scholarly journals Added Value Improvement on Arabica Coffee Wet Process MethodUsing Model Kemitraan Bermediasi (Motramed) on Unit Pengolahan Hasil at Ngada Residence - NTT

2009 ◽  
Vol 25 (1) ◽  
Author(s):  
Djoko Soemarno ◽  
Surip Mawardi ◽  
Maspur Maspur ◽  
Henik Prayuginingsih
Keyword(s):  
Cost Efficiency ◽  
Taste Quality ◽  
The Other ◽  
Added Value ◽  
Arabica Coffee ◽  
Is Implementation ◽  
Wet Process ◽  
Coffee Beans ◽  
Quality Grade ◽  
Sample Test

Ngada Residence is main producen region Arabica coffee in Nusa Tenggara Timur province. There are scattered on district of Bajawa and Golewa, that all of them effort by farmers and low quality, so farmers get low price and coffee development slowly than other coffee region in Indonesia. But, on the other hand, Arabica coffee from this region have potential special taste to be export quality coffee beans. One of way to solve to develop this quality is implementation coffee processing by Wet Process methode and support marketing system better by Model Kemitraan Bermediasi (Motramed). This research started from June until October 2007 at two centre district of Arabica coffee, there are district Bajawa are UPH Fa Masa on Beiwali village, UPH Wonga Wali on Susu village, UPH Papa Taki on Bomari village, UPH Suka Maju on Ubedolumolo village and Kecamatan Golewa are UPH Papa Wiu on Mangulewa village, UPH Meza Mogo on Rakateda II village and UPH Ate Riji on Were I village. This research want to know added value, cost efficiency, and profit on Arabica coffee processing used wet process methode on Unit Pengolahan Hasil (UPH) at Ngada Residence. Data was analysed by approximation added value, R-C Ratio analisys and t-One Sample Test. The result showed that Arabica coffee wet process could improved phisic and taste quality, lower of beans size, higher quality grade, smaller defect beans, moisture content lower, had special taste and very few taste defect. Those quality improvement improved price market to be higher, the added value about Rp4,390,- per kg and improved profit for farmers.Key words : Arabica coffee, wet process, quality, added value, efisiency, revenue.

scholarly journals ANALISIS NILAI TAMBAH PENGOLAHAN KOPI DENGAN METODE WET PROCESS- WET HULLING DI ASA COFFEE KECAMATAN BEBESAN KABUPATEN ACEH TENGAH

2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Ilma Fitri ◽  
Nfn Gunawan
Keyword(s):  
Agricultural Economics ◽  
Added Value ◽  
Arabica Coffee ◽  
Wet Process ◽  
Research Journal ◽  
Wet Processing ◽  
Coffea Robusta ◽  
Banda Aceh

