Kajian Literatur Karakteristik Mutu Kopi Arabika Ateng Super dan Pengolahan Pascapanen

Andika Hidayatullah; Fajar Adi Prasetyo

doi:10.66031/reset.v1i3.259

Authors

Andika Hidayatullah Universitas Muhammadiyah Palu Author
Fajar Adi Prasetyo Universitas Muhammadiyah Palu Author

DOI:

https://doi.org/10.66031/reset.v1i3.259

Keywords:

Ateng Super Arabika, Pengolahan Pascapanen, Karakteristik Kopi Gayo

Abstract

Kajian literatur ini menganalisis karakteristik mutu kopi arabika ateng super dan metode pengolahan pascapanen sebagai salah satu varietas utama di Dataran Tinggi Gayo. Penelitian ini bertujuan untuk mensintesis temuan terkait sifat fisik, kimia, dan sensori, serta mengevaluasi pengaruh teknik pengolahan terhadap kualitas seduhan akhir. Hasil kajian menunjukkan bahwa biji Ateng Super memiliki ukuran yang seragam dan densitas tinggi, dengan komposisi kimia yang seimbang, kandungan kafein moderat, asam klorogenat sebesar 5–7%, serta kandungan sukrosa yang relatif tinggi yang mendukung pembentukan kemanisan, body, dan kompleksitas aroma. Karakteristik sensori yang dominan meliputi aroma floral–herbal, kemanisan seimbang, body sedang hingga penuh, keasaman rendah hingga sedang, serta aftertaste yang bersih. Analisis komparatif menunjukkan bahwa metode full washed meningkatkan kejernihan rasa dan keasaman, sedangkan metode semi-washed menghasilkan kemanisan yang lebih tinggi dan body yang lebih kuat. Temuan ini menegaskan pentingnya standarisasi proses pascapanen dan pengendalian penyangraian secara presisi untuk menjaga konsistensi mutu. Penelitian lanjutan yang mengintegrasikan parameter fisik, kimia, dan sensori direkomendasikan untuk mengoptimalkan kualitas kopi Arabika Ateng Super.

Downloads

Download data is not yet available.

References

Abubakar, Y., Gemasih, T., Muzaifa, M., Hasni, D., & Sulaiman, M. I. (2020). Effect of blend percentage and roasting degree on sensory quality of Arabica–Robusta coffee blend. IOP Conference Series: Earth and Environmental Science, 425(1), 012081. https://doi.org/10.1088/1755-1315/425/1/01208

Acidri, R., Sawai, Y., Sugimoto, Y., Handa, T., Sasagawa, D., Masunaga, T., Yamamoto, S., & Nishihara, E. (2020). Phytochemical profile and antioxidant capacity of coffee plant organs compared to green and roasted coffee beans. Antioxidants, 9(2), 93. https://doi.org/10.3390/antiox9020093

Akpertey, A., Anim-Kwapong, E., & Ofori, A. (2019). Assessment of genetic diversity in Robusta coffee using morphological characters. International Journal of Fruit Science, 19(3), 276–299. https://doi.org/10.1080/15538362.2018.1502723

Akpertey, A., Anim-Kwapong, E., Adu-Gyamfi, P. K. K., & Ofori, A. (2022). Genetic variability for vigor and yield of Robusta coffee (Coffea canephora) clones in Ghana. Heliyon, 8(8). https://doi.org/10.1016/j.heliyon.2022.e10192

A’la, N., Nurmalina, R., & Suprehatin, S. (2024). Sikap dan preferensi konsumen terhadap kopi Arabika Gayo. Jurnal Agribisnis Indonesia, 12(1), 120–130. https://doi.org/10.29244/jai.2024.12.1

Andini, R., Muzaifa, M., & Marlina, L. (2021). Making biodiversity work for coffee production: A case study of Gayo Arabica coffee in Indonesia. MOJ Ecology and Environmental Science, 6(4), 156–162. https://doi.org/10.15406/mojes.2021.06.00228

Asrina, R., Zulfiah, Z., Kamal, S. E., Roosevelt, A., Patandung, G., Murniati, M., Amiruddin, A., Djajanti, A. D., & Rusli, R. (2021). Aktivitas antioksidan pada kopi Arabika (Coffea arabica L.) yang diolah dengan mesin espresso dan manual brew pour over V60. Media Farmasi, 17(2), 204–210. https://doi.org/10.32382/mf.v17i2.2305

Batali, M. E., Frost, S. C., Lebrilla, C. B., Ristenpart, W. D., & Guinard, J. (2020). Sensory and monosaccharide analysis of drip brew coffee fractions versus brewing time. Journal of the Science of Food and Agriculture, 100(7), 2953–2962. https://doi.org/10.1002/jsfa.10323

Córdoba, N., Fernandez-Alduenda, M., Moreno, F. L., & Ruiz, Y. (2020). Coffee extraction: Parameters and influence on physicochemical characteristics and flavor. Trends in Food Science & Technology, 96, 45–60. https://doi.org/10.1016/j.tifs.2019.12.004

Córdoba, N., Moreno, F. L., Osorio, C., Velásquez, S., & Ruiz, Y. (2021). Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods. Food Research International, 141, 110141. https://doi.org/10.1016/j.foodres.2021.110141

dePaula, J., & Farah, A. (2019). Caffeine consumption through coffee: Content, metabolism, health benefits, and risks. Beverages, 5(2), 37. https://doi.org/10.3390/beverages5020037

Espitia-López, J., Rogelio-Flores, F., Angel-Cuapio, A., Flores-Chávez, B., Arce-Cervantes, O., Hernández-León, S., & Garza-López, P. M. (2019). Characterization of sensory profile of Mexican coffee brew using CATA. International Journal of Food Properties, 22(1), 967–973. https://doi.org/10.1080/10942912.2019.1619577

Fadhil, R., Maarif, M. S., Bantacut, T., & Hermawan, A. (2017). Assessment of innovation potential of Gayo coffee agroindustry. Quality Innovation Prosperity, 21(3), 114–126.

