Studi Perspektif Sensorik dan Kadar Kafein Kopi Khop Banda Aceh

As study in traditional Acehnese coffee serving remains limited, his is a study aiming to determine the correlation between caffeine content of kopi khop (upside down glass-traditionally served) and its sensoric characteristics using linear regression analysis. The coffee grounds were categorised into fine (F), medium (M), coarse (C), and original (O). The four types of coffee grounds were brewed with hot water (90 oC) and then the pH values and their characteristics using an organoleptic test involving fifteen respondents and were tested. The caffeine content was estimated using a UV-vis spectrometer. As the result, the analysis of linear regression showed a negative linear relationship between the levels of caffeine in powder F, M, and C with the score of the sensoric descriptors. Given the negative linearity between caffeine level and the aroma score, it can be concluded that the caffeine level seems not the single factor determining the taste of the kopi Khop.