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Variability of organoleptic quality of Arabica coffee

Yıl 2018, Cilt: 33 Sayı: 3, 241 - 245, 18.10.2018
https://doi.org/10.7161/omuanajas.405418

Öz

Beverage quality of coffee is the most important for
consumers.  The objective of this
research was to determine the genotypic and phenotypic variability of Arabica
coffee (Coffea arabica L.). 
Nested design with three factors was used.  The organoleptic quality of 28 genotypes was
analyzed.  This research revealed that most
of the organoleptic qualities had low genotypic and phenotypic variations.  Fragrance/aroma, flavor, aftertaste, acidity,
body, uniformity, balance, sweetness, overall and total score showed low
heritability and low genetic advance.

Kaynakça

  • Bertrand, B., Vaast, P., Alpizar, E., Etienne, H., Davrieux, F., Charmetant, P. 2006. Comparison of bean biochemical composition and beverage quality of Arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America. Tree Physiology 26, 1239–1248
  • Chalfoun, S.M., Pereira, M.C., Carvalho, G.R., Pereira, A.A., Savian, T.V., Botelho, D.M.D.S. 2013. Sensorial characteristics of coffee (Coffea arabica L.) varieties in the Alto Paranaíba region. Coffee Science, Lavras, v. 8, n. 1, p. 43-52.
  • DGEC. 2015. Tree Crop Estate Statistics of Indonesia 2014-2016, Coffee [In Indonesian: Statistik Perkebunan Indonesia 2014-2016, Kopi]. Dirjen Perkebunan, Jakarta. 97p. Available at http://ditjenbun.pertanian.go.id/tinymcpuk/gambar/file/statistik/2016/KOPI.pdf.
  • Kathurima, C.W., Gichimu, B.M., Kenji, G.M., Muhoho S.M., Boulanger, R. 2015. Evaluation of beverage quality and green bean physical characteristics of selected Arabica coffee genotypes in Kenya. African Journal of Food Science Vol 3.(11) : 365-371. Available at https://agritrop.cirad.fr/552843/1/document_552843.pdf
  • Kitila, O., Alamerew, S., Kufa, T., Garedew, W. 2011. Organoleptic Characterization of Some Limu Coffee (Coffea arabica L.) Germplasm at Agaro, Southwestern Ethiopia. Int. J. Agric. Res., 6(7):537-549. DOI:10.3923/ijar.2011.537.549
  • Leroy, T., Ribeyre, F., Bertrand, B., Charmetant, P., Dufour, M., Montagnon, C., Marraccini, P., Pot, D. 2006. Genetics of coffee quality. Braz. J. Plant Physiol., 18(1):229-242.
  • Mawardi, S., Hulupi, R., Wibawa, A., Wiryadiputra, S., Yusianto. 2008. Guide for cultivation and processing of Gayo Arabica coffee [In Indonesian: Panduan Budidaya dan Pengolahan Kopi Arabica Gayo]. ICCRI. Jember. 205p.
  • Mayo, O. 1987. The Theory of Plant Breeding. Oxford Univ. Press. New York. 334p.
  • Poehlman, J.M. 1987. Breeding field crops. AVI Publ. Co., Inc. Westport. 724p.
  • Quinn, G.P., Keough, M.J. 2002. Experimental design and data analysis for biologists. Cambridge Univ. Press, NY. 537p.
  • SCAA. 2009. Specialty Coffee Association of America Cupping Protocols (Revised: November 21, 2009). Available at https://www.scaa.org/PDF/PR%20-%20CUPPING%20 PROTOCOLS%20V.21NOV2009A.pdf
  • Sobreira, F.M., Oliveira, A.C.B.D., Pereira, A.A., Guarçoni, M.G., Sakiyama, N.S. 2016. Divergence among Arabica coffee genotypes for sensory quality. AJCS 10(10):1442-1448. DOI: 10.21475/ajcs.2016.10.10.p7430
  • Tessema, A., Alamerew, S., Kufa, T., Garedew, W. 2011. Variability and association of quality and biochemical attributes in some promising Coffea arabica germplasm collection in Southwestern Ethiopia. Int. J. Plant Breed. Gen. 5(4): 302-316.
  • Wahyudi, T., Pujiyanto, Misnawi. 2016. Coffee : history, botany, production process, processing, downstream production, partnership syastem [In Indonesian: Kopi : sejarah, botani, proses produksi, pengolahan, produksi hilir, dan sistem kemitraan]. Gadjah Mada University Press. Yogyakarta. 890p.
  • WeldeMichael, G., Alamerew, S., Kufa, T. 2015. Genetic Diversity Analysis of Some Ethiopian Specialty Coffee (Coffea arabica L.) Accessions for Cup Quality Attributing Traits. J. of Biology, Agriculture and Healthcare, Vol.5, No.5, 88-96.
  • Yusianto. 2008. Wet Process and dry process (West India Model/WIB) [In Indonesian: Pengolahan Basah Penggerbusan Kering (Model Pengolahan Hindia Barat/WIB)] in Mawardi S., Hulupi R.,, Wibawa A.,, Wiryadiputra, S., Yusianto (eds.): Guide for cultivation and processing of Gayo Arabica coffee (In Indonesian: Panduan Budidaya dan Pengolahan Kopi Arabica Gayo). p142-147. ICCRI, Jember.

