Preferensi Agtron Terhadap Hasil Penyangraian Kopi Arabika Gayo

Khairul Rizal, Safrizal Safrizal, Rahmat Fadhil

Abstract


Abstrak. Kopi arabika Gayo merupakan kopi yang terkenal dengan jenis kopi kategori specialty. Hal ini membuat produk - produk dari kopi arabika Gayo banyak digemari baik dari Indonesia maupun mancanegara. Proses penyangraian merupakan salah satu aspek penting untuk menjadikan kopi arabika tersebut ke dalam level specialty. Skala agtron dalam penyangraian merupakan acuan roaster dalam melakukan teknik penyangraian, keterlibatan agtron tersebut dapat membantu para roaster dalam memilih jenis sangrai berdasarkan warna pada hasil penyangraian.

Agtron's Preference on Gayo Arabica Coffee Roasted Results

Abstract. Gayo Arabica coffee is a coffee that is famous for its special category of coffee. This makes Gayo Arabica coffee products popular both from Indonesia and abroad. The roasting process is one of the important aspects to make Arabica coffee into a level of specialty. The agtron scale in roasting is a roaster's reference in doing roasting techniques, the involvement of the agtron can help roasters in choosing the type of roast based on the color of the roasting result.



Keywords


kopi arabika gayo; roasting; agtron;gayo arabica coffee; roasting; agtron

Full Text:

PDF

References


(ABIC) Associação Brasileira da Indústria de Café. 2017. Norma de Qualidade Recomendável e Boas Práticas de Fabricação de Cafés Torrados em Grão e Cafés Torrados e Moídos. Banda Aceh. http://abic.com.br/src/uploads/2017/07/2.8.1-Norma-de-qualidade-PQC.pdf. Diakses tanggal 21 Desember 2021.

Calvini, R., Ulrice, A., Amigo, J.M. 2015. Practical comparison of sparse methods for classification of Arabica and Robusta coffee species using near infrared hyperspectral imaging. Chemometrics and Intelligent Laboratory Systems. 146: 503–511.

Carvalho, A. M., Rezende, J. C., Rezende, T. T., Ferreira, A. D., Rezende, R. M., Guimarães Mendes, A. N., Carvalho, G. R. 2016. Relationship between the sensory attributes and the quality of coffee in different environments. African Journal of Agricultural Research. 11(38): 3607–3614.

Charles, M., Romano, A., Yener, S., Barnabà, M., Navarini, L., Märk, T. D., Gasperi, F. 2015. Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis. Food Research International. 69(1), 9–20.

Choo, E. 2019. Belajar Roasting Kopi. Banda Aceh. https://coffeeroaster.id/. Diakses tanggal 28 Februari 2021.

Chu, B., Yu, K., He Zhao, Y. 2018. Development of noninvasive classification methods for different roasting degrees of coffee beans using hyperspectral imaging. Sensors. 18(4): 1259.

Dejene, T. 2011. Quality and value chain analysis of Ethiopian coffee. Addis Ababa University. Etiopia.

Kelly, C. B. D. 2018. The art of coffee roasting: Investigations into sensor development for the application of controlling coffee roasting. The University of Waikato. New Zealand.

Kiani, S., Van R.S.M., Minaei, S. 2018. Hyperspectral imaging, a non-destructive technique in medicinal and aromatic plant products industry: Current status and potential future applications. Computers and Electronic in Agriculture. 152: 9–18.

Kitzberger, C. S. G., Scholz, M. B. S., Pereira, L. F. P., Silva, J. B. G. D., Benassi, M. T. 2016. Profile of the diterpenes, lipid and protein content of different coffee cultivars of three consecutive harvests. AIMS Agriculture and Food. 1(3): 254–264.

Laukaleja I., Kruma Z. 2019. Influence of the roasting process on bioactive compounds and aroma profile in specialty coffee: A review Conference Proceedings. Foodbalt 2019. 13th Baltic Conference On Food Science And Technology" Food, Nutrition, Well-Being", Jelgava, Latvia, 2-3 May 2019 (Latvia University of Life Sciences and Technologies) :7–12.

Massey, J.L. 2016. Coffee Production, Consumption, and Health Benefits. Nova Publishers. New York. USA.

Meiko TP, Masrukan, Kuntjahjawati. 2021. Pengaruh suhu dan lama penyangraian (roasting) terhadap sifat fisik dan kimia pada seduhan kopi arabika (coffea arabica l.) dari Kabupaten Gayo, Provinsi Aceh. J AGROTECH. 3(2): 1-10.

Monteiro, M. A. M., Minim, V. P. R., Silva, A. F., & Chaves, J. B. P. 2010. Influência da torra e aceitação da bebida de café. Revista Ceres. 57(2): 145–150.

Navigated, C. 2021. Coffee Landscape. Banda Aceh. http://coffeenavigated.net/taste-coffee/coffee-landscape/. Diakses tanggal: 10 Maret 2021.

Poltronieri, P., Rossi, F. 2016. Review: Challenges in specialty coffee processing and quality assurance. Challenges. 7(19): 22.

Purnama, S. 2016. Proses dan Tingkatan Roasting Kopi. Banda Aceh. http://disbun.jabarprov.go.id/post/view/115-id-proses-dan-tingkatan-roasting-kopi. Diakses tanggal: 28 Februari 2021.

Rosa, J. S., Freitas-Silva, O., Godoy, R. L. O., Rezende, C. M. 2016. Roasting effects on nutritional and antinutritional compounds in coffee. Food Processing Technologies.

SCAA. 2015. Cupping-Specialty Coffee Association. Banda Aceh. www.scaa.org. Diakses tanggal: 10 April 2021.

SCAA. 2017. Specialty Coffee Association of America.Specialty Coffee Facts and Figures. Banda Aceh. http://scaa.org/?page=resources&d=coffee-standards. Diakses pada tanggal 21 Desember 2021.

Somporn, C., Kamtuo, A., Theerakulpisut, P. dan Siriamornpun, S. 2011. Effects of Roasting Degree On Radical Scavenging Activity, Phenolics and Volatile Compounds of Arabica Coffee Beans (Coffea arabica L. cv. Catimor). International Journal of Food Science and Technology. 46(1): 2287–2296.

Sunarharum, W. B., Williams, D. J., Smyth, H. E. 2014. Complexity of coffee flavor: A compositional and sensory perspective. Food Research International. 62(1): 315–325.

Yusya A, Dian H, Murna M, Sulaiman, Mahdi, Heru PW. 2019. Effect of varieties and processing practices on the physical and sensory characteristics of Gayo Arabica specialty coffee. IOP Conf. Series: Materials Science and Engineering. 523: 1-9.




DOI: https://doi.org/10.17969/jimfp.v7i1.19003

Refbacks

  • There are currently no refbacks.


Copyright (c) 2022 Jurnal Ilmiah Mahasiswa Pertanian

 


JIM Agribisnis|JIM Agroteknologi|JIM Peternakan|JIM Teknologi Hasil Pertanian|JIM Teknik Pertanian|
JIM Ilmu Tanah|JIM Proteksi Tanaman|JIM Kehutanan


E-ISSN: 2614-6053 2615-2878 Statistic Indexing | Citation | Dimensions


Alamat Tim Redaksi:
Fakultas Pertanian,Universitas Syiah Kuala
Jl. Tgk. Hasan Krueng Kalee No. 3, Kopelma Darussalam,
Banda Aceh, 23111, Indonesia.
Email:jimfp@usk.ac.id