Chania, Putri Ayu and Bakri, Samsul and Hilmanto, Rudi and Setiawan, Agus (2019) Pengembangan Kualitas Fragrance Minuman Koipi Melalui Perencanaan Budidaya Wanatani di Kawasan Hutan Lindung Batutegi, Lampung. Jurnal Hutan Tropis, 7 (1). pp. 65-75. ISSN e ISSN 2337-7992


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The competitiveness of the export of coffee beans essence is largely determined by the taste of the drink, especially the fragrance element that must be formed in natural ecological cultivation, not through the manufacturing process to respond to environmental and ecolobelling issues. This study aims to formulate a mathematical model between robusta coffee fragrance quality as a function of the ecological factors of plants and design the development of both qualities. The research was conducted at KPHL Batutegi, focusing on HKm Sidodadi in Air Naningan Sub-district, Tanggamus Lampung from June to July 2017. Observation of tree-phase vegetation, piles, poles and seedlings was done by making 15 sample plots of size 20m x 20m, with an elevation difference of about 25m from 400 up to 1200m above sea level. Sampling coffee fruit 2-3 kg per plot composite. Flavor analysis was done at Coffee and Cocoa Research Center of Jember. The OLS (ordinary least square) method at 5-10% is applied with the fragrance response variable, with predictor variables of shade types. The result of this research shows that the effect of tree fragrance (durian), pancang (jambu), and seedling phase (bandotan, cempaka, cloves, cocoa, kentangan, kerinyuh, and takelan). Keywords: coffee rosbusta, fragrance Penulis untuk korespondensi, surel :

Item Type: Article
Subjects: S Agriculture > SD Forestry
Divisions: Fakultas Pertanian (FP) > Prodi Kehutanan
Depositing User: Doctor Samsul Bakri
Date Deposited: 04 Nov 2019 07:46
Last Modified: 04 Nov 2019 07:46

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