The potential of Gayo coffee production in Aceh Province, Indonesia, has not been thoroughly well optimized, especially the low quality of coffee products and an inadequate quality management. Resulting in a demand of a holistic mapping problem system to elaborate the problem and discover the root and the most suitable solution. This article explains the development strategy for quality management system of Gayo coffee agro-industry using Soft Systems Methodology (SSM) approach. The SSM approach is able to provide solutions for unstructured problems. In this case, it is recommended to initiate an improvement from the farmers and exporters regarding the planning, controlling, and improving the quality under a control of local government, research institutions, and universities. Building a union and tools for the quality observation, control, and improvement is highly needed with a continuous process to achieve a sustainable improvement.
Bamboo-based activated carbon was made using the activating agents KOH and KMnO4 at high temperature. This study examined the ability of unmilled and ball-milled bamboo activated using KOH or KMnO4 to fulfil the activated carbon standard parameters. Chemical activation was done using KOH and KMnO4 at 2.5% and 5% concentration, heated at 800 °C, and steamed for 1 hour. Sample size was reduced to 500 nm using high energy ball-milling at 500 rpm for 80, 150, or 180 min. Analysis included the yield, water content, ash content, volatile matter content, burn-off weight percentage, morphology analysis, functional groups (Fourier transform infrared spectroscopy, FTIR), crystallinity analysis (X-ray diffraction, XRD), and Brunauer, Emmett, and Teller (BET) analysis. Ball-milling treatment for 150 min produced activated carbon of 449 nm in size and a particle distribution index (PDI) score of 0.66. Ball milled activated carbon from the experiment had a pore radius ranging from 1.18 to 2.49 nm. The activated carbon that met the criteria of ANSI/AWWA B604-12 (2012) standard for moisture content, iodine number, and JIS K 1474 (1967) standard for methylene blue adsorption level and surface area were milled activated carbon with activator KMnO4 2.5%.
Two commercial curly red chili varieties cv. Amro-99 and cv. Kencana was identified and analyzed. The purpose of this research is to recognize and describe the physical and chemical contents of the two potential chilies for sorting, welding, and packaging technology to meet consumer needs and export quality. Two hundred chili samples for each variety were obtained from farmers in Kawali District, Ciamis Regency. The results showed that the cv. Amro-99 had a larger size and was longer than the cv. Kencana. Physical characteristics of cv. Kencana and Amro-99 are almost the same except for the petal margins. The cv. Amro-99 has higher fat, water, protein, and vitamin C content than the cv. Kencana, but cv. Kencana has a spicier taste because it has a higher capsaicin content. According to Codex standards for spiciness, cv. Kencana and cv. Amro-99 is included in the medium category for the content of capsaicin. The results of this study can be used to map marketing strategies and the basis for considerations to engineer postharvest chili peppers. Through branding, products can be identified and converted into sales value. The most important chili characteristics are spiciness and red color. Therefore, branding can be done easily through variety, spiciness, and red color, which will help determine the target -of consumers' markets.
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