Analisis Morfologi Kecambah Biji Kopi Arabika (Coffea arabica L.) pada Aplikasi Asap Cair Tempurung Kelapa

Abstract

Breaking the dormancy of coffee beans needs to be done because coffee beans experience a period of dormancy caused by the physical resistance of the hard seed coat. The benefit of coconut shells is that they are raw materials with great potential for use as liquid smoke. In general, coconut shell liquid smoke can be an alternative food preservative that is safe for consumption and provides sensory characteristics in the form of color, aroma, and distinctive taste to food products. The content of phenol compounds in liquid smoke functions as an antioxidant, which can extend the shelf life of a food ingredient and prevent the growth of microbes in the food ingredient. This research examines the effect of soaking and liquid smoke concentration on the germination of Arabica coffee seeds (Coffea arabica L.). The research was carried out at the Plant Breeding Laboratory, Faculty of Agriculture, Universitas Sumatera Utara, ∼32 meters above sea level from May to June 2024. Using a non-factorial, completely randomized design with five treatments for coffee beans, namely immersion in 900C hot water for 30 minutes; Soaking in hot water 900C + 1% liquid smoke soaking for 30 minutes; Soaking in hot water 900C + 2% liquid smoke soaking for 30 minutes; Soaking in hot water 900C + 3% liquid smoke soaking for 30 minutes; Soaking in 900C hot water + 5% liquid smoke is soaked for 30 minutes. The results showed that hot water immersion and liquid smoke concentration significantly affected plant height, root length, and fresh weight. In contrast, hot water immersion and liquid smoke concentration did not significantly affect the dry weight parameters.