Electronic Theses and Dissertation

Aceh merupakan salah satu provinsi di indonesia yang menghasilkan kopi dengan kualitas terbaik. terdapat berbagai jenis kopi yang dihasilkan di aceh, seperti arabika, robusta, dan liberika. namun, kopi liberika belum begitu dikenal masyarakat luas, meskipun kopi ini memiliki cita rasa yang khas, yaitu cita rasa kakao (artocarpus heterophyllus). penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia kopi liberika tangsi sebagai fungsi ketinggian tempat budidaya. penelitian ini menggunakan kopi liberika dari 3 tingkat ketinggian tempat, yaitu ketinggian tempat di bawah 600 mdpl (t1), 600 mdpl - 800 mdpl (t2), dan ketinggian tempat di atas 800 mdpl (t3). hasil penelitian diperoleh ukuran buah dalam 100 gram pada setiap tinggi tempat tanam rata-rata 58 buah dan jumlah biji rata-rata dalam 100 gram 690. nilai tpt t1 1,27a, t2 1,50a dan t3 1,83b ◦brix. kadar air pada sampel kopi t1 9,10%, t2 9,54% dan t3 11,65%. nilai ph pada t1 5,93, t2 6,07 dan t3 6,16. nilai kafein pada t1 1,10%, t2 1,11% dan t3 1,12%. total asam pada t1 13,38%, t2 17,57% dan t3 19,43%. kesimpulan penelitian ini adalah ukuran buah dan biji, kadar kafein menunjukkan kesamaan. nilai tds, kadar air, total asam dan ph menunjukkan perbedaan untuk setiap ketinggian lokasi penanaman.

Aceh is one of the provinces in Indonesia that produces the highest quality coffee. There are different types of coffee produced in Aceh, such as Arabica, Robusta, and Liberica, but Liberica coffee is not well known in the wider community, although this coffee has a distinctive flavor, namely the taste of cacao (Artocarpus heterophyllus). This study aimed to determine the physicochemical characteristics of Tangsi Liberica coffee as a function of cultivation height. This study used Liberica coffee from 3 levels of altitude, namely altitude below 600 m2 (T1), 600 m2 - 800 m2 (T2) and altitude above 800 m2 (T3). The results of the research were that the size of the fruit in 100 grams at each height of the planting site was an average of 58 pieces and the average number of seeds in 100 grams was 690. The TDS value of T1 was 1.27a, T2 1.50a and T3 1.83b 0Brix. The water content in T1 coffee samples was 9.10%, T2 9.54% and T3 11.65%. The pH value at T1 was 5.93, T2 6.07 and T3 6.16. The caffeine value at T1 was 1.10%, T2 1.11% and T3 1.12%. Total acid at T1 13.38%, T2 17.57% and T3 19.43%. The conclusion of this research is that the size of the fruit and seeds, caffeine levels show similarities. TDS values, water content, total acid and pH show differences for each height of the planting site.