Influence of Cultivars and Cultivation Land Slope on Sensory Quality of Gayo Arabica Coffee
Abstract
Abstract
All processes involved influence the quality of brewed coffee. One factor that has not been explored well is the influence of environmental conditions, such as cultivation land slopes. This research examines the influence of cultivation area position on the taste quality of coffee from three local cultivars commonly cultivated in the Gayo Highlands. This research used a factorial randomized block design consisting of 2 factors: cultivar (V) and land area (H). The cultivars (V) observed were V1 = Timtim, V2= Borbor, V3 = Ateng Super, and V4 = multi variety. The expanse of coffee cultivation land (H) consists of M1 = flat expanse of land and M2 = sloping expanse of land with a slope of 25%-35%. The experiment was carried out with three replications. The results showed that the coffee brew from Ateng Super had higher acidity (low pH value, 4.90) than the other two cultivars. Cupping test results show that sloping land tends to produce better-tasting coffee brews. Borbor planted on sloping land produces coffee with the highest cupping score. The total cupping score for all treatments ranged from 80,04 – 85,08 with mean value 83,89, which shows that the coffee in this study meets the category of specialty coffee based on the standards of the Specialty Coffee Association of America (SCAA).
Keywordss: arabica, coffee, cupping test, Gayo Highland, quality
Abstrak
Mutu seduhan kopi sebagai produk akhir sangat dipengaruhi sejak awal proses hingga penyeduhan. Salah satu faktor yang belum terkesplorasi dengan baik adalah pengaruh kondisi lingkungan, seperti kemiringan lahan tanam. Penelitian ini bertujuan untuk mengkaji pengaruh posisi hamparan lahan tanam terhadap kualitas cita rasa kopi dari tiga kultivar lokal yang umum dibudidayakan di Dataran Tinggi Gayo. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial yang terdiri dari 2 faktor, yaitu kultivar (V) dan hamparan lahan (H). Kultivar (V) yang diamati adalah V1 = Timtim, V2 = Borbor dan V3 = Ateng Super dan V4 = multivarietas. Hamparan lahan tanam kopi (H) terdiri dari M1 = hamparan lahan datar, dan M2 = hamparan lahan miring dengan tingkat kemiringan 25-35%. Eksperimen dilakukan dengan 3 (tiga) ulangan. Hasil penelitian menunjukkan bahwa seduhan kopi dari Ateng Super memiliki keasaman tinggi (nilai pH rendah, 4,90) dibandingkan dua kultivar lainnya. Hasil uji cita rasa menunjukkan bahwa hamparan lahan miring cenderung menghasilkan seduhan kopi bercita rasa lebih baik. Borbor yang ditanam pada lahan miring menghasilkan seduhan kopi dengan cupping score tertinggi. Total cupping score semua perlakuan berkisar80,04-85,08 dengan rerata 83,89 yang menunjukkan bahwa kopi yang dihasilkan dalam penelitian ini masuk dalam katagori kopi specialty berdasarkan standar Specialty Coffee Association of America (SCAA).
Kata kunci: arabika, cupping test, dataran tinggi Gayo, kopi, kualitas
Keywords
Full Text:
PDFReferences
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/10.1088/1755-1315/425/1/012081
Abubakar, Y., Hasni, D., Muzaifa, M., Sulaiman, Mahdi, & Widayat, H. P. (2019). Effect of varieties and processing practices on the physical and sensory characteristics of Gayo Arabica specialty coffee. IOP Conference Series: Materials Science and Engineering, 523(1), 012027. https://doi.org/10.1088/1757-899X/523/1/012027
Abubakar, Y., Hasni, D., & Wati, S. A. (2022). Analisis kualitas buah merah kopi arabika gayo dan korelasinya dengan kualitas biji pada ketinggian berbeda. Jurnal Tamanan Industri Dan Penyegar (Journal of Industrial and Beverage Crops), 9(1), 1–14.
Abubakar, Y., Hasni, D., Widayat, H. P., Muzaifa, M., & Mahdi. (2017). Quality of Gayo arabica coffee affected by farm altitude and coffee varieties. The 2nd International Conference on Science and Technology 2017 “Joint International Conference on Science and Technology in The Tropic,” 183–189.
