Uji Organoleptik Kombinasi Tingkat Kematangan Roasting Kopi Arabika Kintamani Dengan Teknik Penyeduhan V60
DOI:
https://doi.org/10.25047/agropross.2025.813Kata Kunci:
Organoleptic Test of the Combination of Ripeness Levels of Roasting Kintamani Arabica CoffeeAbstrak
Arabica coffee (Coffea arabica) is a type of coffee that has been widely developed by farmers in Indonesia. Kintamani coffee has its own competitive advantages that have many coffee enthusiasts. Coffee is one of the drinks that is loved by almost the whole world. Coffee is a drink made from extracted coffee beans that have been roasted according to the desired level of ripeness and turned into powder which is then brewed. This study aims to determine the quality level of Kintamani Arabica Coffee using V60 brewing and a combination of different roasting temperatures and colors. This study used a Non-Factorial Randomized Block Design (RAK) with six different roasting temperature and color treatments. The results showed that there was no significant difference in the parameters of aroma, taste, and aftertaste. The roasting temperature of 220°C with a light to dark color (medium to dark) had an overall average of 5.66, which is included in the "good quality" category. This study shows that the coffee used is of good quality but not yet fully optimal to be included in the specialty category
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Hak Cipta (c) 2025 Dian Hartatie, Mila Agustin, Irma Harlianingtyas, Descha Dika Cahyaningrum
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