Analisis Mutu Fisik dan Citarasa Kopi Indikasi Geografis Arabika Gayo Berdasarkan Ketinggian Tempat

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.

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Mutu Fisik Biji dan Citarasa Kopi Arabika Hasil Fermentasi Mikrob Probiotik Asal Pencernaan Luwak

Jurnal Tanaman Industri dan Penyegar ◽

10.21082/jtidp.v3n2.2016.p61-70 ◽

2016 ◽

Vol 3 (2) ◽

pp. 61 ◽

Cited By ~ 2

Author(s):

Juniaty Towaha ◽

Rubiyo Rubiyo

Keyword(s):

Research And Development ◽

Agricultural Technology ◽

Physical Quality ◽

Arabica Coffee ◽

Digestive Organs ◽

Specialty Coffee ◽

Fermentation Period ◽

Probiotic Microbes ◽

Flavor Profile

Civet coffee is produced through microbial digestion inside the civet’s tenue intestinal and caecum. Therefore, fermented coffee using probiotic microbes isolated from the civet digestive organs presumably will produce coffee with a distinctive flavor and aroma, which is similar to civet coffee. The research aimed to determine the effect of the fermentation period on physical quality of beans and flavor profile of probiotics Arabica coffee. The research was conducted at Belanga and Belantih Village, Kintamani District, Bangli Regency, laboratory of Assessment Institute for Agricultural Technology (AIAT) Bali, laboratory of Indonesian Coffee and Cocoa Research Institute Jember, and laboratory of Indonesian Center for Agricultural Postharvest Research and Development Bogor, from June to December 2013. Fermentation was carried out in 2 phases: (1) fermentation using probiotic microbes isolated from civet’s intestum tenue, (II) fermentation using probiotic microbes isolated from civet’s caecum. The treatments were arranged as follows: P1 = fermentation at phases I and II, each for 4 days, P2 = fermentation at phases I and II, each for 5 days, P3 = fermentation at phases I and II, each for 6 days, P4 = fermentation at phases I and II, each for 7 days. The result showed that probiotics Arabica coffee has a reasonably good physical quality and met the requirements of SNI 01-2907-2008. The best flavor was obtained in 2 fermentation phases, each for 6 and 7 days with a total score of 81.44 and 80.91, respectively, which then classified as specialty coffee. The qualities shown are better compared to original Arabica civet coffee.

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Chemical compounds and sensory characteristics of Arabica coffee (Coffea arabica) as a novel specialty coffee from Sinjai Regency, Indonesia

Food Research ◽

10.26656/fr.2017.5(s2).001 ◽

2021 ◽

Vol 5 (S2) ◽

pp. 107-112

Author(s):

A. Assa ◽

J.E. Loppies ◽

A.N. Amalia ◽

D. Indriana ◽

Mamang ◽

...

Keyword(s):

Sensory Quality ◽

Reference Sample ◽

Chemical Compounds ◽

Brown Sugar ◽

Arabica Coffee ◽

Coffee Plantations ◽

South Sulawesi ◽

Coffee Beans ◽

Specialty Coffee

Specialty coffee is generally found in areas with an altitude around 1000 meters above sea level (m a.s.l.) and is known to have a different distinctive flavor. One of the coffee plantations in South Sulawesi that has the potential to upgrade its status as a specialty coffee is the Sinjai regency. The sensory quality and chemical characteristics are the most important component of specialty coffee. The purpose of the study was to evaluate the chemical compounds and sensory quality in Manipi coffee beans in South Sulawesi, which has the potential to be classified as specialty coffee. The coffee cherries were collected from two locations based on different altitudes namely MA1 = 1200 m a.s.l. and MA2 = 1400 m a.s.l. The coffee cherries directly processed the wet method referring to Enrekang Arabica as a reference sample EA1 = 1200 m a.s.l. and EA2 = 1400 m a.s.l. The results showed that the chemical content and quality of sensory in Manipi Arabica coffee beans were affected by altitude. MA2 had the highest protein content (13.26%), lipid (7.67%), and caffeine (1.42%), whereas green arabica coffee beans with the highest carbohydrate content was MA1 (23.38%). The Enrekang Arabica were similar in terms of Manipi Arabica coffee beans had the highest protein, lipid, and caffeine content at an altitude of 1400 m a.s.l. respectively (12.41%), (10.73%), and (1.32%). The sensory quality of MA1 is 85.75, relatively similar to MA2 is 85.25. The Manipi Arabica coffee beans showed a specific flavor, namely brown sugar and vanilla notes from both altitudes. It had the potential to be developed into specialty coffee with a cup test score > 80.