Abubakar, Y., Sabariana, S., Rasdiansyah, R., & Hasni, D. (2021). Sensory characteristic of espresso coffee prepared from Gayo arabica coffee roasted at various times and temperatures. IOP Conference Series: Earth and Environmental Science, 667(1), 012048. https://doi.org/10.1088/1755-1315/667/1/012048
Al-Rosyid, L. M., & Komarayanti, S. (2021). Teknologi wet process sebagai upaya mereduksi kadar air dalam proses produksi kopi (Studi kasus: Dusun Sumbercandik, Desa Panduman, Kec. Jelbuk, Kab. Jember). Jurnal Teknik Lingkungan, 27(2), 23–35. https://doi.org/10.5614/j.tl.2021.27.2.3
Amalia, F., Aditiawati, P., Yusianto, Putri, S. P., & Fukusaki, E. (2021). Gas chromatography/mass spectrometry-based metabolite profiling of coffee beans obtained from different altitudes and origins with various postharvest processing. Metabolomics, 17(7), 69. https://doi.org/10.1007/s11306-021-01817-z
Andini, R., Muzaifa, M., Marlina, L., Sulaiman, M. I., Jaya, R., Muslih, A. M., & Widayat, H. P. (2021). Making biodiversity work for coffee production. A case study of Gayo Arabica coffee in Indonesia. MOJ Ecology & Environmental Sciences, 6(4), 156–162. https://doi.org/10.15406/mojes.2021.06.00228
Ayalew, B. (2018). Impact of shade on morpho-physiological characteristics of coffee plants, their pests and diseases: A review. African Journal of Agricultural Research, 13(39), 2016–2024. https://doi.org/10.5897/AJAR2018.13408
Badan Pusat Statistik Kabupaten Aceh Tengah. (2021). Kabupaten Aceh Tengah dalam Angka. BPS Kabupaten Aceh Tengah.
Baihaqi, A., Hamid, A. H., Susanti, E., Paga, P. E., Wardhana, M. Y., & Marsudi, E. (2020). Analysis of value added agro industry arabica export coffee processing in Aceh Tengah case study at Oro Coffee Gayo. IOP Conference Series: Earth and Environmental Science, 425(1), 012076. https://doi.org/10.1088/1755-1315/425/1/012076
Bastian, F., Hutabarat, O. S., Dirpan, A., Nainu, F., Harapan, H., Emran, T. Bin, & Simal-Gandara, J. (2021). From plantation to cup: Changes in bioactive compounds during coffee processing. Foods, 10(11), 2827. https://doi.org/10.3390/foods10112827
Batali, M. E., Cotter, A. R., Frost, S. C., Ristenpart, W. D., & Guinard, J.-X. (2021). Titratable acidity, perceived sourness, and liking of acidity in drip brewed coffee. ACS Food Science & Technology, 1(4), 559–569. https://doi.org/10.1021/acsfoodscitech.0c00078
Bertrand, B., Boulanger, R., Dussert, S., Ribeyre, F., Berthiot, L., Descroix, F., & Joët, T. (2012). Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality. Food Chemistry, 135(4), 2575–2583. https://doi.org/10.1016/j.foodchem.2012.06.060
Cotter, A. R., Batali, M. E., Ristenpart, W. D., & Guinard, J. (2021). Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields. Journal of Food Science, 86(1), 194–205. https://doi.org/10.1111/1750-3841.15561
Diego, E. R., Flavio, M. B., Marcelo, A. C., Mariele, V. B. P., Vany, P. F., Helena, M. R. A., & Jose, H. da S. T. (2016). Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee. African Journal of Agricultural Research, 11(27), 2412–2422. https://doi.org/10.5897/AJAR2016.10832
Diviš, P., Pořízka, J., & Kříkala, J. (2019). The effect of coffee beans roasting on its chemical composition. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 344–350. https://doi.org/10.5219/1062
Farah, A. (2019). Flavor Development during Roasting. In Drying and Roasting of Cocoa and Coffee (pp. 267–309). CRC Press. https://doi.org/10.1201/9781315113104-9
Farah, A., & dePaula Lima, J. (2019). Consumption of chlorogenic acids through coffee and health implications. Beverages, 5(1), 11. https://doi.org/10.3390/beverages5010011
Fathurrozi, A., Damuri, A., Prastowo, A. T., & Rahmanto, Y. (2022). Sistem pendukung keputusan pemilihan lahan tanaman kopi menggunakan metode Complex Proportional Assessment (COPRAS). KLIK: Kajian Ilmiah Informatika Dan Komputer, 3(3), 228–237.
Ferreira, D. S., Oliveira, M. E. da S., Ribeiro, W. R., Filete, C. A., Castanheira, D. T., Rocha, B. C. P., Moreli, A. P., Oliveira, Emanuele Catarina da Silva Guarçoni, R., Carvalho, Partelli, F. L., & Pereira, L. L. (2022). Association of altitude and solar radiation to understand coffee quality. Agronomy, 12(8), 1885. https://doi.org/10.3390/agronomy12081885
Figueiredo, L. P., Borém, F. M., Ribeiro, F. C., Giomo, G. S., Malta, M. R., & Taveira, J. H. da S. (2018). Sensory analysis and chemical composition of ‘bourbon’ coffees cultivated in different environments. Coffee Science, 13(1), 122–131.
