?url_ver=Z39.88-2004&rft_id=1314151038&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGEMBANGAN+KUALITAS+FRAGRANCE+DAN+FLAVOR+KOPI%0D%0AMELALUI+PERENCANAAN+KOMPOSISI+TUMBUHAN+NAUNGAN%0D%0ADALAM+BUDIDAYA+WANATANI&rft.creator=PUTRI+AYU+CHANIA+DEWI%2C+1314151038&rft.subject=Pertanian+(+Umum+)&rft.subject=Kehutanan&rft.description=Daya+kompetisi+ekspor+biji+kopi+sangat+ditentukan+oleh+citarasa+minumannya%0D%0Aterutama+unsure+fragrance+dan+flavor+yang+harus+dibentuk+dalam+budidaya%0D%0Aekologis+alami%2C+bukan+melalui+proses+pabrikasi+untuk+merespon+isu+lingkungan%0D%0Amaupun+ecolabelling.+Tujuan+dari+penelitian+ini+adalah+untuk+mengetahui%0D%0Apengaruh+budidaya+ekologi+salami+terhadap+fragrance+dan+flavor+tanaman+kopi+di%0D%0AKPHL+Batutegi%2C+HKM+Sidodadi+di+Kecamatan+Air+Naningan%2C+Tanggamus%0D%0ALampung.Budidaya+ekologis+pada+penelitian+ini+diasumsikan+sebagai+fasevegetasi%0D%0Atanaman+kopi+(pohon%2C+tiang%2C+pancang+dan+semai).+Analisis+data+yang+digunakan%0D%0Aadalah+analisis+regresilinear+berganda+untuk+menguji+pengaruh+tanaman+pada%0D%0Asetiap+fasevegetasi+terhadap+fragrance+dan+flavor.+Hasil+penelitian+menunjukkan%0D%0Abahwa+budidaya+ekologis+yang+berpengaruh+nyata+terhadap+%5B1%5D+fragrance+adalah%0D%0Afase+pohon+(durian)%2C+fase+pancang+(jambu)%2C+dan+fase+semai+(bandotan%2C+takelan%2C%0D%0Acempaka%2C+cengkeh%2C+kakao%2C+kentangan%2C+kerinyuh%2C+dan+takelan)+dan+terhadap+%5B2%5D%0D%0APutri+Ayu+Chania+Dewi%0D%0Aflavor+yaitu+fase+pohon+(kemiri)%2C+fase+pancang+(jambu)%2C+dan+fase+semai+(bandotan%2C%0D%0Acempaka%2C+kakao%2C+cengkeh%2C+kaliandra%2C+kerinyuh%2C+rambatan%2C+paku%2C+dan+takelan).%0D%0AMasyarakat+wanatani+diharapkan+dapat+menerapkan+budidaya+tanaman+kopi%0D%0Adengan+mengombinasikan+jeni+stanaman+yang+berperngaruh+nyata+terhadap%0D%0Apeningkatan+citarasa+kopi.%0D%0AKata+Kunci%3A+budidaya+ekologis%2C+fragrance%2C+flavor%2C+kopi.%0D%0A%0D%0A%0D%0A%0D%0Aabstract%0D%0A%0D%0AThe+competitive+power+of+coffee+beans+exports+is+was+determined+by+the+taste+of%0D%0Athe+drink%2C+especially+the+fragrance+and+the+flavor+elements+which+must+be+formed%0D%0Ain+natural+ecological+cultivation%2C+not+through+the+manufacturing+process+to+respond%0D%0Athe+environmental+and+ecolabelling+issues.+The+purpose+ot+the+research+is+to%0D%0Aunderstand+the+influence+of+the+natural+ecological+cultivation+on+the+fragrance+and%0D%0Aflavor+of+coffee+plants+at+protection+FMU+Batutegi%2C+on+Sidodadi+social+forestry+in%0D%0AAir+Naningan+Sub-district%2C+Tanggamus+Lampung.+Ecological+cultivation+was%0D%0Aassumed+as+plant+vegetation+phase+of+coffee+(Tree+phase%2C+pole+phase%2C+sapling%0D%0Aphase+and+seedling).+This+research+was+analyzed+with+multiple+linear+regressions%0D%0Ato+test+the+influence+of+plants+on+each+phase+of+the+vegetation+on+fragrance+and%0D%0Aflavor+.+The+result+showed+that+the+ecological+cultivation+has+significant+effect+on%0D%0A%5B1%5D+fragrance+of+tree+phase+(Durio+zibetinus)%2C+sapling+(Syzygium+aqueum)+phase%2C%0D%0Aand+seedling+phase+(Ageratum+conyzoides%2C+Eupatorium+riparium%2C+Magnolia%0D%0APutri+Ayu+Chania+Dewi%0D%0Achampaca%2C+Syzygium+aromaticum%2C+Thebroma+cacao%2C+Borreira+ri+latifolia%2C+and%0D%0AEupatorium+perfoliatum%2C)+as+well+as+%5B2%5D+tree+phase+flavor+(Aleurites+moluccana)%2C%0D%0Asapling+(Syzygium+aqueum)%2C+and+phase+of+seedlings+(Ageratum+conyzoides%2C%0D%0ASyzygium+aromaticum%2C+Thebroma+cocoa%2C+Magnolia+champaca+Calliandra%0D%0Acallothesus%2C+Eupatorium+perfoliatum%2C+Mikania+micrantha%2C+Pteridophyta%2C+and%0D%0AEupatorium+riparium).+The+wanatani+community+wanatani+can+apply+the+coffee%0D%0Acultivation+by+combining+the+types+of+plants+that+significantly+effected+towards+the%0D%0Aincreasing+taste+of+coffee.%0D%0AKeywords%3Acoffee%2Cecological+cultivation%2C+flavor%2C+fragrance.&rft.publisher=Fakultas+Pertanian&rft.date=2018-08-03&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F33180%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F33180%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F33180%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++PUTRI+AYU+CHANIA+DEWI%2C+1314151038++(2018)+PENGEMBANGAN+KUALITAS+FRAGRANCE+DAN+FLAVOR+KOPI+MELALUI+PERENCANAAN+KOMPOSISI+TUMBUHAN+NAUNGAN+DALAM+BUDIDAYA+WANATANI.++Fakultas+Pertanian%2C+Universitas+Lampung.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F33180%2F