Variability of organoleptic quality of Arabica coffee

Yıl 2018, Cilt: 33 Sayı: 3, 241 - 245, 18.10.2018
https://doi.org/10.7161/omuanajas.405418

Öz

Beverage quality of coffee is the most important for
consumers.  The objective of this
research was to determine the genotypic and phenotypic variability of Arabica
coffee (Coffea arabica L.). 
Nested design with three factors was used.  The organoleptic quality of 28 genotypes was
analyzed.  This research revealed that most
of the organoleptic qualities had low genotypic and phenotypic variations.  Fragrance/aroma, flavor, aftertaste, acidity,
body, uniformity, balance, sweetness, overall and total score showed low
heritability and low genetic advance.

Kaynakça

  • Bertrand, B., Vaast, P., Alpizar, E., Etienne, H., Davrieux, F., Charmetant, P. 2006. Comparison of bean biochemical composition and beverage quality of Arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America. Tree Physiology 26, 1239–1248
  • Chalfoun, S.M., Pereira, M.C., Carvalho, G.R., Pereira, A.A., Savian, T.V., Botelho, D.M.D.S. 2013. Sensorial characteristics of coffee (Coffea arabica L.) varieties in the Alto Paranaíba region. Coffee Science, Lavras, v. 8, n. 1, p. 43-52.
  • DGEC. 2015. Tree Crop Estate Statistics of Indonesia 2014-2016, Coffee [In Indonesian: Statistik Perkebunan Indonesia 2014-2016, Kopi]. Dirjen Perkebunan, Jakarta. 97p. Available at http://ditjenbun.pertanian.go.id/tinymcpuk/gambar/file/statistik/2016/KOPI.pdf.
  • Kathurima, C.W., Gichimu, B.M., Kenji, G.M., Muhoho S.M., Boulanger, R. 2015. Evaluation of beverage quality and green bean physical characteristics of selected Arabica coffee genotypes in Kenya. African Journal of Food Science Vol 3.(11) : 365-371. Available at https://agritrop.cirad.fr/552843/1/document_552843.pdf
  • Kitila, O., Alamerew, S., Kufa, T., Garedew, W. 2011. Organoleptic Characterization of Some Limu Coffee (Coffea arabica L.) Germplasm at Agaro, Southwestern Ethiopia. Int. J. Agric. Res., 6(7):537-549. DOI:10.3923/ijar.2011.537.549
  • Leroy, T., Ribeyre, F., Bertrand, B., Charmetant, P., Dufour, M., Montagnon, C., Marraccini, P., Pot, D. 2006. Genetics of coffee quality. Braz. J. Plant Physiol., 18(1):229-242.
  • Mawardi, S., Hulupi, R., Wibawa, A., Wiryadiputra, S., Yusianto. 2008. Guide for cultivation and processing of Gayo Arabica coffee [In Indonesian: Panduan Budidaya dan Pengolahan Kopi Arabica Gayo]. ICCRI. Jember. 205p.
  • Mayo, O. 1987. The Theory of Plant Breeding. Oxford Univ. Press. New York. 334p.
  • Poehlman, J.M. 1987. Breeding field crops. AVI Publ. Co., Inc. Westport. 724p.
  • Quinn, G.P., Keough, M.J. 2002. Experimental design and data analysis for biologists. Cambridge Univ. Press, NY. 537p.
  • SCAA. 2009. Specialty Coffee Association of America Cupping Protocols (Revised: November 21, 2009). Available at https://www.scaa.org/PDF/PR%20-%20CUPPING%20 PROTOCOLS%20V.21NOV2009A.pdf
  • Sobreira, F.M., Oliveira, A.C.B.D., Pereira, A.A., Guarçoni, M.G., Sakiyama, N.S. 2016. Divergence among Arabica coffee genotypes for sensory quality. AJCS 10(10):1442-1448. DOI: 10.21475/ajcs.2016.10.10.p7430
  • Tessema, A., Alamerew, S., Kufa, T., Garedew, W. 2011. Variability and association of quality and biochemical attributes in some promising Coffea arabica germplasm collection in Southwestern Ethiopia. Int. J. Plant Breed. Gen. 5(4): 302-316.
  • Wahyudi, T., Pujiyanto, Misnawi. 2016. Coffee : history, botany, production process, processing, downstream production, partnership syastem [In Indonesian: Kopi : sejarah, botani, proses produksi, pengolahan, produksi hilir, dan sistem kemitraan]. Gadjah Mada University Press. Yogyakarta. 890p.
  • WeldeMichael, G., Alamerew, S., Kufa, T. 2015. Genetic Diversity Analysis of Some Ethiopian Specialty Coffee (Coffea arabica L.) Accessions for Cup Quality Attributing Traits. J. of Biology, Agriculture and Healthcare, Vol.5, No.5, 88-96.
  • Yusianto. 2008. Wet Process and dry process (West India Model/WIB) [In Indonesian: Pengolahan Basah Penggerbusan Kering (Model Pengolahan Hindia Barat/WIB)] in Mawardi S., Hulupi R.,, Wibawa A.,, Wiryadiputra, S., Yusianto (eds.): Guide for cultivation and processing of Gayo Arabica coffee (In Indonesian: Panduan Budidaya dan Pengolahan Kopi Arabica Gayo). p142-147. ICCRI, Jember.
Toplam 16 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Tarla Bitkileri
Yazarlar

