Electronic Theses and Dissertation

Proses sangrai kopi adalah langkah penting untuk menentukan membentuk dan mengembangkan profil cita rasa berkualitas tinggi. Lama waktu sangrai memiliki dampak besar terhadap kualitas, karena setiap durasi sangrai menciptakan profil rasa dan keasaman yang berbeda-beda. Penelitian ini bertujuan untuk melakukan penilaian sensori kopi Arabika Gayo Longberry berdasarkan variasi waktu penyangraian untuk mengetahui cita rasa kopi yang paling disukai oleh panelis.
Penelitian ini dilaksanakan di dua lokasi, yaitu PT Aromabica Gayo Internasional, Kabupaten Aceh Tengah, dan Laboratorium Teknik Pascapanen, Departemen Teknik Pertanian, Universitas Syiah Kuala, Darussalam, Banda Aceh. Penyangraian biji kopi dilakukan menggunakan mesin Super roaster type: horizontal centrifuge batch pada suhu 170°C dengan 5 variasi waktu sangrai, yakni AL1 (11 menit), AL2 (12 menit), AL3 (13 menit), AL4 (14 menit), dan AL5 (15 menit). Pengujian sensori dilakukan melalui cupping test oleh Q-Grader serta penilaian cita rasa oleh panelis teridentifikasi berdasarkan kriteria aroma, flavor, aftertaste, acidity, body, sweetness, defect, dan overall dengan penentuan perlakuan terbaik dilakukan menggunakan metode MOORA.
Hasil sangrai biji kopi Arabika Gayo Longberry yang diberikan variasi waktu penyangraian memberikan hasil yang bagus terhadap kelima perlakuan kopi dari hasil cupping test, yakni kopi AL2 sebagai yang terbaik dengan waktu sangrai 12 menit dengan nilai 83,50, diikuti peringkat kedua kopi AL2 dan AL3 dengan nilai yang sama yaitu 81,75, ketiga kopi AL4 dengan nilai sebesar 80,50 dan terakhir kopi AL5 yaitu 80,25. Hasil penilaian sensori panelis teridentifikasi, menghasilkan preferensi penilaian yang bervariasi. Persentase tertinggi pada penilaian bobot kriteria menunjukkan bahwa flavor memiliki bobot kepentingan tertinggi sebesar 17,78%, aroma 17,22%, aftertaste 12,78%, acidity 12,78%, body 10,56%, sweetness 10,56%, overall 11,67% dan defect 6,67%. Berdasarkan hasil prferensi panelis teridentifikasi dengan perangkingan metode MOORA, kopi pada perlakuan AL3 dengan nilai 0,437 menjadi urutan teratas dibandingkan dengan perlakuan lainnya. Peringkat kedua ditempati oleh kopi perlakuan AL1 dengan skor 0,422, peringkat ketiga dimiliki oleh kopi pada perlakuan AL2 dengan skor 0,393. Selanjutnya pada posisi keempat kopi yang disukai oleh panelis teridentifikasi adalah perlakuan AL4 dengan skor 0,354, sedangkan perlakuan AL5 merupakan peringkat terakhir dengan skor 0,315. Perbedaan waktu penyangraian mempengaruhi sensori dan profil roasting yang dihasilkan, hasil penilaian panelis tersertifikasi (Q-Grader) semua perlakuan memperoleh skor cupping di atas 80 (specialty), dengan kopi perlakuan AL2 (12 menit) light medium roast mencatat nilai cupping tertinggi sebesar 83,50. Menurut penilaian panelis teridentifikasi kopi perlakuan AL3 (13 menit) medium roast memperoleh nilai preferensi tertinggi sebesar 0,437 berdasarkan hasil pengambilan keputusan menggunakan metode MOORA.

The coffee roasting process is an important step in determining the formation and development of a high-quality flavour profile. Roasting time has a significant impact on quality, as each roasting duration creates a different flavour and acidity profile. This study aims to conduct a sensory evaluation of Gayo Longberry Arabica coffee based on variations in roasting time to determine the flavour profile most preferred by the panelists. This study was conducted at two locations, namely PT Aromabica Gayo Internasional, Central Aceh Regency, and the Post-Harvest Engineering Laboratory, Department of Agricultural Engineering, Syiah Kuala University, Darussalam, Banda Aceh. The coffee beans were roasted using a Super roaster type: horizontal centrifuge batch at a temperature of 170°C with 5 variations in roasting time, namely AL1 (11 minutes), AL2 (12 minutes), AL3 (13 minutes), AL4 (14 minutes), and AL5 (15 minutes). Sensory testing was conducted through cupping tests by Q-Graders and taste assessments by identified panelists based on the criteria of aroma, flavour, aftertaste, acidity, body, sweetness, defect, and overall, with the best treatment determined using the MOORA method. The results of roasting Gayo Longberry Arabica coffee beans with varying roasting times yielded good results for all five coffee treatments from the cupping test results, with AL2 coffee being the best with a roasting time of 12 minutes and a score of 83.50, followed by AL2 and AL3 coffee in second place with the same score of 81.75, third was coffee AL4 with a score of 80.50, and last was coffee AL5 with a score of 80.25. The sensory panel's assessment results were identified, producing varying assessment preferences. The highest percentage in the criteria weight assessment showed that flavour had the highest weight of 17.78%, aroma 17.22%, aftertaste 12.78%, acidity 12.78%, body 10.56%, sweetness 10.56%, overall 11.67% and defect 6.67%. Based on the results of the panelists' preferences identified using the MOORA ranking method, coffee in the AL3 treatment with a score of 0.437 ranked highest compared to the other treatments. The second place was taken by coffee from the AL1 treatment with a score of 0.422, while the third place was taken by coffee from the AL2 treatment with a score of 0.393. Next, in fourth place, the coffee preferred by the panelists was identified as the AL4 treatment with a score of 0.354, while the AL5 treatment was in last place with a score of 0.315. The difference in roasting time affected the sensory and roasting profiles produced. The results of the assessment by certified panelists (Q-Grader) showed that all treatments obtained a cupping score above 80 (specialty), with the AL2 treatment (12 minutes) light medium roast coffee recording the highest cupping score of 83.50. According to the panelists' assessment, the AL3 treatment (13 minutes) medium roast coffee obtained the highest preference value of 0.437 based on the results of decision-making using the MOORA method.