Analisis Mutu Fisik dan Citarasa Kopi Indikasi Geografis Arabika Gayo Berdasarkan Ketinggian Tempat
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Pusat Penelitian dan Pengembangan Perkebunan
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Kopi menjadi salah satu komoditas andalan dalam pasar ekspor internasional. Perannya menjadi penting bagi perekonomian dan mendorong pengembangan agroindustri dunia. Mutu fisik biji dan citarasa kopi merupakan komponen penting yang dipengaruhi oleh sifat genetik tanaman, praktek budidaya dan lingkungan tumbuh maupun interaksi antar keduanya. Tujuan dari penelitian ini adalah untuk mengetahui mutu fisik biji dan citarasa kopi Indikasi Geografis (IG) Arabika Gayo pada ketinggian tempat tumbuh yang berbeda. Penelitian dilakukan di dataran tinggi Gayo, Kabupaten Aceh Tengah dan Bener Meriah. Pengambilan sampel dilakukan dengan metode stratified sampling pada ketinggian 1.000-1.500 mdpl (meter di atas permukaan laut) dan 1.500-1.750 mdpl, masing-masing termasuk ke dalam klasifikasi kesesuaian lahan S1 dan S2. Peubah yang diamati yaitu mutu fisik (bobot 100 biji dan nilai cacat) dan profil citarasa. Data dianalisis dengan independent sample t-test. Hasil penelitian menunjukkan terdapat perbedaan rata-rata bobot 100 biji kopi Arabika antar ketinggian S1 dan S2, dan nilai cacat tidak berbeda antar ketinggian S1 dan S2. Hasil lainnya menunjukkan bahwa profil citarasa kopi IG Arabika Gayo untuk kedua Kabupaten dan ketinggian tempat tumbuh memiliki total skor yaitu 82,75 - 85,25 poin, dan termasuk ke dalam kategori kopi specialty (excellent). Secara umum, lokasi ketinggian S2 dataran tinggi Gayo menghasilkan mutu fisik bobot 100 biji kopi dan citarasa yang lebih baik dibandingkan dengan ketinggian S1.
Coffee is one of the flagship commodities in the international export market. Its function is important to the economy and encourages the development of world Agroindustries. The coffee beans physical and coffee flavor are the important components influenced by the genetic nature of plants, cultivation practices and growing environments and the interaction between these factors. The research aimed to detemine the beans physical quality and flavor of Gayo Arabica coffee Geographical Indications (GIs) based on the different altitudes. The research was conducted in Gayo Highlands, Aceh Tengah and Bener Meriah Districts. The stratified sampling method was conducted at an altitude of 1,000-1,500 masl (meter above sea level) and 1,500-1,750 masl, the land suitability classification included as S1 and S2 respectively. The variables observed were beans physical quality (weight of 100 Arabica coffee beans and value of defects) and flavor profile. Data were analyzed by independent sample t-test. The results showed that there were differences in the average weight of 100 Arabica coffee beans between S1 and S2 altitudes, but the defect value did not differ significantly. The other results showed that the coffee flavor profile of Arabica Gayo GIs in both districts and altitudes has a total score of 82.75-85.25 points and categorically as specialty coffee (excellent). In general, the S2 altitude of Gayo highland produces a physical quality of 100 Arabica coffee beans and flavor better than the S1 altitude.
Coffee is one of the flagship commodities in the international export market. Its function is important to the economy and encourages the development of world Agroindustries. The coffee beans physical and coffee flavor are the important components influenced by the genetic nature of plants, cultivation practices and growing environments and the interaction between these factors. The research aimed to detemine the beans physical quality and flavor of Gayo Arabica coffee Geographical Indications (GIs) based on the different altitudes. The research was conducted in Gayo Highlands, Aceh Tengah and Bener Meriah Districts. The stratified sampling method was conducted at an altitude of 1,000-1,500 masl (meter above sea level) and 1,500-1,750 masl, the land suitability classification included as S1 and S2 respectively. The variables observed were beans physical quality (weight of 100 Arabica coffee beans and value of defects) and flavor profile. Data were analyzed by independent sample t-test. The results showed that there were differences in the average weight of 100 Arabica coffee beans between S1 and S2 altitudes, but the defect value did not differ significantly. The other results showed that the coffee flavor profile of Arabica Gayo GIs in both districts and altitudes has a total score of 82.75-85.25 points and categorically as specialty coffee (excellent). In general, the S2 altitude of Gayo highland produces a physical quality of 100 Arabica coffee beans and flavor better than the S1 altitude.
Keywords
Dataran tinggi; kesesuaian lahan; kopi specialty; nilai cacat; profil citarasa, , Defect value; flavor profile; highland; land suitability; specialty coffee,