Aminah Nur (2013) Analisis Nilai Tambah Dalam Pengolahan Susu Kedelai Pada Skala Industri Rumah Tangga Di Kota Medan.Arnawa, I. K., Martiningsih, N. G. A. G. E., Budiasa, I. M., & Sukarna, I. G. (2010). Peningkatan kualitas dan kuantitas kopi arabika Kintamani dalam upaya meningkatkan komoditas ekspor sektor perkebunan. Jurnal Ngayah, 1(1).Fikri Siregar, M., dkk (2015) Analisis Nilai Tambah Kopi Luwak Bubuk Pada Agroindustri “Buana Putra” Di Kabupaten Tanjung Jabug Barat. Program Studi Agribisnis Fakultas Pertanian Universitas Jambi.Kotler, Philip. (2012). Manajemen Pemasaran. PT. Indeks: Jakarta.Maimun, (2009) Analisis Pendapatan Usaha Tani Dan Nilai Tambah Saluran Pemasaran Kopi Arabika Organik Dan Non Organik (Studi Kasus Pengolahan Bubuk Kopi Ule Karengdi Banda Aceh).Program Sarjana Manajemen Agribisnis Fakultas Pertanian Institut Pertanian Bogor.Manurung, M. dkk. (2012) Buku Panduan Upaya Peningkatan Produksi Dan Kualitas Kopi Arabika Gayo Yang Berkelanjutan. Takengon.Ngamel, A.K. 2012. Analisis Finansial Usaha Budidaya Rumput Laut dan Nilai Tambah Tepung Karagian di Kecamatan Kei Kecil, Kabupaten Maluku Tenggara.Jurnal Sains Terapan Edisi II Vol. 2 No.1, Juni 2012, hal 68-83.Rahman,  R.,  A.  Nuhung,  dan  M.  Rachmat.  2007. Studi Pengembangan  Sistem Agribisnis  Perkebunan Rakyat  dalam Perspektif Globalisasi ekonomi. Makalah seminar hasil  Puslitbang     SosekSantosa, T. H., Prayuginingsih, H., Rizal, N. S., & Hazmi, M. (2012). Peningkatan Daya Saing Kopi Rakyat di Kabupaten Jember. Jurnal Sosial Ekonomi Pertanian, 6(3).Soekartawi. (2010) Agribisnis, Teori dan Aplikasinya.Jakarta : PT. Raja Grafindo Persada.Swastha, DH Basu dan Ibnu Sukotjo W. (2002) Pengantar Bisnis Modern, Liberty Yogyakarta, Yogyakarta.Soemarno, D., Mawardi, S., Maspur, M., & Prayuginingsih, H. (2009). Added Value Improvement on Arabica Coffee Wet Process MethodUsing Model Kemitraan Bermediasi (Motramed) on Unit Pengolahan Hasil at Ngada Residence-NTT. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 25(1).Sulistyaningtyas, A. R. (2017, October). Pentingnya pengolahan basah (wet processing) buah kopi robusta (coffea robusta lindl. Ex. De. Will) untuk menurunkan resiko kecacatan biji hijau saat coffee grading. In prosiding seminar nasional & internasional (Vol. 1, No. 1).Prayuginingsih, H., Santosa, T. H., Hazmi, M., & Rizal, N. S. (2012). Peningkatan daya saing kopi rakyat di kabupaten Jember. JSEP (Journal of Social and Agricultural Economics), 6(3), 26-40.

scholarly journals Influence of Solar Radiation and Wet Processing on the Final Quality of Arabica Coffee

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Lucas Louzada Pereira ◽  
Rogério Carvalho Guarçoni ◽  
Wilton Soares Cardoso ◽  
Renato Côrrea Taques ◽  
Taís Rizzo Moreira ◽  
...  
Keyword(s):  
Solar Radiation ◽  
The State ◽  
The Other ◽  
Altitude Range ◽  
Processing Methods ◽  
Arabica Coffee ◽  
Wet Process ◽  
Wet Processing ◽  
Coffee Cultivation

The coffee growing in the state of Espírito Santo has some peculiarities that differ from the other regions producing Arabica coffee in Brazil because it has a diversity of edaphoclimatic conditions that influence the final quality of the bean. This study aimed to demonstrate and quantify the effect of solar radiation and of different forms of wet process on the final quality of Arabica coffee in crops located in the altitude range of 950 meters, in order to understand what would be the best wet processing methods for the coffee cultivated to the East (sun-grown) and coffee cultivated to the South-Southeast (shade-grown). The results indicate that shading has a significant effect on the final quality of the Arabica coffee, as well as the type of wet process used to process the beans after harvest. Therefore, there is a need to study in depth the factors related to the processing, edaphoclimatic, and relief conditions inherent to mountain coffee cultivation.

scholarly journals Identification of antioxidant components of Gayo Arabica Coffee Cascara using the GC-MS method

2022 ◽  
Vol 956 (1) ◽  
pp. 012011
Author(s):  
W Lestari ◽  
K Hasballah ◽  
M Y Listiawan ◽  
S Sofia
Keyword(s):  
Antioxidant Activity ◽  
The Other ◽  
Natural Source ◽  
Natural Antioxidant ◽  
Special Focus ◽  
Arabica Coffee ◽  
Coffee Husk ◽  
Dry Process ◽  
Wet Process ◽  
Coffee Arabica

