Electronic Theses and Dissertation

Abstrak. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama penyangraian terhadap cita rasa kopi arabika gayo 1. Penelitian ini dilaksanakan pada tanggal 20 Oktober sampai Januari 2020 di Desa Karang Rejo, Kecamatan Bukit, Kabupaten Bener Meriah dan di Laboratorium Analisis Pangan Program Studi Teknologi Hasil Pertanian Fakultas Pertanian Universitas Syiah Kuala. penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola Faktorial 3x3 dengan 3 ulangan sehingga terdapat 27 unit perlakuan. Ada dua faktor yang diujikan yaitu faktor suhu penyangraian (S) terdiri dari tiga taraf dan lama penyangraian (L) terdiri dari tiga taraf. Hasil penelitian menunjukkan bahwa Perlakuan terhadap suhu berpengaruh sangat nyata pada pH, kadar lemak, kadar protein, kadar kafein, warna, aroma, dan penerimaan keseluruhan dan berpengaruh tidak nyata terhadap kadar air dan rasa. perlakuan yang terbaik ditemukan pada suhu penyangraian 2000C (S3). Perlakuan terhadap lama penyangraian berpengaruh sangat nyata pada pH, kadar lemak, kadar protein, kadar kafein, warna, aroma, rasa, dan penerimaan keseluruhan dan berpengaruh tidak nyata terhadap kadar air. Perlakuan yang terbaik ditemukan pada lama penyangraian 12 menit (L3). Interaksi suhu dan lama penyangraian berpengaruh sangat nyata terhadap pH, kadar lemak, kadar protein, kadar kafein, warna, aroma, rasa, dan penerimaan keseluruhan dan berpengaruh tidak nyata terhadap kadar air. Suhu 200⁰C (S3) dengan lama 8 menit (L1) menghasilkan warna, aroma dan penerimaan keseluruhan yang paling disukai oleh para panelis.

Kata kunci : kopi arabika, suhu penyangraian, lama penyangraian

Abstract. This study aims to see the effect of temperature and roasting time on the taste of Gayo Arabica coffee. This research was conducted on October 20 to January 2020 in Karang Rejo Village, Bukit District, Bener Meriah Regency and at the Food Analysis Laboratory of the Agricultural Product Technology Study Program, Faculty of Agricultural University Syiah Kuala. This study used a completely randomized design (CRD) 3x3 factorial pattern with 3 replications so that there were 27 treatment units. There are two factors being tested, namely the roasting temperature factor (S) consisting of three levels and the roasting time (L) consisting of three levels. The results showed that the treatment of temperature had a very significant effect on pH, fat content, protein content, caffeine content, color, aroma, and overall acceptance and had no significant effect on air content and taste. the best treatment was found at an ambient temperature of 200 0C (S3). The treatment of roasting time had a very significant effect on pH, fat content, protein content, caffeine content, color, aroma, taste, and acceptance and had no significant effect on air content. The best treatment was found at the roasting time of 12 minutes (L3). The interaction of temperature and roasting time had a very significant effect on pH, fat content, protein content, caffeine content, color, aroma, taste, and acceptance and had no significant effect on air content. The temperature of 200 0C (S3) for 8 minutes (L1) resulted in the most incoming aroma and total reception by the panelists. Key words: Arabica coffee, roasting temperature, roasting time