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All Journal Jurnal Riset Bisnis dan Manajemen KESMAS UWIGAMA: Jurnal Kesehatan Masyarakat ABDIMAS Jurnal Pengabdian Kepada Masyarakat International Journal of Economic, Business, Accounting, Agriculture Management and Sharia Administration (IJEBAS) Wahana ORGANIZE: Journal of Economics, Management and Finance Journal of Accounting Inquiry Jurnal Pendidikan Kristen dan Ilmu Teologi Marturia Jurnal Agro Fabrica Life and Death: Journal of Eschatology Jurnal Akademik Pengabdian Masyarakat Naditira Widya Humanis
Heri Purwanto
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CHARACTERISTICS OF PHYSICO-CHEMICAL PROPERTIES OF GAYO ARABIKA COFFEE WITH SEMI WASH PROCESS AT HEIGHT 1500 MDPL AND 1600 MDPL Ika Ucha Pradifta; Heri Purwanto
International Journal of Economic, Business, Accounting, Agriculture Management and Sharia Administration (IJEBAS) Vol. 4 No. 6 (2024): December
Publisher : CV. Radja Publika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/ijebas.v4i6.2228

Abstract

Arabica coffee (Coffea arabica L.) is a coffee with the best taste compared to other types of coffee. The most ideal altitude for cultivating Arabica coffee is between 1200 mdpl -1400 mdpl, but Arabica coffee grows and produces well at an altitude of 900 mdpl - 1700 mdpl which is an ideal habitat for cultivating Arabica coffee. If Arabica coffee is planted in the lowlands, especially at an altitude of 600 - 700 mdpl, usually the production and quality are low and susceptible to leaf rust disease. This study aims to analyze the characteristics of the physicochemical properties, namely reducing sugar, extract content and caffeine content of Gayo Arabica coffee at an altitude of 1500 mdpl and 1600 mdpl. This study uses the Completely Randomized Design (CRD) Non-Factorial method with 2 levels of altitude treatment, namely 1500 mdpl and 1600 mdpl with 4 replications. The results of this study indicate that an altitude of 1500 mdpl has an average of 43.49013% and 1600 mdpl has an average of 51.10553% significantly affecting the coffee extract content. At an altitude of 1500 mdpl, it has an average of 0.3504% and 1600 mdpl has an average of 0.3792% which has no significant effect on coffee reducing sugar. At an altitude of 1500 mdpl, it has an average of 0.74625% and 1600 mdpl has an average of 0.5095% which has a very significant effect on coffee caffeine content.
Co-Authors Adib Sultan, Adib Asmara, Maisa Cemarawati, Nungki Coleta Palupi Titasari Dianca, Jimmy Carlos Fatihatul Khoiri Rahmani Fatma Laili Hidayati Felicia Conifianti Filza Naura Gus Jabung Al Fiansyah Habibillah, Habibillah Hanafi Ulin Nuha Ifa Ratifah, Ifa Ratifah Ihda Arimbi Lu'lu' Isyti'al Ika Ucha P.Rangkuti Ika Ucha Pradifta Rangkuti Iqbal, Julfan Maulana Jero, Ni Wayan Jemiwi Karimah Darojat Kesuna Hilyati Fadhila Khulasoh, Nilna Roudlotul Lu'lu' Il Qolbie M. Syahrul Hidayatullah Made Ayu Diah Indira Virgiastuti Maulana, Imron Muhammad Irfan Zaenuri Muhammad Izzam Firdaus Muhammad Nur Adibuddin Neli Setyani Ni Kadek Surpi Ni Wayan Jemiwi Jero Pareek, Ashutosh Prayoga, Angga Eldi Putra, Rosyid Nur Anggara Rivaldi Arissaputra Rosdiana Rulina Khulumia Sembiring, Eko Sawitra Simbolon, Hasanal Fachri Satia Sindi Atika Lestari Syarif Hamid Virgiastuti, Made Ayu Diah Indira