scholarly journals Pendampingan Masyarakat Dalam Pengelolaan Kopi Robusta di Indrokilo

2020 ◽  
Vol 20 (2) ◽  
pp. 145
Author(s):  
Erna Wijayanti ◽  
Jeshica Ayu Rachmawati ◽  
Titik Rahmawati ◽  
Ira Nailas Sa'adah
Keyword(s):  
Quality Control ◽  
Monitoring And Evaluation ◽  
Community Empowerment ◽  
Service Program ◽  
Optimal Program ◽  
Youth Groups ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
And Training

<p class="ABSTRACTJUDUL">Coffee is one of the main potentials of Indrokilo Hamlet, Lerep Village, West Ungaran District.  The abundance of the coffee harvest in this region has not been matched by the community's ability to process resources optimally. This service program aimed to provide assistance and training in coffee management according to the standards so that the quality of Indrokilo Robusta Coffee can be optimized. The subjects of this study were the community of Dusun Indrokilo who were the members of the Kelompok Wanita Tani (KWT), community shops, and youth groups. The companion partners in this research are the Community Empowerment Team of Djarum Scholarship Plus and the Komunitas Tangan Di Atas (TDA).  The techniques used in this mentoring are in the form of training and coffee processing practices followed by monitoring and evaluation of the end of the activity. The results of this assistance made the community more aware of the importance of Quality Control of coffee;  the importance of product marketing through E-Commerce;  construction of a special drying house for coffee, sorting practices, storage and drying of coffee beans;  assistance and training procedures for processing and packaging of coffee products according to standards.</p><p class="ABSTRACTJUDUL"> </p><p class="ABSTRACTJUDUL">Kopi merupakan salah satu potensi utama Dusun Indrokilo, Desa Lerep, Kecamatan Ungaran Barat. Melimpahnya hasil panen kopi di wilayah ini belum diimbangi dengan kemampuan masyarakat untuk mengolah sumber daya dengan optimal. Program pengabdian ini bertujuan untuk memberikan pendampingan dan pelatihan pengelolaan kopi sesuai standar agar kualitas dan harga jual Kopi Robusta Indrokilo dapat dioptimalkan. Subjek penelitian ini adalah masyarakat Dusun Indrokilo yang tergabung dalam Kelompok Wanita Tani (KWT), tokoh masyarakat, dan kelompok pemuda. Mitra pendamping dalam penelitian ini yaitu Tim Community Empowerment Djarum Beasiswa Plus dan Komunitas Tangan Di Atas (TDA). Teknik yang digunakan dalam pendampingan ini berbentuk pelatihan dan praktek pengolahan kopi yang dilanjutkan dengan monitoring dan evaluasi akhir kegiatan. Hasil dari pendampingan ini membuat masyarakat semakin sadar akan pentingnya Quality Control kopi; pentingnya pemasaran produk melalui E-Commerce; serta pembangunan rumah jemur khusus kopi dan praktek sortasi, penyimpanan dan penjemuran biji kopi; tata cara pengolahan dan pengemasan produk kopi sesuai standar.</p>

scholarly journals Use of colour parameters for roasted coffee assessment

2012 ◽  
Vol 32 (3) ◽  
pp. 436-442 ◽  
Author(s):  
Natalina Cavaco Bicho ◽  
António Eduardo Leitão ◽  
José Cochicho Ramalho ◽  
Fernando Cebola Lidon
Keyword(s):  
Ether Extract ◽  
Roasted Coffee ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Colour Parameters ◽  
Colour Changes ◽  
Technological Quality ◽  
Non Destructive ◽  
Roasted Coffee Beans

Fast and non-destructive indicators were evaluated as tools to measure the technological quality of Arabica and Robusta coffee. Accordingly, considering the roasting intensity in highly valuable commercial samples, volume, mass, apparent density, moisture, total ash, ash insoluble in hydrochloric acid, and ether extract were characterized. The chromatic parameters L*, C*, Hº were measured using illuminants D65 and C. It was found that in roasted coffee beans, the parameters L*, C*, Hº, and coordinate b* had an antagonist interaction due to an increase in the roasting intensity, whereas after milling, only L* and Hº decreased progressively. Considering that the parameters L* and Hº followed similar patterns using both illuminants, D65 and C, it can be concluded that they are appropriate to evaluate coffee colour changes during roasting, enabling a relationship with coffee quality.

scholarly journals PELATIHAN PEMBUATAN PRODUK BAHAN ALAM UNTUK PERAWATAN KULIT PADA PESERTA PENDIDIKAN KESETARAAN PAKET B SMPN 138 JAKARTA

