Public Policy Failure: A Study of Home Industry Food Production Certification Policy

There is an increasing concentration of Public Administration scientists on measuring whether policy succeeds or fails. It is no longer clear how best to ensure that the policy process from formulation to policy implementation is the best and more effective way. Including in the Home Industry Food, Production Certificate Policy (SPP-IRT) is taken as a locus. Study of the Home Industry of Ground Coffee in Nagari Koto Tuo, Tanah Datar Regency. The policy on offering SPP-IRT has undergone several changes, but it will not be effective. It will fail to provide quality assurance and food safety. the increase in IRTPs who have certificates does not increase. The research method used in this study uses a qualitative approach with a case study research design. The results showed that providing Food Home Industry Certification (IRTP) with the case in the provision of IRTP Coffee Powder certificates in Nagari Koto Tuo showed that the policy failures included tolerable policy criteria. Modest loss when it happens does not fundamentally hold back the goals the proponents want to achieve, and the minor opposition and criticism that occurs is almost non-existent in this SPP-IRT-related policy.

PENDAMPINGAN MARKET KOPI BUBUK ROBUSTA DAMPIT ABAH KAROM UNTUK MENINGKATKAN NILAI JUAL

ABSTRAKPemilik usaha kopi bubuk robusta Dampit yaitu Abah Karom selaku mitra menyampaikan keluhannya kepada tim pengabdi. Keluhan tersebut adalah rendahnya omzet penjualan usaha kopi bubuk yang dimilikinya. Tim pengabdi bersama dengan mitra mengidentifikasi penyebab permasalahan utama tersebut. Beberapa permasalahan yang dihadapi oleh UMKM Kopi Bubuk Dampit Abah Karom adalah penjualan yang masih sangat rendah. Hal ini disebabkan karena kemasan yang belum mengandung keseluruhan informasi mengenai produk, belum ada izin P-IRT dan promosi yang dilakukan masih bersifat tradisional. Tujuan dilakukannya kegiatan pengabdian kepada masyarakat adalah melakukan pendampingan market agar dapat meningkatkan nilai penjualan kopi bubuk robusata Dampit milik Abah Karom. Dalam rangka mewujudkan tujuan tersebut, tim pengabdi bersama dengan mitra yaitu pemilik UMKM kopi bubuk Dampit Abah Karom memberikan solusi atas permasalahan yang dihadapi sebagai berikut: mendesain ulang kemasan sehingga dapat mengandung informasi yang seharusnya ada dalam kemasan, mendaftarkan izin P-IRT dan menambahkan media promosi berbasis online dalam rangka meningkatkan penjualan kopi bubuk Dampit Abah Karom. Metode pelaksanaan pengabdian kepada masyarakat yang dilakukan oleh tim pengabdi meliputi survei awal untuk mengetahui keluhan mitra dan kesepakatan bersama tim pengabdi dan mitra dalam menetapkan solusi dari permasalahan, forum group discussion (FGD), selanjutnya pelatihan pembuatan desain kemasan, sosialisasi dan pendampingan izin P-IRT, serta pelatihan dan pendampingan promosi dengan menggunakan media online. Diharapkan hasil pengabdian yang dilakukan dapat meningkatkan omzet penjualan kopi bubuk Dampit Abah Karom. Kata kunci: kopi bubuk robusta; UMKM; dampit; PIRT; kemasan; promosi online. ABSTRACTThe Dampit Robusta coffee business owner, Abah Karom as a partner, conveyed his complaint to the service team. The complaint is the low sales turnover of his ground coffee business. The service team, together with partners, identified the causes of these central problems. One of the problems MSMEs Coffee Powder Dampit Abah Karom is that sales are still meager. This is because the packaging does not contain all the information about the product, there is no P-IRT permit, and the promotion is still traditional. The purpose of community service activities is to provide market assistance in order to increase the sales value of Abah Karom's Robusta Dampit Robusta coffee. In order to realize this goal, the service team together with partners, namely the MSME owner of ground coffee Dampit Abah Karom provided solutions to the problems faced as follows: redesigning the packaging so that it can contain information that should be in the packaging, registering P-IRT permits and adding online-based promotional media in order increase sales of Dampit Abah Karom ground coffee. The method of implementing community service carried out by the service team includes an initial survey to find out partner complaints and agreements with the service team and partners in determining solutions to problems, group discussion forums (FGD), further training on packaging design, socialization, and assistance for P-IRT permits. It is hoped that the results of the service carried out can increase Dampit Abah Karom ground coffee sales turnover. Keywords: robusta ground coffee; MSMEs; dampit; PIRT; packaging; online promotion.

