Electronic Theses and Dissertation

Kopi Longberry merupakan jenis kopi arabika yang berukuran lebih besar dan memanjang dibandingkan dengan kopi pada umumnya. Sesuai dengan namanya yaitu long atau panjang. Keunikan kopi jenis Longberry ini mampu memperkaya cita rasa para penikmat kopi. Saat ini, telah berkembang berbagai metode manual brewing kopi yang semakin populer di masyarakat, salah satunya adalah metode seduh dingin atau cold brew. Penggunaan berbagai peralatan seduh dapat memengaruhi komponen-komponen yang terekstrak dari kopi. Tujuan penelitian ini adalah untuk melakukan evaluasi sensori kopi Arabika Gayo Longberry menggunakan berbagai alat cold brew dengan metode Simple Multi Attribute Rating Technique (SMART).
Biji kopi yang digunakan pada penelitian ini adalah biji kopi Arabika Gayo Longberry hasil pengolahan pasca panen full wash. Kopi telah disangrai pada level medium menggunakan suhu 200 ºC. Kriteria cita rasa kopi Arabika Gayo Longberry yang diuji adalah aroma, flavor, balance, aftertaste, acidity, sweetness, body dan overall. Kedelapan kriteria diuji oleh 9 orang panelis teridentifikasi dengan syarat menyukai dan sering mengkonsumsi kopi Arabika Gayo, dapat memberikan penilaian sensori berdasarkan preferensi kesukaan, tidak sedang dalam keadaan sakit seperti batuk, flu, sariawan dan maag, dan bersedia menjadi responden untuk penilaian sensori kopi arabika Gayo Longberry. Setiap panelis diberikan kuesioner untuk melakukan uji sensori pada setiap seduhan kopi Arabika Gayo Longberry yang telah diseduh menggunakan berbagai alat cold brew. Berbagai alat cold brew yang digunakan adalah Timemore, Toddy, dan Eva Solo, French Press dan Asobu. Penilaian dari panelis akan dihitung menggunakan metode Simple Multi Attribute Rating Technique (SMART).
Berdasarkan hasil penilaian sensori secara keseluruhan menunjukkan bahwa flavor mendapat preferensi minat tertinggi (0,151), kemudian diikuti balance (0,148), aftertaste (0,136), aroma (0,132), sweetness (0,123), acidity (0,116), overall (0,104), dan body memperoleh preferensi minat terkecil (0,090). Hasil analisis menggunakan metode SMART menunjukkan bahwa alternatif dengan penilaian tertinggi berdasarkan penilaian panelis dari berbagai alat cold brew dengan preferensi minat tertinggi diperoleh pada Asobu sebagai peringkat pertama (0,793), kemudian diikuti oleh Eva Solo (0,606) sebagai peringkat kedua, French Press (0,539) peringkat ketiga, Toddy (0,495) peringkat keempat, dan Timemore (0,451) sebagai peringkat kelima. Kopi Arabika Gayo Longberry yang diseduh menggunakan alat Asobu merupakan pilihan terbaik karena memiliki kualitas sensori yang lebih unggul dibandingkan dengan alat seduh lainnya.

Longberry coffee is a type of Arabica coffee that is larger and elongated compared to coffee in general. As the name suggests, it is long. The uniqueness of this type of Longberry coffee is that it can enrich the taste of coffee lovers. Currently, various manual coffee brewing methods have developed which are increasingly popular among the public, one of which is the cold brew method. The use of various brewing equipment can affect the components extracted from coffee. The aim of this research was to conduct a sensory evaluation of Gayo Longberry Arabica coffee using various cold brew equipment using the Simple Multi Attribute Rating Technique (SMART) method. The coffee beans used in this research were Gayo Longberry Arabica coffee beans resulting from full wash post-harvest processing. The coffee has been roasted at medium level using a temperature of 200 ºC. The taste criteria for Gayo Longberry Arabica coffee tested were aroma, flavor, balance, aftertaste, acidity, sweetness, body and overall. The eight criteria were tested by 9 identified panelists on the condition that they liked and often consumed Gayo Arabica coffee, were able to provide a sensory assessment based on their preferences, were not currently sick such as coughs, flu, canker sores and ulcers, and were willing to be respondents for the sensory assessment of Gayo Arabica coffee. Longberries. Each panelist was given a questionnaire to carry out a sensory test on each brew of Gayo Longberry Arabica coffee which had been brewed using various cold brew equipment. The various cold brew tools used are Timemore, Toddy, and Eva Solo, French Press and Asobu. The panelists' assessments will be calculated using the Simple Multi Attribute Rating Technique (SMART) method. Based on the results of the overall sensory assessment, it shows that flavor received the highest interest preference (0.151), followed by balance (0.148), aftertaste (0.136), aroma (0.132), sweetness (0.123), acidity (0.116), overall (0.104), and body obtained the smallest interest preference (0.090). The results of the analysis using the SMART method show that the alternative with the highest rating based on the panelists' assessment of various cold brew equipment with the highest interest preferences was obtained by Asobu as the first rank (0.793), followed by Eva Solo (0.606) as the second rank, French Press (0.539) ranked third, Toddy (.495) ranked fourth, and Timemore (.451) ranked fifth. Gayo Longberry Arabica Coffee brewed using an Asobu equipment is the best choice because it has superior sensory quality compared to other brewing equipment.