Sarwahita ◽  
2019 ◽  
Vol 16 (02) ◽  
pp. 156-166
Author(s):  
Neneng Siti Silfi Ambarwati ◽  
Mari Okatini Armandari ◽  
Marisa Asnia
Keyword(s):  
Community Service ◽  
Formal Education ◽  
Monitoring And Evaluation ◽  
Community Empowerment ◽  
Skin Care ◽  
Learning Needs ◽  
Average Value ◽  
A Value ◽  
Implementation Method ◽  
And Training

Abstract  Non-formal education of equality education package B in SMP Negeri 138 is organized to meet the learning needs of the community provided and managed by the community in the context of community empowerment in accordance with economic, social and cultural potential, and the natural environment. This training implementation method is 1) Identifies Partner's Problems 2) Troubleshooting 3) Training Implementation 4) Monitoring and Evaluation 5) Output. Implementation begins with the help of knowledge and demonstrations and in the process are guided. Then the participants get to make a bridal scrub by actually producing the following values: from 31 participants who showed very good performance as many as 5 people with a value of 8 with a percentage of 22%, then those who asked for a proposal well 3 people with a value of 7 with a percentage value of 12%, the third criterion is quite good obtained a value of 6 as many as 15 people with a percentage value of 66%. If seen from the results above, the average value of the participants is quite good. This training is about training to provide knowledge about natural ingredients that can be used as skin care and training in making skin care skills. It is hoped that after participating in community service activities, students can make their own skin care cosmetics that are good for themselves and for sale so they can increase family enrichment.   Abstrak Pendidikan nonformal pendidikan kesetaraan paket B di SMP Negeri 138  diselenggarakan untuk memenuhi berbagai kebutuhan belajar masyarakat yang didirikan dan dikelola oleh masyarakat dalam rangka pemberdayaan masyarakat setempat sesuai dengan potensi ekonomi, sosial dan budaya, serta lingkungan alam. Metode pelakasanaan pelatihan ini ialah 1)Mengidentifikasi Masalah Mitra 2)Pemecahan Masalah 3)Pelaksanaan Pelatihan 4)Monitoring dan Evaluasi 5)Luaran. Pelaksanaan diawali dengan pemberian pengetahuan dan demonstrasi serta dalam pengerjaannya dibimbing. Kemudian peserta diminta untuk membuat lulur pengantin dengan benar sehingga menghasilkan nilai sebagai berikut: dari 31 peserta yang menunjukan kinerja sangat baik sebanyak 5 orang dengan nilai yang dihasilkan 8 dengan nilai presentase 22%, kemudian yang memenuhi kriteria baik terdapat 3 orang dengan nilai 7 dengan nilai presentase sebesar 12%, kriteria ketiga yaitu cukup baik didapatkan nilai sebesar 6 sebanyak 15 orang dengan nilai presentase sebesar 66%. Bila dilihat dari hasil diatas bahwa nilai rata-rata peserta cukup baik. Pelatihan ini difokuskan pada kegiatan memberikan pengetahuan tentang bahan alam yang dapat digunakan sebagai kosmetika perawatan kulit dan pelatihan keterampilan membuat kosmetika perawatan kulit. Diharapkan setelah mengikuti kegiatan pengabdian kepada masyarakat ini, peserta didik dapat membuat sendiri kosmetika perawatan kulit tersebut baik untuk diri sendiri maupun untuk diperjualbelikan sehingga dapat memperkuat perkonomian keluarga.

Peningkatan Performa Sekolah Dasar Melalui Program Pelatihan Guru dan Kepala Sekolah di Kota Jambi

2020 ◽  
Vol 1 (1) ◽  
pp. 250-255
Author(s):  
Khidayatul Munawwaroh ◽  
Efa Silvia ◽  
Uli Wahyuni ◽  
Sri Dewi ◽  
Mayasari Mayasari
Keyword(s):  
Higher Education ◽  
Human Resources ◽  
Community Service ◽  
School Performance ◽  
School Principals ◽  
Service Program ◽  
The World ◽  
Teacher Professional ◽  
And Training

