R. Fadhil, S. Safrizal, R. Khathir, P. Navisah
As other peaberrys, Gayo peaberry arabica coffee is very attractive because it has single larger and rounder seed. It is believed that the peaberry has superior flavor profile such as more fragrant aroma, stronger flavor, and denser than other arabica coffees. The purpose of this study was to evaluate the Gayo peaberry arabica coffee by using the analytical hierarchy process (AHP) method. Three varieties of Gayo peaberry arabica coffee were investigated i.e., Tim-tim, Bor-bor, and P88, while the processing method used were semi-wash and fully-wash methods. The sensory parameters observed included fragrance, flavor, acidity, body, and sweetness. The results showed that flavor (0.338) was the most important criterion than other taste criteria (fragrance 0.241; sweetness 0.196; acidity 0.115; and body 0.111). The variety that had the highest product acceptance rate was the Tim-tim variety processed by a full-wash method with a value of 0.203. The overall result of data analysis was acceptable because it had a consistency ratio below 0.1 (10%). © 2023, Science and Innovation Center Publishing House. All rights reserved.
Department of Agricultural Engineering, Faculty of Agriculture, Agricultural Mechanization and Workshop Research Center (PUSMEPTAN), Universitas Syiah Kuala Darussalam, Banda Aceh, 23111, Indonesia
Research at a Glance
Register to unlock
Topics & SDG Alignment
Register to unlock
Collaboration
Register to unlock
Author Profile (Selected)
Register to unlock
References Overview
Register to unlock
Journal & Source
Register to unlock
Metadata & Integrity
Register to unlock