Teknologi Wet Process Sebagai Upaya Mereduksi Kadar Air Dalam Proses Produksi Kopi (Studi kasus : Dsn Sumbercandik, Desa Panduman, Kec. Jelbuk, Kab. Jember)
Abstract
Coffee is one of the smallholder plantation commodities whose productivity development is quite potential and has a major influence on the development of the Jember District, especially the northern part of Jember. This research on coffee quality improvement using wet process technology was conducted at the Sukma Elang coffee farmer group in Sumbercandik, Panduman Village, Jelbuk Sub-district, Jember District. This research is one of the strategies to promote Jember products, especially in the field of coffee plantations as an effort to use environmental management technology in the Sumbercandik coffee plantation area. People's coffee in Jember still needs to be fostered in its cultivation, so the role of appropriate environmental management technology is very much needed. Wet process processing technology is one solution to increase optimal results with better quality. Coffee processing with wet process technology produces coffee beans with better quality and can be done on a small scale (farmer level). The purpose of this study is to improve the quality of the coffee beans produced so as to produce high economic value using wet process environmental management technology. In addition, analyzing the potential for implementing clean production in accordance with these conditions. The method used in this research is field research. The data is collected and then analyzed to be used as potential for the application of clean production. Analysis of research data includes testing the physical quality of coffee beans which is carried out referring to SNI No. 01-2907-2008. The results showed that wet process coffee processing technology could improve the physical quality and taste of coffee beans. However, further guidance is still needed on optimizing production through escort and group assistance in producing further coffee. Things that can be done in the application of clean production include: making fertilizer from coffee husks, so that there is a reduction in solid waste generation which makes coffee more environmentally friendly.
Full text article
References
Asni, N., & Meilin, A. (2015). Teknologi Penanganan Pascapanen Dan Pengolahan Hasil Kopi Liberika Tungkal Komposit (Libtukom). In Balai Pengkajian Teknologi Pertanian Jambi.
Hartatie, D., & Fisdiana, U. (2017). Peningkatan Kualitas Kopi Rakyat Di Desa Durjo. Prosiding, 269–274. https://publikasi.polije.ac.id/index.php/prosiding/article/view/732
Marhaenanto, B., Soedibyo, D. W., & Farid, M. (2015). Penentuan lama Sangrai Kopi Terhadap Variasi Derajat Sangrai Menggunakan Model Warna Rgb Pada Pengolahan Citra Digital (Digital Image Processing). Jurnal Agroteknologi, 09(02), 1–10. https://jurnal.unej.ac.id/index.php/JAGT/article/view/3536
Mayrowani, H. (2013). Kebijakan Penyediaan Teknologi Pascapanen Kopi dan Masalah Pengembangannya. Forum Penelitian Agro Ekonomi, 31(1), 31. https://doi.org/10.21082/fae.v31n1.2013.31-49
Meifira, A., Fadilah, N., Oktariana, T. I., Jati, D. R., Lingkungan, J. T., Teknik, F., & Tanjungpura, U. (2020). Potensi Penerapan Teknologi Bersih. 08(2), 91–96.
Novita, E., Syarief, R., Noor, E., & Mulato, D. S. (2010). Peningkatan Mutu Biji Kopi Rakyat Dengan Pengolah Semi Basah Berbasis Produksi Bersih. Jurnal Agrotek, 4(1), 76–90.
Nurisna, Z., & Anggoro, S. (2019). Peningkatan Kualitas Produk Biji Kopi Robusta Di Desa Nglinggo Barat , Kelurahan Pagerharjo , Kecamatan. 1311–1319.
Purbasari, D., Setyawan Digdo, L., Hardiatama, I., & Trifiananto, M. (2021). Keyword : Abstract : 8(April), 72–79.
Rini, A. I. P. (2017). PENGARUH KADAR BIJI PECAH DALAM PENYANGRAIAN TERHADAP CITARASA KOPI ROBUSTA DESA PUCAK SARI , BULELENG , BALI ( The Influence of Broken Coffee Beans in Roasting on Taste of Robusta Coffee at Pucak. Jurnal REKAYASA DAN MANAJEMEN AGROINDUSTRI, 5(3), 74–84.
Sembiring, N., Satriawan, I., & Tuningrat, I. (2015). Nilai Tambah Proses Pengolahan Kopi Arabika Secara Basah (West Indischee Bereding) Dan Kering (Ost Indischee Bereding) Di Kecamatan Kintamani, Bangli. Jurnal Rekayasa Dan Manajemen Agroindustri, 3(1), 61–72. https://ojs.unud.ac.id/index.php/jtip/article/view/16899
Sulistyaningtyas, A. (2017). Pentingnya Pengolahan Basah (Wet Processing) Buah Kopi Robusta (Coffea robusta Lindl.ex.de.Will) Untuk Menurunkan Resiko Kecacatan Biji Hijau Saat Coffee Grading. Pentingnya Pengolahan Basah (Wet Processing) Buah Kopi Robusta (Coffea Var. Robusta) Untuk Menurunkan Resiko Kecacatan Biji Hijau Saat Coffe Grading, 90–94.
Villanueva, D., Luna, P., Manic, M., Najdanovic–Visak, V., & Fornari, T. (2011). Extraction of caffeine from green coffee beans using ethyl lactate. Food Processing, 1, 3.
Widyotomo, S., Purwadaria, H. K., & Pertanian, F. T. (2012). Peningkatan mutu dan nilai tambah kopi melalui pengembangan proses fermentasi dan dekafeinasi. 135–139.
Yokawati, Y. E. A., & Wachjar, A. (2019). 済無No Title No Title. Journal of Chemical Information and Modeling, 53(9), 1689–1699.
Authors
This work is licensed under a Creative Commons Attribution 4.0 International License.