KARAKTERISTIK FISIK KUALITAS BIJI KOPI DAN KUALITAS KOPI BUBUK SINTARO 2 DAN SINTARO 3 DENGAN BERBAGAI TINGKAT SANGRAI

Juremian and Kirmanan are other names for the Sintaro 2 and Sintaro 3 coffee clones, the national superior robusta coffee clones that have been cultivated in Sidorejo Village. This study aims to determine the quality and physical properties of coffee beans, chemical properties and ground coffee quality of Juremian and Kirmanan clones. The quality and physical properties of coffee beans are evaluated according to the Indonesian National Standard (SNI) 01-02907-2008 procedure. The chemical properties and quality of ground coffee powder were evaluated based on SNI 01-3542-204 procedure as well as the cupping test method (Specialty Coffee Association of America). The results showed that Juremian coffee beans had fewer defects and bean sizes, more peaberry beans, and better bean quality than Kirmanan coffee beans. Based on coffee extract content, "medium dark roast" and "dark roast" Ground coffee Juremian and Kirmanan are categorized as quality 1. "Medium dark roasted" Juremian coffee got a total score of 8.00, with the "excelent" category on the cupping test. The aromas found in Juremian coffee include chocholety, black tea, fruity, and nutty. The quality of the coffee beans, the high percentage of peaberry, and the roasting rate are thought to have contributed to the brewing quality of Juremian and Kirmanan coffees.Juremian and Kirmanan coffee clones have been known as superior robusta coffee clones introduced by local coffee farmer namely Juremi and Kirman. Coffee farmers in Sidorejo village believed that the Sintaro 2 and Sintaro 3 coffe clones that had been rilised by miynistry of Agriculture as superior coffee clones from Bengkulu province. This study aimed to obtain quality and physical characteristic of coffee bean, chemical characteristic and quality of ground coffee from Juremian and Kirmanan clones. Indonesian National standard (SNI) 01-02907-2008 procedures were used to evaluate the quality and physical characteristics of coffe bean. The chemical and quality characteristics of ground cofee powder were evaluated based on SNI 01-3542-204 procedures for ground coffe powder followed by cupping test for each cofee brew samples of Juremian coffe and Kirmanan coffe powders. Three different roasting level were used to prepare various coffee ground samples. The result found out that Juremian coffee bean had smaler bean, contained more peaberry bean, had amount of defect, and had better quality bean than that of Kirmanan coffee bean. The ground coffee samples of Juremian and Kirmanan tend to decrease their cafein content and their acidity with increasing rosting level. Juremian coffe tend to have have higher caffein content and to lower acidity than that of Kirmanan coffee in any roasting level. Based on the quality of brewed coffee, the best cupping obtained from Juremian clone coffee with medium dark roast with a total score 8,00 with excelent category. The aroma found in juremian coffee were chochelety, black tea and orange/fruity, nutty, and smoky. Although has smaller bean, some other factors, such as lower defect value, higher peaberry content, lower acidity and higher cafein content, and apropriate roasting level may contribute to higher quality brew of Juremian coffee over Kirmanan coffee Keywords: Sintaro coffee clones, coffee bean quality, peaberry, ground coffee evaluation ABSTRAKKlon kopi Juremian dan Kirmanan selama ini dikenal sebagai klon kopi robusta di Desa Sidorejo diyakini masyarakat petania kopi sebagai klon kopi Sintaro 2 dan Sintaro 3 yang ditetapkan oleh Kementerian Pertanian sebagai klon kopi unggulan dari Provinsi Bengkulu. Penelitian ini bertujuan untuk mengetahui mutu dan sifat fisik biji kopi, sifat kimiawi dan mutu kopi bubuk klon Juremian dan Kirmanan. Standar Nasional Indonesia (SNI) 01-02907-2008 Prosedur digunakan untuk menilai mutu dan sifat fisik biji kopi. Sifat kimia dan kualitas bubuk kopi bubuk dievaluasi berdasarkan prosedur SNI 01-3542-204 untuk bubuk kopi bubuk dilanjutkan dengan uji cupping untuk masing-masing sampel kopi bubuk kopi Juremian dan bubuk kopi Kirmanan. Tiga tingkat penyangraian yang berbeda digunakan untuk menyiapkan berbagai sampel bubuk kopi. Hasil penelitian menunjukkan bahwa biji kopi Juremian memiliki biji yang lebih kecil, mengandung biji peaberry yang lebih banyak, memiliki lebih sedikit jumlah biji cacat, dan kualitas biji yang lebih baik dibandingkan biji kopi Kirmanan. Sampel kopi bubuk Juremian dan Kirmanan cenderung mengalami penurunan kadar kafein dan keasamannya seiring dengan peningkatan penyangraian. Kopi Juremian cenderung memiliki kandungan kafein yang lebih tinggi dan tingkat keasaman yang lebih rendah dibandingkan dengan kopi Kirmanan pada berbagai tingkat penyangraian. Berdasarkan kualitas kopi seduh, nilai terbaik diperoleh dari kopi klon Juremian dengan tingkat medium dark dengan skor total 8,00 dengan kategori “excelent”. Aroma yang ditemukan pada kopi Juremian (medium dark) diantaranya chochelety, black tea dan orange / fruity, nutty, dan smoky. Meskipun memiliki biji yang lebih kecil, beberapa faktor lain seperti nilai cacat yang lebih rendah, kandungan peaberry yang lebih tinggi, keasaman yang lebih rendah dan kandungan kafein yang lebih tinggi, serta tingkat penyangraian yang tepat dapat berkontribusi pada kualitas seduh kopi Juremian yang lebih baik dari pada kopi Kirmanan. Kata kunci: Klon kopi Sintaro, kualitas biji kopi, peaberry, evaluasi kopi bubuk