Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda
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Pusat Penelitian dan Pengembangan Perkebunan
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Mutu seduhan kopi Arabika, selain dipengaruhi oleh kultivar, juga dipengaruhi oleh ketinggian tempat tumbuh dan teknik pengolahan biji. Namun demikian, pengaruh interaksi antara ketiga faktor tersebut belum banyak dilaporkan. Tujuan penelitian adalah menganalisis atribut mutu citarasa empat kultivar kopi Arabika pada ketinggian tempat tumbuh dan metode pengolahan yang berbeda. Penelitian dilaksanakan di Kampung Legok Gede dengan ketinggan 1.400 m dpl (di atas permukaan laut) dan Pasir Geulis (1.700 m dpl), Desa Margamulya, Kecamatan Cikajang, Kabupaten Garut, Jawa Barat; Balai Penelitian Tanaman Industri dan Penyegar (Balittri), Sukabumi; dan Pusat Penelitian Kopi dan Kakao, Jember, mulai bulan April sampai November 2017. Penelitian menggunakan rancangan acak lengkap faktorial 3 faktor dengan 2 ulangan. Faktor pertama adalah kultivar (AGK-1, Sigarar Utang, S795, dan Buhun), faktor kedua ketinggian tempat (1.400 dan 1.700 m dpl), dan faktor ketiga metode pengolahan (basah, kering-honey, dan kering-natural). Di samping itu, dilakukan juga analisis korelasi dan analisis lintasan. Hasil penelitian menunjukkan pengaruh interaksi yang nyata antara ketiga faktor yang diuji terhadap atribut aftertaste dan body. Faktor kultivar berpengaruh nyata terhadap skor total, atribut balance, dan overall. Ketinggian tempat nyata berpegaruh terhadap skor total dan atribut flavor, sedangkan metode pengolahan nyata berpengaruh terhadap skor total, atribut aroma, dan flavor. Seluruh atribut mutu kopi berkorelasi sangat nyata dengan skor total, tetapi atribut overall memiliki pengaruh langsung yang paling kuat.
The cup quality of Arabica coffee is influenced not only by its cultivar, but also the altitudes and bean processing techniques. However, the interaction between those three factors has not been widely reported. The research aimed to analyze the quality attributes of four Arabica coffee cultivars grown at different altitudes as well as processed by different methods. The study was conducted at coffee plantations in Kampung Legok Gede at 1,400 m above sea level (asl) and Pasir Geulis at 1,700 m asl, Margamulya Village, Cikajang District, Garut Regency; Indonesian Industrial and Beverages Crop Research Institute (Balittri), Sukabumi; and Indonesian Coffee and Cocoa Research Institute, Jember, from April until November 2017. Data were analyzed by anova of completely randomized design in factorial three factors and two replications. The first factor is cultivars, the second factor is altitude, and the third factor is processing method. Correlation and path analysis were also used in this study. The result showed significant interaction between three tested treatments on aftertaste and body attributes. The cultivars factor significantly influenced the total score, balance, and overall attributes. The altitudes factor has significant effect on total score and flavor attribute, meanwhile processing methods exhibited significant effect on total score, aroma, and flavor attributes. All of the coffee quality attributes highly correlated with the total score, whereas the overall attribute has the strongest direct effect.
The cup quality of Arabica coffee is influenced not only by its cultivar, but also the altitudes and bean processing techniques. However, the interaction between those three factors has not been widely reported. The research aimed to analyze the quality attributes of four Arabica coffee cultivars grown at different altitudes as well as processed by different methods. The study was conducted at coffee plantations in Kampung Legok Gede at 1,400 m above sea level (asl) and Pasir Geulis at 1,700 m asl, Margamulya Village, Cikajang District, Garut Regency; Indonesian Industrial and Beverages Crop Research Institute (Balittri), Sukabumi; and Indonesian Coffee and Cocoa Research Institute, Jember, from April until November 2017. Data were analyzed by anova of completely randomized design in factorial three factors and two replications. The first factor is cultivars, the second factor is altitude, and the third factor is processing method. Correlation and path analysis were also used in this study. The result showed significant interaction between three tested treatments on aftertaste and body attributes. The cultivars factor significantly influenced the total score, balance, and overall attributes. The altitudes factor has significant effect on total score and flavor attribute, meanwhile processing methods exhibited significant effect on total score, aroma, and flavor attributes. All of the coffee quality attributes highly correlated with the total score, whereas the overall attribute has the strongest direct effect.
Keywords
Atribut mutu; ketinggian tempat tumbuh; kopi Arabika; kultivar; pengolahan, , Altitude; Arabica coffee; cultivar; processing; quality attribute,