This training aims to provide an overview of the concepts of improving the performance of teachersand school principals as an effort to improve human resources (HR) which is carried out througheducation and training, so that it is expected to produce high enough performance of teachers andprincipals in learning. One of the weaknesses that exist today in the world of education is the lowperformance of teachers in terms of competence and self-quality in managing classes actively andcreatively. Based on the data above, there needs to be a comprehensive effort to improve the qualityof our education. This improvement can be started from the lowest education unit, namely the schoolinstitution. The capacity of Indonesian schools needs to be increased so that they are able to face thechallenges of a much more competitive future. One way to improve school performance is to improveteacher quality. The quality of teachers can be improved by providing training and mentoring. For thisreason, as a form of Higher Education Tridharma, a Community Service Program was held with thetheme of Improving Primary School Performance through the Teacher and Principal Training Programat the As'ad Islamic Elementary School Foundation in Jambi City. The purpose of this training is toassist teachers in the development of teacher professional competencies such as updating learningmethods in class, use of learning media, etc. Through increasing the capacity of teachers through thisworkshop, it is hoped that it can improve the school's performance.

scholarly journals PENGARUH SUHU DAN LAMA WAKTU PENYANGRAIAN TERHADAP MASSA JENIS BIJI KOPI ROBUSTA MENGGUNAKAN MESIN ROASTING TIPE HOT AIR

2021 ◽  
Vol 10 (1) ◽  
pp. 29
Author(s):  
Mafaza Kanzul Fikri ◽  
Trapsilo Prihandono ◽  
Lailatul Nuraini
Keyword(s):  
Chemical Properties ◽  
Research Process ◽  
Hot Water ◽  
Roasting Machine ◽  
Robusta Coffee ◽  
Hot Air ◽  
Coffee Beans ◽  
Roasting Process ◽  
Coffee Roasting

Abstract: An important stage that will determine the quality of ready-to-consume coffee is roasting. This method has been developed and used to obtain the best and specific quality of coffee brewing. In addition to the method used, the type of coffee greatly influences the quality characteristics of the brewed coffee produced. Coffee beans will not have a high commercial value before being subjected to a roasting process for the formation of the best aroma and taste. Roasting is a combination of time and temperature that changes the structure and chemical properties in coffee beans through the pyrolysis process. Even high-quality coffee beans cannot have maximum aroma and flavor if the roasting process is not done properly. This research uses a roasting machine type Hot Air Roasting or with other names Air Roasting is a different roasted coffee method. Coffee roasting process is not on the surface of the roaster but in the air, this coffee roasting method was introduced by Michael Sivetz, a chemical engineer and consultant of the world coffee industry. Based on the results of this study that the decrease in density discussed in the previous paragraph shows that the longer the roasting, the weight of coffee will decrease because the water content in coffee beans has begun to decrease. This shows that the longer the coffee beans are roasted, the better the results of heating. This research process uses a hot air type roasting machine. Hot water is one type of roasting machine that is good and efficient, because the heating carried out by the machine uses electrical energy. The final results obtained in this study the temperature continues to rise but the density decreases. This shows the inverse relationship between temperature and density of coffee and the best roasting results and can be used for brewing robusta coffee at 200 ° C in 15-20 minutes.    Keywords: Hot Air Roasting, Robusta Coffee

scholarly journals Pengaruh Metode Pengeringan Terhadap Karakteristik dan Sifat Organoleptik Biji Kopi Arabika (Coffeae Arabica) Dan Biji Kopi Robusta (Coffeae Cannephora)

2018 ◽  
Vol 11 (2) ◽  
pp. 50-56
Author(s):  
Dwi Santoso ◽  
Saat Egra
Keyword(s):  
Water Content ◽  
Test Method ◽  
Drying Methods ◽  
Drying Process ◽  
Arabica Coffee ◽  
Robusta Coffee ◽  
Batch Type ◽  
Coffee Beans ◽  
Grain Drying

