Eksplorasi Cita Rasa Kopi Robusta (Coffea canephora) Melalui Wine Process Di Kebun Bangelan Malang Jawa Timur

Abstract

Kopi merupakan komoditas strategis dengan nilai ekonomi yang tinggi, di mana kualitas akhir produk sangat dipengaruhi oleh metode pascapanen. Salah satu inovasi pengolahan adalah wine process, yaitu fermentasi anaerob yang diyakini mampu meningkatkan mutu fisik dan karakter cita rasa kopi. Penelitian ini bertujuan untuk mengeksplorasi pengaruh metode wine process terhadap mutu kopi robusta dibandingkan dengan metode dry process. Penelitian dilaksanakan di Kebun Bangelan, Malang, Jawa Timur dengan perlakuan fermentasi selama 40 hari. Parameter yang diamati meliputi kadar air biji kopi dan penilaian sensoris melalui uji cupping oleh panelis terlatih. Hasil penelitian menunjukkan bahwa metode wine process mampu menghasilkan mutu fisik dan cita rasa kopi yang lebih baik dibandingkan metode konvensional. Temuan ini mengindikasikan bahwa wine process berpotensi menjadi alternatif pengolahan kopi robusta yang bernilai tambah secara kualitas.

Coffee is a strategic commodity with high economic value, where the final quality of the product is greatly influenced by post-harvest processing methods. One of the innovative processing methods is the wine process, an anaerobic fermentation technique believed to enhance the physical quality and flavor characteristics of coffee. This study aimed to explore the effect of the wine process on the quality of robusta coffee compared to the conventional dry process. The research was conducted at Bangelan Plantation, Malang, East Java, with a 40-day fermentation treatment. Parameters observed included moisture content of the beans and sensory evaluation through cupping tests by trained panelists. The results indicated that the wine process produced better physical and sensory quality of coffee than the conventional method. These findings suggest that the wine process has the potential to become a value-added alternative for robusta coffee processing.