scholarly journals Sikap Petani terhadap Pengolahan Kopi Robusta Berbasis Indikasi Geografis di Kabupaten Temanggung

2021 ◽  
Vol 17 (2) ◽  
pp. 218-227
Author(s):  
Nuning Setyowati ◽  
Hanifah Ihsaniyati - ◽  
Aditya Pitara Sanjaya ◽  
Widiyanto -
Keyword(s):  
Sampling Techniques ◽  
Coffee Bean ◽  
Scoring Method ◽  
Robusta Coffee ◽  
Coffee Farmers ◽  
Intensive Education ◽  
And Storage ◽  
Descriptive Method ◽  
Good Attitude

Coffee is a superior commodity in Temanggung Regency. Post-harvest processing affects the quality of a coffee product. The Robusta Temanggung Coffee Geographical Indication Standard governs the standard of processing. This research aims to analyze the attitude of robusta coffee farmers towards GIs based coffee processing standards. The study uses a descriptive method. The respondents were 80 robusta coffee farmers in Temanggung Regency. Questionnaires are structured using a Likert scale. The data collection using random sampling techniques.  The data analysis using the scoring method. The results showed that farmers had a good attitude towards GIs-based coffee processing standards, agreeing to GIs based sorting, drying, and storage processes. Farmers have not been motivated to measure coffee bean water content according to GIs standards due to facility constraints. Intensive education, motivation, facilities, and mentoring are required for farmers to implement GIs-based coffee processing standards.

scholarly journals SUPPLY CHAIN AND VALUE-ADDED ANALYSIS OF LAHAT COFFEE ON COFFEE SHOP IN PALEMBANG CITY

2021 ◽  
Vol 5 (1) ◽  
pp. 126-133
Author(s):  
Afriyani Afriyani ◽  
Muhammad Yazid ◽  
Desi Aryani
Keyword(s):  
Supply Chain ◽  
Value Added ◽  
Raw Material ◽  
Added Value ◽  
Coffee Bean ◽  
Coffee Shop ◽  
Robusta Coffee ◽  
Coffee Farmers ◽  
Coffee Shops

Lahat is one of the Robusta coffee production centers in South Sumatra. The coffee beansproduced by this district are often used as raw material in the coffee shop in Palembang because of thedistinctive taste and aroma that coffee lovers love. Coffee shops opens new opportunities for Robustacoffee farming. This study aims to analyze the flow of the supply chain and the added value of Lahatcoffee beans used by coffee shop. This research was conducted through a survey of four coffee shops inPalembang. The results showed that there are two supply chain lines, (1) coffee farmers - collectors -retailers - market traders - consumers; (2) coffee farmers - processors - coffee shops - consumers. Thesecond pattern is better and more profitable than the first pattern because the quality of the coffeeproduced is higher. The average added value obtained from processing one kilogram of coffee cherriesinto ground coffee is Rp. 158,132.94, coffee bean into green bean is Rp. 427,798.55, and green beaninto a cup of coffee is Rp. 1,029,269.00. This value indicates that processing the coffee cherries intopowder and processing the selected coffee cherries in coffee shop are profitable.

scholarly journals Effects of Using Controlled Decafeinated Machine on Quality of Robusta Coffee Bean

2019 ◽  
Vol 17 (1) ◽  
pp. 1-6
Author(s):  
Asmak Afriliana ◽  
Tri Angga Maulana ◽  
Aly M. Firdaus ◽  
Bagas Rizcy Aldiano ◽  
Achmad Subagio ◽  
...  
Keyword(s):  
Coffee Bean ◽  
Robusta Coffee

scholarly journals Identifying Arabica Raw Coffee Bean Varieties through Feature Extraction GLCM and Circularity

2018 ◽  
Vol 7 (4.44) ◽  
pp. 117
Author(s):  
M. Agung Nugroho ◽  
Maria Mediatrix Sebatubun ◽  
Sumiyatun .
Keyword(s):  
Image Processing ◽  
Processing Method ◽  
Image Feature ◽  
Coffee Bean ◽  
Gray Level ◽  
Tree Leaves ◽  
Image Processing Method ◽  
Coffee Farmers ◽  
Texture Size