Abstrak. Pengeringan merupakan faktor penting dari pengolahan kopi, tanpa pengeringan yang tepat baik itu pengeringan mekanis maupun secara tradisional kualitas biji kopi tidak akan memenuhi standar yang disyaratkan. Proses pengeringan yang baik tidak hanya berpengaruh terhadap sifat fisik biji kopi seperti tingkat kadar air, namun juga meningkatkan citarasa dan aroma dari biji kopi tersebut. Karakteristik terbaik yang diperoleh dari biji kopi setelah proses pengeringan akan menentukan kualitas produk kopi di pasaran. penelitian ini bertujuan mengetahui pengaruh metode pengeringan terhadap penurunan kadar air dan sifat organoleptik biji kopi arabika dan robusta sehingga didapatkan metode terbaik dalam pengolahan kopi. 50 kg biji kopi Arabica dan robusta dikeringkan di bawah sinar matahari dengan menggunakan alas terpal, sedangkan 50 kg sisanya dikeringkan menggunakan mesin pengering biji-bijian tipe batch. Uji organoleptik (rasa dan aroma) menggunakan metode uji Hedonik dan diolah dengan analisis sidik ragam. Pengeringan biji kopi secara mekanis menunjukkan penurunan kadar air yang lebih cepat (17jam) daripada pengeringan secara tradisional (23 jam). Hasil pengujian rasa dan aroma menunjukkan biji kopi Arabica yang dikeringkan menggunakan mesin pengering mekanis lebih disukai panelis dengan nilai uji hedonik tertinggi (67 dan 63 poin). The Effect of Drying Methods on the Characteristics and Organoleptics of Arabica Coffee Beans (Coffeae Arabica) and Robusta Coffee Beans (Coffeae Cannephora) Abstract. Drying is an important factor in coffee processing, without proper drying, both mechanical drying and traditionally the quality of coffee beans will not meet the required standards. A good drying process not only affects the physical properties of coffee beans such as the level of water content, but also increases the flavor and aroma of the coffee beans. The best characteristics obtained from coffee beans after the drying process will determine the quality of coffee products on the market. This study aims to determine the effect of drying method on decreasing water content and organoleptic properties of arabica and robusta coffee beans so that the best method in coffee processing is obtained. 50 kg of Arabica and robusta coffee beans are dried under the sun by using terpal, while the remaining 50 kg is dried using a batch-type grain drying machine. Organoleptic test (taste and aroma) using Hedonic test method and processed by analysis of variance. Mechanical drying of coffee beans shows a decrease in water content faster (17 hours) than traditional drying (23 hours). The taste and aroma test results showed Arabica coffee beans dried using a mechanical drying machine were preferred by panelists with the highest hedonic test values (67 and 63 points).

scholarly journals Fostering aspects of religion, education, and skills for adolescents in Tebas Sungai Sambas Regency

2021 ◽  
Vol 2 (1) ◽  
pp. 41-46
Author(s):  
M. Mushoddik ◽  
Gufron Amirullah ◽  
S. Susilo
Keyword(s):  
Youth Development ◽  
Community Service ◽  
Urban Areas ◽  
Skills Development ◽  
Youth Organizations ◽  
Training Material ◽  
Youth Groups ◽  
Approach Method ◽  
And Training

Youth development is seen as a form of skill to improve the quality of youth or youth groups which is most appropriate because apart from opening the knowledge and abilities of talents that must be known as the next generation to build urban areas so they know very well the problems they are facing and the conditions to be achieved. The community service program aims to build capacity in 3 groups for aspects of Religion, Education and Skills. The training material prepared is based on an analysis of the participants' needs which is carried out through socialization and training with the attendance of 30 participants. Participants consisted of various hamlet heads, youth and youth organizations around the hamlet. The approach method used in community service is training and socialization. Community service activities (Thematic KKN) have been carried out well. Activities began with data collection and mapping, drafting a work program, and implementing activities in Tebas Sungai Village. The core activities that will be carried out include (1) religious guidance; (2) education fostering; and (3) Skills development. To ensure the sustainability of the activity, suggestions, involvement and enthusiasm of the residents of Tebas Sungai Village are highly expected so that this village becomes a Pilot village for the surrounding villages.

scholarly journals PENDEKATAN PDCA DALAM KEGIATAN PEMANTAUAN PENGENDALIAN MUTU DI LEMBAGA KURSUS DAN PELATIHAN

2017 ◽  
Vol 12 (2) ◽  
pp. 143-153
Author(s):  
Riyantini Riyantini
Keyword(s):  
Quality Control ◽  
Work Patterns ◽  
Education Standards ◽  
National Education ◽  
Implementation Evaluation ◽  
Qualitative Descriptive ◽  
Descriptive Approach ◽  
Training Institutions ◽  
And Training

By having a challenge to escalate quality at course and training institutions (LKP) which is appropriate to 8 National Education Standards, it is necessary to have an approach related to managementfunctions; planning, implementation, evaluation and improvement on institution management related to quality. Due to that reason, Plan Do Check and Act (PDCA) approach is implemented toward courseand training institutions. Problem statement proposed is in what ways Plan Do Check and Act (PDCA) approach can escalate effectiveness in supervising the quality control at course and training institutions.The objective is to describe the implementation of PDCA approach at the institutions. The method used is a qualitative descriptive approach by conducting data observation to collect the data, interviews, andsome related literature. PDCA approach which is useful for supervisors, can be used as work patterns, to implement quality changes, measure them, and improve the quality sustainably. Activities run by supervisors as quality controllers are making a commitment together with managers, planning, implementing, and assessing. This PDCA approach can escalate supervision effectiveness in controlling quality of course and training institutions.Keywords: PDCA approach, overseer, monitoring, LKP quality control

scholarly journals QUALITY ASSURANCE OF HIGHER EDUCATION IN THE CONTEXT OF REGIONAL AND INTERNATIONAL INTEGRATION IN VIETNAM CURRENTLY