Abstract Approximately half of the coffee will become by-product in coffee processing. This by-product needs a special focus because of its content can be pollutant for nature. One of the coffee by product that underutilized is cascara, composed by pulp and husk. The major by-product of dry process is husk whereas pulp is the major by-product from wet process. Nowadays, there are various ways to utilize coffee by-product. Previous studies have shown that coffee has a potent antioxidant activity which can be a solution in dermatology problem. This research aims to identify the antioxidant component of coffee arabica husk and pulp of Gayo, Aceh Tengah, Aceh using GC-MS method. One of the compounds that identified in both coffee husk and pulp is caffeine. Caffeine is a potential natural antioxidant and it also has anticellulite effect to skin. The other compounds found in coffee husk and pulp also have benefit in dermatology. We conclude that coffee arabica husk and pulp can be a potential natural source to eradicate dermatologic problem.

scholarly journals Evaluation of 3-Methylbutanoic Acid Methyl Ester as a Factor Influencing Flavor Cleanness in Arabica Specialty Coffee

2021 ◽  
Vol 11 (12) ◽  
pp. 5413
Author(s):  
Keiko Iwasa ◽  
Harumichi Seta ◽  
Yoshihide Matsuo ◽  
Koichi Nakahara
Keyword(s):  
Methyl Ester ◽  
Methyl Esters ◽  
Acid Methyl Ester ◽  
Chemical Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Arabica Coffee ◽  
Acid Methyl ◽  
Coffee Brew ◽  
Coffee Beans ◽  
Specialty Coffee

This paper reports on the chemical compounds in arabica coffee beans with a high Specialty Coffee Association (SCA) cupping score, especially those in specialty coffee beans. We investigated the relationship between the chemical compounds and cupping scores by considering 16 types of Coffea arabica (arabica coffee) beans from Guatemala (SCA cupping score of 76.5–89.0 points). Non-targeted gas chromatography-mass spectrometry-based chemometric profiling indicated that specialty beans with a high cupping score contained considerable amounts of methyl-esterified compounds (MECs), including 3-methylbutanoic acid methyl ester (3-MBM), and other fatty acid methyl esters. The effect of MECs on flavor quality was verified by spiking the coffee brew with 3-MBM, which was the top-ranked component, as obtained through a regression model associated with cupping scores. Notably, 3-MBM was responsible for the fresh-fruity aroma and cleanness of the coffee brew. Although cleanness is a significant factor for specialty beans, the identification of compounds that contribute to cleanness has not been reported in previous research. The chemometric profiling approach coupled with spiking test validation will improve the identification and characterization of 3-MBM commonly found in arabica specialty beans. Therefore, 3-MBM, either alone or together with MECs, can be used as a marker in coffee production.

Social Entrepreneurship and Arabica Coffee Production in the Northern Philippines: Navigating Opportunities and Constraints

2021 ◽  
Vol 80 (1) ◽  
pp. 72-82
Author(s):  
B. Lynne Milgram
Keyword(s):  
Social Entrepreneurship ◽  
Private Investment ◽  
Social Entrepreneurs ◽  
Coffee Production ◽  
Arabica Coffee ◽  
Green Coffee Beans ◽  
Start Up ◽  
Alternative Approach ◽  
Coffee Beans ◽  
Private Government

