Pengaruh Lama Penyimpanan dan Jenis Kemasan terhadap Karakteristik Fisikokimia dan Sensori Kopi Arabika Gayo pada Metode Pengolahan Semi Basah

Abstract

The effect of storage time and packaging type on the psychochemistry and sensory characteristics of Gayo arabica coffee using the semi-processing method, supervised by Hotnida Sinaga and Terip Karo-karo. This study was conducted to determine the effect of the type of packaging and storage time on the phycochemical and sensory characteristics of Gayo arabica coffee with the semi-processing method. The type of packaging factors are grainpro, aluminum foil, plastic jute, cloth jute, and jute hemp. With a storage times 0 months, 4 months and 8 months. This study used a factorial Randomized Block Design (RAK) method. Parameters observed were water content, ash content, fat content, protein content, caffeine content, phenol content, acidity level (pH), color, specific volume and cupping test. The results of this study indicated that different types of storage time and Packaging causes differences in water content, fat content, ash content, caffeine content, phenol content, and acidity (pH). Characteristics and final scores of sensory or cupping tests on coffee with different types of packaging and storage time were tested.