Electronic Theses and Dissertation

Kopi Arabika Gayo merupakan salah satu komoditas unggulan Indonesia yang memiliki karakter sensori khas dan diakui secara internasional. Perbedaan perlakuan pascapanen, profil roasting, serta teknik penyeduhan dapat memengaruhi mutu sensori kopi meskipun berasal dari daerah yang sama. Penelitian ini bertujuan untuk melakukan penilaian sensori kopi Arabika Gayo dari berbagai roastery menggunakan metode penyeduhan syphon serta menentukan alternatif terbaik berdasarkan sistem pendukung keputusan dengan metode Simple Additive Weighting (SAW). Penelitian dilakukan dengan menggunakan lima sampel kopi Arabika Gayo yang berasal dari lima roastery berbeda, yaitu A1 (Aqilla Coffee Roastery), A2 (Kuta Alam Roastery), A3 (Benu Coffee Roastery), A4 (Linge Coffee Home Roasting), dan A5 (Gayo’s Best). Meskipun seluruh sampel menggunakan bahan baku kopi Arabika Gayo, perbedaan perlakuan pascapanen dan proses roasting pada masing-masing roastery diduga memengaruhi karakteristik sensori yang dihasilkan. Proses penyeduhan dilakukan menggunakan alat syphon dengan suhu air 90–95°C dan tingkat kehalusan gilingan kasar. Penilaian sensori dilakukan oleh panelis teridentifikasi terhadap delapan kriteria, yaitu aroma, flavour, acidity, body, aftertaste, sweetness, overall, dan defect. Data hasil penilaian panelis selanjutnya diolah menggunakan metode SAW melalui tahapan pembobotan kriteria, normalisasi matriks, dan perhitungan nilai preferensi untuk menentukan perangkingan alternatif. Hasil penelitian menunjukkan bahwa sampel A5 (Gayo’s Best) memperoleh nilai sensori tertinggi pada sebagian besar kriteria utama khususnya flavour, acidity yang seimbang, aftertaste yang bersih, sweetness, dan overall, serta memiliki nilai defect yang relatif rendah. Hal ini menunjukkan bahwa sampel tersebut memiliki keseimbangan cita rasa, kompleksitas sensori, dan mutu pengolahan yang lebih baik dibandingkan sampel lainnya. Metode penyeduhan syphon terbukti mampu menampilkan karakter asli kopi Arabika Gayo secara lebih jelas dan konsisten, sehingga mendukung proses evaluasi sensori oleh panelis. Penerapan metode SAW efektif dalam mengubah data subjektif hasil penilaian panelis menjadi keputusan yang objektif dan sistematis. Kesimpulan dari penelitian ini adalah bahwa kopi Arabika Gayo dari roastery Gayo’s Best merupakan alternatif terbaik berdasarkan evaluasi sensori menggunakan metode syphon dan analisis SAW. Hasil penelitian ini diharapkan dapat menjadi referensi bagi pelaku industri kopi, peneliti, serta konsumen dalam menentukan kualitas sensori kopi Arabika Gayo secara ilmiah dan terukur.

Gayo Arabica coffee is one of Indonesia's leading commodities, possessing distinctive sensory characteristics and international recognition. Differences in post-harvest treatment, roasting profile, and brewing technique can impact the sensory quality of coffee, even when sourced from the same region. This study aimed to assess the sensory quality of Gayo Arabica coffee from various roasteries using the syphon brewing method and to determine the best alternative based on a decision support system using the Simple Additive Weighting (SAW) method. The study used five samples of Gayo Arabica coffee from five different roasteries: A1 (Aqilla Coffee Roastery), A2 (Kuta Alam Roastery), A3 (Benu Coffee Roastery), A4 (Linge Coffee Home Roasting), and A5 (Gayo's Best). Although all samples used Gayo Arabica coffee as raw material, differences in post-harvest treatment and roasting processes at each roastery are suspected to influence the resulting sensory characteristics. The brewing process was carried out using a syphon with a water temperature of 90–95°C and a coarse grind. Sensory assessments were conducted by identified panelists across eight criteria: aroma, flavor, acidity, body, aftertaste, sweetness, overall, and defects. The panelists' assessment data was then processed using the SAW method, which involved criteria weighting, matrix normalization, and preference score calculation to determine alternative rankings. The results showed that sample A5 (Gayo's Best) achieved the highest sensory scores for most key criteria, particularly flavor, balanced acidity, clean aftertaste, sweetness, and overall, and had a relatively low defect score. This indicates that this sample exhibited better flavor balance, sensory complexity, and processing quality than the other samples. The syphon brewing method was proven to more clearly and consistently reveal the authentic character of Gayo Arabica coffee, thus supporting the panelists' sensory evaluation process. The application of the SAW method was effective in transforming subjective data from panelists' assessments into objective and systematic decisions. The conclusion of this study is that Gayo Arabica coffee from the Gayo's Best roastery is the best alternative based on sensory evaluation using the syphon method and SAW analysis. The results of this study are expected to be a reference for coffee industry players, researchers, and consumers in determining the sensory quality of Gayo Arabica coffee scientifically and measurably.