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Korelasi Antara Ketinggian Tempat, Sifat Kimia Tanah, dan Mutu Fisik Biji Kopi Arabika di Dataran Tinggi Garut

Jurnal Tanaman Industri dan Penyegar ◽

10.21082/jtidp.v3n1.2016.p45-52 ◽

2016 ◽

Vol 3 (1) ◽

pp. 45

Author(s):

Handi Supriadi ◽

Enny Randriani ◽

Juniaty Towaha

Keyword(s):

Chemical Properties ◽

Correlation Method ◽

Soil Chemical Properties ◽

Organic N ◽

Survey Method ◽

Physical Quality ◽

Arabica Coffee ◽

Number Of Factors ◽

Coffee Beans

Altitude defines the climatic elements which in turn affect the soil chemical properties. Growth, productivity, qualities, and coffee flavor determines by a number of factors, one of which is the chemical properties in the soil. The research aimed to analyze the correlation between altitude, soil chemical properties, and physical quality of Arabica coffee beans in highland areas of Garut. The research was carried out in Garut Regency, West Java, from April to Agustus 2014. The research used survey method with purposive random sampling from selected locations. Parameters observed were soil chemical properties, percentage of normal beans and the beans weight at the altitude of 1.000–1.600 m asl. The data were then analyzed using correlation method. The result showed a significant correlation between altitude with soil chemical properties and Arabica coffee beans physical quality in Garut highlands. The higher the altitude, the higher level of soil chemical properties, such as pH, C-organic, N-total, Na, and KTK, in contrary with total P2O5. Higher altitude and chemical properties inline with higher percentage of normal beans and the weight of 100 Arabica coffee beans.

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Physical and Cup Quality Attributes of Arabica Coffee (Coffea arabica L.) Varieties Grown in Highlands of Amhara Region, Northwestern Ethiopia

International Journal of Agronomy ◽

10.1155/2020/6420363 ◽

2020 ◽

Vol 2020 ◽

pp. 1-9

Author(s):

Melese Wale Mengistu ◽

Melkamu Alemayehu Workie ◽

Abrar Sualeh Mohammed

Keyword(s):

Agricultural Research ◽

Quality Parameters ◽

Coffee Bean ◽

Amhara Region ◽

Physical Quality ◽

Arabica Coffee ◽

Coffee Beans ◽

Bean Weight ◽

Cup Quality

Coffee is the second most traded commodity worldwide after oil both in terms of volume and value. The study was therefore initiated to evaluate the quality of highland coffee varieties grown in the region. For this purpose, coffee bean samples of the varieties Merdacheriko, Yachi, Wush Wush, Buno wash, 741, 7440, Ababuna, and Ageze were collected from trees which were grown in Adet and Woramit Agricultural Research Centers in RCBD with three replications. Physical (length and width of coffee beans, 100 bean weight, screen sizes, and raw quality) and cup quality (aromatic intensity, aromatic quality, acidity, astringency, bitterness, body, flavor, overall standard, and total cup quality) parameters, as well as total coffee quality, were evaluated by a team of certified panelists at Jimma Agricultural Research Center. The results depicted significant variations in physical quality parameters of coffee varieties, while the cup and total qualities of coffee varieties in WARC and in AARC were similar. In WARC, Buno wash, Wush Wush, and Ababuna coffee varieties showed better physical quality in terms of 100 bean weight, bean length, bean width, and screen size, while varieties Buno wash and Wush Wush showed better physical quality only in terms of 100 bean weight and bean length in AARC. Cup quality of coffee varieties grown in WARC ranged from 48.16% to 51.33% while that of coffees grown in AARC ranged from 45.00% to 50.83%. Total coffee quality in WARC was at the range from 85.50 to 89.33% while in AARC from 81.66 to 87.83%, which is within the standard of Ethiopian Commodity Exchange for coffee. All the tested varieties of Arabica coffee can be therefore used to produce coffee in both study areas and areas with similar agroecology of the Amhara Region, Ethiopia. Further research on the yield performance of the coffee varieties is also recommended.

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Evaluation of 3-Methylbutanoic Acid Methyl Ester as a Factor Influencing Flavor Cleanness in Arabica Specialty Coffee

Applied Sciences ◽

10.3390/app11125413 ◽

2021 ◽

Vol 11 (12) ◽

pp. 5413

Author(s):

Keiko Iwasa ◽

Harumichi Seta ◽

Yoshihide Matsuo ◽

Koichi Nakahara

Keyword(s):

