Electronic Theses and Dissertation

Penelitian ini bertujuan untuk menganalisis mutu fisikokimia dan sensori kopi arabika (coffea arabica l.) yang dihasilkan dari sistem agroforestri di desa bah, kecamatan ketol, kabupaten aceh tengah. sampel diambil dari dua lokasi berbeda, yaitu kebun atas (1.580 mdpl) dan kebun bawah (1.246 mdpl). analisis mutu fisik dilakukan berdasarkan standar nasional indonesia (sni 01-2907-2008), sedangkan mutu kimia dianalisis melalui pengukuran ph, total padatan terlarut (tpt), serta identifikasi senyawa volatil menggunakan gas chromatography-mass spectrometry (gc-ms). uji sensori dilakukan dengan metode cupping test berdasarkan standar specialty coffee association (sca). hasil penelitian menunjukkan bahwa kadar air kopi pada kebun atas sebesar 11,1% dan pada kebun bawah sebesar 11,5%, keduanya masih memenuhi standar mutu. nilai cacat biji kopi pada kebun atas termasuk mutu 2, sedangkan kebun bawah termasuk mutu 3. nilai ph pada kedua sampel berkisar antara 5,16 sampai 5,23, dengan tpt sebesar 2,00 °brix. hasil gc-ms menunjukkan dominasi senyawa asam lemak seperti nonadecanoic acid dan oleic acid yang berkontribusi terhadap aroma dan cita rasa kopi. uji sensori menunjukkan skor di atas 80, yang mengindikasikan mutu kopi kategori very good. dengan demikian, sistem agroforestri di desa bah berpotensi menghasilkan kopi arabika berkualitas tinggi yang memenuhi standar mutu nasional dan internasional. kata kunci: kopi arabika, agroforestri, mutu fisikokimia, sensori, gc-ms

This study aims to analyze the physicochemical and sensory quality of Arabica coffee (Coffea arabica L.) produced under an agroforestry system in Bah Village, Ketol District, Central Aceh Regency. Samples were collected from two different locations, namely the upper plantation (1,580 masl) and the lower plantation (1,246 masl). Physical quality was analyzed based on the Indonesian National Standard (SNI 01-2907-2008), while chemical quality was determined through pH measurement, total dissolved solids (TDS), and volatile compound identification using Gas Chromatography-Mass Spectrometry (GC-MS). Sensory evaluation was conducted using the cupping test method according to the Specialty Coffee Association (SCA) standards. The results showed that the moisture content of upper plantation coffee was 11.1%, and the lower plantation coffee was 11.5%, both within the acceptable quality range. The defect value of upper plantation beans was classified as grade 2, while the lower plantation beans were classified as grade 3. The pH values ranged from 5.16 to 5.23 with TDS at 2.00 °Brix. GC-MS analysis revealed dominant fatty acid compounds such as Nonadecanoic acid and Oleic acid, contributing to coffee aroma and flavor. Sensory tests yielded scores above 80, indicating “very good” quality coffee. Therefore, the agroforestry system in Bah Village has the potential to produce high-quality Arabica coffee that meets both national and international quality standards. Keywords: arabica coffee, agroforestry, physicochemical quality, sensory, GC-MS