ANALISIS PENGUJIAN ORGANOLEPTIK PADA KOPI BENING ARABIKA GAYO

Dr. Ismail Sulaiman, S.TP., Maitrise., M.Sc., IPU, Marsyanda ., Halfi Lismita

Abstract


Clear coffee is one of coffee product diversification. Clear coffee is known for its colorless appearance but it still has coffee aroma, flavour and freshness. Clear coffee promotes to provent tooth plague as cause of coffee drinking habit. This research aims to know consumer preferences towards clear coffee of Gayo arabica coffee based on the roasting degree, clarification methods and brewing techniques. Roasting degree is divided on to medium and dark roasting degree. Clarification method is classified on ton chemical and destilatiom, and the brewing techniques is divided on to espresso and tubruk. Clear coffee drinks were analyzed for favorability levels with descriptive tests and hedonic tests.  The results showed that the results of the descriptive test showed that the coffee purification method and brewing method had a very real effect (P≤0.01) on the clarity, color, taste of coffee, acidity and aftertaste in the resulting clear coffee drink. The results of the hedonic test of the coffee purification method have a very real effect (P≤0.01) on the aroma, taste and overalls produce.


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