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All Journal Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi & Industri Hasil Pertanian
Heru Prono Widayat, Heru Prono
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Influence of Cultivars and Cultivation Land Slope on Sensory Quality of Gayo Arabica Coffee Abubakar, Yusya'; Hasni, Dian; Widayat, Heru Prono; Muzaifa, Murna; Rinaldi, Dedi
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 2 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.02.5

Abstract

AbstractAll processes involved influence the quality of brewed coffee. One factor that has not been explored well is the influence of environmental conditions, such as cultivation land slopes. This research examines the influence of cultivation area position on the taste quality of coffee from three local cultivars commonly cultivated in the Gayo Highlands. This research used a factorial randomized block design consisting of 2 factors: cultivar (V) and land area (H). The cultivars (V) observed were V1 = Timtim, V2= Borbor, V3 = Ateng Super, and V4 = multi variety. The expanse of coffee cultivation land (H) consists of M1 = flat expanse of land and M2 = sloping expanse of land with a slope of 25%-35%. The experiment was carried out with three replications. The results showed that the coffee brew from Ateng Super had higher acidity (low pH value, 4.90) than the other two cultivars. Cupping test results show that sloping land tends to produce better-tasting coffee brews. Borbor planted on sloping land produces coffee with the highest cupping score. The total cupping score for all treatments ranged from 80,04 – 85,08 with mean value 83,89, which shows that the coffee in this study meets the category of specialty coffee based on the standards of the Specialty Coffee Association of America (SCAA).Keywordss: arabica, coffee, cupping test, Gayo Highland, quality AbstrakMutu seduhan kopi sebagai produk akhir sangat dipengaruhi sejak awal proses hingga penyeduhan. Salah satu faktor yang belum terkesplorasi dengan baik adalah pengaruh kondisi lingkungan, seperti kemiringan lahan tanam. Penelitian ini bertujuan untuk mengkaji pengaruh posisi hamparan lahan tanam terhadap kualitas cita rasa kopi dari tiga kultivar lokal yang umum dibudidayakan di Dataran Tinggi Gayo. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial yang terdiri dari 2 faktor, yaitu kultivar (V) dan hamparan lahan (H). Kultivar (V) yang diamati adalah V1 = Timtim, V2 = Borbor dan V3 = Ateng Super dan V4 = multivarietas. Hamparan lahan tanam kopi (H) terdiri dari M1 = hamparan lahan datar, dan M2 = hamparan lahan miring dengan tingkat kemiringan 25-35%. Eksperimen dilakukan dengan 3 (tiga) ulangan. Hasil penelitian menunjukkan bahwa seduhan kopi dari Ateng Super memiliki keasaman tinggi (nilai pH rendah, 4,90) dibandingkan dua kultivar lainnya. Hasil uji cita rasa menunjukkan bahwa hamparan lahan miring cenderung menghasilkan seduhan kopi bercita rasa lebih baik. Borbor yang ditanam pada lahan miring menghasilkan seduhan kopi dengan cupping score tertinggi. Total cupping score semua perlakuan berkisar80,04-85,08 dengan rerata 83,89 yang menunjukkan bahwa kopi yang dihasilkan dalam penelitian ini masuk dalam katagori kopi specialty berdasarkan standar Specialty Coffee Association of America (SCAA).Kata kunci: arabika, cupping test, dataran tinggi Gayo, kopi, kualitas
Quality and consumer preferences on Gayo Arabica coffee brew based on the blending formulation and brewing method [Mutu dan konsumen terhadap seduhan kopi Arabika Gayo berdasarkan formulasi pencampuran bubuk kopi dan metode penyeduhan] Hasni, Dian; Hidayanti, Nori Asri; Rahmany, Mahathir; Widayat, Heru Prono; Muzaifa, Murna; Rahmad, Dedy
Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i1.1-11

Abstract

Gayo Arabica coffee has three cultivars that farmers in the Gayo Highlands commercially manage: Timtim, Borbor, and Ateng Super. Coffee blending is necessary to optimize the quality of Gayo Arabica coffee brews. In addition to the blend formulation, the brewing method also affects the quality of the brew. This study aims to understand the quality of coffee brews and consumer acceptance of two blending formulations optimized from previous research, brewed using four different brewing methods. The research used a factorial randomized block design with two factors. The first factors were the Gayo coffee blend formulation, 25% Timtim + 50% Borbor + 25% Ateng Super and 50% Borbor + 50% Ateng Super. The second factor was the coffee brewing method consisting of 4 levels: manual brew, French press, V60, and espresso. Brew quality parameters included pH, total dissolved solids, antioxidant activity, and sensory attributes such as aroma, flavor, body, aftertaste, and overall. The results showed that the interaction between the coffee blend formulation and the brewing method did not significantly affect the flavor in the sensory test. The coffee blend formulation significantly affected aroma, aftertaste, body, and overall but did not significantly affect antioxidant activity (65.87-65.42%), total dissolved solids (1.35°Brix), and pH. The Simple Additive Weighing method ranking test indicated that the best treatment combination was found in the formulation of 25% Timtim + 50% Borbor + 25% Ateng Super brewed using the French press method.
Co-Authors Abubakar, Yusya' Dian Hasni, Dian Hidayanti, Nori Asri Murna Muzaifa Rahmad, Dedy Rahmany, Mahathir Rinaldi, Dedi