Electronic Theses and Dissertation

Kopi arabika gayo merupakan salah satu komoditas unggulan aceh yang telah dikenal luas karena memiliki cita rasa khas dan kualitas premium. kualitas seduhan kopi tidak hanya dipengaruhi oleh varietas dan proses pascapanen, tetapi juga dipengaruhi oleh metode penyeduhan yang digunakan. teknik immersion merupakan salah satu metode penyeduhan yang banyak digunakan karena mampu menghasilkan karakter rasa yang lebih kompleks melalui proses perendaman bubuk kopi di dalam air. penelitian ini bertujuan untuk menganalisis sensori kopi arabika gayo menggunakan berbagai alat seduhan manual dengan teknik immersion. penelitian dilaksanakan di coffee shop blegh.cs, banda aceh. bahan yang digunakan adalah kopi arabika gayo long berry single origin, tingkat sangrai medium roast, dan ukuran giling medium-coarse. metode penyeduhan yang digunakan terdiri atas lima perlakuan, yaitu timemore (p1), french press (p2), eva solo (p3), asobu (p4), dan aeropress (p5). penilaian sensori dilakukan oleh sembilan panelis teridentifikasi terhadap tujuh atribut, yaitu aroma, flavor, acidity, body, aftertaste, overall, dan defect. data hasil uji sensori kemudian dianalisis menggunakan metode multi objective optimization on the basis of the ratio analysis (moora) melalui tahapan penyusunan matriks keputusan, normalisasi data, pembobotan, perhitungan nilai optimasi (yi), dan penentuan peringkat alternatif. hasil penelitian menunjukkan bahwa setiap metode seduh menghasilkan karakter fisik, visual, dan sensori yang berbeda meskipun menggunakan bahan baku kopi yang sama. hasil analisis moora menunjukkan bahwa asobu (p4) merupakan metode penyeduhan terbaik dengan nilai optimasi (yi) sebesar 0,468, diikuti oleh eva solo (p3) sebesar 0,457, french press (p2) sebesar 0,373, timemore (p1) sebesar 0,345, dan aeropress (p5) sebesar 0,341. berdasarkan hasil tersebut, dapat disimpulkan bahwa metode seduh asobu mampu menghasilkan keseimbangan sensori yang paling baik dalam mengekspresikan karakter khas kopi arabika gayo long berry, sehingga berpotensi dijadikan referensi bagi barista dan pelaku usaha coffee shop dalam menyajikan kopi arabika gayo berkualitas tinggi.

Gayo Arabica coffee is one of Aceh’s leading commodities and is widely recognized for its distinctive flavor and premium quality. The quality of brewed coffee is influenced not only by the variety and post-harvest processing but also by the brewing method used. The immersion technique is one of the widely used brewing methods because it can produce more complex flavor characteristics through the immersion of ground coffee in water. This study aimed to analyze the sensory characteristics of Gayo Arabica coffee using various manual brewing devices with the immersion technique. The research was conducted at Blegh.Cs Coffee Shop, Banda Aceh. The material used was Gayo Arabica Long Berry single-origin coffee with a medium roast level and a medium-coarse grind size. The brewing methods consisted of five treatments: Timemore (P1), French Press (P2), Eva Solo (P3), Asobu (P4), and AeroPress (P5). Sensory evaluation was conducted by nine identified panelists based on seven attributes, namely aroma, flavor, acidity, body, aftertaste, overall, and defect. The sensory evaluation data were then analyzed using the Multi-Objective Optimization on the Basis of Ratio Analysis (MOORA) method through the stages of decision matrix construction, data normalization, weighting, calculation of the optimization value (Yi), and determination of alternative rankings. The results showed that each brewing method produced different physical, visual, and sensory characteristics despite using the same coffee material. The MOORA analysis showed that Asobu (P4) was the best brewing method, with an optimization value (Yi) of 0.468, followed by Eva Solo (P3) with 0.457, French Press (P2) with 0.373, Timemore (P1) with 0.345, and AeroPress (P5) with 0.341. Based on these results, it can be concluded that the Asobu brewing method provided the best sensory balance in expressing the distinctive characteristics of Gayo Arabica Long Berry coffee. Therefore, it has the potential to serve as a reference for baristas and coffee shop operators in serving high-quality Gayo Arabica coffee.