Hall, R. D., Trevisan, F., & de Vos, R. C. H. (2022). Coffee berry and green bean chemistry – Opportunities for improving cup quality and crop circularity. Food Research International, 151, 110825. https://doi.org/10.1016/j.foodres.2021.110825
Hameed, A., Hussain, S. A., & Suleria, H. A. R. (2018). “Coffee Bean-Related” Agroecological Factors Affecting the Coffee. In Co-Evolution of Secondary Metabolites (pp. 1–67). Springer. https://doi.org/10.1007/978-3-319-76887-8_21-1
Hulupi, R., Nugroho, D., & Yusianto. (2013). Keragaan beberapa varietas lokal kopi arabika di Dataran Tinggi Gayo. Pelita Perkebunan (Coffee and Cocoa Research Journal), 29(2), 69–81.
International Coffee Organization. (2023). Exports of All Forms of Coffee by Exporting Countries to All Destinations January 2022. International Coffee Organization. http://ico.org/prices/m1-exports.pdf
Muzaifa, M., & Hasni, D. (2016). Exploration study of Gayo specialty coffee (Coffea arabica L.): Chemical compounds, sensory profile and physical appearance. Pakistan Journal of Nutrition, 15(5), 486–491. https://doi.org/10.3923/pjn.2016.486.491
Pereira, L. L., Guarçoni, R. C., Cardoso, W. S., Taques, R. C., Moreira, T. R., da Silva, S. F., & Caten, C. S. ten. (2018). Influence of solar radiation and wet processing on the final quality of arabica coffee. Journal of Food Quality, 2018, 1–9. https://doi.org/10.1155/2018/6408571
Piato, K., Lefort, F., Subía, C., Caicedo, C., Calderón, D., Pico, J., & Norgrove, L. (2020). Effects of shade trees on robusta coffee growth, yield and quality. A meta-analysis. Agronomy for Sustainable Development, 40(6), 38. https://doi.org/10.1007/s13593-020-00642-3
Rodrigues, W. P., Silva, J. R., Ferreira, L. S., Filho, J. A. M., Figueiredo, F. A. M. M. A., Ferraz, T. M., Bernado, W. P., Bezerra, L. B. S., de Abreu, D. P., Cespom, L., Ramalho, J. C., & Campostrini, E. (2018). Stomatal and photochemical limitations of photosynthesis in coffee (Coffea spp.) plants subjected to elevated temperatures. Crop and Pasture Science, 69(3), 317. https://doi.org/10.1071/CP17044
Schenker, S., & Rothgeb, T. (2017). The Roast—Creating the Beans’ Signature. In The Craft and Science of Coffee (pp. 245–271). Elsevier. https://doi.org/10.1016/B978-0-12-803520-7.00011-6
Sinaga, S. H., & Julianti, E. (2021). Physical characteristics of Gayo arabica coffee with semi-washed processing. IOP Conference Series: Earth and Environmental Science, 782(3), 032093. https://doi.org/10.1088/1755-1315/782/3/032093
Specialty Coffee Association of America. (2015). Specialty Coffee Association of America Cupping Protocols (pp. 1–6). Specialty Coffee Association of America.
Sunarharum, W. B., Williams, D. J., & Smyth, H. E. (2014). Complexity of coffee flavor: A compositional and sensory perspective. Food Research International, 62, 315–325. https://doi.org/10.1016/j.foodres.2014.02.030
Widayat, H. P., Anhar, A., & Baihaqi, A. (2015). Dampak perubahan iklim terhadap produksi, kualitas hasil dan pendapatan petani kopi arabika di Aceh Tengah. Jurnal Agrisep, 16(2), 8–16.
Worku, M., de Meulenaer, B., Duchateau, L., & Boeckx, P. (2018). Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method. Food Research International, 105, 278–285. https://doi.org/10.1016/j.foodres.2017.11.016
Yeager, S. E., Batali, M. E., Guinard, J.-X., & Ristenpart, W. D. (2023). Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition. Critical Reviews in Food Science and Nutrition, 63(8), 1010–1036. https://doi.org/10.1080/10408398.2021.1957767
Zaidan, Ú. R., Corrêa, P. C., Ferreira, W. P. M., & Cecon, P. R. (2017). Environment and variety influence on coffee quality of “Matas de Minas". Coffee Science, 12(2), 240–247.
https://doi.org/10.21776/ub.industria.2023.012.02.5
Refbacks
- There are currently no refbacks.