Methyl Ester ◽

Methyl Esters ◽

Acid Methyl Ester ◽

Chemical Compounds ◽

Gas Chromatography Mass Spectrometry ◽

Arabica Coffee ◽

Acid Methyl ◽

Coffee Brew ◽

Coffee Beans ◽

Specialty Coffee

This paper reports on the chemical compounds in arabica coffee beans with a high Specialty Coffee Association (SCA) cupping score, especially those in specialty coffee beans. We investigated the relationship between the chemical compounds and cupping scores by considering 16 types of Coffea arabica (arabica coffee) beans from Guatemala (SCA cupping score of 76.5–89.0 points). Non-targeted gas chromatography-mass spectrometry-based chemometric profiling indicated that specialty beans with a high cupping score contained considerable amounts of methyl-esterified compounds (MECs), including 3-methylbutanoic acid methyl ester (3-MBM), and other fatty acid methyl esters. The effect of MECs on flavor quality was verified by spiking the coffee brew with 3-MBM, which was the top-ranked component, as obtained through a regression model associated with cupping scores. Notably, 3-MBM was responsible for the fresh-fruity aroma and cleanness of the coffee brew. Although cleanness is a significant factor for specialty beans, the identification of compounds that contribute to cleanness has not been reported in previous research. The chemometric profiling approach coupled with spiking test validation will improve the identification and characterization of 3-MBM commonly found in arabica specialty beans. Therefore, 3-MBM, either alone or together with MECs, can be used as a marker in coffee production.

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PENGARUH KUALITAS PRODUK KOPI TERHADAP KEPUTUSAN PEMBELI DI POINT COFFEE PEDURENAN

Kepariwisataan: Jurnal Ilmiah ◽

10.47256/kepariwisataan.v15i01.148 ◽

2021 ◽

Vol 15 (01) ◽

pp. 22-28

Author(s):

Dwi Lolla Octavyan ◽

Sofiani Sofiani

Keyword(s):

Product Quality ◽

Sampling Method ◽

Sampling Technique ◽

Simple Random Sampling ◽

Quality Service ◽

Purchasing Decisions ◽

Coffee Shop ◽

Specialty Coffee ◽

Dominant Influence

Indonesia as one of the largest coffee producing countries in the world has an important role in global trade, namely the specialty coffee trade. Specialty coffee is one of the leading commodities for coffee producing countries like Indonesia because of the taste of the coffee. The quality of the product itself has an understanding that the product offered by the seller has more selling value that must be owned by competitors' products, therefore the company is trying to focus on the quality of the product and compare it with the products offered by competing companies. This research is associative research using a quantitative approach. With the aim to analyze the effect of Coffee Beverage Product Quality on Buyer's Decisions at Point Coffee Pedurenan, South Jakarta, as well as find out which factors have a dominant influence on Buyer's Decisions at the Coffee Shop. The sample in this study amounted to 100 respondents who had visited Point Coffee by using the Probability Sampling method with the Simple Random Sampling technique. The data was collected using questtionnaires and distribute it directly to buyers at Point Coffee. The suggestion from this research is that the owner of Point Coffee can maintain the hygiene that has been applied by the workers, Increase again the Quality, Quantity, Variation, and Innovation of coffee beverage products in terms of flavor, to meet the buyer's decision. And Point Coffee is more innovative so that buyers don't get bored easily if they come again at Point Coffee. Keywords: Product Quality, Service Quality, Purchasing Decisions

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Physical Bean Quality of Arabica Coffee (Coffea Arabica) Cultivated at High and Medium Altitude

Pelita Perkebunan (a Coffee and Cocoa Research Journal) ◽

10.22302/iccri.jur.pelitaperkebunan.v32i3.241 ◽

2016 ◽

Vol 32 (3) ◽

pp. 151-161

Author(s):

Dwi Nugroho ◽

Panjisakti Basunanda ◽

Suryadi Mw

Keyword(s):

Coffea Arabica ◽

Block Design ◽

Research Station ◽

Physical Quality ◽

Arabica Coffee ◽

Randomized Complete Block Design ◽

Before And After ◽

Coffee Cultivation ◽

Cup Quality

Reducing productivity, outbreak of insects and diseases, and decreasingin physical and cup quality are major problems for Arabica coffee cultivation inmedium altitude. The aim of this study was to investigate the effect of altitude onphysical quality in eight genotypes of Arabica coffee. This research was conductedat two locations i.e. Andungsari Research Station-Bondowoso (1250 m asl. ashigh altitude) and Kalibendo Estate-Banyuwangi (700 m asl. as medium altitude).Randomized complete block design was used with three replications. Collecteddata consisted of outturn, weight of 100 beans, shape bean normality, apparentswelling, bulk density before and after roasting. Combined analysis on the physicalquality traits of green bean showed genotype x altitude interactions on weight of100 beans, percentage of normal beans and percentage of empty bean. Altitudesignificantly influenced coffee outturn. Decreasing in altitude from 1.250 m asl.to 700 m asl. caused declining in the outturn as much 32.9%. BP 700A, K 29, K34, K 79, and K 99 were genotypes that stable to produce normal bean and emptybeans at high and medium altidute, while K 8, K 130, and SIG were genotypeswith high normal beans at high altitude but not stable. Genotype x altitude interactiondid not occur for physical quality of other variables of outturn, bulk densitybefore and after roasting, apparent swelling, percentage of round beans,percentage of elephant beans, and percentage of triage beans. Altitude showedsignificant effect on all of physical quality of bean variables.

