Karakteristik Sensori Citarasa Kopi Arabika Gayo Organik pada Berbagai Ketinggian Penanaman
نویسندگان
چکیده
Kopi merupakanprodukpertanian yang mengandalkanaspekkualitascitarasa, makasasaranakhirbudidaya kopi adalahprodukbiji bercita rasa tinggi. Citarasa sangatdipengaruhiolehvarietas, agroekologi, waktupanen, metodepemetikan, metodepengolahandanmetodepenyimpanansehinggadalamhalpascapanen, citarasa sangatdipengaruhiolehcarapengolahannya, yaitu proses fermentasidanpenyangraian. Penelitianinibertujuanuntukmengetahuikarakerisitikcitarasa arabikagayoorganikpadaberbagaiketinggianpenanaman.Penelitianinimenggunakan ArabikaGayovarietas Tim-Tim dari 5 ketinggianpenanamandiantaranya 1000-1200 mdpl, 1200-1300 1300-1400 1400-1500 mdplldan1600 mdpl. Pengambilan data padapenelitianinimenggunakanujiorganoleptik terdiri 12 orang responden.Penilaian sensory citarasameiputi Fragrance/Aroma, Favour, Afer Taste, Acidity, dan Body berdasarkannilaikeputusanpanelismenggunakanmetodepengambillankeputusan AHP (Analytical Hierarchy Proccess).Hasilpenelitianmenunjukkanbahwacitarasa padaketinggiantanam mdpladalah paingdisukaiolehresponden.
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ژورنال
عنوان ژورنال: Jurnal Ilmiah Mahasiswa Pertanian
سال: 2022
ISSN: ['2614-6053', '2615-2878']
DOI: https://doi.org/10.17969/jimfp.v7i2.19004