ANALISIS PERBANDINGAN KUALITAS FISIK DAN CITARASA KOPI ARABIKA (Coffea arabica L.) DENGAN 3 METODE PENGOLAHAN DI PT SULOTCO JAYA ABADI

Abstract

ADITYA PRIMA SAPUTRA. Analisis Perbandingan Kualitas Fisik dan Citarasa Kopi Arabika (Coffea arabica L.) dengan 3 Metode Pengolahan di PT Sulotco Jaya Abadi. Dibimbing oleh SOFYAN ZAMAN. Penelitian ini bertujuan untuk membandingkan pengaruh tiga metode pengolahan kopi arabika (Coffea arabica L.) yaitu fullwash, natural, dan honey terhadap kualitas fisik dan citarasa kopi di PT Sulotco Jaya Abadi, Tana Toraja. Param fisik yang diamati meliputi kadar air dan densitas, sedangkan penilaian citarasa dilakukan melalui cupping test oleh empat panelis mengacu pada protokol SCA (Specialty Coffee Association). Hasil menunjukkan bahwa metode fullwash memiliki kadar air tertinggi (12,13%) dan densitas tertinggi (785 g/L), sedangkan metode natural menunjukkan kadar air dan densitas terendah. Pada uji citarasa, fullwash menghasilkan skor tertinggi (8,88), diikuti natural (8,25) dan honey (8,06), yang seluruhnya masuk dalam kategori specialty coffee. Metode fullwash unggul pada atribut acidity dan clean cup, sedangkan natural dan honey memiliki kekuatan pada sweetness dan body. Dapat disimpulkan bahwa metode pengolahan berpengaruh signifikan terhadap mutu kopi. Metode fullwash direkomendasikan bagi produsen yang menargetkan kualitas premium dengan profil rasa bersih dan cerah

ADITYA PRIMA SAPUTRA. Comparative Analysis of Physical Quality and Flavor of Arabica Coffee (Coffea arabica L.) with 3 Processing Methods at PT Sulotco Jaya Abadi. Supervised by SOFYAN ZAMAN. This study aims to compare the effects of three Arabica coffee (Coffea arabica L.) processing methods, namely fullwash, natural, and honey, on the physical quality and flavor of coffee at PT Sulotco Jaya Abadi, Tana Toraja. The physical params observed included moisture content and density, while flavor assessment was carried out through a cupping test by four panelists referring to the SCA (Specialty Coffee Association) protocol. The results showed that the fullwash method had the highest moisture content (12.13%) and the highest density (785 g/L), while the natural method showed the lowest moisture content and density. In the flavor test, fullwash produced the highest score (8.88), followed by natural (8.25) and honey (8.06), all of which are included in the specialty coffee category. The fullwash method excelled in acidity and clean cup attributes, while natural and honey had strengths in sweetness and body. It can be concluded that the processing method significantly influences coffee quality. The fullwash method is recommended for producers targeting premium quality with a clean and bright flavor profile.