Electronic Theses and Dissertation

Kopi Arabika Gayo merupakan salah satu komoditas unggulan Aceh yang memiliki
nilai ekonomi tinggi serta dikenal luas karena cita rasa khasnya. Kualitas kopi Arabika
dipengaruhi oleh varietas dan metode pengolahan pascapanen yang diterapkan. Penelitian
ini bertujuan untuk mengetahui pengaruh varietas dan metode pengolahan terhadap kualitas
kopi Arabika serta interaksi antara varietas dengan metode pengolahan. Penelitian
dilaksanakan di Laboratorium Hortikultura dan Laboratorium Teknologi Benih, Fakultas
Pertanian Universitas Syiah Kuala, Darussalam Banda Aceh, sejak Desember 2025 sampai
Januari 2026. Penelitian menggunakan Rancangan Acak Kelompok (RAK) pola faktorial 3
× 3 dengan 3 ulangan. Faktor pertama adalah varietas kopi Arabika Gayo, yaitu Gayo 1,
Gayo 2, dan Gayo 3, dan factor yang kedua yaitu metode pengolahan yang meliputi metode
basah, metode kering, dan honey process. Parameter yang diamati meliputi susut bobot,
kadar air, pH, kadar kafein, warna (L, a, b), serta uji organoleptik (warna, tekstur, aroma,
dan penerimaan keseluruhan). Data dianalisis menggunakan analisis ragam (ANOVA) dan
dilanjutkan dengan uji BNT pada taraf 5%.
Hasil penelitian menunjukkan bahwa perlakuan varietas berpengaruh sangat nyata
terhadap susut bobot, kadar air, kafein, warna a, warna b. Berpengaruh nyata terhadap
organoleptik tekstur, organoleptik aroma, dan organoleptik penerimaan keseluruhan.
Namun, berpengaruh tidak nyata terhadap uji pH, warna L, dan organoleptik warna.
Perlakuan metode pengolahan berpengaruh sangat nyata terhadap susut bobot dan warna b.
Berpengaruh nyata terhadap kadar air. Namun, berpengaruh tidak nyata terhadap uji pH,
warna L, warna a, organoleptik warna, organoleptik tekstur, organoleptik aroma,
organoleptik penerimaan keseluruhan. Terdapat interaksi yang sangat nyata antara varietas
dengan metode pengolahan terhadap kafein dan warna a, serta interaksi yang nyata terhadap
susut bobot dan kadar air.

Gayo Arabica coffee is one of Aceh's leading commodities with high economic value and is widely recognized for its distinctive flavor. The quality of Arabica coffee is influenced by both the variety and the post-harvest processing method applied. This study aimed to determine the effects of coffee variety and processing method on the quality of Arabica coffee, as well as the interaction between these two factors. The research was conducted at the Horticulture Laboratory and the Seed Technology Laboratory, Faculty of Agriculture, Syiah Kuala University, Darussalam, Banda Aceh, from December 2025 to January 2026. The experiment employed a 3 × 3 factorial Randomized Complete Block Design (RCBD) with three replications. The first factor consisted of three Gayo Arabica coffee varieties, namely Gayo 1, Gayo 2, and Gayo 3. The second factor was the post-harvest processing method, which included the wet process, dry process, and honey process. The observed parameters included weight loss, moisture content, pH, caffeine content, color values (L*, a*, and b*), and sensory evaluation (color, texture, aroma, and overall acceptability). Data were analyzed using analysis of variance (ANOVA), followed by the Least Significant Difference (LSD) test at the 5% significance level. The results showed that the coffee variety had a highly significant effect on weight loss, moisture content, caffeine content, the a* color value, and the b* color value. It also had a significant effect on sensory texture, sensory aroma, and overall acceptability. However, the variety had no significant effect on pH, the L* color value, or sensory color. The post-harvest processing method had a highly significant effect on weight loss and the b* color value, and a significant effect on moisture content. However, it had no significant effect on pH, the L* and a* color values, or on the sensory attributes of color, texture, aroma, and overall acceptability. There were highly significant interactions between coffee variety and processing method on caffeine content and the a* color value, while significant interactions were observed for weight loss and moisture content.