Fadhil, R., Nurba, D., & Sukmawati, E. (2021). Sensory assessment of Gayo Arabica coffee taste based on various varieties and manual brewing devices. Coffee Science, 16, e161918. https://doi.org/10.25186/.v16i.1918

Fibrianto, K., & Ramanda, M. P. A. D. (2018). Perbedaan ukuran partikel dan teknik penyeduhan kopi terhadap persepsi multisensoris. Jurnal Pangan dan Agroindustri, 6(1). https://doi.org/10.21776/ub.jpa.2018.006.01.2

Fitriani, F., & Yuliani, H. (2023). Karakteristik kimia kopi bubuk dan mutu sensori kopi Arabika Jantan (Peaberry). Jurnal Pertanian Agros, 25(1), 212–221. Gonzales, E. C. I., et al. (2018). Effect of pressure on particle size distribution of espresso coffee. KIMIKA, 29(2), 30–35. http://dx.doi.org/10.37159/jpa.v25i1.2387

Hasni, D., Hidayanti, N. A., Rahmany, M., Widayat, H. P., Muzaifa, M., & Rahmad, D. (2024). Quality and consumer preferences on Gayo Arabica coffee brew. Jurnal Teknologi & Industri Hasil Pertanian, 30(1), 1–11. https://doi.org/10.23960/jtihp.v30i1.1-11

Hasni, D., Muzaifa, M., Widayat, H. P., Ariska, N., Maulidar, & Rahmad, D. (2023). Physiochemical properties and cupping quality of Gayo espresso coffee. International Journal on Advanced Science, Engineering and Information Technology, 13(4), 1378–1386. https://doi.org/10.18517/ijaseit.13.4.18514

Hanafi, D., Khairunnisa, W., Sholehuddin, Z. F., & Adawiyah, D. R. (2020). Sensory profile of commercial coffee using QDA, Flash Profile, and CATA. Proceedings, 20–30. https://doi.org/10.5220/0009977500200030

Kinasih, A., Winarsih, S., & Saati, E. A. (2021). Karakteristik sensori kopi Arabika dan Robusta menggunakan teknik brewing berbeda. Jurnal Teknologi Pangan dan Hasil Pertanian, 16(2), 12–22. https://doi.org/10.26623/jtphp.v16i2.4545

Muslimin, I. (2021). Pengaruh suhu penyangraian terhadap aroma kopi Arabika. JASATHP, 1(1), 33–40. https://doi.org/10.55678/jasathp.v1i1.182

Piato, K., et al. (2020). Effects of shade trees on Robusta coffee. Agronomy for Sustainable Development, 40, 1–13. https://doi.org/10.1007/s13593-020-00642-3

Pransiska, R., Agustina, R., & Fadhil, R. (2024). Tiga varietas unggul kopi Arabika Gayo. Jurnal Ilmiah Mahasiswa Pertanian, 9(4), 393–400. https://doi.org/10.17969/jimfp.v9i4.28010

Qadry, N., & Rasdiansyah, R. (2017). Effect of altitude and varieties on Gayo Arabica coffee quality. Jurnal Ilmiah Mahasiswa Pertanian, 2(1), 279–287. https://doi.org/10.17969/jimfp.v2i1.2256

Saleh, S. (2020). Identifikasi kadar air, kecerahan, dan citarasa kopi Robusta. Jurnal Teknologi Pangan dan Ilmu Pertanian, 2(1), 41–48. https://doi.org/10.36526/jipang.v2i1.1215

Sunarharum, W. B., & Farhan, M. (2020). Effect of manual brewing techniques on sensory profiles of Arabica coffees. IOP Conference Series: Earth and Environmental Science, 454(1), 012099. https://doi.org/10.1088/1755-1315/454/1/012099

Syska, K., & Ropiudin, R. (2022). Development of specialty Robusta coffee with S. cerevisiae fermentation. Journal of Agricultural and Biosystem Engineering Research, 3(2), 77–91. http://dx.doi.org/10.20884/1.jaber.2022.3.2.8491

Tari, W., Safrizal, S., & Fadhil, R. (2022). Evaluasi sensori kopi Arabika Gayo berbagai varietas. Jurnal Ilmiah Mahasiswa Pertanian, 7(2), 601–611. https://doi.org/10.17969/jimfp.v7i2.20115

Wolska, J., et al. (2017). Antioxidant activity and fluoride content in coffee infusions. Biological Trace Element Research, 179, 327–333. https://doi.org/10.1007/s12011-017-0963-9

Yulianti, Y., Adawiyah, D. R., Herawati, D., Indrasti, D., & Andarwulan, N. (2023). Bioaktif dan sensori kopi Kalosi Enrekang. Jurnal Teknologi & Industri Hasil Pertanian, 28(2), 163–173. https://doi.org/10.23960/jtihp.v28i2.163-173