Abstract
Indonesia is rich in specialty coffee. Some of the specialty coffees from Indonesia are Lintong coffee, Mandailing coffee, Gayo coffee, Toraja coffee and others. Luwak coffee with unique processing is categorized as specialty coffee. Luwak coffee is known as one of the special and most expensive coffees in the world. The Gayo Highlands, as one of the best and largest arabica coffee producing areas in Indonesia, also produces civet coffee. It is suspected that the quality of Gayo arabica civet coffee is also very good. This study aims to analyze the sensory quality of civet coffee from the Gayo Highlands. The results showed that civet coffee from the Gayo Highlands has various sensory. The quality of the cupping score is very good 83.75 (very good) -85.75 (excellent) with the most dominant aromas being nutty, fishy, chocolaty and herby
Highlights
Tanaman kopi termasuk ke dalam famili Rubiaceae dan genus Coffea sp terdiri dari 90 lebih spesies (Davis, 2001)
Paper must be submitted to http://journal.trunojoyo.ac.id/agrointek/index and journal template could be download here
The abstract is a condensed version of an article, and contains important points ofintroduction, methods, results, and conclusions
Summary
Pada penelitian ini digunakan sampel berupa green bean kopi luwak arabika dari enam lokasi di Kabupaten Bener Meriah dan Aceh Tengah. Keenam asal lokasi pengambilan sampel kopi luwak adalah: KL1: Desa Arul Badak, Aceh Tengah. Selain itu bahan-bahan yang digunakan adalah air mineral dan form penilaian uji cita rasa kopi (cupping test). Selanjutnya dilakukan pemisahan kulit tanduk dengan biji kopi untuk menghasilkan green bean kopi luwak. Pengujian mutu sensoris kopi luwak dilakukan dengan uji cita rasa seduhan menggunakan metode cupping test. Uji ini merujuk pada prosedur yang dikembangkan oleh Specialty Coffee Association of America (SCAA 2015). Green bean kopi luwak ditimbang sebanyak 100 gram, kemudian disangrai dengan mini roaster pada skala 55 Agtron yaitu setara dengan pilihan tingkat penyangraian sedang (medium roasting). Kopi hasil sangrai ini selanjutnya dibuat menjadi bubuk dengan dihaluskan menggunakan grinder hingga mencapai ukuran 20 mesh. Karakter yang muncul pada setiap sampel juga di amati dengan acuan diagram coffee flavor wheel dari SCAA (Caspersen, 2012; SCAA, 2015)
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