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All Journal Agrica Ekstensia Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan
Retmono Agung Winarno
Politeknik Pembangunan Pertanian Medan
Agriculture, Biological Sciences & Forestry

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KARAKTERISTIK MUTU DAN FISIK BIJI KOPI ARABIKA DENGAN BEBERAPA METODA PENGOLAHAN DI KABUPATEN SIMALUNGUN PROPINSI SUMATERA UTARA Retmono Agung Winarno; Mawar Indah Perangin-angin
Agrica Ekstensia Vol 14 No 1 (2020): Edisi Juni
Publisher : Politeknik Pembangunan Pertanian Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (694.127 KB) | DOI: 10.55127/ae.v14i1.42

Abstract

Some of the problems in developing coffee in Simalungun, one of which is the low quality of the product. Determinants of coffee quality are influenced by geographical indications of the origin of coffee and how the coffee is processed. The purpose of this research is to determine the quality characteristics and physical characteristics of coffee beans produced from several locations in Simalungun Regency, North Sumatra with various coffee processing methods. The material used is red cherry Arabica from several locations in Simalungun namely Raya District, Purba District, and Dolok Pardamean District, with a variety of processing methods (dry method, semi-wash method, full wash method, and honey method). The parameters observed included quality characteristics based on SNI 01-2907-2008 and physical characteristics, including seed weight, color and yield of coffee beans. The results showed that the quality characteristics of coffee beans based on SNI 01-2907-2008 varied, namely classified in quality 2, quality 3, quality 4b, quality 5, quality 6 and there were treatments on coffee beans that do not include into SNI standards. The physical characteristics produced were weight per seed ranged from 0.163 to 0.197 gram, color is fresh and green, and the yield value ranges from 13.19% to 21.48%.
KARAKTERISTIK SIFAT KIMIA BIJI KOPI ARABIKA DENGAN BEBERAPA METODA PENGOLAHAN di KABUPATEN SIMALUNGUN PROVINSI SUMATERA UTARA RETMONO AGUNG WINARNO; Mawar Indah BR Berangin-angin
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 9 No. 2 (2021): Desember
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (677.089 KB) | DOI: 10.31949/agrivet.v9i2.1701

Abstract

Coffee in North Sumatra have an important meaning in the socio-economic aspects of people's lives. One of the problems with developing coffee in Simalungun is the low quality of products. Determinants of coffee quality are influenced by geographical indications of the origin of coffee and how the coffee is processed. The purpose of this study was to determine the chemical characteristics of coffee beans produced from several locations in Simalungun Regency, North Sumatra with various coffee processing methods. The material used is red cherry Arabica coffee fruit taken from several locations, namely Raya District, Purba District and Dolok Pardamean District, with a variety of processing methods (dry method, semi-wash method, full-wash method, and honey method). The observed parameters where the chemical characteristics of coffee bean, including water content, caffeine content, ash content, and free fatty acid content. The results showed that the characteristics of the chemical properties of coffee beans produced by various processing methods were not different. Caffeine levels of coffee beans ranged from 7808.71 mg / kg the lowest to the highest 10422.11 mg / kg. Ash content ranged from 3.71%, the lowest to the highest 4.4%. Free fatty acid content from three district an average was 0.06%.
Co-Authors Mawar Indah BR Berangin-angin Mawar Indah Perangin-angin