Electronic Theses and Dissertation

Kopi arabika merupakan jenis kopi tradisional yang memiliki citarasa tinggi dan kadar kafein lebih rendah dibanding kopi robusta. Lokasi tumbuh dan ketinggian tempat tumbuh kopi arabika dengan sistem agroforestry akan berpengaruh terhadap mutu dan kualitas kopi yang dihasilkan. Suhu roasting juga diketahui berpengaruh pada sifat kimia dan organoleptik kopi arabika yang dihasilkan.Tujuan dari penelitian ini untuk mengetahui karakteristik mutu fisik, kimia dan organoleptik kopi arabika (Coffea arabika) berdasarkan perbedaan ketinggian lokasi tumbuh dan suhu roasting dengan sistem agroferestry yang berasal dari Desa Bah. Kecamatan Ketol, Kabupaten Aceh Tengah. Penelitian ini menggunakan (RAK) faktorial yang terdiri dari dua faktor. Faktor pertama terdiri dari 2 (dua) taraf yaitu ketinggian lokasi tumbuh 1246 mdpl (K1) dan ketinggian lokasi 1580 mdpl (K2). Faktor kedua yaitu suhu roasting kopi terdiri dari 3 (tiga) taraf perlakuan T1 = 190oC selama 14 menit, T2 = 205oC selama 15 menit, dan T3= 217oC selama 13 menit. Analisis yang dilakukan pada green bean yaitu persentase trase, jumlah biji cacat, ukuran biji, kadar air, dan kadar abu. Analisis roasted bean yaitu analisis kealkalian abu, total senyawa fenolik, kadar kafein, senyawa antioksidan IC50 dan uji Organoleptik menggunakan uji hedonik dan deskriptif. Hasil penelitian menghasilkan Jumlah biji cacat kopi di ketinggian 1246 mdpl

Arabica coffee is a type of traditional coffee that has a high taste and lower caffeine content than robusta coffee. The location of the grow and the height of the place where Arabica coffee is grown with an agroforestry system will affect the quality and quality of the coffee produced. The roasting temperature is also known to affect the chemical and organoleptic properties of the Arabica coffee produced. The purpose of this study is to determine the physical, chemical and organoleptic quality characteristics of Arabica coffee (Coffea arabika) based on the difference in the height of the growing location and roasting temperature with the agroferestry system originating from Bah Village. Ketol District, Central Aceh Regency. This study uses a factorial (RAK) consisting of two factors. The first factor consists of 2 (two) levels, namely the height of the growing location of 1246 meters above sea level (K1) and the height of the location of 1580 meters above sea level (K2). The second factor is that the coffee roasting temperature consists of 3 (three) treatment levels: T1 = 190oC for 14 minutes, T2 = 205oC for 15 minutes, and T3 = 217oC for 13 minutes. The analysis carried out on coffee beans before roasting is to calculate the percentage of traces, number of defective beans, bean size, moisture content, and ash content. The analysis carried out on roasted beans analyzed the alkalinity content of ash, total phenolic compounds, caffeine content, antioxidant compound IC50 and organoleptic test using hedonic and descriptive tests. The results of the study showed that the number of coffee defects at an altitude of 1246 meters above sea level< altitude of 1580 meters above sea level, coffee from an altitude of 1246 meters above sea level was included in quality group 4a and coffee from an altitude of 1580 meters above sea level was included in quality group 5. The size of coffee beans at an altitude of 1246 meters above sea level