Rahmat Fadhil, Sabrina Fadilah, Siti Mechram, Raida Agustina
Arabica coffee is one of the most popular commodities in the world because this type of coffee has a distinctive taste. One of them is Volcano Gayo arabica coffee. The aim of this research was to conduct a sensory assessment of Volcano Gayo arabica coffee based on various manual brewing tools using Visekriterijumsko Kompromisno Rangiranje (VIKOR) method. The materials used in this research were Volcano Gayo arabica coffee beans obtained from farmers in Bener Meriah Regency, Aceh Province, Indonesia. The manual brewing tools used were Eva Solo, Syphon, French Press, V60, and Vietnam Drip. The sensory assessment of Volcano Gayo arabica coffee was obtained based on identified panelists preferences. The criteria tested included aroma, flavor, acidity, body, aftertaste, sweetness, defects, and overall. The results of the research showed that the sensory criteria chosen by the panelists from highest to lowest respectively were acidity (0.148), followed by overall (0.139), flavor (0.131), sweetness (0.130), aroma, body and aftertaste which had the same values (0.128) and defect (0.069). The best alternative brewing tools that had the highest sensory ratings respectively were V60 (0.066), Vietnam Drip (0.315), Eva Solo (0.500), Syphon (0.732) and French Press (0.733). Based on the research results, it can be concluded that the V60 and Vietnam Drip manual brewers were preferred for brewing Volcano Gayo arabica coffee compared to other brewers. ©2025 by authors, all rights reserved.
Department of Agricultural Engineering, Faculty of Agriculture, Universitas Syiah Kuala, Indonesia
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