Arabica coffee from the plantation on the foothill of Ijen-Raung mountains in Bondowoso is well known for its Java Arabica Coffee specialty. The exploration to strengthen the specialty identity is keep going on. This study aims to determine the changes in physical properties and flavor of that arabica coffee during roasting at various times and temperatures of roasting. The aspects of physical properties that were studied include weight to volume ratio, coffee bean dimension, and a color index of RGB (red green blue). The weight-to-volume ratio and color index of RGB decreased as the time and temperature roasting increased. The change in dimension of the coffee bean was caused by roasting also detected, but not dominant signifies the roasting level. This is due to the dimension change of coffee bean in each roasting profile having tiny differences and the dimension of the green bean had high variation. Based on this study, it is known that the roasting with a maximum temperature of 165°C and total time process of 9.5 minutes gives the highest total score of aroma, flavor, acidity, and aftertaste of that arabica coffee.
Chocolate spread is a type of paste which is mostly spread on breads and pastries. This research was conducted by calculating financial feasibility of chocolate spread with addition of coconut flour and coconut sugar produced by Yayasan Suren untuk Indonesia. The aim of this research is to observe the financial feasibility of chocolate spread with addition of coconut flour and coconut sugar in order to obtain its development strategy on production management and marketing. The results showed BEP value of 16659,4; PBP (year) value of 1,9; NPV value of 20389635,9; IRR value of 1526% and B/C ratio of 1,05. Therefore, based on financial feasibility analysis, this business is feasible to execute. Furthermore, based on sensitivity analysis using four scenarios, this business is not feasible to execute while undergoes increasing of price of raw material as big as 4% and decreasing of selling price as big as 3%. Based on those scenario, NPV value of this business was Rp -194.353.160,28 (<0); followed by value of IRR, Net B/C, payback period and BEP were 10,94%; 1,00; 7,88 and 155.020,62 respectively.
Oyster mushroom is one of the horticultural commodities in Indonesia. This community empowerment program through oyster mushroom cultivation is designed as an effort to provide a sense of equality, partnership, and togetherness for the improvement of the community's economy. Islamic and Social Education Foundation "Ar-Rohmah" with its abundant natural and human resource potential, can be a part of the process of social change. Student empowerment at this foundation manages students to do something beneficial for the community, including through training programs and mentoring in oyster mushroom (Pleurotus spp) cultivation. Accompanied by the Institute for Research and Community Service (LP2M) Team at the University of Jember, this activity was carried out to the students of the "Ar-Rohmah" Islamic and Social Education Foundation in Suren village, Ledokombo District, Jember through the presentation of theory and field practice on cultivation. mushrooms. This community service activity will form a small industry that is able to provide income for students of the "Ar-Rohmah" Islamic and Social Education Foundation in Suren Village, Ledokombo District, Jember. During the execution of program, students were showing high antusiams toward prospect and cultivation technology of oyster mushroom by giving contributions, suggestions and creative ideas.
Abstrak: Desa Tanah Wulan merupakan salah satu pemasok kopi utama di Bondowoso. Desa ini memiliki potensi sumber daya manusia yang besar dengan mata pencaharian utama sebagai petani. Sebagian besar hasil produksi kopi penduduk masih dijual dalam bentuk buah kopi sehingga hasil penjualan masih belum maksimal. Tingkat ekonomi dan pendidikan di desa ini masih relatif rendah dengan mayoritas keluarga prasejahtera dan penduduk belum tamat Sekolah Dasar. Solusi yang ditawarkan pada kegiatan ini berupa pemberdayaan perempuan melalui produksi kopi rempah instan. Kopi rempah adalah pengolahan biji kopi menjadi bubuk kopi dengan penambahan rempah untuk meningkatkan cita rasa. Rangkaian kegiatan ini dibagi dalam beberapa fokus: community upgrading dan sosialisasi prosedur ekspor, produksi, pemasaran serta inovasi packaging. Selain itu dilakukan pendampingan kelompok salah satunya melalui pelatihan peluang ekspor kopi Desa Tanah Wulan. Adanya pelatihan peluang ekspor kopi Tanah Wulan memberikan wawasan baru serta motivasi bagi perempuan petani di Desa Tanah Wulan untuk bersinergi bersama dan memperoleh kesuksesan bersama-sama.Abstract: Tanah Wulan Village is one of the leading coffee suppliers in Bondowoso. This village has excellent potential for human resources with the main livelihood as farmers. Most of the population's coffee production is still sold in coffee cherries, so the sales are still not maximized. The level of economy and education in this village is still relatively low, with most poor families and residents not completing elementary school. The solution offered in this activity is empowering women through the production of instant spiced coffee. Spice coffee is the processing of coffee beans into coffee powder with spices to enhance the taste. This series of activities is divided into several focuses: community upgrading and socialization of export, production, marketing, and packaging innovation procedures. In addition, group assistance was carried out, one of which was through training on coffee export opportunities in Tanah Wulan Village. Tanah Wulan coffee export opportunities provide new insights and motivation for women farmers in Tanah Wulan Village to work together and achieve mutual success.
