Electronic Theses and Dissertation

Penelitian ini bertujuan untuk mengetahui pengaruh beberapa jenis metode pengolahan terhadap kualitas fisikokimia green bean kopi arabika gayo. penelitian ini dilakukan menggunakan rancangan acak kelompok non faktorial (rak non faktorial) dengan faktor tunggal yaitu metode pengolahan kopi terhadap kualitas green bean, yang terdiri atas 5 perlakuan dengan 3 kali pengulangan. hasil penelitian menunjukkan bahwa metode pengolahan kopi arabika gayo berpengaruh sangat nyata (p≤0,01) terhadap tingkat kecerahan (l*) 43,96 ‒ 52,37, nilai merah-hijau (a*) -0,62 ‒ 4,34, nilai kuning-biru (b*) 2,57 ‒ 7,72, total padatan terlarut (tpt) 1,37 °brix ‒ 1,73 °brix dan kadar air 9,49% ‒ 11,95%, serta berpengaruh nyata (p≤0,05) terhadap nilai ph 4,53 ‒ 5,30 dan nilai kadar abu 3,56% ‒ 4,77% green bean kopi arabika gayo. karaketeristik mutu green bean berdasarkan hasil nilai cacat dihasilkan mutu 2 (full wash, honey dan natural), mutu 3 (semi wash) dan mutu 5 (wine). ukuran biji kopi melalui proses pengayakan menunjukkan bahwa kopi arabika gayo dikelompokkan kedalam ukuran biji sedang. kata kunci: green bean, ukuran biji, nilai cacat

This research aims to determine the effect of several types of processing methods on the physicochemical quality of Gayo Arabica coffee green beans. This research was conducted using a non-factorial randomized block design (non-factorial RAK) with a single factor, namely coffee processing method on green bean quality, which consisted of 5 treatments with 3 repetitions. The results showed that the Gayo Arabica coffee processing method had a very significant effect (P≤0.01) on the brightness level (L*) 43.96 ‒ 52.37, red-green value (a*) -0.62 ‒ 4.34 , yellow-blue value (b*) 2.57 ‒ 7.72, total dissolved solids (TPT) 1.37 °Brix ‒ 1.73 °Brix and water content 9.49% ‒ 11.95%, and have a significant effect (P≤0.05) to a pH value of 4.53‒5.30 and an ash content value of 3.56% ‒ 4.77% for Gayo Arabica coffee green beans. The characteristics of green bean quality are based on the defect values resulting in quality 2 (full wash, honey and natural), quality 3 (semi wash) and quality 5 (wine). The size of the coffee beans through the sieving process shows that Gayo Arabica coffee is grouped into medium bean size. Keywords: green bean, seed size, defect value