Korelasi Antara Ketinggian Tempat, Sifat Kimia Tanah, dan Mutu Fisik Biji Kopi Arabika di Dataran Tinggi Garut

Supriadi, Handi; Randriani, Enny; Towaha, Juniaty

doi:10.21082/jtidp.v3n1.2016.p45-52

Cited by 13 publications

(15 citation statements)

References 22 publications

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“…Kualitas fisik dan kimia kopi berkorelasi positif dengan ketinggian tempat. Semakin tinggi tempat tumbuh semakin baik kualitas kopi (Towaha et al, 2015;Supriadi et al, 2016). Daerah Jejem 2 merupakan daerah dengan lokasi tumbuh tertinggi dalam penelitian ini.…”

Section: Hasil Dan Pembahasanunclassified

Mutu Sensori Kopi Luwak Asal Dataran Tinggi Gayo

Muzaifa

Abubakar

Febriani

et al. 2021

AGROINTEK: Jurnal Teknologi Industri Pertanian

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Section: Hasil Dan Pembahasanunclassified

Mutu Sensori Kopi Luwak Asal Dataran Tinggi Gayo

Muzaifa

Abubakar

Febriani

et al. 2021

AGROINTEK: Jurnal Teknologi Industri Pertanian

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“…Bobot 100 biji kopi Arabika bervariasi antara 20,84-24,74 g. Bobot 100 biji kopi yang diambil dari ketinggian tempat S2 memiliki bobot biji yang lebih tinggi dari S1 di kedua Kabupaten (Gambar 1.a dan 1.b). Hasil ini sesuai dengan penelitian Supriadi, Randriani, & Towaha (2016) dan Tolessa et al (2017) bahwa bobot 100 biji kopi meningkat dengan meningkatnya ketinggian tempat tumbuh, karena pematangan biji kopi lebih lambat memungkinkan untuk pengisian kandungan biji kopi yang lebih baik dan berat (Vaast, Bertrand, Perriot, Guyot, & Genard, 2006).…”

Section: Hasil Dan Pembahasan Pengujian Mutu Fisik Biji Kopiunclassified

“…Semakin tinggi tempat/lokasi maka mutu fisik biji kopi (persentase bobot 100 biji) semakin baik. Laporan Supriadi et al (2016) dan Tolessa et al (2017) juga menunjukkan bahwa bobot 100 biji kopi meningkat dengan bertambahnya ketinggian tempat. (Dessalegn, Labuschagne, Osthoff, & Herselman, 2008;Tolessa et al, 2017).…”

Section: Hasil Dan Pembahasan Pengujian Mutu Fisik Biji Kopiunclassified

Analisis Mutu Fisik dan Citarasa Kopi Indikasi Geografis Arabika Gayo Berdasarkan Ketinggian Tempat

Purba

Sukartiko

Ainuri

2020

J. tanam. industri dan penyegar

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<em>Coffee is one of the flagship commodities in the international export market. Its function is important to the economy and encourages the development of world Agroindustries. The coffee beans physical and coffee flavor are the important components influenced by the genetic nature of plants, cultivation practices and growing environments and the interaction between these factors. The research aimed to detemine the beans physical quality and flavor of Gayo Arabica coffee Geographical Indications (GIs) based on the different altitudes. The research was conducted in Gayo Highlands, Aceh Tengah and Bener Meriah Districts. The stratified sampling method was conducted at an altitude of 1,000-1,500 masl (meter above sea level) and 1,500-1,750 masl, the land suitability classification included as S1 and S2 respectively. The variables observed were beans physical quality (weight of 100 Arabica coffee beans and value of defects) and flavor profile. Data were analyzed by independent sample t-test. The results showed that there were differences in the average weight of 100 Arabica coffee beans between S1 and S2 altitudes, but the defect value did not differ significantly. The other results showed that the coffee flavor profile of Arabica Gayo GIs in both districts and altitudes has a total score of 82.75-85.25 points and categorically as specialty coffee (excellent). In general, the S2 altitude of Gayo highland produces a physical quality of 100 Arabica coffee beans and flavor better than the S1 altitude.</em>

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“…Ketersediaan unsur P yang cukup akan diserap dengan baik oleh tanaman sehingga pertumbuhan generatif dan komponen hasilnya optimal. Di samping itu, C organik dan kandungan N berkorelasi positif dengan biji normal dan berat 100 butir (Supriadi, Randriani, & Towaha, 2016).…”

Section: Karakter Morfologi Vegetatif Dan Komponen Hasilunclassified

Ekspresi Fenotipik Klon Kopi Robusta “Sidodadi” pada Tiga Ketinggian Tempat

Randriani¹,

Dani²,

Supriadi³

et al. 2016

J. Tanaman Industri dan Penyegar

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<em>Coffee "Sidodadi" is the Robusta coffee clone, selected by farmers, widely developed in the Bengkulu region. The clones are distributed at different altitudes, i.e. 600, 900, and 1,200 m asl and presumably have different phenotyphic expression due to different growth environment. This study aimed to determine the influence of altitudes on the phenotypic expression of coffee "Sidodadi". The study was conducted at (1) 600 m asl (Sukarami subdistrict, Bermani Ulu district, Curup Regency), (2) 900 m asl (Airsempiang subdistrict, Kabawetan district, Kapahiang Regency), and (3) 1,200 m asl (Airles subdistrict, Muara Kemumuh District, Kapahiang Regency), from January 2014 to October 2015 with a survey method. A total of 5 trees were randomly assigned to each experimental unit and each was repeated 5 times. Phenotypic characters observed including vegetative morphology and yield components (data obtained using the difference test of two average t-Students on the 5% level), caffeine content, and cupping-test score. The sample of coffee beans used was 500 g with a water content of 10%–10.9% taken at three different altitudes. The results showed a significant effect of altitude on vegetative growth and yield components of "Sidodadi" Robusta coffee. Altitude of 1.200 m asl produces vegetative, generative, and higher-yielding coffee yields, but with lower caffeine content than those grown at 600 and 900 m asl. Meanwhile, the best flavor quality with a score of 85.25 is indicated by "Sidodadi" Robusta coffee grown at an altitude of 900 m asl which delivered high body, long aftertaste, dark chocolate aroma, and caramelly flavor.</em>

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Korelasi Antara Ketinggian Tempat, Sifat Kimia Tanah, dan Mutu Fisik Biji Kopi Arabika di Dataran Tinggi Garut

Cited by 13 publications

References 22 publications

Mutu Sensori Kopi Luwak Asal Dataran Tinggi Gayo

Mutu Sensori Kopi Luwak Asal Dataran Tinggi Gayo

Analisis Mutu Fisik dan Citarasa Kopi Indikasi Geografis Arabika Gayo Berdasarkan Ketinggian Tempat

Ekspresi Fenotipik Klon Kopi Robusta “Sidodadi” pada Tiga Ketinggian Tempat

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