Physical Bean Quality of Arabica Coffee (Coffea Arabica) Cultivated at High and Medium Altitude

Nugroho, Dwi; Basunanda, Panjisakti; Mw, Suryadi

doi:10.22302/iccri.jur.pelitaperkebunan.v32i3.241

Cited by 9 publications

(7 citation statements)

References 4 publications

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“…Citarasa kopi terbaik dihasilkan dari perkebunan kopi Arabika di dataran tinggi (Toledo et al, 2016). Mutu fisik biji kopi (densitas dan rendemen) juga lebih baik apabila ditanam pada ketinggian tempat di atas 1.000 m di atas permukaan laut (dpl) (Nugroho, Basunanda, & Suyadi, 2016). Oleh karena itu, sebagian besar perkebunan kopi Arabika banyak ditemukan di daerah dataran tinggi, seperti kawasan pegunungan Papandayan dan Cikuray di Kabupaten Garut, Jawa Barat.…”

Section: Pendahuluanunclassified

Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda

Randriani¹,

Dani²,

Wardiana³

2018

J. tanam. industri dan penyegar

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<em>The cup quality of Arabica coffee is influenced not only by its cultivar, but also the altitudes and bean processing techniques. However, the interaction between those three factors has not been widely reported. The research aimed to analyze the quality attributes of four Arabica coffee cultivars grown at different altitudes as well as processed by different methods. The study was conducted at coffee plantations in Kampung Legok Gede at 1,400 m above sea level (asl) and Pasir Geulis at 1,700 m asl, Margamulya Village, Cikajang District, Garut Regency; Indonesian Industrial and Beverages Crop Research Institute (Balittri), Sukabumi; and Indonesian Coffee and Cocoa Research Institute, Jember, from April until November 2017. Data were analyzed by anova of completely randomized design in factorial three factors and two replications. The first factor is cultivars, the second factor is altitude, and the third factor is processing method. Correlation and path analysis were also used in this study. The result showed significant interaction between three tested treatments on aftertaste and body attributes. The cultivars factor significantly influenced the total score, balance, and overall attributes. The altitudes factor has significant effect on total score and flavor attribute, meanwhile processing methods exhibited significant effect on total score, aroma, and flavor attributes. All of the coffee quality attributes highly correlated with the total score, whereas the overall attribute has the strongest direct effect.</em>

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Section: Pendahuluanunclassified

Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda

Randriani¹,

Dani²,

Wardiana³

2018

J. tanam. industri dan penyegar

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“…Since the Palintang is located in the high land, this area suitable for farming Arabica coffee (Coffea rabica L). As many documented that Arabica coffee well in region between 1,000 and 2,000 above sea level and high rainfall (Kurniawan, nd;Hulupi and Martini, 2013;Nugroho et al 2016;Iskandar et al 2018).…”

Section: Palintang People and Faming Coffeementioning

confidence: 98%

COFFEE AND IDENTITY: Consume Coffee, Build Identity, Maintain Variety on Palintang Community West Java

Alfian

Supangkat²,

Iskandar³

2020

Sosiohumaniora

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This article discusses the Palintang coffee and its social, cultural and ecological impacts on the people of the Palintang Hamlet. Palintang hamlet is located in directly adjacent to the forest under the management of the State Forestry Corporation (Perhutani). Last fifteen years, the government began to intensify the cultivation of coffee plant in the Palintang hamlet. Palintang hamlet is located approximately 1,400 above sea level. As a result, coffee of Arabica plant (Coffeea arabica L) grows well in the area. The purpose of this article is to elucidate at the impact of coffee on the social identity of the Palintang community. The method used in this study was ethnographic approach which aims to reveal meaning from the point of view which of cultural stakeholders. Some field research techniques, namely observation, deep interviews, and participant observation were applied in this study. The results of this study showed that the coffee cultivation in Palintang hamlet has been an important impact not only an economic, but also social and ecological aspects of the Palintang community. The community always highlight the distinctive characteristics of the Palintang coffee, even some people claim that Palintang coffee has a characteristic that no other coffee has. This process then makes coffee as one of the markers for the community of Palintang, because through coffee of the community members are known to other community groups. The distinctive characteristic of Palintang coffee also adds to the repertoire of varieties of archipelago coffee, especially those related to the character of coffee.

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“…To produce a good grade, the sorting process is very influential in creating the quality of the coffee taste, the more foreign objects that enter such as twigs, gravel, or skin, it will affect the taste quality. Two types of coffee defects must be separated, namely 1) Elephant Beans, 2) Odd-shaped seeds, 3) Hole-shaped seeds, 4) black seeds [21]. Elephant Beans are seeds that have no contents or one of them.…”

Section: Postharvest Handlingmentioning

confidence: 99%

Postharvest Handling Of Coffee In Small Medium Enterprises (SMEs) Tugu Juang Coffee, Pulosari Village, Pemalang Regency

Rizkiyani¹,

Unzilatirrizqi²

2021

jtfp

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This study aims to determine the entire postharvest processing of coffee at Small Medium Enterprises (SMEs) Tugu Juang Coffee in Pulosari Village, Pulosari District, Pemalang Regency. The types of coffee that are cultivated and processed are robusta and arabica coffee. The research method used is observation, interview, and documentation study. The coffee processing process at Small Medium Enterprises (SMEs) Tugu Juang Coffeeis the dry (natural) processing process that starts from picking, sorting the coffee fruit, drying, peeling dry skin, roasting, resting, pulping and packaging. The water content before drying reaches 25-30% and after drying it produces a maximum moisture content of 12%. The warehousing process at Small Medium Enterprises (SMEs) Tugu Juang Coffee always maintains clean sacks, ventilation and labeling

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Physical Bean Quality of Arabica Coffee (Coffea Arabica) Cultivated at High and Medium Altitude

Cited by 9 publications

References 4 publications

Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda

Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda

COFFEE AND IDENTITY: Consume Coffee, Build Identity, Maintain Variety on Palintang Community West Java

Postharvest Handling Of Coffee In Small Medium Enterprises (SMEs) Tugu Juang Coffee, Pulosari Village, Pemalang Regency

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