SENSORY EVALUATION OF GAYO PEABERRY ARABICA COFFEE BY USING THE AHP METHOD
As other peaberrys, Gayo peaberry arabica coffee is very attractive because it has single larger and rounder seed. It is believed that the peaberry has superior flavor profile such as more fragrant aroma, stronger flavor, and denser than other arabica coffees. The purpose of this study was to evalua...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Science and Innovation Center Publishing House
2023-06-01
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| Series: | Siberian Journal of Life Sciences and Agriculture |
| Subjects: | |
| Online Access: | http://discover-journal.ru/jour/index.php/sjlsa/article/view/778 |
| _version_ | 1827860623120138240 |
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| author | R. Fadhil S. Safrizal P. Navisah |
| author_facet | R. Fadhil S. Safrizal P. Navisah |
| author_sort | R. Fadhil |
| collection | DOAJ |
| description | As other peaberrys, Gayo peaberry arabica coffee is very attractive because it has single larger and rounder seed. It is believed that the peaberry has superior flavor profile such as more fragrant aroma, stronger flavor, and denser than other arabica coffees. The purpose of this study was to evaluate the Gayo peaberry arabica coffee by using the analytical hierarchy process (AHP) method. Three varieties of Gayo peaberry arabica coffee were investigated i.e., Tim-tim, Bor-bor, and P88, while the processing method used were semi-wash and fully-wash methods. The sensory parameters observed included fragrance, flavor, acidity, body, and sweetness. The results showed that flavor (0.338) was the most important criterion than other taste criteria (fragrance 0.241; sweetness 0.196; acidity 0.115; and body 0.111). The variety that had the highest product acceptance rate was the Tim-tim variety processed by a full-wash method with a value of 0.203. The overall result of data analysis was acceptable because it had a consistency ratio below 0.1 (10%). |
| first_indexed | 2024-03-12T13:26:42Z |
| format | Article |
| id | doaj.art-a21c39fe4faf4499aa9835815757179e |
| institution | Directory Open Access Journal |
| issn | 2658-6649 2658-6657 |
| language | English |
| last_indexed | 2024-03-12T13:26:42Z |
| publishDate | 2023-06-01 |
| publisher | Science and Innovation Center Publishing House |
| record_format | Article |
| series | Siberian Journal of Life Sciences and Agriculture |
| spelling | doaj.art-a21c39fe4faf4499aa9835815757179e2023-08-25T04:43:15ZengScience and Innovation Center Publishing HouseSiberian Journal of Life Sciences and Agriculture2658-66492658-66572023-06-01153587010.12731/2658-6649-2023-15-3-58-70778SENSORY EVALUATION OF GAYO PEABERRY ARABICA COFFEE BY USING THE AHP METHODR. Fadhil0S. Safrizal1P. Navisah2Universitas Syiah KualaUniversitas Syiah KualaUniversitas Syiah KualaAs other peaberrys, Gayo peaberry arabica coffee is very attractive because it has single larger and rounder seed. It is believed that the peaberry has superior flavor profile such as more fragrant aroma, stronger flavor, and denser than other arabica coffees. The purpose of this study was to evaluate the Gayo peaberry arabica coffee by using the analytical hierarchy process (AHP) method. Three varieties of Gayo peaberry arabica coffee were investigated i.e., Tim-tim, Bor-bor, and P88, while the processing method used were semi-wash and fully-wash methods. The sensory parameters observed included fragrance, flavor, acidity, body, and sweetness. The results showed that flavor (0.338) was the most important criterion than other taste criteria (fragrance 0.241; sweetness 0.196; acidity 0.115; and body 0.111). The variety that had the highest product acceptance rate was the Tim-tim variety processed by a full-wash method with a value of 0.203. The overall result of data analysis was acceptable because it had a consistency ratio below 0.1 (10%).http://discover-journal.ru/jour/index.php/sjlsa/article/view/778analytical hierarchy processsensory evaluationgayo peaberry arabicamonocotcoffee varieties |
| spellingShingle | R. Fadhil S. Safrizal P. Navisah SENSORY EVALUATION OF GAYO PEABERRY ARABICA COFFEE BY USING THE AHP METHOD Siberian Journal of Life Sciences and Agriculture analytical hierarchy process sensory evaluation gayo peaberry arabica monocot coffee varieties |
| title | SENSORY EVALUATION OF GAYO PEABERRY ARABICA COFFEE BY USING THE AHP METHOD |
| title_full | SENSORY EVALUATION OF GAYO PEABERRY ARABICA COFFEE BY USING THE AHP METHOD |
| title_fullStr | SENSORY EVALUATION OF GAYO PEABERRY ARABICA COFFEE BY USING THE AHP METHOD |
| title_full_unstemmed | SENSORY EVALUATION OF GAYO PEABERRY ARABICA COFFEE BY USING THE AHP METHOD |
| title_short | SENSORY EVALUATION OF GAYO PEABERRY ARABICA COFFEE BY USING THE AHP METHOD |
| title_sort | sensory evaluation of gayo peaberry arabica coffee by using the ahp method |
| topic | analytical hierarchy process sensory evaluation gayo peaberry arabica monocot coffee varieties |
| url | http://discover-journal.ru/jour/index.php/sjlsa/article/view/778 |
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