Application of lean six sigma methodology to improve the weight inconsistency problem of coffee powder packaging

This paper presents a continuous improvement (CI) project based on the application of Lean Six Sigma (LSS) methodology. This project was carried out at coffee manufacturing industry located in northern area of Malaysia. The focus of this presented CI project is to improve the weight inconsistency problem of coffee powder packaging. The presented CI project was mainly guided with Six Sigma methodology of Define, Measure, Analyze, Improve and Control (DMAIC) steps, and related Lean tools applications. The step of Define summaries the overall view of CI project. In the step of Measure, current level of sigma based on defect per million of opportunities (DPMO) calculation was determined. Initially, 6% of rejected products were recorded, which it presents the sigma level at 3.1. In the step of Analyze, a series of team-based activities towards root cause identification was carried out. It included the applications of cause effect (CE) analysis and possible causes prioritization and close observations on packaging process. In the step of Improve, the related Lean tool was proposed to improve the problem under study. In the final step of Control, related supportive actions were suggested to sustain the effectiveness of the proposed solution. There are fourteen possible causes are initially identified in CE analysis and based on team’s evaluation process of possible causes prioritization four causes are collectively to be the most possible of root cause(s). Three close observation sessions were carried out to finalize the most possible root cause of the problem. Result strongly suggested that the high variation of coffee powder’s size and inconsistency is the root cause. An improvement strategy based on Lean Manufacturing approach called ‘poka yoke’ is proposed. The proposed improvement strategy was then validated based on real packaging process scenario. Result shows that the proposed improvement strategy is significantly effective to solve the problem with 0% of reject product was recorded so far, where it is not only produced the product within the acceptable weight of 215 and 208 grams, but also presents the reduction of weight fluctuation that close to ideal weight of 208 grams.

Why the Coffee Powder is the Best Topical Wound Dressing?

The coffee powder has inherent capabilities as an antioxidant, anti-inflammatory, and antimicrobial. It is a topical wound dressing for acute and chronic wounds, encouraging results different from the wound dressing known today. It is named the new paradigm of wound management. The study of coffee powder since 2003 as a topical wound dressing has created an understanding condemn to disturb the cells in the wound bed. A thin layer of coffee powder should stay in place to ensure safety, covering superficial wound cells’ growth. The remained thin layer of coffee powder has created minimum detached wound cells. Wound healing provides effectiveness for acute and chronic wounds resulted in low cost, easy to get, acceptable scar, non-traumatic, pleasant scent, and not scary to the patients. The utilization of antioxidant, anti-inflammatory, and antibacterial capacities anticipates the injury of the new growth of epithelial cells at the wound bed. It makes better cell proliferation, proper scar formation and safe naturally. Its simplicity in wound management procedures helps improve public health efforts. Hence, it suggested that the coffee powder has the capabilities of the best topical wound dressing.

NILAI TAMBAH DAN STRATEGI PENGEMBANGAN PRODUK PADA AGRONDUSTRI KOPI BUBUK CAP GUNUNG DI KABUPATEN WAY KANAN

This study aims to analyze and calculate the added value of Cap Gunung coffee powder agro-industry, and arrange the development strategy of Cap Gunung coffee powder agro-industry products. The method that used in this research is a case study. Therefore, the analytical method that used is the Hayami Method and Strength, Weakness, Opportunity, Threats (SWOT) Analysis. Based on the calculation of the value added is Rp13,386/kg with a value added ratio is 32.81 percent. Furthermore, results of the SWOT analysis show that the values of internal and external factors are 78.8 and 64.9. This value indicate that the Cap Gunung coffee powder agro-industry in quadrant I, or in the Strength-Opportunity (SO) strategy. The priority strategy that can be implemented is to expand the marketing area, increase production output, and develop businesses by utilizing their strengths.Keywords: added value, development strategy, hayami method, SWOT analysis

Insights on Single-Dose Espresso Coffee Capsules’ Volatile Profile: From Ground Powder Volatiles to Prediction of Espresso Brew Aroma Properties

