scholarly journals Diversity of arthropods on coffee arabica plantation side-grafting robusta variety in South of Sulawesi

2021 ◽  
Vol 807 (2) ◽  
pp. 022098
Author(s):  
S Sulaeha ◽  
N Agus ◽  
S Fatima ◽  
Reta ◽  
S. Sjam ◽  
...  
Keyword(s):  
Coffee Arabica

scholarly journals STUDI PEMANFAATAN KULIT KOPI ARABIKA (Coffee arabica L.) SEBAGAI MIKRO ORGANISME LOKAL (MOL)

AGROINTEK ◽  
2017 ◽  
Vol 11 (1) ◽  
pp. 1
Author(s):  
A Ita Juwita ◽  
Arnida Mustafa ◽  
Risna Tamrin
Keyword(s):  
Food Source ◽  
Material Decomposition ◽  
Brown Sugar ◽  
Fermentation Time ◽  
Fermentation Method ◽  
Local Material ◽  
Coffee Arabica ◽  
Phosphorus And Potassium ◽  
Macro Nutrients

<span class="fontstyle0">MOL (Mikro Organisme Lokal) is the result of local material decomposition with<br />fermentation method. MOL contains macro and micro nutrients and microbial decomposers.<br />The smaller coffee peel that will fermented, the faster MOL can be formed. To accelerate<br />decomposition in MOL solution, it can be added food source of bacteria such as coconut water<br />and brown sugar.<br />The purpose of this study was to study the process of making MOL from coffee peel, to<br />analyze the content of nitrogen, phosphor, and potassium of MOL of coffee peel and to<br />determine the effect of fermentation time on nitrogen, phosphor, and potassium contents of<br />MOL that resulted.<br />This study was conducted with 4 (four) treatments, week 1, 2, 3 and 4 and 1 factor and<br />using 2 times replicate. The parameter of testing used for making coffee peel as local<br />microorganism are MOL volume, nitrogen, phosphor and potassium contents.<br />The result of study showed that the highest mol volume obtained in week 4 of 8.5 ml and<br />the lowest in week 1 of 5 ml. They were obtained from 500 g coffee peel. Determination of<br />nitogen, phosphorus and potassium as a macro nutrients has been conducted. The result showed<br />that the highest nitrogen was found to be 0,0039% in week 1, 3 and 4 and the lowest in week 2<br />with percentage 0.034 %. Determine of phosphorus showed that the highest phosphor was<br />obtained in week 2 wtih percentage 0.033 % and the lowest in week 4 of 0.018%, and the result<br />of potassium analyze, the highest obtained in week 2 of 0.035 % and the lowest in week 4 of<br />0.014%</span>

scholarly journals Antioxidant Properties Research of Various Types of Coffee

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 74-81
Author(s):  
Dinara Ignatova ◽  
Nadezhda Makarova
Keyword(s):  
Coffea Arabica ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Coffea Canephora ◽  
Raw Material ◽  
Antioxidant Compounds ◽  
Common Source ◽  
Coffee Arabica ◽  
Coffee Beans ◽  
Dpph Method

The article presents results of antioxidant compounds determination (total amount of phenolic compounds, total amount of flavonoids) and parameters of the antiradical activity (by the DPPH method) and reducing power (by the FRAP method) in different types of coffee beans depending on roasting degree (weak, medium, strong), coffee variety (Robusta and Arabica) and the importing country. The researchers used the products presented in the retail chains of Samara. The study purpose was to reveal a universal and most common source of functional substances with an antioxidant effect for the human body and use it both in its pure form and in combination with other products (BAS). According to the research results, Robusta coffee (Coffea Canephora) of medium roasting from Brazil has high indicators for all the conducted analyses and can be used as an additional source of antioxidant substances, and as a raw material for obtaining BAS. Coffee Arabica (Coffea Arabica) of medium roasting of Indonesian origin has the highest restoring power, and the highest content of phenols and flavonoids. Coffee Arabica (Coffea Arabica) of a strong degree of roasting from India has the lowest rates. All other types of coffee have average, slightly different results.

Coffee arabica adulteration: Detection of wheat, corn and chickpea

2018 ◽  
Vol 264 ◽  
pp. 142-148 ◽  
Author(s):  
Banu Sezer ◽  
Hakan Apaydin ◽  
Gonca Bilge ◽  
Ismail Hakki Boyaci
Keyword(s):  
Coffee Arabica

scholarly journals IDENTIFIKASI SALURAN PEMASARAN KOPI ARABIKA GAYO PADA CV. GAYO MANDIRI COFFEE KABUPATEN BENER MERIAH

2017 ◽  
Vol 2 (1) ◽  
pp. 50
Author(s):  
Riyandhi Praza
Keyword(s):  
Secondary Data ◽  
Marketing Channel ◽  
Primary Data ◽  
Selling Price ◽  
Coffee Production ◽  
Arabica Coffee ◽  
Coffee Arabica ◽  
Marketing Activities ◽  
Qualitative Descriptive ◽  
Descriptive Method

The high selling price of coffee paid by consumers (importers) has not been felt by farmers. The development of Gayo Arabica Coffee marketing then emerged Cooperative and CV in Bener Meriah Regency in accommodating the production of farmers one of them. CV.Gayo Mandiri Coffee (GMC) located in District Bandar, Bener Meriah Regency. CV Gayo Mandiri Coffee is engaged in Gayo Arabica coffee marketing activities. This study aims to identify the marketing channel and the Gayo Arabica coffee production process. The research was conducted using qualitative descriptive method to analyze the primary and secondary data obtained. Primary data obtained through interviews and observations, while secondary data obtained through the literature associated with this research. Gayo Arabica coffee marketing in CV.Gayo Mandiri Coffee in marketing its products there are two channels, from collectors to producers to consumers, from producers directly to consumers and from producers to retailers as well as through intermediaries then to the hands of consumers. The most dominant channels contained in CV.Gayo Mandiri is channel I because this channel is the most effective and efficient in the marketing of green bean coffee Arabica Gayo.

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