2021 ◽  
Vol 7 (5(45)) ◽  
pp. 5-8
Author(s):  
Van Khoa Vu
Keyword(s):  
Higher Education ◽  
Quality Control ◽  
Quality Assurance ◽  
Education And Training ◽  
Academic Training ◽  
International Integration ◽  
Quality Of Higher Education ◽  
And Training ◽  
Broad Overview

Quality assurance plays a significant role in enhancing the quality of higher education nowadays. Resolution No. 29-NQ/TW dated November 4, 2013, the Central Executive Committee (Session XI), on “fundamental and complete reform in education and training, serving industrialization and modernization in a socialist-oriented market economy and international integration” identified quality analyses as one of the tasks and solutions to radically and considerably renovate education and training. The paper provides a broad overview of some issues on quality control in advanced education and then suggests some measures to strengthen the quality of academic training in Vietnam ahead of the current regional and international integration trend.

scholarly journals Sosialisasi Tata Cara Promosi Kepada Pelaku UMKM Di UP2K Lanjung Uma, Kelurahan Alalak Utara, Kecamatan Banjarmasin Utara, Kota Banjarmasin

2021 ◽  
Vol 1 (1) ◽  
pp. 143-149
Author(s):  
Nurul Hayati ◽  
Norbaiti Norbaiti
Keyword(s):  
Social Media ◽  
Community Service ◽  
Process Quality ◽  
Marketing Management ◽  
Service Program ◽  
Market Segments ◽  
Online Social Media ◽  
Implementation Stages ◽  
And Training

This community service took the topic of the Socialization of Promotion Procedures to MSME Players at UP2K Lanjung Uma, Alalak Utara Village, North Banjarmasin District, Banjarmasin City. The implementation of this community event is by providing socialization on the procedures for business promotion. The goal is that MSMEs at UP2K Lanjung Uma, Alalak Utara Village, North Banjarmasin District, Banjarmasin City, can increase the percentage of sales. This community service program funded by STIE Indonesia Banjarmasin is Rp. 5,000,000. The first week of implementation stages, the location survey at UP2K Lanjung Uma. The second week, held an interview about business motivation and entrepreneurship. The fourth week, provides counseling about, determining market segments and promotion procedures. The fifth week of evaluation of outreach and training. The results of the activity team's observations, first obtained that the training and guidance participants understand marketing management especially the process / quality of production, promotion, packaging and health. Second, the participants can determine target consumers. Third, the quality of their production participants is maintained and the waste does not damage the environment. Fourth, media promotion with online social media. Fifth, providing facilities and infrastructure, such as glass cabinets or storefronts so that it is easier to display products.

scholarly journals Penurunan Kadar Asam dalam Kopi Robusta (Coffea canephora) dari Desa Rantebua Kabupaten Toraja Utara dengan Teknik Pemanasan

KOVALEN ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 118-125
Author(s):  
Syahruddin Kasim ◽  
Syarifuddin Liong ◽  
Ruslan ◽  
Alprianto Lullung
Keyword(s):  
Water Content ◽  
Acid Content ◽  
Coffea Canephora ◽  
Heating Time ◽  
Coffee Bean ◽  
Constant Weight ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Wet Processing

Robusta coffee (Coffea canephora) is the most widely produced coffee in Indonesia. The relatively high acid content causes robusta coffee to be less attractive to both local and international consumers. Acid levels in coffee can be reduced by heating techniques using water as a solvent because it is cheap and easy to obtain and water is also a safe solvent and has no side effects for health. Coffee bean water content was analyzed by heating to constant weight by the oven method, acid content by titration technique, and followed by organoleptic testing. The results of the analysis of water content for dry treatment of 10.02%, wet treatment of 10.35% and on heating for 15, 30, 45, 60, 75, and 90 minutes respectively at 9.99%; 10.34%; 9.70%; 10.40%; 11.65% and 11.36%. The results of the analysis of acid levels for the treatment of dry processing amounted to 3.65%, wet processing amounted to 3.42%, and for heating for 15, 30, 45, 60, 75, and 90 minutes respectively 3.03%; 2.76%; 2.51%; 2.39%; 2,32% and 2,28%. Organoleptic test results showed that the decline in the quality of coffee occurs when heating above 45 minutes. Based on research data it was concluded that the heating method can reduce acid levels in coffee beans with a maximum heating time of 45 minutes to maintain the quality of taste in coffee. Keywords: Coffea canephora, organoleptic, warming up, titration.

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