TY  - GEN
CY  - UNIVERSITAS LAMPUNG
ID  - eprints84386
UR  - http://digilib.unila.ac.id/84386/
A1  - M. KAHFI , KHARISMA YUDISTIRO
Y1  - 2024/10/09/
N2  - Different types of coffee had different taste characteristics, as evidenced by the
discovery of many coffee clones from various regions in Indonesia, each with its
own unique flavor. Tanggamus Regency became a coffee producer with various
coffee clones, making it potential for development in the field of coffee science.
This research was conducted to determine the influence of sensory characteristics
of powdered robusta coffee from various clones in Bulok District, Tanggamus
Regency. This research was designed using the RAL method with a sample of 6
coffee clones, namely (P1) Komari, (P2) Lancur, (P3) Tugu Sari, (P4) PS, (P5)
Robinson, and (P6) Banglan. The results of this study indicated that the robusta
coffee clones from Bulok-Tanggamus District produced sensory characteristics in
the good category (6-6.75). However, each clone had its own distinctive
characteristics that were not very different, influenced by the planting location,
treatment in the garden, and the process of making ground coffee. The best
treatment was obtained from the Tugu Sari clone (P3) with an aroma score of 6.75
(good), taste 6.75 (good), aftertaste 6 (good), acidity 6 (good), mouthfeel 6.67
(good), balance 6 (good), uniform cups 6.17 (good), clean cups 6.5 (good), and
overall 6.75.

Keywords: antioxidants, roasted coffee, SCAA, sensory


Jenis kopi berbeda memiliki karakeristik rasa yang berbeda, dibuktikan dengan
ditemukanya banyak klon kopi dari berbagai daerah di Indonesia memiliki citarasa
khas masing-masing. Kabupaten Tanggamus menjadi penghasil kopi dengan
berbagai macam klon kopi sehingga berpotensi untuk dikembangkan di bidang
keilmuan tentang kopi. Penelitian ini dilakukan untuk mengetahui pengaruh
karakteristik sensori kopi robusta bubuk berbagai klon di Kecamatan Bulok,
Kabupaten Tanggamus. Penelitian ini dirancang dengan metode RAL dengan
sampel 6 klon kopi yaitu (P1) Komari, (P2) Lancur, (P3) Tugu Sari, (P4) PS, (P5)
Robinson, dan (P6) Banglan. Hasil penelitian ini menunjukan bahwa klon kopi
robusta dari Kecamatan Bulok-Tanggamus menghasilkan karakteristik sensori

dalam kategori good (6-6,75). Namun, setiap klon memiliki ciri khas masing-
masing yang tidak jauh berbeda, dipengaruhi oleh tempat tanam, perlakuan selama

di kebun, hingga pada proses pembuatan kopi bubuk. Perlakuan terbaik yang
didapatkan adalah klon Tugu Sari (P3) dengan aroma skor 6,75 (good), rasa 6,75
(good), aftertaste 6 (good), acidity 6 (good), mouthfeel 6,67 (good), balance 6
(good), uniform cups 6,17 (good), clean cups 6,5 (good), dan overall 6,75.

Kata kunci: antioksidan, kopi sangrai, SCAA, sensori

PB  - FAKULTAS PERTANIAN
TI  - "Pengaruh Leverage, Intensitas Persediaan, Pertumbuhan Penjualan, dan Kompensasi Manajemen Terhadap Tax Avoidance
(Studi Empiris Pada Perusahaan Sektor Barang Konsumen Primer yang Terdaftar di Bursa Efek Indonesia Tahun 2019-2023)"
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