Quality Attributes of Arabica Coffee Grown at Three Different Altitudes in Garut

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dc.contributorEdi Wardianaen-US
dc.contributorEdi Wardianaid-ID
dc.creatorTowaha, Juniaty
dc.creatorPurwanto, Eko Heri
dc.creatorSupriadi, Handi
dc.date2016-10-05
dc.date.accessioned2018-06-04T06:39:14Z
dc.date.available2018-06-04T06:39:14Z
dc.date.issued2016-10-05
dc.descriptionGarut is one of producing areas of Arabica coffee that has a distinctive flavor and aroma, which could potentially be a specialty coffee. The objective of this study was to determine the quality attributes of Arabica coffee grown at three different altitudes. The experiment was conducted at smallholder coffee plantations in Garut, West Java Province from April to October 2014. Arabica coffee that ripen physiologically (red color), which were used as sample in this study, were harvested from three different growing altitudes: A = 1,200 m above sea level (Simpang Village, Tarajuk Sub-District), B = 1,400 m above sea level (Margamulya Village, Cikandang Sub-District), and C = 1,600 m above sea level (Kramatwangi Village, Cisurupan Sub-District). Coffee berries were subsequently processed using wet processing procedure. Green beans resulted from those wet processing were then subjected to analysis of protein, caffeine, lipid, and ash content (conducted at Integrated Laboratory of Indonesian Industrial and Berverage Crops Research Institute) as well as organoleptic testing (cupping test) (performed at Indonesian Coffee and Cocoa Research Institute). Flavor attributes, including aroma, flavor, body, acidity, aftertaste, sweetness, balance, clean cup, uniformity, and overall were assessed. The results showed that the total score of Arabica coffee flavor that grow at three different altitudes was 81.25–83.00 (meet the criteria as a specialty coffee). Arabica coffee that grows at an altitude of 1,600 m above sea level have the highest value of protein, caffeine, fat, and ash content as well as total score of flavors with a character of spicy, strong fragrance, and chocolaty.en-US
dc.descriptionKabupaten Garut merupakan salah satu daerah penghasil kopi Arabika yang mempunyai citarasa dan aroma khas dan berpotensi menjadi kopi spesialti. Penelitian bertujuan mengetahui atribut kualitas kopi Arabika Garut pada tiga ketinggian tempat yang berbeda. Percobaan dilakukan pada perkebunan kopi rakyat di wilayah Kabupaten Garut, Provinsi Jawa Barat, mulai bulan April sampai Oktober 2014. Sampel buah kopi Arabika yang sudah matang fisiologis (berwarna merah) diambil dari tiga ketinggian tempat yang berbeda, yaitu A = 1.200 m di atas permukaan laut (dpl) (Desa Simpang, Kecamatan Taraju), B = 1.400 m dpl (Desa Margamulya, Kecamatan Cikandang), dan C = 1.600 m dpl (Desa Kramatwangi, Kecamatan Cisurupan). Buah kopi selanjutnya diproses menggunakan prosedur olah basah. Biji kopi beras hasil olah basah kemudian digunakan untuk analisis kandungan protein, kafein, lemak, dan abu (dilakukan di Laboratorium Terpadu Balai Penelitian Tanaman Industri dan Penyegar, Sukabumi) serta pengujian organoleptik (cupping test) (dilaksanakan di Pusat Penelitian Kopi dan Kakao Indonesia, Jember). Atribut citarasa yang dinilai meliputi aroma (bau aroma saat diseduh), flavor (rasa di lidah), body (kekentalan), acidity (keasaman), aftertaste (rasa yang tertinggal dimulut), sweetness (rasa manis), balance (aspek keseimbangan rasa), clean cup (kesan rasa umum), uniformity (adanya keseragaman rasa dari tiap cangkir), dan overall (aspek rasa keseluruhan). Hasil analisis memperlihatkan bahwa total skor citarasa kopi Arabika, yang ditanam pada tiga ketinggian tempat berbeda di daerah Garut, adalah 81,25–83,00 (memenuhi kriteria sebagai kopi spesialti). Kopi Arabika yang ditanam pada ketinggian 1.600 m dpl mempunyai kandungan protein, kafein, lemak, dan abu serta total skor citarasa paling tinggi dengan karakter spicy, strong fragrance, dan chocolaty.id-ID
dc.formatapplication/pdf
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/bultri/article/view/2423
dc.identifier10.21082/jtidp.v2n1.2015.p29-34
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/2538
dc.languageind
dc.publisherPusat Penelitian dan Pengembangan Perkebunanen-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/bultri/article/view/2423/2105
dc.rightsCopyright (c) 2015 Jurnal Tanaman Industri dan Penyegaren-US
dc.rightshttp://creativecommons.org/licenses/by-nc-sa/4.0en-US
dc.source2528-7222
dc.source2356-1297
dc.sourceJurnal Tanaman Industri dan Penyegar; Vol 2, No 1 (2015): Jurnal Tanaman Industri dan Penyegar; 29-34en-US
dc.sourceJurnal Tanaman Industri dan Penyegar; Vol 2, No 1 (2015): Jurnal Tanaman Industri dan Penyegar; 29-34id-ID
dc.titleQuality Attributes of Arabica Coffee Grown at Three Different Altitudes in Garuten-US
dc.titleAtribut Kualitas Kopi Arabika pada Tiga Ketinggian Tempat Di Kabupaten Garutid-ID
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
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