Sikap Dan Perilaku, Kinerja Produk, Kepuasan Dan Loyalitas Konsumen Kopi Bubuk (Studi Kasus Pada Usaha Kopi Bubuk Rantau Di Kecamatan Argamakmur Kabupaten Bengkulu Utara)

The purpose of this study was to analyze consumer attitudes and behavior, level of product importance and performance, satisfaction, and consumer loyalty to RANTAU ground coffee in Argamakmur District, North Bengkulu Regency, Bengkulu Province. The place where the research was carried out was in the RANTAU ground coffee business in ArgaMakmur District, North Bengkulu Regency, Bengkulu Province. In this study the data consists of secondary data and primary data. Primary data is taken by direct observation of the production process, interviews with customers of Rantau ground coffee, based on a list of questions or questionnaires that have been prepared. The secondary data in this study consisted of an overview of the RANTAU ground coffee business obtained directly from the RANTAU ground coffee business actor, books related to consumer behavior, satisfaction, and loyalty, previous research journals that have been published, both online and online. not online related to research. The research sample, namely consumers of RANTAU ground coffee, was taken by accidental sampling. The data analysis method used quantitative analysis method, Importance Performance Analysis (IPA) method, the Customer Satisfaction Index (CSI) method, and to analyze the level of consumer loyalty using the Loyalty Pyramid. The results of the study are consumer attitudes and behavior in making decisions to consume RANTAU ground coffee for reasons of good taste with an average frequency of consuming the product 3 times a day, the number of last purchases an average of 0.25 kilos. Consumers are satisfied with the product and intend to return to consume the product. If the product is not available at the location of purchase, consumers will go elsewhere to buy RANTAU ground coffee products. The measurement of product attribute performance with IPA from RANTAU coffee powder products, must be improved or improved, the attribute performance is the expiration date that has not been listed on the product. On average, consumers are satisfied with the RANTAU ground coffee business. Consumer satisfaction of RANTAU ground coffee is 66% which shows that consumers are satisfied overall. RANTAU ground coffee consumers are already in the loyal category because the value of consumers who are disloyal / like to switch coffee brands or switcher buyers (34%) is smaller than the value of consumers who are loyal to buying Rantau ground coffee or Committed buyers (66%).

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.

Strategies for improving the quality of the ground coffee product: a case study at SMEs X Malang, Indonesia

SMEs X is one of the SMEs in Malang City that produces ground coffee. The increasing number of ground coffee producers in Malang City make SMEs X must be able to survive in the competition so that SMEs X needs to improve the quality of ground coffee products. The methods used are Quality Function Deployment (QFD) and Analytical Hierarchy Process (AHP). The results show that five essential attributes for consumers to improve the quality of ground coffee include unique packaging forms, packaging materials that can maintain quality, attractive packaging colours, convenience for consumers to reach sales locations, and convenience for consumers to get products. Strategies that can be used to improve the quality of ground coffee include redesigning the packaging, improving the ground coffee production process, selecting good quality coffee beans, resetting the selling price of the product, increasing marketing effectiveness, and applying for a permit from the national drug and food agency.

Efektifitas Fermentor Fuzzy Digital Terhadap Kualitas Mutu Biji Kopi

Coffee is one of the potential plantation commodities in Indonesia. Currently, coffee processing has been a common practice in creating processed coffee with a distinctive aroma and taste through the fermentation process to increase the selling price of coffee in the market. This study aims to test the extent of fermentor designed with the application of digital fuzzy to be able to provide a perfect fermentation process so that it can improve the quality of coffee beans or ground coffee. The method used is a Completely Randomized Design to see whether fermentation using a fermenter can improve the quality of coffee beans. Based on the research conducted, the results obtained that the performance of the fermenter is very good, characterized by no overshoot and offset. Testing the quality of the fermented coffee beans showed that the pulp was easily separated, the color of the beans was darker, it is notated by L* = 31.63, the total acid was about 20%, and the pH of coffee products is 6 which is classified as safe for consumption.

