Perbandingan Kualitas Pengeringan Biji Kopi Arabika (Coffea arabica L.) dengan Para-Para dan Pengeringan Konvensional

Comparison of Arabica Coffee Bean (Coffea arabica L.) Drying Quality using Para-Para and Conventional Drying Methods

Abstract

ABSTRAK

Kopi Arabika Kintamani merupakan salah satu komoditas unggulan Indonesia yang memiliki karakteristik khas dan telah memperoleh status indikasi geografis. Namun, mutu biji kopi dari wilayah ini masih menghadapi tantangan dalam memenuhi kadar air maksimum 12,5% sesuai Standar Nasional Indonesia (SNI 01-2907-2008). Pengeringan merupakan tahapan krusial dalam proses pascapanen karena secara langsung memengaruhi kadar air dan kualitas akhir biji kopi. Penelitian ini bertujuan untuk membandingkan pengaruh suhu, kelembaban udara, intensitas cahaya, serta kadar air pada biji kopi Arabika yang dikeringkan menggunakan metode para-para dan metode konvensional. Perlakuan yang digunakan yaitu P0 (konvensional), P1 (rak atas), P2 (rak tengah), dan P3 (rak bawah). Analisis data dilakukan dengan pendekatan statistik deskriptif dan regresi linier sederhana. Data disajikan dalam bentuk tabel dan grafik untuk mendukung interpretasi hubungan antara variabel lingkungan dan kadar air. Hasil penelitian menunjukkan bahwa suhu rata-rata pada P1 sebesar 37,5°C, kelembaban udara 49,8%, dan intensitas cahaya 136,5 lux, menghasilkan kadar air akhir sebesar 11,2%. Pada P3, suhu rata-rata tercatat 34,9°C, kelembaban udara 57,2%, dan intensitas cahaya 63,0 lux, dengan kadar air akhir 16,9%. Perlakuan P0 dan P2 masing-masing menunjukkan kadar air akhir sebesar 8,5% dan 10,0%. Analisis regresi menunjukkan adanya hubungan kuat antara waktu pengeringan dan penurunan kadar air pada semua perlakuan. Metode para-para, khususnya pada P1 (rak atas), menunjukkan pengeringan yang lebih stabil dan sesuai standar mutu, sehingga dapat direkomendasikan sebagai metode alternatif dalam menjaga kualitas kopi Arabika.

ABSTRACT

Kintamani Arabica coffee is one of Indonesia’s flagship commodities, recognized with a Geographical Indication status due to its distinctive flavor and regional characteristics. However, coffee beans from this region still face challenges in meeting the maximum moisture content requirement of 12.5% as stated in the Indonesian National Standard (SNI 01-2907-2008). Drying is a critical post-harvest stage that directly affects the moisture level and final quality of coffee beans. This study aims to compare temperature, humidity, light intensity, and moisture content of Arabica coffee beans dried using two methods: the para-para drying rack system and conventional sun drying. The treatments applied were P0 (conventional method), P1 (top rack), P2 (middle rack), and P3 (bottom rack). Data analysis was carried out using descriptive statistics and simple linear regression. The results were presented in tables and graphs to support the interpretation of relationships among environmental variables and moisture content. The study found that P1 recorded an average temperature of 37.5°C, relative humidity of 49.8%, and light intensity of 136.5 lux, resulting in a final moisture content of 11.2%. In comparison, P3 recorded a temperature of 34.9°C, humidity of 57.2%, and light intensity of 63.0 lux, with a final moisture content of 16.9%. P0 and P2 had final moisture contents of 8.5% and 10.0%, respectively. Regression analysis indicated a strong correlation between drying time and moisture reduction across all treatments. Drying at P1 (upper rack) demonstrated greater stability and compliance with quality standards, thus it can be recommended as an alternative method to preserve Arabica coffee quality.