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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.
AKTIVITAS ANTIOKSIDAN, SIFAT FISIK DAN SENSORI ES KRIM VANILA DENGAN PENAMBAHAN BUNGA TELANG (Clitoria ternatea L.) Muzaifa, Murna; Widayat, Heru Prono; Nilda, Cut; Rahmi, Faidha
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.68-76

Abstract

Clitoria ternatea L.  flower with an attractive bright blue color possible as an alternative to natural dyes. This study aims to evaluate the effect of addition vanilla and telang flower extract to quality characteristics of ice cream. The research design used two factors, the type of vanilla (N1 = vanilla powder and N2 = liquid vanilla) and the concentration of telang flower extract (A1 = 0%, A2 = 15% and A3 = 30%). The addition of telang flower extract affects the antioxidant activity, melting time and hedonic color of the ice cream. The higher the telang flower extract added, the higher the antioxidant activity and preference for color but decreased the melting time of the ice cream. The melting time did not meet SNI No. 01-3713-1995. The type of vanilla affects the overrun value and texture of hedonic ice cream. The use of liquid vanilla provides an overrun value that is in accordance with the home industry ice cream standard with a preferred texture. Based on the overall characteristics, the best ice cream was obtained by using liquid vanilla and 30% telang flower extract. Further research is needed to optimize the melting time of the ice cream.
Profil Sensori Kopi Blend dari Beberapa Kultivar Arabika Gayo Putra, Mardan Syah; Abubakar, Yusya'; Widayat, Heru Prono
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 1 (2024): Vol. (16) No. 1, April 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i1.25260

Abstract

Coffee diversity contributes significantly to the richness and uniqueness of taste, because each coffee type or cultivar carries out its intrinsic quality as a reflection of its genetic characteristic. The aims of this study is to examine the effect of blending of several Gayo Arabica coffee cultivars on the coffee brew sensory profile. This study uses quantitative descriptive analysis (ADK). Experimental design used is one factor ANOVA with 7 combination ratio. Combination of 3 and 2 cultivars were also to be analyzed with different mixing of 3 and 2 cultivars. The samples were then tested for taste including Aroma, Flavor, Aftertaste, Acidity, Body, Balance, and Overall by expert panelists. The data were analyzed using the Mann-Whitney test because the data did not have a normal/nonparametric distribution. The results of the analysis of variance showed that there was no significant difference between the blending treatment and the control treatment on the taste quality scores tested (P0.05). Based on the descriptive, there is a difference in the taste quality score between the blending treatment and the control treatment on the total score of Gayo Arabica coffee taste quality.
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.
PROGRAM PENDAMPINGAN PENGURUSAN SERTIFIKASI HALAL PADA DUA UMKM PANGAN DI BANDA ACEH Hasni, Dian; Fahrizal, Fahrizal; Yusriana, Yusriana; Abubakar, Yusya'; Widayat, Heru Prono; Nilda, Cut
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 2, No 1 (2024): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v1i1.37810

