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

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References


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

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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