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All Journal Jurnal Agrista Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Jurnal Manajemen Sumberdaya Lahan Agrointek Jurnal Tanaman Industri dan Penyegar Gontor AGROTECH Science Journal Jurnal Ilmu Kebencanaan : Program Pascasarjana Unsyiah Forum Geografi Jurnal Hasil Penelitian Industri Jurnal Teknologi Pertanian Andalas Community Development Journal: Jurnal Pengabdian Masyarakat Ekonomi Dan Pembangunan Repong Damar: Jurnal Pengabdian Kehutanan dan Lingkungan JURNAL PENGABDIAN AGRO AND MARINE INDUSTRY Aceh International Journal of Science and Technology Teknologi dan Industri Pertanian Indonesia Mitra Abdimas: Jurnal Pengabdian kepada Masyarakat Jurnal Ilmiah Mahasiswa Pertanian JIPI (Jurnal IPA dan Pembelajaran IPA) Jurnal Agrisep ABDIKU : Jurnal Pengabdian Masyarakat Universitas Mulawarman
Yusya Abubakar
Program Studi Teknologi Hasil Pertaian, Fakultas Pertanian, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Physics Public Health Social Sciences Other

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Journal : Agrointek

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MUTU SENSORI KOPI LUWAK ASAL DATARAN TINGGI GAYO Murna Muzaifa; Yusya Abubakar; Febriani Febriani; Amhar Abubakar; Dian Hasni
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9604

Abstract

Indonesia is rich in specialty coffee. Some of the specialty coffees from Indonesia are Lintong coffee, Mandailing coffee, Gayo coffee, Toraja coffee and others. Luwak coffee with unique processing is categorized as specialty coffee. Luwak coffee is known as one of the special and most expensive coffees in the world. The Gayo Highlands, as one of the best and largest arabica coffee producing areas in Indonesia, also produces civet coffee. It is suspected that the quality of Gayo arabica civet coffee is also very good. This study aims to analyze the sensory quality of civet coffee from the Gayo Highlands. The results showed that civet coffee from the Gayo Highlands has various sensory. The quality of the cupping score is very good 83.75 (very good) -85.75 (excellent) with the most dominant aromas being nutty, fishy, chocolaty and herby
PENINGKATAN MUTU KAKAO MELALUI FERMENTASI MENGGUNAKAN STARTER KERING BAKTERI ASAM LAKTAT DAN BAKTERI ASAM ASETAT INDIGENUS KAKAO ACEH yusya abubakar; Murna Muzaifa; Heru Prono Widayat; Martunis Martunis
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.10637

Abstract

Indonesia is one of the cocoa producing countries in the world. Although the amount of cocoa production and planted area has increased, the quality of cocoa beans in Indonesia including Aceh is still low. This happened because the farmers did not carry out the fermentation process. Fermentation is one of the most important steps that must be taken to improve cocoa quality. However, it is rarely done because it takes a long time. The purpose of this study was to analyze the use of starter bacteria lactic acid (LAB) and acetic acid (BAA) indigenous Aceh cocoa in fermenting Aceh cocoa. The research was conducted by fermenting cocoa with two different factors, namely the type of starter (control, LAB, BAA, LAB-BAA mixture) and fermentation time (3,4 and 5 days). The results showed that the use of Acehnese cocoa indigenus bacteria starter and different fermentation time had an effect on fermentation conditions and the quality of fermented cocoa beans. Fermentation of cocoa beans with the addition of a dry starter affects the pH value and the percentage of fermented cocoa beans. The best treatment was obtained when using LAB starter with fermentation time of 4 days, with the same fermented quality of cocoa beans with fermentation using LAB and BAA for 5 days of fermentation. Further research is needed to confirm the quality of fermented cocoa beans produced by analyzing volatile chemical components and flavors.
Co-Authors . Satriana A. Humam Hamid Abdul Kudus Abubakar Karim Abubakar Karim Abubakar Karim Adelin Putri Shabila Agustia Maulina Ahmad Humam Hamid Ahmad Zaini Akhmad Baihaqi Ali M. Muslih Ali Muhammad Muslih Amhar Abubakar Anggun Pratiwi Anna Farida Ar Rasyid, Ulfa Hansri Ashabul Anhar Ashabul Anhar Ashabul Anhar Ashabul Anhar Asra, Syafina Astri Winda Siregar Aswin Nasution Azis Azis Bagio Bagio Bagio Bagio Bagio Bagio, Bagio Cantika Putri Malini Dian Hasni, Dian Doli Al Rasyd Pasaribu Emmia Tammbarta Kembaren Eti Indarti Eti Indarti Fachrizal Fahlufi Fahrizal Fahrizal Faidha Rahmi, Faidha Faitzal Haris Faizin, Rusdi Fardinatri, Intan Diani Fazlina, Yulia Dewi Febriani Febriani Fitrah Atul Mega Hanafi, Ilham Hayati, Durrah Heru P Widayat Heru P. Widayat Heru Prono Widayat Heru Prono Widayat Indra Indra Iwandikasyah Putra Jalil, Muhammad Jasman, Gita Phonnasari Jekki Irawan Juanda Juanda Karmel, Moehammad Ediyan Raza Khairunnisa Khairunnisa M Ikhsan Sulaiman M. Dirhamsyah M. Dirhamsyah M. Dirhamsyah Martunis - Martunis Martunis Marwan Marwan Mizar Liyanda Murna Muzaifa Murna Muzaifa Murna Muzaifa Murna Muzaifa Muslih, Ali M. Nasrullah . Nauval Azmi Normalina Arpi Normalina Arpi Novia Mehra Erfiza Nur Al Qadry Pohan, Andi Fauzan Rakhmadsyah Prasetyo, Farhan Akmal Putra, Iwandikasyah Ramadhan, Ariz Umar Rasdiansyah Rasdiansyah Rasdiansyah Rasdiansyah Rasdiansyah Rasdiansyah Rinaldy Maulidin* Rita ANDINI Romano Romano Romano Romano Samantha Samantha Satriana Satriana Siti Agustina Wati Subhan Subhan Sumardi Sumardi T. Anwar T. Saiful Bahri TATI NURHAYATI Tomi Mukhtar Wagianto Wagianto Widya Kusuma Yuliani Aisyah Yuliatul Muslimah Yusdiana Yusdiana Yusmaizal Yusmaizal Yuvi Zazunar Yuza Arfiansyah Zaidiyah Zaidiyah Zarwa Ulfa Zulkarnain Zulkarnain Zulkarnain Zulkarnain