Abstract

Saat ini, keberlanjutan bisnis UMKM di bidang pangan sangat tergantung pada kehalalan produk yang diproduksi. Hal ini sejalan dengan telah ditetapkannya sertifikasi halal sebagai salah satu prasyarat wajib dalam peredaran produk pangan. Sistem sertifikasi halal yang ketat telah diterapkan untuk memastikan bahwa produk makanan dan minuman memenuhi standar kehalalan yang ditentukan oleh pemerintah. Disisi lain, kurangnya akses informasi dan keterbatasan pengetahuan mengakibatkan pelaku bisnis UMKM kesulitan untuk memperoleh sertifikasi halal. Kegiatan pengabdian ini bertujuan untuk memberikan sosialisasi dan pendampingan kepada kedua mitra pengabdian, CV Fatma Bakery dan CV Olis Tempe dalam pengurusan sertifikasi halal untuk produk unggulan mereka. CV Fatma Bakery-Neusu memiliki produk unggulan bakery sedangkan CV Olis Tempe- Keutapang memiliki tempe sebagai produk unggulan. Kegiatan pengabdian terbagi dalam enam tahapan yaitu tahap persiapan, sosialisasi sistem jaminan halal, wawancara dan diskusi mengenai ruang lingkup produksi, pendampingan teknis dan persiapan persyaratan dokumen sertifikasi halal, serta tahap evaluasi. Kegiatan pengabdian ini dilakukan selama bukan 3 bulan, dimulai dari September hingga November 2023. Kedua mitra pengabdi memberikan umpan balik yang sangat positif terhadap kegiatan pengabdian ini. Proses pendampingan teknis dan asistensi dalam persiapan dokumen dinilai sangat memuaskan karena tim pengabdi dinilai mampu memberikan pemahaman yang sederhana mengenai pentingnya sertifikasi halal, memempermudah pengerjaan dan memberikan pemahaman yang jelas kepada kedua mitra.
Edukasi Sistem Jaminan Halal dan Pengurusan Sertifikat Halal Bagi UMKM Tentang Rasa Annisa, Yulia; Muzaifa, Murna; Widayat, Heru Prono; Safriani, Novi
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 1, No 1 (2023): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v1i1.30951

Abstract

Sertifikasi halal berfungsi untuk menghilangkan keraguan konsumen terhadap kehalalan produk makanan yang dihasilkan oleh pelaku usaha (produsen). Kegiatan pengabdian kepada masyarakat bertujuan untuk meningkatkan pengetahuan pelaku usaha mengenai sistem jaminan halal, serta mengedukasi pelaku usaha mengenai proses penyusunan dokumen Sistem Jaminan Halal dengan harapan dapat mendaftarkan usaha atau produknya untuk mendapatkan sertifikat halal. Mitra yang dilibatkan dalam kegiatan ini adalah UMKM Tentang Rasa yang beralamat di Jl. Teuku Nyak Arief, Darussalam, Banda Aceh. Untuk mengetahui tingkat pemahaman dan keberhasilan kegiatan pengabdian, dilakukan pretest dan posttest terhadap pelaku usaha sehingga dapat langsung diketahui pemahaman peserta terhadap materi pengabdian. Berdasarkan hasil wawancara yang dilakukan setelah pengabdian diketahui bahwa pelaku usaha Tentang Rasa memiliki peningkatan pemahaman tentang sistem jaminan halal dengan menunjukkan keinginan untuk segera mendaftarkan unit usahanya agar bisa mendapatkan sertifikat halal.
Sosialisasi Sistem Jaminan Halal (SJH) untuk Produk Lumpiah Basah Produksi UMKM Markaz Kabayan, Darussalam, Banda Aceh Satriana, Satriana; Nilda, Cut; Murlida, Eva; Widayat, Heru Prono
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 1, No 1 (2023): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v1i1.30690

Abstract

Micro, small, and medium enterprises (MSMEs) are one of the national economys fastest-growing and consistent business sectors. The development and growth of MSME and cooperative actors are very significant and continue to increayearry yearly, including in Banda Aceh City. MSMEs that produce food and beverages are listed as one of the businesses with potential that will continue to increase because food and beverages are basic of human needs. However, not all food and drinks are clearly halal because not all are accompanied by halal labels and certificates. The partner who assisted in the socialization of this service is Markaz Kabayan MSME. This MSME located in Banda Aceh City produces Bandungs typical wet spring rolls. Markaz Kabayan currently does not have a halal certificate and does not aware of the application for halal certification. The service team wants to help so that the products from Markaz Kabayan can be more guaranteed and attract consumers who want to buy their products. This service activity went well and smoothly. The owner of Markaz Kabayan strongly desires to apply for halal certification following the procedures explained by the service team.
Co-Authors Abubakar, Yusya' Dian Hasni, Dian Fahrizal Fahrizal Faidha Rahmi, Faidha Hidayanti, Nori Asri Murlida, Eva Murna Muzaifa Nilda, Cut Novi Safriani Putra, Mardan Syah Rahmad, Dedy Rahmany, Mahathir Rinaldi, Dedi Satriana Satriana Yulia Annisa Yusriana Yusriana, Yusriana