Sabam Malau

Albiner Siagian Bu kişi benim

Bilter Sirait Bu kişi benim

Himsar Ambarita Bu kişi benim

Samse Pandiangan Bu kişi benim

Maria Rumondang Sihotang Bu kişi benim

Benika Naibaho Bu kişi benim

Rosnawyta Simanjuntak Bu kişi benim

Yayımlanma Tarihi 18 Ekim 2018
Kabul Tarihi 28 Eylül 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 33 Sayı: 3

Kaynak Göster

APA Malau, S., Siagian, A., Sirait, B., Ambarita, H., vd. (2018). Variability of organoleptic quality of Arabica coffee. Anadolu Tarım Bilimleri Dergisi, 33(3), 241-245. https://doi.org/10.7161/omuanajas.405418
AMA Malau S, Siagian A, Sirait B, Ambarita H, Pandiangan S, Sihotang MR, Naibaho B, Simanjuntak R. Variability of organoleptic quality of Arabica coffee. ANAJAS. Ekim 2018;33(3):241-245. doi:10.7161/omuanajas.405418
Chicago Malau, Sabam, Albiner Siagian, Bilter Sirait, Himsar Ambarita, Samse Pandiangan, Maria Rumondang Sihotang, Benika Naibaho, ve Rosnawyta Simanjuntak. “Variability of Organoleptic Quality of Arabica Coffee”. Anadolu Tarım Bilimleri Dergisi 33, sy. 3 (Ekim 2018): 241-45. https://doi.org/10.7161/omuanajas.405418.
EndNote Malau S, Siagian A, Sirait B, Ambarita H, Pandiangan S, Sihotang MR, Naibaho B, Simanjuntak R (01 Ekim 2018) Variability of organoleptic quality of Arabica coffee. Anadolu Tarım Bilimleri Dergisi 33 3 241–245.
IEEE S. Malau, “Variability of organoleptic quality of Arabica coffee”, ANAJAS, c. 33, sy. 3, ss. 241–245, 2018, doi: 10.7161/omuanajas.405418.
ISNAD Malau, Sabam vd. “Variability of Organoleptic Quality of Arabica Coffee”. Anadolu Tarım Bilimleri Dergisi 33/3 (Ekim 2018), 241-245. https://doi.org/10.7161/omuanajas.405418.
JAMA Malau S, Siagian A, Sirait B, Ambarita H, Pandiangan S, Sihotang MR, Naibaho B, Simanjuntak R. Variability of organoleptic quality of Arabica coffee. ANAJAS. 2018;33:241–245.
MLA Malau, Sabam vd. “Variability of Organoleptic Quality of Arabica Coffee”. Anadolu Tarım Bilimleri Dergisi, c. 33, sy. 3, 2018, ss. 241-5, doi:10.7161/omuanajas.405418.
Vancouver Malau S, Siagian A, Sirait B, Ambarita H, Pandiangan S, Sihotang MR, Naibaho B, Simanjuntak R. Variability of organoleptic quality of Arabica coffee. ANAJAS. 2018;33(3):241-5.
Online ISSN: 1308-8769