroma+intensity%2C%0D%0Aflavor+quality%2C+flavor+intensity%2C+body%2C+acidity%2C+and+aftertaste+quality%2C+evaluated%0D%0Athrough+cupping+tests.+%0D%0AThe+first+stage+results+indicated+that+chromatographic+analysis+revealed+similarities%0D%0Ain+chemical+compounds+within+the+initial+retention+time+(Rt)+range+up+to+7.38%0D%0Aminutes+for+green+beans+from+several+Robusta+coffee+clones+processed+using+the+dry%0D%0Amethod%2C+and+at+7.36+minutes+for+those+processed+using+the+semi-washed+method.%0D%0AThe+dominant+compounds+identified+included+4-aminobenzoic+acid%2C+trans-zeatin%2C%0D%0Achlorogenic+acid%2C+caffeine%2C+hymecromone%2C+cynarine%2C+and+umbelliferone.+After+this%0D%0Aretention+time%2C+significant+variations+were+observed+in+the+types+of+compounds%0D%0Aidentified%2C+both+among+coffee+clones+and+processing+methods%2C+reflecting+genetic%0D%0Adifferences%2C+environmental+conditions%2C+and+the+influence+of+processing+techniques%0D%0Aon+secondary+metabolism.+The+semi-washed+processing+method+resulted+in+a+higher%0D%0Anumber+of+chemical+compounds+(20%E2%80%9324)+compared+to+the+dry+processing+method%0D%0A(15%E2%80%9320)%2C+which+is+suspected+to+be+due+to+differences+in+processing+technology.%0D%0AAdditionally%2C+several+unidentified+chemical+compounds+(unknown)+were+detected.+%0D%0AThe+second+stage+results+showed+that+the+color+values+ranged+between+44.1+and%0D%0A54.2%2C+corresponding+to+a+medium+to+dark+sangrai+level.+Chemical+composition%0D%0Aanalysis+(fingerprint)+of+roasted+coffee+from+local+Robusta+coffee+clones+processed%0D%0Ausing+the+dry+method+revealed+that+the+chromatographic+patterns+of+roasted+coffee%0D%0Afrom+each+clone+were+significantly+similar%2C+with+major+peaks+detected+at+low%0D%0Aretention+times%2C+indicating+the+presence+of+volatile+compounds+that+elute+quickly%2C%0D%0Asuch+as+aldehydes+or+light+organic+acids+formed+during+sangrai.+Clones+like+Randu%0D%0AAlas+and+Kasio+exhibited+high+and+sharp+initial+peaks%2C+indicating+higher%0D%0Aconcentrations+of+volatile+compounds%2C+while+the+Komari+and+Kopi+Hijau+clones%0D%0Aexhibited+chromatographic+patterns+dominated+by+mid-retention+times%2C+suggesting%0D%0Athe+presence+of+compounds+with+intermediate+molecular+weights.+Furthermore%2C%0D%0Asangrai+altered+the+chemical+profile%2C+with+some+compounds+disappearing+or%0D%0Adegrading%2C+while+new+compounds+emerged%2C+influencing+the+coffee%E2%80%99s+flavor%2C+such+as%0D%0Aa+more+intense+bitterness+due+to+the+degradation+of+phenolic+compounds.+The+main%0D%0Acompounds+detected+in+all+clones+included+caffeine%2C+chlorogenic+acid%2C+and%0D%0Aphenethylamine%2C+known+for+contributing+to+the+flavor+characteristics+of+Robusta%0D%0Acoffee.+Some+unique+compounds+were+also+identified%2C+such+as+methyl+chlorogenate%0D%0Ain+the+Randu+Alas+clone+and+benzyl-4-(1%2C3-benzodioxol-5-yl)-6-methyl-2-oxo1%2C2%2C3%2C4-tetrahydro-5-pyrimidinecarboxylate%0D%0Ain%0D%0Athe%0D%0AKopi%0D%0AKuning%0D%0Aclone.%0D%0AVariations%0D%0A%0D%0Ain%0D%0Athese%0D%0Acompounds%0D%0Asuggest%0D%0Athat%0D%0Aclone%0D%0Aselection%0D%0Acan%0D%0Ainfluence%0D%0Acoffee%0D%0Aquality%0D%0Aand%0D%0A%0D%0Aflavor%0D%0A%0D%0Acharacteristics.+The+number+of+chemical+compounds+detected+in+roasted%0D%0Acoffee+from+local+Robusta+clones+processed+using+the+dry+method+ranged+from+10%0D%0Ato+13%2C+while+those+processed+using+the+semi-washed+method+ranged+from+9+to+12+compounds.+These+findings+provide+valuable+insights+for+the+development+of%0D%0ARobusta+coffee+with+more+complex+and+distinctive+flavor+characteristics.+%0D%0AThe+third+stage+results+showed+that+all+ground+coffee+samples+were+within+normal%0D%0Aconditions%2C+meeting+standard+requirements+for+aroma%2C+taste%2C+and+color.+Moisture%0D%0Acontent+ranged+between+1.061%25+and+1.283%25%2C+ash+content+varied+between+3.948%0D%0AmlxN+NaOH+and+5.304%25+mlxN+NaOH%2C+ash+alkalinity+ranged+from+37.254%25+to%0D%0A50.152%25%2C+and+soluble+solids+ranged+from+23.391%25+to+26.615%25.+The+Kopi+Hijau%0D%0Aclone+exhibited+the+best+performance+in+almost+all+attributes+in+the+cupping+test%2C%0D%0Aboth+for+kering+and+semi-washed+processing%2C+particularly+in+the+semi-washed%0D%0Amethod%2C+with+the+highest+total+score+(87.29).+Processing+methods+significantly%0D%0Ainfluenced+the+flavor+characteristics+of+Robusta+coffee+from+Lampung.+Both%0D%0Aprocessing+methods%2C+kering+and+semi-washed%2C+produced+distinct+flavor+profiles%2C%0D%0Aoffering+producers+the+flexibility+to+tailor+processing+techniques+to+achieve+the%0D%0Adesired+taste+preferences.+%0D%0AKeywords%3A+data+interpretation%2C+chemical+fingerprint%2C+dry+processing%2C+semi-washed%0D%0Aprocessing%2C+quality%2C+cupping+test%2C+Robusta+coffee+clone&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2025-06-04&rft.type=Disertasi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F88903%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F88903%2F2%2FDISERTASI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F88903%2F3%2FDISERTASI%2520TANPA%2520PEMBAHASAN.pdf&rft.identifier=++ALVI%2C+YANI++(2025)+POLA+(FINGERPRINT)+KOMPONEN+KIMIA+DAN+KARAKTERISTIK+MUTU+BERBAGAI+KOPI+ROBUSTA+LOKAL+TANGGAMUS.++%5BDisertasi%5D+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F88903%2F