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Model pengembangan ekonomi lokal (PEL) berbasis produktivitas kopi arabika spesialti di Kabupaten Simalungun

10.31227/osf.io/fra86 ◽

2019 ◽

Author(s):

Jef Rudiantho Saragih

Keyword(s):

Net Income ◽

Development Programs ◽

Poverty Level ◽

Arabica Coffee ◽

Agriculture Sector ◽

Specialty Coffee ◽

Coffee Farm ◽

Increase Productivity ◽

And Control

Specialty arabica coffee productivity could be improved by land extensification, optimizing the use of family labor, increase cost of organic and chemicals fertilizer, land use (intercropping and/or multistrata), increase in the price of parchment, increase in premium coffee prices, increase in liquidity of financial of household farmer, an increase in the practice of coffee pruning, and control of coffee berry borer (CBB). The application of good agriculture practices (GAPs) can increase the quality of the coffee produced in the Simalungun highlands. Increased productivity and quality is very prospective in the LED based on specialty coffee, mainly farmers' net income and local employment indicator. As the acceleration factors to increase productivity and quality of specialty arabica coffee is necessary: (1) re-mapping the areas of unique production, including the revision of Kepmenhut 44/2005; and (2) introduce and implementation of selected development programs at the farm and the regional level. Specialty arabica coffee contributed by 3.27%; 5.99%; and 13.17o% in the regional income of Simalungun District, agriculture sector, and estate crop subsector, respectively. Base on indicators of absorption of local labor, specialty arabica coffee is able to contribute about 8.29,%; 14,47%; and 24,86%o in the total workforce, agriculture sector, and estates crop subsector. Specialty arabica coffee farm able to give a US$2.05 per capita per day, so it is able to reduce the poverty level in the rural region. It is recommended that the Simalungun local government adopt the model of LED specialty arabica coffee commodity-based.

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Quality of arabic coffee under different processing systems, drying methods and altitudes

Bioscience Journal ◽

10.14393/bj-v36n4a2020-47890 ◽

2020 ◽

Vol 36 (4) ◽

Author(s):

Kênia Barbosa Do Carmo ◽

Jéssica Conceição Barbosa do Carmo ◽

Marcelo Rodrigo Krause ◽

Aldemar Polonini Moreli ◽

Paola Alfonsa Vieira Lo Monaco

Keyword(s):

Electrical Conductivity ◽

Block Design ◽

Processing System ◽

Sensory Attributes ◽

Drying Methods ◽

Arabica Coffee ◽

Coffee Beans ◽

The Social ◽

Wet Processing

The quality of coffee is one of the most important requirements in the commercialization of the product, and the post-harvest stage is decisive in the production of excellent coffees. The region of Mutum, MG, Brazil, is predominantly coffee-growing, with high potential for the production of specialty coffees. Due to the social and economic importance of coffee production in the Matas de Minas region, research has been demanded with the aim of providing technological information that provides improvements in quality and consequent price aggregation of the coffee bag. Among the several factors that may affect coffee quality are the processing system, the drying method and the altitude. Thus, the objective of this work was to evaluate the quality of Arabica coffee at different altitudes, submitted to different processing systems and drying methods. The work was conducted at the Cabeceira do Imbiruçu, in a randomized complete block design,with treatments arranged in a scheme comprising sub-subdivided plots (2 x 2 x 2), with four replications. In the plots, the two altitudes (850 and 1050 m), in the subplotsthe two processingsystems (dry (natural) and wet (peeled cherry)) and in the sub-subplotstwo drying methods (cement and suspended yard, both covered). Sensory and electrical conductivity analyzes were performed. The fruits of coffee trees located at altitudes of 1050 m have sensory attributes superior to those of altitudes of 850 m. The best results of the coffee flavor and aroma sensory attributes were obtained in the wet processing system when compared to a dry (natural) processing system. The electrical conductivity of the coffee beans obtained in the wet processing system was lower than that obtained in the dry processing system (natural), which gives a better beverage quality. Drying methods in suspended yard and cement yard, both with plastic cover and if technically conducted, do not influence the sensory characteristics of the Arabica coffee.

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