Private, government, and corporate sectors increasingly seek to mitigate the precarious economic and environmental conditions their businesses have caused. Given the shortcomings of conventional approaches to achieve meaningful social change, social entrepreneurship has emerged as an alternative approach to answer this call. Combining business, private investment, and social movement models, social entrepreneurs work collaboratively with communities to augment peoples’ livelihood and their social security. This article draws on social entrepreneurship scholarship to analyze entrepreneurs’ initiatives in the northern Philippines’ emergent specialty Arabica coffee industry. I explore the extent to which entrepreneurs can operationalize opportunities and mitigate constraints as they expand from their small start-up premises while maintaining their social mandate. Given that current demand for premium green coffee beans outstrips supply, entrepreneurs may find themselves in competition with one another. This situation coupled with the Philippine government’s inability to secure peoples’ subsistence needs means that farmers may betray their allegiance to the entrepreneurs who supported them. I ask: do social entrepreneurs’ efforts simply alleviate symptoms rather than address root causes of inequality? Entrepreneurs’ efforts to date have led to positive industry outcomes; this suggests that pursuing such cross-sector advocacy can potentially curtail challenges to enterprise sustainability.

scholarly journals Impact of mineral and organic absorbent during the discoloration of avocado oil by comparing with olive oil

2021 ◽  
Vol 16 (2) ◽  
pp. 113-121
Author(s):  
Orléans Ngomo ◽  
Joseph Sieliechi ◽  
Etienne Dongo
Keyword(s):  
Activated Carbon ◽  
Shelf Life ◽  
Olive Oil ◽  
Nutritional Quality ◽  
The Other ◽  
Added Value ◽  
Avocado Oil ◽  
Before And After ◽  
Valuable Product ◽  
Cie Lab

Avocado is a versatile and valuable product. Its oil is comparable to olive oil in terms of nutritional quality. It can also be used in cosmetics, in particular, in soaps, shampoos and lotions. Despite all these important attributes that avocado has, it is highly perishable and coupled with the lack of farm-to-market roads, a lot of it is lost after harvest during the peak season. The introduction of methods that will transform avocado to products with a long shelf life and added value will go a long way to solving the problem of post-harvest losses and poverty. One of these methods is the production of avocado oil. In addition, in order to reduce the colour of the pigments without altering their quality, discoloration tests were carried out by adsorption on bleaching grounds (a montmorillonite, a kaolinite and activated carbon). The colour intensities of the oils before and after adsorption were determined using two complementary methods: a UV-Vis spectrophotometer and a Konica Minolta spectrophotometer CM-5. The UV-Vis spectrophotometer show that the activated carbon has a best fixing capacity of the pigments; According to the Colorimetric parameters (CIE-Lab) the coordinates L* a* b* that showed brightness (L*) of the avocado oil was half of the olive oil (41.13±0.02 vs 84.85±0.02). The activated carbon was better in fixing the red (a*) (4.99±0.01vs 15.73±0.01 before adsorption) and yellow (b*) (63.71±0.09 vs 70.07±0.09 before adsorption) pigments, while the other two adsorbents have very little influence on the red colour of avocado oil. RésuméL’avocat est un produit versatile et de grande valeur. Son huile est comparable à huile d’olive en terme de qualité nutritionnelle ; elle peut également être utilisée en cosmétique en occurrence dans les savons, champoings et lotions. En pleine saison, l’on fait face à une abondance des avocats dans les zones de production qui sont très souvent enclavées ; c’est ainsi que face aux difficultés de transport et les routes peu praticables pour l’importation, l’on se retrouve en train de perdre de très importantes quantités d’avocats après les récoltes. Or la production d’huile d’avocats permettrait de réduire les pertes post récolte, réduirait le chômage et permettrait de lutter contre la pauvreté après la vente des huiles extraites. De plus, dans le but de réduire les pigments colorés, des tests de décolorations effectués par adsorption sur des terres décolorantes (une montmorillonite en provenance de Maroua, une kaolinite en provenance de Douala et le charbon actif) sont effectués. Les couleurs des huiles mesurées avant et après adsorption à l’aide deux appareils complémentaires : Le spectrophotomètre UV-Vis et du Konica Minolta spectrophotomètre CM-5 montrent. Les analyses spectrophotométriques UV-Vis montrent que c’est le charbon activé qui présente la meilleure adsorption des pigments ; D’après les coordonnées L*a*b*, la clarté de l’huile d’avocat est pratiquement la moitié de celle de l’huile d’olive (41,13±0,02 contre 84,85±0,02), le charbon activé fixe mieux les pigments rouges (a*) (4,99±0,01 contre 15,73±0,01 avant adsorption) et jaunes (b*) (63,71±0,09 contre 70,07±0,09 après adsorption), tandis que les deux autres adsorbants influencent très peu sur la coloration des huiles.