Single-dose coffee capsules have revolutionized the coffee market, fueling espresso coffee popularity and offering access to a wide selection of coffee blends. Nevertheless, scarce information related to coffee powder and brew’s combined volatile characterization is available. In this study, it is hypothesized that coffee brew aroma characteristics can be predicted based on coffee powder’s volatile composition. For this, headspace solid-phase microextraction (HS-SPME) combined with comprehensive twodimensional gas chromatography with time-of-flight mass spectrometry detection (GC × GCToFMS) was used. The data were combined via chemometric tools to characterize in depth the volatile composition of eight blends of capsule-coffee powder and respective espresso brews, simulating the consumer’s perception. A total of 390 volatile compounds were putatively identified, 100 reported for the first time in roasted coffee or brews. Although the same chemical families were determined among the coffee powders and espresso brews, a different volatile profile was determined for each matrix. The Pearson correlation of coffee powders and respective brews allowed to identify 15 volatile compounds, mainly terpenic and esters recognized by their pleasant notes, with a strong relationship between the amounts present in both matrices. These compounds can be key markers to predict the volatile aroma potential of an espresso brew when analyzing the coffee powder.

Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice

Furan is a volatile and carcinogenic heterocyclic chemical compound that occurs in a wide range of thermally processed food. It can be induced during food-preparing processes by high temperatures and UV-C light. In the present study, the degradation of furan content in ground coffee, Maillard model system, and not-from-concentrate (NFC) apple juice by red-fleshed apple anthocyanin extract (RAAE) was studied. The results demonstrated that RAAEs had different degrees of degradation of furan content in coffee powder, and the RAAE from ‘XJ3’ had the most significant effect, with a reduction rate of up to 20%. Moreover, by adding RAAE to the Maillard model system, we found the amounts of furan were significantly reduced. At the same time, RAAE from ‘XJ3’ could observably reduce the content of furan in pasteurized NFC juice, with ‘Fuli’ NFC juice furan content decreasing the most, which was 68%. Taken together, our study demonstrated that the use of RAAE could be a feasible way to reduce furan content in ground coffee, Maillard model system, and NFC apple juice.

Test of an innovative method to prepare coffee powder puck, improving espresso extraction reliability

Coffee powder is obtained with a grinding machine. Espresso coffee is prepared when hot water is forced under pressure through the puck of coffee powder, and the optimal espresso flow rate is 1 g s−1. However, this flow rate can change for different extractions, forcing baristas to frequently change the setup of the grinder. Grinding grade is one of the most important sources of variation in the quality of espresso. This study tests an innovative method to prepare coffee powder puck, designed to reduce variability in flow rate between extractions. The method is based on stratified layers of ground coffee with different granulometry, and it was tested in three trials with different coffees and grinders. The flow rate associated with the new method (Patent WO/2020/148258- PCT/EP2020/050773) was more stable than the rate in a conventional system, reliability was optimized by placing larger coffee particles at the bottom, and finer particles at the top of the filter basket.

Pendugaan Umur Simpan Bubuk Kopi Arabika Menggunakan Metode Arrhenius dengan Kemasan Aluminium Foil dan Plastik (Polipropilen)

The storage method is one way to maintain coffee quality. Storage with aluminum foil and plastic (PP) packaging is an effective and safe technology to protect coffee grounds. Specialty coffee powder cannot be accepted if the organoleptic score is below 80, for that it is necessary to estimate the shelf life. This study aims to analyze the quality degradation of Bondowoso arabica coffee powder based on specialty standards using the SCAA protocol during storage with aluminum foil packaging and compare it with plastic packaging (PP) and estimated the shelf life of Bondowoso arabica ground coffee products based on flavor value parameters using the arrhenius method. Coffee powder quality degradation with plastic packaging (PP) is faster than aluminum foil packaging. This is because plastic packaging on the fourth day with a temperature of 40°C is not meet specialty standards. The greater the temperature used, the greater the decrease in quality. The shelf life of coffee powder uses aluminum foil packaging, which is 3 days at 40°C, 2 days at 50°C, and 1.3 days at 60°C. Whereas with plastic packaging (PP), the shelf life is shorter, which is 2 days at 40°C, 1.2 days at 50°C and 1 day at 60°C. Keyword: accelerated Shelf-Life Testing (ASLT), aluminum foil, arabica coffee, packaging, shelf