The morphology of raw coffee bean which has colour, texture, size and circularity features are used as standardization to calculate the price and the quality of the raw coffee bean. Meanwhile, coffee farmers have difficulties to distinguish the coffee varieties based on the features of raw coffee bean. Generally, the way of the distinguish the varieties of the coffee is through their own visual perception in form of the tree, leaves, and raw coffee bean. They find it difficult to distinguish the coffee varieties due to the similarity of the varieties forms and colours. This research proposes to solve the problem through the image processing method as the second opinion to help the coffee farmers in identifying the coffee varieties. The research is conducted in three steps processes: The first is pre-processing by cropping the image of raw coffee bean. The second is extracting the image feature of raw coffee bean with Gray Level Co-occurrence Matrices (GLCM) and circularity feature. The last is classifying the feature with multilayer perceptron. The results of the image processing method indicate that the accuracy is 90% with sensitivity is 90%, and 90% specific. 

scholarly journals Review Of Inactive Medical Record Destruction Activities At Hermina Hospital Palembang Year 2021

2021 ◽  
Vol 1 (9) ◽  
pp. 976-981
Author(s):  
Terra Amalia ◽  
Ria Angraini
Keyword(s):  
Medical Record ◽  
Treatment Process ◽  
Standard Operating Procedure ◽  
Work From Home ◽  
Efficient Storage ◽  
Standard Operating ◽  
Before And After ◽  
And Storage ◽  
Descriptive Method

Various methods and systems used to improve the quality of the management and storage of medical record files, one of which is to reduce the volume of archives that have no use value, to reduce archive buildup and create better and more efficient storage space, making it easier for officers to carry out their duties search and expedite the patient's treatment process. This study uses a qualitative type of research, with a descriptive method. The data collection in this study used the interview and observation (checklist) method. The population in this study were officers of the medical record work unit at Hermina Hospital Palembang in 2021. Based on the research, it can be concluded that the retention of inactive medical record files in 2021 is being carried out by medical record officers and the destruction of inactive medical record files has not been carried out because constrained by the COVID-19 pandemic, there are officers who carry out WFH (Work from Home) along with service hours. At the Hermina Hospital in Palembang, the standard operating procedure (SOP) regarding the destruction of inactive medical record files at the Hermina Palembang hospital already exists, but has not been implemented is 0.000 <0.05, it can be concluded that it is accepted, meaning that there is a difference in scores between before and after being treated with water tube media

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.

scholarly journals Is it More Profitable to Sell Ground Coffee?

2019 ◽  
Vol 35 (1) ◽  
pp. 59-69
Author(s):  
Widya Ariyanti ◽  
Any Suryantini ◽  
Jamhari Jamhari
Keyword(s):  
Coffee Bean ◽  
Differential Analysis ◽  
Structured Interviews ◽  
Coffee Plantations ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Coffee Farmers ◽  
Coffee Farm ◽  
Farm Business ◽  
Ground Coffee

Robusta coffee is a superior commodity from Tanggamus District which has promising market opportunities.The research was conducted in one of the Robusta coffee centers in Tanggamus District, in Argopeni and Datarajan village, Sumberejo and Ulubelu sub-district. The purposes of this research were (1) to determine the income and profits of grade 4 coffee farmers in Robusta coffee plantations in Tanggamus Regency, (2) to find out the best decision for farmers in continuing process of grade 4 coffee into ground coffee. The sampling tech- nique of this research used purposive from 68 coffee farmers. The techniques of data collection were structured interviews using questionnaires and direct obser- vation. Farm business analysis was used to determine the income and profits of coffee bean farmers, differential analysis was used for the best decision to sell coffee beans or to process them into ground coffee. The results of the study showed that coffee farm bussiness of the grade 4 coffee coffee beans earned Rp24,532,081/ year and earned a profit of Rp10,503,837/1.390 kg/year farmers are better if they continue the production process from the grade 4 coffee into ground coffee. The further processing of ground coffee earned profit of Rp33,002,568/year.

scholarly journals RANTAI NILAI (VALUE CHAIN) AGRIBISNIS KOPI ROBUSTA RAKYAT: STUDI KASUS DI KABUPATEN EMPAT LAWANG PROVINSI SUMATERA SELATAN