scholarly journals Chemical compounds and sensory characteristics of Arabica coffee (Coffea arabica) as a novel specialty coffee from Sinjai Regency, Indonesia

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 107-112
Author(s):  
A. Assa ◽  
J.E. Loppies ◽  
A.N. Amalia ◽  
D. Indriana ◽  
Mamang ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Reference Sample ◽  
Chemical Compounds ◽  
Brown Sugar ◽  
Arabica Coffee ◽  
Coffee Plantations ◽  
South Sulawesi ◽  
Coffee Beans ◽  
Specialty Coffee

Specialty coffee is generally found in areas with an altitude around 1000 meters above sea level (m a.s.l.) and is known to have a different distinctive flavor. One of the coffee plantations in South Sulawesi that has the potential to upgrade its status as a specialty coffee is the Sinjai regency. The sensory quality and chemical characteristics are the most important component of specialty coffee. The purpose of the study was to evaluate the chemical compounds and sensory quality in Manipi coffee beans in South Sulawesi, which has the potential to be classified as specialty coffee. The coffee cherries were collected from two locations based on different altitudes namely MA1 = 1200 m a.s.l. and MA2 = 1400 m a.s.l. The coffee cherries directly processed the wet method referring to Enrekang Arabica as a reference sample EA1 = 1200 m a.s.l. and EA2 = 1400 m a.s.l. The results showed that the chemical content and quality of sensory in Manipi Arabica coffee beans were affected by altitude. MA2 had the highest protein content (13.26%), lipid (7.67%), and caffeine (1.42%), whereas green arabica coffee beans with the highest carbohydrate content was MA1 (23.38%). The Enrekang Arabica were similar in terms of Manipi Arabica coffee beans had the highest protein, lipid, and caffeine content at an altitude of 1400 m a.s.l. respectively (12.41%), (10.73%), and (1.32%). The sensory quality of MA1 is 85.75, relatively similar to MA2 is 85.25. The Manipi Arabica coffee beans showed a specific flavor, namely brown sugar and vanilla notes from both altitudes. It had the potential to be developed into specialty coffee with a cup test score > 80.

scholarly journals A new approach to assess the influence of road roughness on driver speed behavior based on driving simulator tests

2016 ◽  
Vol 11 (2) ◽  
pp. 144-152 ◽  
Author(s):  
Mariano Pernetti ◽  
Mauro D’Apuzzo Mauro D’Apuzzo ◽  
Francesco Galante
Keyword(s):  
Driving Simulator ◽  
Experimental Studies ◽  
Vertical Vibration ◽  
The Other ◽  
Added Value ◽  
Published Data ◽  
Vehicle Speed ◽  
Safety Level ◽  
The Road ◽  
Road Roughness

Vehicle speed is one of main parameters describing driver behavior and it is of paramount importance as it affects the travel safety level. Speed is, in turn, affected by several factors among which in-vehicle vibration may play a significant role. Most of speed reducing traffic calming countermeasures adopted nowadays rely on vertical vibration level perceived by drivers that is based on the dynamic interaction between the vehicle and the road roughness. On the other hand, this latter has to be carefully monitored and controlled as it is a key parameter in pavement managements systems since it influences riding comfort, pavement damage and Vehicle Operating Costs. There is therefore the need to analyse the trade-off between safety requirements and maintenance issues related to road roughness level. In this connection, experimental studies aimed at evaluating the potential of using road roughness in mitigating drivers’ speed in a controlled environment may provide added value in dealing with this issue. In this paper a new research methodology making use of a dynamic driver simulator operating at the TEST Laboratory in Naples is presented in order to investigate the relationship between the driver speed behavior on one hand, and the road roughness level, road alignment and environment, vehicle characteristics on the other. Following an initial calibration phase, preliminary results seem fairly promising since they comply with the published data derived from scientific literature.

