ANALISIS ORGANOLEPTIK SEDUHAN VARIETAS KOPI LOKAL DENGAN TEKNIK MANUAL BREW

Abstract

The Liberica Kayong coffee variety, introduced by the Ministry of Agriculture's Center for Plant Variety Protection and Agricultural Licensing in 2021, is West Kalimantan's first local coffee variety. This variety has several advantages, including a distinct taste similar to fruit because it is planted near fruit trees. Liberica Kayong coffee has a large market potential but is not yet popular in the community. Arabica and Robusta coffee are widely available in coffee shops, street stalls, and traditional markets. Therefore, this study will analyze the consumer preference or acceptance values for three local coffee varieties including Liberica Kayong coffee, Arabica Gayo, and Robusta Lampung. The objective of this study was to determine consumer preferences for three local coffee varieties: Liberica Kayong, Arabica Gayo, and Robusta Lampung. The results showed that Arabica Gayo coffee had the highest aroma preference value (4.2), followed by Liberica Kayong and Robusta Lampung. Lampung Robusta coffee had the highest preference value for acidity at 4.08 (like-very much like), followed by Gayo Arabica coffee at 1.48 (very dislike-dislike) and Kayong Liberica. Gayo Arabica coffee had the highest preference value for sweetness in coffee brew at 3.88 (neutral-like), followed by Kayong Liberica at 3.36 (neutral-like) and Lampung Robusta at 2.24 (dislike-neutral). Lampung Robusta coffee had the highest preference value for bitterness in coffee brew, at 4.32 (like-very much like), followed by Gayo Arabica 2.92 (dislike-neutral) and Kayong Liberica 2.76 (dislike-neutral). The Lampung Robusta coffee variety had the highest preference value for the highest coffee viscosity, at 4.08 (like-really like), followed by the Kayong Liberica variety at 3.16 (neutral-like) and the Gayo Arabica variety at 2.48 (dislike-neutral).