Effect of Particle Size on Color of Ground Coffee

Introduction: Particle size is one of the main variables that influence coffee brewing process and also most obvious to the consumers. The aim of this study was to evaluate the effect of different particle sizes on the color of ground coffee. Methods: A laser diffraction analyzer was used to determine the particle size distribution of the 14 dry ground coffee samples. The particle size distribution of the roasted ground coffee samples that underwent grinding at different time periods was based on volume distribution. Color measurements of all coffee samples were made using a portable CR-400 tristimulus colorimeter and Spectra-Match software, set to L*, a*, b* mode. Color measurements were recorded for two replicates of each sample. Results: Coffee samples ground for short times of 30s, 20s and 10s, were observed to have coarser particles than those that underwent longer grinding times. The 20s and 30s grinding times did not exhibit any significant differences for the D50 and D90 particle size distributions. There was no significant difference in D50 and D90 values for Colombian 1.3, Leyenda and Tarrazu brands. It was observed that lightness (L*) as well as a* and b* were highly significantly different between the different coffee samples with P < 0.0001. The coffee samples that underwent grinding for 60s had the highest L*, a* and b* values of 30.72, +1.31 and +1.39 respectively. Colombian 1.3 coffee brand had the lowest L* and a* values of 29.8 and +0.67 respectively, with brand 1820a having the lowest b* value of +0.39. Conclusion: The results of this study show that there was no significant effect of particle size distribution of coffee samples on color of the ground coffee particles. L*, a* and b* values decreased during roasting, due to the darkening of the beans resulting from sugar caramelization and Maillard reactions.

Variability of Total Polyphenol Contents in Ground Coffee Products and Their Antioxidant Capacities through Different Reaction Mechanisms

Coffee is one of the most popular non-alcoholic drinks consumed daily by millions of individuals worldwide. It is characterized by varieties and processing, which cause changes in chemical compositions and biological activities. This study aimed to evaluate the effects of roasting degrees during the processing period (light, medium, and dark) on the total polyphenol contents (TPCs) in-ground coffee products of arabica, robusta, and liberica and their trolox equivalent antioxidant capacities (TEACs) through various chemical reaction mechanisms (DPPH, ABTS, FRAP, and CUPRAC). The analytical methods were conducted based on spectrophotometric principle after the microwave-assisted liquid extraction. The results of the TPCs followed the descending order of robusta (34.3-48.23 mg GAE g–1) > liberica (31.5-34.37 mg GAE g–1) > arabica (27.1-44.11 mg GAE g–1). Moreover, robusta coffee generally performed greater TEACs than liberica and arabica. Besides, the TPCs and TEACs varied regarding different roasting degrees, in which the medium roasting mostly exhibited the highest values due to the balance between the degradation of phenolic compounds and the generation of new antioxidant compounds mainly from the Maillard reactions. Strong correlations between TPCs and antioxidant capacities (R2 > 0.6), indicating rich phenolic compounds played key roles in TEACs of coffee.

Valorization of products from grounded-coffee beans

The valorisation of ground coffee beans is discussed in two parts; the first research question relates to the extraction of cold brew from ground coffee beans to provide a healthy cold beverage. Two parameters were investigated: temperature, and the ratio of ground coffee beans to water. This work suggests that cold brew coffee can be extracted between 15 and 20 °C over 2 to 4 h instead of 24 h as outlined in typical cold brew extraction processes. The coffee aroma was the response variable. Part of this investigation was to develop a downstream product from the waste spent grounded coffee bean. This part of the study investigates the production of firelighters from spent ground coffee beans to reduce the impact of dumping significant quantities of spent coffee grounds from coffee houses, restaurants, and baristas on landfill sites, which can lead to environmental problems such as polluting water systems, killing wildlife and disturbing ecosystems. The study used spent ground coffee beans in products such as firelighters to test their efficacy. This application has shown promising results, with the firelighters showing longer burning times for the ignition of log fires while also emitting a gentle, pleasant coffee aroma.

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.