scholarly journals Quality of arabic coffee under different processing systems, drying methods and altitudes

2020 ◽  
Vol 36 (4) ◽  
Author(s):  
Kênia Barbosa Do Carmo ◽  
Jéssica Conceição Barbosa do Carmo ◽  
Marcelo Rodrigo Krause ◽  
Aldemar Polonini Moreli ◽  
Paola Alfonsa Vieira Lo Monaco
Keyword(s):  
Electrical Conductivity ◽  
Block Design ◽  
Processing System ◽  
Sensory Attributes ◽  
Drying Methods ◽  
Arabica Coffee ◽  
Coffee Beans ◽  
The Social ◽  
Wet Processing

The quality of coffee is one of the most important requirements in the commercialization of the product, and the post-harvest stage is decisive in the production of excellent coffees. The region of Mutum, MG, Brazil, is predominantly coffee-growing, with high potential for the production of specialty coffees. Due to the social and economic importance of coffee production in the Matas de Minas region, research has been demanded with the aim of providing technological information that provides improvements in quality and consequent price aggregation of the coffee bag. Among the several factors that may affect coffee quality are the processing system, the drying method and the altitude. Thus, the objective of this work was to evaluate the quality of Arabica coffee at different altitudes, submitted to different processing systems and drying methods. The work was conducted at the Cabeceira do Imbiruçu, in a randomized complete block design,with treatments arranged in a scheme comprising sub-subdivided plots (2 x 2 x 2), with four replications. In the plots, the two altitudes (850 and 1050 m), in the subplotsthe two processingsystems (dry (natural) and wet (peeled cherry)) and in the sub-subplotstwo drying methods (cement and suspended yard, both covered). Sensory and electrical conductivity analyzes were performed. The fruits of coffee trees located at altitudes of 1050 m have sensory attributes superior to those of altitudes of 850 m. The best results of the coffee flavor and aroma sensory attributes were obtained in the wet processing system when compared to a dry (natural) processing system. The electrical conductivity of the coffee beans obtained in the wet processing system was lower than that obtained in the dry processing system (natural), which gives a better beverage quality. Drying methods in suspended yard and cement yard, both with plastic cover and if technically conducted, do not influence the sensory characteristics of the Arabica coffee.

scholarly journals Assessment of Environmental Impact of the Gayo Arabica Coffee Production by Wet Process using Life Cycle Assessment

2019 ◽  
Vol 23 (1) ◽  
pp. 27-34
Author(s):  
Ikhsan Diyarma ◽  
Tajuddin Bantacut ◽  
Keyword(s):  
Life Cycle Assessment ◽  
Life Cycle ◽  
Liquid Waste ◽  
Inventory Analysis ◽  
Coffee Production ◽  
Arabica Coffee ◽  
Global Warming Impact ◽  
Wet Process ◽  
The Impact ◽  
Goal And Scope

Abstract Increasement of demand for gayo arabica coffee has influenced the coffee industry, either in increasing the coffee production and also in increasing the usage of coffee machinery and equipment significantly. However, combustion of oil fuels result the emissions of carbon dioxide (CO2), methane (CH4) and nitrous oxide (N2O) which increase the effect of greenhouse gases from the coffee production process. This study aimed to analyze the direct impact of gayo coffee production towards environment using the Life Cycle Assessment (LCA) method, including several stages such as (1) the goal and scope definition, (2) the inventory analysis, (3) the impact assessment, and (4) the interpretation. Results of this study showed that the energy needed to process 1000 kg of coffee was 7.67 MJ, while the produced liquid waste was 5 953.2 kg. The value of the global warming impact on the coffee life cycle was 56 807 165.63 CO2eq.

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