Electronic Theses and Dissertation

Rendahnya kualitas biji kopi yang dipasok oleh produsen kopi di Indonesia terus menjadi tantangan bagi industri kopi Indonesia. Penelitian ini memiliki tujuan guna mengetahui varietas, pengolahan pra proses, serta interaksi yang terbaik terhadap mutu kopi arabika yang berlangsung dari 15 Januari sampai 15 April 2022 di Laboratorium Hortikultura, Laboratorium Genetika, Laboratorium Ilmu dan Teknologi Benih, Fakultas Pertanian, Universitas Syiah Kuala. Rancangan Penelitian yang dipakai yakni RAK pola faktorial 2x2 dengan 3 ulangan. Faktor yang dilakukan penelitian yakni varietas kopi (Timtim serta Bourbon) dan pra proses pengolahan pasca panen (Natural dan Honey). Parameter yang dilakukan pengamatan mencakup Uji sifat fisik, Uji sifat kimia, Uji organoleptik, dan uji efektivitas. Hasil Penelitian menunjukkan faktor varietas memberikan pengaruh sangat nyata pada kadar polifenol, asam titrasi, uji organoleptik aroma kopi kering serta memberikan pengaruh nyata pada persentase kadar kafein terhadap mutu kopi arabika. Mutu kopi terbaik didapatkan pada varietas Bourbon. Faktor pra proses pasca panen memberikan pengaruh sangat nyata pada persentase kadar kafein, kadar polifenol, persentase asam titrasi, pH kopi, serta uji warna L (kecerahan), dan uji warna b (kuning) terhadap mutu kopi arabika. Mutu kopi terbaik dijumpai pada perlakuan pra proses natural. Terdapat interaksi yang sangat nyata antara varietas serta pra proses terhadap persentase kadar air, kadar polifenol, pH, uji organoleptik rasa, dan rasa tertinggal di mulut, serta interaksi yang nyata pada persentase asam titrasi, nilai organoleptik rasa manis, dan nilai keseluruhan. Mutu kopi terbaik dijumpai pada kombinasi kopi Timtim natural.

The low-quality coffee beans supplied by coffee producers in Indonesia continue to challenge the Indonesian coffee industry. This study aims to determine the best varieties, pre-processing, and interactions with Arabica coffee quality which took place from January 15 to April 15, 2022, at the Horticulture Laboratory, Genetics Laboratory, Seed Science and Technology Laboratory, Faculty of Agriculture, Syiah Kuala University. The research design used was 2x2 factorial RAK with three replications. The factors studied were coffee varieties (Timtim and Bourbon) and post-harvest processing (Natural and Honey). The experimental parameters included the physical properties test, chemical property test, organoleptic test, and effectiveness test. The results showed that the variety factor significantly affected the levels of polyphenols, acid titration, an organoleptic test of dry coffee aroma, and significantly affected the percentage of caffeine levels in the quality of Arabica coffee. The best coffee quality is found in the Bourbon variety. The post-harvest preprocessing factor significantly affected the portion of caffeine content, polyphenol content, amount of titrated acid, coffee pH, and the L color test (brightness) b color test (yellow) on the quality of Arabica coffee. The best coffee quality is found in the natural pre-processed treatment. There was a very significant interaction between varieties and pre-processed on the percentage of water content, polyphenol content, pH, taste organoleptic test, and taste left in the mouth, as well as a significant interaction on the rate of titrated acid, the organoleptic value of sweetness, and overall value. The best coffee quality is found in natural Timtim coffee combinations.