Faidha Rahmi, Agus Arip Munawar, Normalina Arpi, Muhammad Ikhsan Sulaiman
Coffee (Coffea sp) is a significant tropical plantation crop and is in high demand in the international market, Indonesia being one of the world's leading producing countries. This study focuses on five types of Arabica coffee from different geographical origins in Sumatra: Arabica Gayo Celala, Lintong Nihuta, Kerinci Sungai Penuh, Mandailing Sipinsur, and Solok Lembang Jaya, all of which are naturally processed. Each type of coffee was taken as much as 250 g of green beans for physical and sensory analysis. Roasting was done at the medium roast level. Physical analysis included parameters such as color, bean size, and moisture content, while sensory analysis referred to the Specialty Coffee Association of America (SCAA) standard, including aroma, flavor, body, acidity, and overall. The results showed that Arabica Solok Lembang Jaya had the best physical quality with a score of 3.3 for defect points, while Arabica Gayo Celala showed the highest defect point of 16.3, for moisture content Arabica Gayo Celala, Mandailing Sipinsur and Kerinci Sungai Penuh met the best coffee bean standard of 11-12%. From the sensory results, Solok Arabica obtained the highest score, namely 84.50, indicating specialty quality. The lowest sensory score was obtained by Lintong Nihuta Arabica coffee at 81.75. This is due in part to the quality of the coffee beans, the processing method and the drying process. © Published under licence by IOP Publishing Ltd.
Doctoral Student of Agricultural Sciences, Graduate School, Syiah Kuala University, Banda Aceh, 23111, Indonesia; Department of Agricultural Engineering, Syiah Kuala University, Jl T Hasan Krueng Kalee No.3, Banda Aceh, 23111, Indonesia; Department of Agricultural Products Technology, Syiah Kuala University, Jl T Hasan Krueng Kalee No.3, Banda Aceh, 23111, Indonesia
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