Bondowoso Arabica coffee is a type of coffee that grows on the slopes of Mount Ijen-Raung. It has a high commercial value and distinctive taste. Coffee processing applications from roasting, grinding, packaging and brewing to storage will affect the quality of coffee. Caffeine is one of the compounds in coffee that contributes to bitterness and has certain pharmacological effects. This study aimed to determine the caffeine content of Bondowoso Arabica coffee harvested on August 2021 which was obtained from Sukosari Lor village with various roast profiles and types of packaging. In this study, Arabica coffee was roasted with light roast, medium roast and dark roast profiles. Then each treatment was mashed to obtain ground coffee. Ground coffee was put in a standing pouch made of polyethylene terephthalate (PET) with a thickness of 75 microns; polypropylene (PP) with a thickness of 100 microns; and polypropylene (PP) with a thickness of 120 microns and then stored for three months. During the storage of first and third months, caffeine levels were measured. Based on the results of the study, the caffeine content was increase along with higher roasting temperature. During the storage process, the caffeine content in ground coffee packaged using PP decreased the most.
This review describes the sensory characteristics of some cocoa and chocolate products which will later determine the acceptance of consumer. Cocoa beans are widely used as raw materials in many industrial sectors such as in food industries, cosmetics, and pharmaceutical. It will be further processed into several cocoa and chocolate products which performed certain characteristics. Relating to consumer acceptance, consumer will determine the product quality based on human senses. The evaluation of product using human senses is quite challenging since it present a set of particular and advantageous tools. Sensory evaluation promotes the scientific utilization and analysis of these tools. The aim of sensory evaluation in cocoa and chocolate product evaluation is to provide the information of the accepted characteristics based on human senses, which finally will contribute to the best quality of product expected by consumers.
Coffee is one of the Indonesia's leading plantation commodities. Nowadays there is much interest to use the mixture of spices and herbs to add the characteristics of the taste and effects or efficacy of the brewed coffee. Spice coffee is a roasted coffee product that is added to a mixture of spices and brewed using hot water. One of the producer of spices coffee in Bondowoso district, Indonesia is a woman farmer group of Tanahwulan village. The product is manufactured by using various mixture of spices such as red ginger and cinnamon. This study aims to assess the financial feasibility of the red ginger and cinnamon coffee business and its development strategy so that these products are highly competitive as a quality Indonesian agro-industrial product. This research was a quantitative descriptive study using primary and secondary data. Primary data obtained by observations and questionnaires. Meanwhile, secondary data were obtained from various literatures. The data analysis methods used were financial feasibility analysis and SWOT analysis. The business financial analysis results explained that the business of Red Ginger-Cinnamon Coffee of Tanah wulan village was feasible to be executed. Based on the sensitivity analysis, the business could still exist if the second scenario applied with scenario of 5% increase in raw materials and 3% decrease in selling prices. Based on SWOT Analysis, the business is in the most profitable situation. Therefore, it is necessary to apply the aggressive strategy by taking advantage of existing opportunities and internal strengths of the organization.
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