KARAKTERISTIK FISIK BIJI KOPI ARABIKA (Coffea Arabica) KABUPATEN KERINCI PADA BEBERAPA METODE PENGOLAHAN

Prayogo, Andi (2023) KARAKTERISTIK FISIK BIJI KOPI ARABIKA (Coffea Arabica) KABUPATEN KERINCI PADA BEBERAPA METODE PENGOLAHAN. S1 thesis, UNIVERSITAS JAMBI.

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Abstract

Penelitian ini dilakukan untuk mengetahui karakteristik fisik biji kopi arabika asal Kabupaten Kerinci pada beberapa metode pengolahan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), menggunakan 3 taraf perlakuan (Kopi arabika dengan pengolahan natural, Kopi arabika dengan pengolahan basah dan Kopi arabika dengan pengolahan semi basah) dengan 5 kali pengulangan sehingga didapat 15 satuan percobaan. Parameter yang diamati yaitu geometric mean diameter (GMD), sphericity, volume, luas permukaan, bulk density, true density, porositas dan berat satuan biji. Data yang diperoleh akan dianalisis menggunakan ANOVA dengan taraf 5%. Apabila perlakuan menunjukkan pengaruh nyata, maka akan dilakukan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa Kopi beras arabika asal Kerinci memiliki nilai GMD 6,201-6,247 mm, sphericity 0,641 mm – 0,644 mm, volume 256,685 mm3 - 263,944 mm3, luas permukaan 101,432 mm2 – 102,953 mm2, bulk density 0,684 g/cm3 - 0,701 g/cm3, true density 0,915 g/cm3 – 0,925 g/cm3, porositas 23,429% - 25,856%, dan bobot perbiji 0,167 g – 0,170 g dan metode pengolahan natural, pengolahan semi basah, dan pengolahan basah tidak berbeda nyata terhadap sifat fisik biji kopi yang meliputi GMD, sphericty, volume, luas permukaan, bulk density, true density, porositas, dan bobot biji kopi. This research was conducted to determine characteristic of arabica coffee beans from Kerinci Regency with various processing methods. This study used a completely randomized design (CRD) which consisted of 3 treatments levels (Arabica coffee with natural processing, arabica coffee with wet processing and arabica coffee with semi-wet processing). Parameters observed were geometric mean diameter (GMD), sphericity, volume, surface area, bulk density, true density, porosity and weight of the bean. The data obtained will be analyzed using ANOVA with a level of 5%. If the treatment shows a significant effect, further analysis will be carried out using the Duncan's Multiple Range Test (DMRT) at the 5% level. The results showed that the arabica coffee beans from Kerinci had a GMD 6,201-6,247 mm, sphericity 0,641 mm – 0,644 mm, volume 256,685 mm3 - 263,944 mm3, surface area 101,432 mm2 – 102,953 mm2, bulk density 0,684 g/cm3 - 0,701 g/cm3, true density 0,915 g/cm3 – 0,925 g/cm3, porosity 23,429% - 25,856%, and weight of the bean 0,167 g – 0,170 g and natural processing, wet processing, semi-wet processing had no significant effect of physical properties of coffee beans such as GMD, sphericity, volume, surface area, bulk density, true density, porosity and weight of the bean.

Type:	Thesis (S1)
Uncontrolled Keywords:	Biji Kopi Arabika, green bean, sifat fisik.
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknik Pertanian
Depositing User:	Prayogo
Date Deposited:	13 Nov 2023 04:07
Last Modified:	13 Nov 2023 04:07
URI:	https://repository.unja.ac.id/id/eprint/57483

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