Electronic Theses and Dissertation

Proses sangrai kopi adalah langkah krusial yang menentukan cita rasa, aroma, dan keasaman kopi. Lama waktu sangrai memiliki dampak besar terhadap kualitas kopi, karena setiap durasi sangrai menciptakan profil rasa dan keasaman yang berbeda-beda. Penelitian ini bertujuan untuk melakukan analisis sensori Kopi Arabika Vulcano Gayo pada berbagai waktu sangrai menggunakan seduhan V60. Penyangraian biji kopi dilakukan menggunakan mesin Super Roaster tipe N10Ki pada suhu 220°C dengan variasi waktu 11, 13, 15, dan 17 menit. Pengujian sensori diperoleh berdasarkan preferensi panelis teridentifikasi meliputi aroma, flavor, acidity, body, aftertaste, sweetness, defect dan overall. Data yang diperoleh kemudian dihitung menggunakan metode Visekriteria Kompromisno Rangiranje (VIKOR). Berdasarkan hasil penelitian menunjukkan bahwa evaluasi sensori kopi Arabika Volcano Gayo berbagai waktu sangrai menggunakan seduhan V60 yang dinilai oleh panelis teridentifikasi menghasilkan preferensi penilaian yang bervariasi. Persentase tertinggi pada penilaian bobot kriteria didapati pada atribut aroma dan aftertaste (15.00%) sedangkan body (13.11%) menduduki peringkat kedua. Flavour dan acidity memiliki nilai yang sama dan menempati urutan ketiga (13.00%). Sweetness (12.56%) berada diurutan ke empat, Overall mencapai urutan ke lima (11.11%). Defect (7.22%) mendapatkan posisi terakhir dalam penilaian bobot kriteria. Hasil perhitungan indeks VIKOR pada evaluasi sensori kopi Arabika Volcano Gayo menunjukkan variasi nilai berdasarkan waktu sangrai yang berbeda. Waktu sangrai 13 menit menghasilkan skor indeks terendah (0,000), menempati peringkat pertama dan dianggap sebagai pilihan terbaik dari segi sensori. Waktu sangrai 15 menit berada di peringkat kedua dengan skor 0,473, diikuti oleh waktu sangrai 11 menit di peringkat ketiga dengan skor 0,606. Terakhir, waktu sangrai 17 menit memperoleh skor tertinggi (1,000), menempatkannya di peringkat keempat. Berdasarkan hasil penelitian dapat disimpulkan bahwa waktu sangrai selama 13 menit direkomendasikan sebagai durasi paling ideal. Rekomendasi ini berdasarkan penggunaan alat seduh V60 untuk memperoleh karakteristik rasa kopi yang optimal.

The coffee roasting process is a crucial step that determines the taste, aroma, and acidity of coffee. The roasting time has a major impact on the quality of coffee, because each roasting duration creates different flavor and acidity profiles. This study aims to conduct a sensory analysis of Vulcano Gayo Arabica Coffee at various roasting times using V60 brewing. Coffee beans were roasted using a Super Roaster type N10Ki machine at a temperature of 220°C with time variations of 11, 13, 15, and 17 minutes. Sensory testing was obtained based on identified panelist preferences including aroma, flavor, acidity, body, aftertaste, sweetness, defect and overall. The data obtained were then calculated using the Visekriteria Kompromisno Rangiranje (VIKOR) method. Based on the results of the study, it showed that the sensory evaluation of Volcano Gayo Arabica coffee at various roasting times using V60 brewing assessed by identified panelists resulted in varying assessment preferences. The highest percentage in the assessment of the weight of the criteria was found in the aroma and aftertaste attributes (15.00%), while body (13.11%) was ranked second. Flavor and acidity had the same value and were ranked third (13.00%). Sweetness (12.56%) was ranked fourth, Overall reached fifth (11.11%). Defect (7.22%) got the last position in the assessment of the weight of the criteria. The results of the VIKOR index calculation on the sensory evaluation of Volcano Gayo Arabica coffee showed variations in values ​​based on different roasting times. The 13-minute roasting time produced the lowest index score (0.000), ranked first and was considered the best choice in terms of sensory. The 15-minute roasting time was ranked second with a score of 0.473, followed by the 11-minute roasting time in third place with a score of 0.606. Finally, the 17-minute roasting time obtained the highest score (1.000), placing it in fourth place. Based on the research results, it can be concluded that a roasting time of 13 minutes is recommended as the most ideal duration. This recommendation is based on the use of a V60 brewer to obtain optimal coffee flavor characteristics.