KARAKTERISTIK SENSORI KOPI ARABIKA KABUPATEN BANJARNEGARA BERDASARKAN TINGKAT KETINGGIAN TEMPAT (ALTITUDE) DAN LEVEL PENYANGRAIAN (ROASTING)

Ali Maksum, Munasib Munasib, Ike Sitoresmi Mulyo Purbowati, Ruly Eko Kusuma Kurniawan

Abstract


Atribut sensori kopi arabika dipengaruhi oleh lingkungan tempat tumbuh tanamna kopi dan proses pengolahannya. Tujuan penelitian mencari pengaruh kombinasi tingkat ketinggaian tempat tumbuh tanaman kopi dengan variasi proses sangrai terhadap atribut sensori kopi arabika Kabupaten Banjarnegara. Penelitian ini merupakan penelitian eksperimental yang menggunakan metode Rancangan Acak Lengkap (RAL) dengan faktorial 2 faktor. Faktor yang diujikan pada penelitian ini adalah: 1) Ketinggian tempat tanaman Kopi dengan taraf: 1000 mdpl (Kecamatan Wanayasa), 1050 (Kecamtan Karangkobar) dan 1100 mdpl (Kecamatan Kalibening). 2) Level sangrai dengan taraf: light, medium dan dark. Faktor tersebut disusun kedalam rancangan faktorial sehingga diperoleh 9 kombinasi perlakuan. Perlakuan diulang tiga kali sehinggga diperoleh 27 unit percobaan. Pengujian atribut sensoris kopi arabika menggunakan metode analisis mutu skroring pembeda dan uji hedonik (tingkat kesukaan). Hasil penelitian ini adalah kombinasi tinggi tempat tanaman dengan penyangraian berpengaruh terhadap atribut sensori kopi arabika berupa warna dan rasa pahit tetapi tidak berpangaruh terhadap tingkat kesukaan.

Kata kunci: kopi arabika, roasting, rasa, warna, altitude.


Arabica coffee sensory attributes are influenced by the environment in which coffee is grown and its processing. The purpose of this research is to find the effect of the combination of the altitude with variations of the roasting process on the sensory attributes of Arabica coffee in Banjarnegara Regency. This research is an experimental study using a completely randomized design (CRD) method with 2 factorial factors. The factors tested in this study are: 1) Altitude of coffee plants with levels: 1000 masl (Wanayasa District), 1050 (Karangkobar District) and 1100 masl (Kalibening District). 2) Level of roasting with level: light, medium and dark. These factors are arranged into factorial designs so that 9 treatment combinations are obtained. The treatment was repeated three times so that 27 experimental units were obtained. Testing the sensory attributes of Arabica coffee using the quality analysis method of distinguishing scoring and hedonic testing (preference level). The results of this study are the combination of altitude with roasting effect on the sensory attributes of Arabica coffee in the form of color and taste but does not affect the level of preference.

Key words: Arabica coffee, roasting, color, taste, altitude.


Full Text:

PDF

References


Anisa, A., Solomon, W.K. and Solomon, A. 2017. Optimization of roasting time and temperature for brewed hararghe coffee (Coffea Arabica L.) using central composite design. Nternational. Food Research Journal 24(6): 2285 – 2294

Badan Pusat Statistik Kabupaten Banjarnegara. 2018. Banjarnegara dalam Angka. BPS.

Bodner, M., Morozova, K., Kruathongsri, P., Thakeow, P., and Scampicchio, M. 2019. Efect of harvesting altitude, fermentation time and roasting degree on the aroma released by cofee powder monitored by proton transfer reaction mass spectrometry. European Food Research and Technology 245(7): 1499 – 1506

Gamonal, L. E., Vallejos-Torres, G., and López, L. A. 2017. Sensory analysis of four cultivars of coffee (Coffea arabica L.), grown at different altitudes in the San Martin region – Peru. Ciência Rural 47(9): 1 – 5

Handayani, B. R. 2016. Coffee and its flavor. Jurnal Ilmiah Rekayasa Pertanian dan Biosistem 4(1): 222 – 227

Jokanovića, M. R., Džinića, N. R., Cvetkovićb, B. R., Grujićc, S. and Odžaković, B. 2012. Changes of physical properties of coffee beans during roasting. Acta

periodica technologica 43: 21 – 31

Khapre, Y., Kyamuhangire, W., Njoroge, E. K., Kathurima, C. W. 2017. Analysis of the diversity of some arabica and robusta coffee from kenya and uganda by sensory and biochemical components and their correlation to taste. Journal of Environmental Science, Toxicology and Food Technology 11(10): 39 – 43

Ku Madihah, K.Y., Zaibunnisa, A.H., Norashikin, S., Rozita, O. and Misnawi, J. 2013. Optimization of roasting conditions for high-quality Arabica coffee. International Food Research Journal 20(4): 1623 – 1627

Nugroho, J. W. K., Rahayoe, S. and Meliala, E. A. 2009. Effect of time temperature history on coffee aroma during roasting with heat conduction. International Agricultural Engineering Conference, Bangkok, Thailand. 1 – 6

Nurhayati, N. 2017. Karakteristik sensori kopi celup dan kopi instan varietas robusta dan arabika. Jurnal Ilmiah INOVASI 17(2): 80 – 85

Purnamayanti, N. P. A., Gunadnya, I. B. P., dan Arda, G. 2017. Pengaruh suhu dan lama penyangraian terhadap karakteristik fisik dan mutu sensori kopi arabika (Coffea arabica L). Jurnal biosistem dan teknik pertanian 5(2): 39 – 48

Rahayu, P. dan Nurosiyah, S. 2008. Evaluasi Sensori. Universitas Terbuka. Jakarta.

Rossiter, D.G. 2000. Methodology for Soil Resource Inventories. ITC Lecture Notes and Reference. Soil Science Division International Institute for Aerospace Survey and Earth Sciences (ITC).

Sobreira, F. M., Baião de Oliveira A. C., Pereira A. A., Sobreira M. F. C., and Sakyiama N. S. 2015. Sensory quality of arabica coffee (Coffea arabica) genealogic groups using the sensogram and content analysis. Australian Journal of Crop Science 9(6): 486 – 493

Speciality Coffee Association of America. 2009. SCAA Protocols: Cupping specialty coffee. Speciality Coffee Association of America.

Sunarharum, W. B., Williams D. J., and Smyth H. E. 2014. Complexity of coffee flavor: A compositional and sensory perspective. Food Research International 62: 315 – 325

Tolessa, K., D’heerJ., Luc Duchateau and Boeckx P. Influence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian specialty coffee. Journal of the Science of Food and Agriculture 97(9): 2849 – 2857

Worku, M, Bruno de Meulenaer, Luc Duchateau, and Boeckx P. 2017. Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method. Food Research International 105: 278 – 285


Refbacks

  • There are currently no refbacks.