Pengaruh Metode Pengolahan Kopi Menggunakan Proses Natural, Fullwash Dan Wine Terhadap Karakteristik Fisikokimia Dan Cupping Test Kopi

Abstract

Arabica coffee is a type of coffee that is very popular among consumers and has high economic value. Coffee quality is an important factor and a key requirement for increasing the global coffee demand. Postharvest processing plays a crucial role in determining the final quality and flavor profile of coffee. Different processing methods produce variations in flavor that can enhance the selling value and consumer appeal of the local coffee products. Standardized procedures for diverse postharvest coffee processing methods are needed to examine their effects on the physicochemical characteristics of coffee. Therefore, this study was conducted to analyze the effect of coffee processing methods (natural, full wash, and wine process) on the physicochemical characteristics of coffee beans using proximate analysis, color analysis, and cupping tests. The analytical model used was a factorial randomized block design with Duncan’s Multiple Range Test (DMRT) as a post-hoc test. Results showed significant differences in proximate components such as carbohydrates, protein and lipid, also the color between coffee originating from Mandailing and Karo, as well as among the processing methods (full wash, natural, and wine). In addition, the cupping scores of each coffee processed using different methods were above 80; however, the cupping results were not statistically significantly different.