STUDI PERSPEKTIF SENSORIK DAN KADAR KAFEIN KOPI KHOP BANDA ACEH
Keywords:
Kopi Khop, Kafein, Deskriptor sensorik, AcehAbstract
Kajian kandungan kafein yang berkaitan dengan cita rasa kopi unik dari Aceh, kopi Khop, masih terbatas. Studi ini bertujuan untuk menentukan hubungan antara kadar kafein dalam bubuk kopi Khop dan karakteristik sensorik dengan analisis regresi linear. Bubuk kopi Khop dipisahkan berdasarkan empat kategori: halus (fine, F), sedang (medium, M), kasar (coarse, C), dan original (O). Keempat jenis bubuk kopi tersebut diseduh dengan air panas (90 oC) lalu diuji karakteristik sensoriknya menggunakan uji organoleptik meliputi rasa asam dan pahit, aroma, warna, dan residu ampas. Sampel kopi tersebut juga diukur kadar kafeinnya menggunakan spektrometer UV-vis dan harga pH-nya. Analisis dengan regresi linear sederhana menunjukkan hubungan linear negatif antara kadar kafein bubuk F, M, dan C dengan skor deskriptor sensorik kopi Khop. Berdasarkan hasil uji tersebut, kadar kafein bukan merupakan faktor tunggal yang menentukan hasil penilaian karakter sensorik bubuk kopi Khop yang ditunjukkan dengan linearitas negatif antara kadar kafein dan skor aroma kopi.
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