Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda

Abstract

<em>The cup quality of Arabica coffee is influenced not only by its cultivar, but also the altitudes and bean processing techniques. However, the interaction between those three factors has not been widely reported. The research aimed to analyze the quality attributes of four Arabica coffee cultivars grown at different altitudes as well as processed by different methods. The study was conducted at coffee plantations in Kampung Legok Gede at 1,400 m above sea level (asl) and Pasir Geulis at 1,700 m asl, Margamulya Village, Cikajang District, Garut Regency; Indonesian Industrial and Beverages Crop Research Institute (Balittri), Sukabumi; and Indonesian Coffee and Cocoa Research Institute, Jember, from April until November 2017. Data were analyzed by anova of completely randomized design in factorial three factors and two replications. The first factor is cultivars, the second factor is altitude, and the third factor is processing method. Correlation and path analysis were also used in this study. The result showed significant interaction between three tested treatments on aftertaste and body attributes. The cultivars factor significantly influenced the total score, balance, and overall attributes. The altitudes factor has significant effect on total score and flavor attribute, meanwhile processing methods exhibited significant effect on total score, aroma, and flavor attributes. All of the coffee quality attributes highly correlated with the total score, whereas the overall attribute has the strongest direct effect.</em>

Premium Green Beans Selection from Dry Processing

“…The findings above are in line with the opinion of [12] stated that the natural-dry method (naturalprocess) in the peeling process is relatively easier to do without damaging the seeds because the seeds are already in a dry condition due to the drying process and in this process can improve the aroma and flavor, while in the dry-honey processing method (honey-process) the process of peeling the skin is carried out before drying so it is relatively difficult to implement [13] Furthermore, based on Spearman's analysis, it can be seen that the size of the coffee beans and the color of the coffee beans produced by natural processes have a significant relationship with the level of consumer preference for coffee beans, this is seen from the significance value which is smaller than 0.05, with a significance value of 0.003 for each. size of coffee beans and 0.027 for the color of coffee beans, while for the variables broken/defective fruit, taste, aroma, shelf life, price, and ease of obtaining have no relationship to the level of consumer preference.…”

Strategi Peningkatan Mutu Green Bean Arabika Menggunakan Metode Fuzzy Analytic Hierarchy Process (Fahp) (Studi Kasus Kecamatan Sangir Kabupaten Solok Selatan)

“…Mutu sedu han kopi Arabika dipengaruhi oleh ketinggian tempat tumbuh dan teknik pengolahannya (Randriani et al 2018), diperkuat dengan hasil penelitian tersebut salah satu alternatif pada diagram hierarki adalah proses pengolahan dengan skor 0,248. Sesuai dengan penelitian Pereira et al (2019) menyatakan proses pengolahan akan mempengaruhi sifat sensoris dan komposisi kimia sebagai penanda kualitas kopi yang penting.…”

Pemetaan Atribut Sensori Kopi Kobura Berdasarkan Perbedaan Cara Panen dan Pengolahan di Tingkat Petani

“…Di samping itu, jika dilihat dari nilai minimum dan maksimumnya ternyata keempat atribut sensori tersebut relatif lebih besar dibandingkan dengan yang lainnya, sehingga kontribusinya terhadap skor akhir pun menjadi lebih besar pula. Hasil analisis lintasan ini agak berbeda dengan hasil penelitian Randriani et al (2018), dikarenakan terdapat perbedaan dalam jumlah atribut sensori yang dianalisis.…”