Rahmat Fadhil, Sri Hartuti, Sri Maryuna, Basri A. Bakar
This study aimed to determine the sensory preferences of Gayo Arabica coffee products from various altitudes in Gayo Highland, Province of Aceh, Indonesia, using V60 brewing. The decision-making system regarding product acceptance preferences refers to sensory assessment by panelists using Fuzzy Simple Additive Weighting (FSAW) method. Compared to other decision-making models, the advantage of the FSAW method lies in its ability to carry out assessments more precisely because it is based on predetermined attribute values and preference weights. Apart from that, FSAW can also select the best alternative from some existing alternatives because of the ranking process after determining the weight value for each attribute. This study used Gayo Arabica coffee from 5 altitudes, namely <1,000 masl, 1,000-1,200 masl, 1,200-1,400 masl, 1,400-1,600 masl, and >1,600 masl. The sensory assessment criteria for Gayo Arabica coffee of various altitudes included aroma, flavor, aftertaste, acidity, body, sweetness, and balance. This research used nine identified panelists with criteria including being an arabica coffee connoisseur, knowing about Gayo Arabica coffee, being used to consuming manually brewed coffee, being able to provide a sensory assessment of coffee, and not having any illnesses such as coughs, flu, canker sores and stomach ulcers. The results showed that the flavor criterion was ranked first as a priority in the sensory assessment of Gayo Arabica coffee, with a value of 0.183. Furthermore, sequentially, the aroma criterion was ranked second (0.177), balance was ranked third (0.137), sweetness was ranked fourth (0.134), aftertaste was ranked fifth (0.131), body was ranked sixth (0.124), and acidity was in the seventh rank (0.113). Sensory assessment of Gayo Arabica coffee at various altitude using V60 brewing showed that altitude >1,600 masl with a value of 0.999 ranked 1st, then altitude 1,200-1,400 with a value of 0.937 (ranked 2nd), altitude 1,400-1,600 masl with a value of 0.892 (ranked 3rd), an altitude of 1,000-1,200 meters above sea level with a value of 0.817 (ranked 4th), and altitudes of <1,000 meters above sea level with a value of 0.800 (ranked 5th). In this study, the Fuzzy Simple Additive Weighting (FSAW) method was employed as a decision-making system, facilitating the identification of the optimal planting altitude for Gayo Arabica coffee with V60 brewing, based on sensory evaluations. This approach significantly simplified the decision-making process. Copyright: ©2024 The authors.
Department of Agricultural Engineering, Faculty of Agriculture, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia; Aceh Cocoa and Coffee Research Institute, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia; Food Crop Research Center, Agriculture and Food Research Organization, National Research and Innovation Agency, Jakarta, 10340, Indonesia
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