SENSORY ANALYSIS OF ARABICA WINE COFFEE BASED ON ROAST DEGREE

Riska Safriani, Zalniati Fonna, Eva Murlida, Ismail Sulaiman

Abstract


Wine coffee is a processed coffee bean product that is processed by fermenting coffee beans. This study aims to analyze consumer acceptance of wine coffee with variations in roasting levels, namely light roasting, medium roasting, and dark roasting. Researchers hope that this study can be used as a reference source for the best roasting for wine coffee. This study used a Non-Factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely light roasting (P1), medium roasting (P2) and dark roasting (P3). The results of the sensory test of Gayo Arabica wine coffee based on the degree of roasting, it can be concluded that coffee with a Medium roasting level is superior to Light roasting and Dark roasting in most sensory attributes.


References


Arumsari, A. G., Surya, R., Irmasuryani, S., Sapitri, W. 2021. Analisis Proses Roasting pada Kopi. Jurnal Beta Kimia. 1(2): 98-101. Barus, W. 2019. Pengaruh lama Fermentasi dan lama Pengeringan Terhadap Mutu bubuk Kopi. Wahana inovasi: Jurnal Penelitian dan Pengabdian Masyarakat. 8(2): 111-115.

Dairobbi, A., Irfan., Sulaiman, I. 2017. Kajian Mutu Wine Coffee Arabika Gayo. Jurnal Ilmiah Mahasiswa Pertanian Unsyiah. 3(4): 822–829.

Hikmah., Budi, H., Waknate, R. 2021. Monograf Nilai Tambah Wine Coffee. CV. Eureka Media Aksara. Jawa Tengah.

Kinasih, A., Winarsih, S., Anis, E. 2021. Karakteristik Sensori Kopi Arabika dan Robusta Menggunakan Teknik Brewing Berbeda. Jurnal Teknologi Pangan dan Hasil Pertanian. 16(2): 1-11.

Maligan, J. M., Kokasih, S. U., Nurcholis, M., Sriherfina, F. H. 2024. Effect of Fermentation Time and Roasting Temperature on the Characteristics of Wine Coffee Arabica Semeru. Jurnal Pangan dan Agroindustri. 12(1): 1-3.

Mardjan, S. S., Purwanto, E. h., Pratama, G. Y. 2022. Pengaruh Suhu Awal dan Derajat Penyangraian Terhadap Sifat Fisikokimia dan Citarasa Kopi Arabika Solok. Jurnal Keteknikan Pertanian. 10(2): 108-122.

Marhaenanto, B., Soedibyo, D. W., Farid, M. 2015. Penentuan Lama Sangrai kopi Berdasarkan Variasi derajat sangrai Menggunakan Model Warna RGB pada Pengolahan Citra Digital (Digital Image Processing). Jurnal Agroteknologi. 9(2): 102-111.

Nauval, A., Juanda., Satriana., Abubakar, Y. 2022. Tingkat Kesukaan Konsumen Terhadap Kopi Wine Gayo pada Beberapa Derajat Penyangraian. Jurnal Ilmiah Mahasiswa Pertanian. 7(2): 324-329.

Purnamayanti, P., Gunadnya, I. Arda, G. (2017). Pengaruh Suhu dan Lama Penyangraian Terhadap Karakteristik Fisik dan Mutu Sensori Kopi Arabika (Coffea Arabica L). Jurnal BETA (Biosistem Dan Teknik Pertanian). 5 (2): 39-48.

Poerwanti, H., Nildayanti. 2021. Pengaruh Suhu dan Lama Fermentasi terhadap Tadar Kafein. Agroplantae: Jurnal Ilmiah Terapan Budidaya dan Pengelolaan Tanaman Pertanian dan Perkebunan. 10(2): 124-130.

Rini, A. I. P., Wiranatha, A. A. S., Yoga. I. W. G. S. 2017. Pengaruh Kadar Biji Pecah dalam Penyangraian Terhadap Citarasa Kopi Robusta Desa Pucak Sari, Buleleng, Bali. Jurnal Rakayasa dan Manajemen Industri. 5 (3):74-84.

Sulaiman, I., Hasni, D., Alkausar, R. 2022. Effect of Moisture Contents and Roasting Degree on Quality of Wine Coffee From Arabica Gayo. International Journal on Advanced Science Engineering Information Technology. 12(4): 1586-1592.

Sulaiman, I., Irfan., Syahputra, R. 2022. The Influence of Temperature and Duration of Brewing on The Sensorial Value of Gayo arabica Wine Coffee, a Comparison of Hedonic and Cupping Test Methods. Coffee Science.

Suud, H. M., Savitri, D. A., Ismaya., Perubahan sifat Fisik dan Cita Rasa Kopi Arabika Asal Bondowoso pada Berbagai Tingkat Penyengraian. Jurnal Agrotek. 8(2): 70-75.

Widyasari, A., Warkoyo., Mujianto. 2022. Pengaruh Ukuran Biji Kopi Robusta pada Kualitas Citarasa Kopi. Jurnal Agro Industri. Jurnal Agroindustri Perkebunan 11(1): 1-14.


Article Metrics

Abstract view : 20 times
PDF (Bahasa Indonesia) - 13 times

Refbacks

  • There are currently no refbacks.