Analisis Hubungan Antara Sifat-Sifat Kimia Tanah dan Kualitas Kopi Arabika Gayo - Reni Mahara; Yusnizar Yusnizar; Muyassir Muyassir (Fakultas Pertanian, Universitas Syiah Kuala, 2022)
Abstrak. Kopi arabika Gayo telah dikenal dunia karena memiliki citarasa khas dengan ciri utama antara lain aroma dan perisa yang kompleks dan kekentalan yang kuat. Penelitian ini bertujuan untuk mengetahui hubungan antara sifat-sifat kimia tanah dan kualitas kopi arabika Gayo. Metode yang digunakan dalam penelitian ini adalah metode survei dengan cara observasi lapangan yang disertai pengambilan sampel tanah dan biji kopi untuk dilakukan analisis di Laboratorium. Sifat - sifat kimia tanah yang diamati adalah pH H2O, C-Organik, N-Total, P-Tersedia, Ca-dd, Mg-dd, K-dd, Na-dd, KTK, dan KB dan parameter kualitas citarasa yang diamati adalah Aroma, Flavor, After Taste, Acidity, Body, Balance, Uniformity, Clean Up, Sweetness dan Overall. Data yang diperoleh dianalisis dengan metode regresi dan korelasi berganda Hasil penelitian menunjukkan bahwa sifat – sifat kimia tanah tidak berkorelasi positif terhadap citarasa kopi arabika.Analysis of the Relationship between Soil Chemical Properties and the Quality of Gayo Arabica CoffeeAbstract. Gayo Arabica coffee is known to the world because it has a distinctive taste with the main characteristics, including complex aromas and flavors and strong viscosity. This study aims to determine the relationship between soil chemical properties and the quality of Gayo Arabica coffee. The method used in this study is a survey method by means of field observations accompanied by soil and coffee bean sampling for analysis in the laboratory. The chemical properties of the soil observed were pH H2O, C-Organic, N-Total, P-Available, Ca-dd, Mg-dd, K-dd, Na-dd, CEC, and KB and the parameters of the taste quality observed were Aroma, Flavor, After Taste, Acidity, Body, Balance, Uniformity, Clean Up, Sweetness and Overall. The data obtained were analyzed by regression and multiple correlation methods The results showed that the chemical properties of the soil were not positively correlated with the taste of Arabica coffee.