SENSORY EVALUATION OF GAYO PEABERRY ARABICA COFFEE BY USING THE AHP METHOD

Abstract

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%).

Keywords

• analytical hierarchy process
• sensory evaluation
• gayo peaberry arabica
• monocot
• coffee varieties