2021 ◽  
Vol 9 (3) ◽  
pp. 447
Author(s):  
Putri Suci Asriani ◽  
Armeitha Suryani
Keyword(s):  
Value Chain ◽  
Descriptive Analysis ◽  
Secondary Data ◽  
Coffee Bean ◽  
Value Chain Analysis ◽  
Government Officials ◽  
Robusta Coffee ◽  
Distribution Of Values ◽  
Coffee Farmers ◽  
Coffee Farming

The absence of routine counseling and cooperatives that can work together also makes farmers still have to independently decide the direction of their business. In addition, the coffee processing industry is still very minimal. The majority of existing coffee products are sold in the form of dried coffee bean directly to collector traders. This study aims to analyze the value chain of coffee produced by value chain actors, and the potential for agribusiness development of robusta coffee in Karang Caya Village, Pendopo Barat District, Empat Lawang Regency. In this study, primary and secondary data were used which were analyzed using value chain analysis (VCA) and discussed in descriptive analysis. Research respondents involved were smallholder coffee farmers, agro-industry players, traders, and local government officials who understand the prospects for developing coffee farming in the research location. Based on the results of the study, it is known that there are 3 marketing channels for coffee, namely: farmers à subdistrict collectors à wholesalers à end consumers; farmers à end consumers; and farmers à coffee processors à end consumers. The dominance of farmers as the main actors in the activities of supply to marketing of coffee is very visible, the role of groups and other institutions is very minimal. Uneven distribution of values results in inefficient channels. This condition results in the price setting being carried out by the buyer (price setter) while the seller acts as the price taker.Key words: Robusta coffee, smallholder farmer, value chain

scholarly journals The Effect of Coconut Shell Liquid Smoke Concentration and Storage Time on The Quality of Fresh Cob Fillet

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Mudasir Mudasir ◽  
Ruka Yulia ◽  
Irmayanti Irmayanti
Keyword(s):  
Water Content ◽  
Storage Time ◽  
Coconut Shell ◽  
Liquid Smoke ◽  
Organoleptic Test ◽  
Shell Waste ◽  
Two Factors ◽  
And Storage ◽  
Descriptive Method

This study aims to determine the effect of the concentration of coconut shell waste liquid smoke on the preservation of tuna, determine the effect of storage time on the preservation of tuna, determine the effect of the interaction between liquid smoke and storage time on the preservation of tuna. The study used a descriptive method with two factors, namely the concentration of coconut shell liquid smoke, namely 1, 2, 3%. The data was taken on the storage time, namely 1 day, 3 days, 5 days. The results showed that the best conditions for preserving fresh cob fillets were from a concentration of 2% liquid smoke and a storage time of 5 days. with the highest water content of 70.64%, pH of 2.23, aroma organoleptic test of 3.65 (like), and texture organoleptic test of 4.20 (like).

scholarly journals Effect of White and Black Rice Addition on Robusta Coffee Powder and Brews Characteristics

el–Hayah ◽  
2017 ◽  
Vol 6 (3) ◽  
pp. 86
Author(s):  
Ita Yustina ◽  
Farid R. Abadi
Keyword(s):  
Antioxidant Activity ◽  
Coffee Bean ◽  
Black Rice ◽  
White Rice ◽  
Robusta Coffee ◽  
Yield And Quality ◽  
Randomized Design ◽  
Coffee Powder ◽  
Coffee Brews

<em>The processing methods of coffee bean are various in different regions in Indonesia. One of the methods is by adding the material of coffee bean with other ingredients such as rice. This research was aimed to investigate the effect of adding white and black rice into the yield and quality of robusta coffee within its powder and brews. The experiment used the completely randomized design, with three treatments  namely: pure coffee; coffee+white rice; and coffee+black rice. Observation parameters consisted of: rendement;color; organoleptical properties; and antioxidant activity. The results showed that the addition of black or white rice (30%) did not affected the yield, pannelist's preference for color, and the bitter level of coffee brews. However, the addition of white or black rice had a significant effect on the degree of lightness and the antioxidant activity of the coffee powder, also the panelist's preference for the aroma and taste for coffee brews. The black rice addition showed to be more preferred which  scored 3.18 for aroma and 3.55 for taste than white rice addition in coffee brews. Moreover, the color of the coffee powder of coffee + black rice became brighter (L = 35), and the antioxidant activity was increased to reach 44.74% as the highest among other treatments. The black rice addition could be used to improve the antioxidant activity of the commercial robusta coffee powder and brews with fairly consumer acceptance. </em>

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