Pendugaan Model Peramalan Harga Ekspor Kopi Indonesia

Fauzi, Emlan; Putra, Wawan Eka; Ishak, Andi; Astuti, Herlena Bidi

doi:10.37676/agritepa.v7i1.1002

Cited by 2 publications

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“…Indonesia has always been within the top three world's coffee producing countries for around three decades [1]. Previous studies of growth trend analysis for coffee consumption in Indonesia showed an average increase rate of 8.66% during the 2016-2020 period [2]. This showed that national consumption for coffee in Indonesia is growing in line with the growth of the population.…”

Section: Introductionmentioning

confidence: 99%

Co-Creation Approach in Designing a Sustainable Coffee Supply Chain (a Case in Bandung Regency, West Java, Indonesia)

et al. 2022

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Agricultural development in Indonesia had been conducted in a top-down manner since its independence, which has limited its effectiveness due to the gap between the reality faced by the development actors and actors who are involved in the agricultural supply chain. This paper provides evidence of a more participative model design by involving most of the actors in its process. The study was performed in action research by using a co-creation approach, involving actors who contributed their thoughts in designing the most suitable model that can support them in reaching a more sustainable supply chain for coffee agribusiness in Bandung Regency, West Java, Indonesia. The results show that a co-creation approach has managed to improve the performance of the coffee supply chain by the formation of a cooperative, which enhanced coordination among stakeholders. Furthermore, the involvement of farmers provided significant contributions in the design of the model.

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Section: Introductionmentioning

confidence: 99%

Co-Creation Approach in Designing a Sustainable Coffee Supply Chain (a Case in Bandung Regency, West Java, Indonesia)

et al. 2022

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“…Kedua jenis kopi tersebut dibedakan oleh faktor iklim penanaman, bentuk fisik, dan kandungan kimia di dalamnya (Farhaty dan Muchtaridi, 2016). Ekspor Kopi Arabika di Indonesia mencapai 6%, sedangkan ekspor Kopi robusta mencapai 94% dari keseluruhan ekspor kopi (Emlan et al, 2020). Konsumsi kopi di dunia pada Kopi Robusta sebesar 26%, sedangkan pada Kopi Arabika sebesar 70% (Kusmiati dan Nursamsiyah, 2015).…”

Section: Pendahuluanunclassified

Perbedaan Sifat Fisikokimia dan Organoleptik Produk Kopi Rempah dari Kopi Arabika (Coffea arabica) dan Kopi Robusta (Coffea robusta)

Mahardhika,

Antonius,

Dwiloka

2022

J. Apl. Teknol. Pang.

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Kopi rempah merupakan produk minuman berupa campuran bubuk kopi dan bubuk rempah, salah satunya bubuk kayu manis. Kopi rempah dapat diberikan gula aren sebagai pemanis. Penelitian bertujuan untuk mengetahui perbedaan total padatan terlarut, viskositas, total asam, dan mutu organoleptik antara Kopi Arabika dan Kopi Robusta yang diberi penambahan kayu manis dan gula aren. Penelitian ini menggunakan kopi Arabika dan Robusta. Data penelitian dianalisis secara deskriptif menggunakan SPSS dengan Independent Sample T-Test pada taraf signifikan 95%, uji organoleptik menggunakan Non-Parametric Kruskal Wallis dengan taraf signifikan 95%.. Hasil penelitian yaitu antara Kopi Arabika dan Kopi Robusta pada viskositas (Kopi Arabika 2,40190 ± 3,56 cP; Kopi Robusta 1,15430 ± 0,08 cP) tidak ada perbedaan (p>0,05), sedangkan pada total asam (Kopi Arabika 1,06 ± 0,13%; Kopi Robusta 0,76 ± 0,06%) dan total padatan terlarut (Kopi Arabika 9,60 ± 0,56%; Kopi Robusta 8,82 ± 0,46%) ada perbedaan nyata (p<0,05). Uji organoleptik menunjukkan bahwa tidak ada perbedaan nyata (p>0,05) pada aroma, tingkat kekentalan, dan tingkat kekeruhan, sedangkan pada warna dan rasa manis ada perbedaan nyata (p<0,05). Berdasarkan hasil penelitian, dapat disimpulkan bahwa terdapat perbedaan nyata pada nilai total padatan terlarut dan total asam, sedangkan pada viskositas tidak terdapat perbedaan nyata. Produk kopi rempah varietas Robusta lebih disukai panelis dari segi warna dan tingkat kekentalan daripada varietas Arabika. Kedua sampel dari segi aroma memiliki penerimaan yang serupa.The Differences in Physicochemical and Organoleptic Properties of Spiced Coffee Products from Arabica Coffee (Coffea arabica) and Robusta Coffee (Coffea robusta)AbstractSpice coffee is a beverage product in the form of a mixture of coffee powder and spice powder, one of which is cinnamon powder. Spicy coffee can be added palm sugar as a sweetener. The aim of the study was to determine the difference in Total Dissolved Solids, viscosity, total acid, and organoleptic quality between Arabica Coffee and Robusta Coffee which were added with cinnamon and palm sugar. This study used Arabica and Robusta variety. The research data were analyzed descriptively using SPSS with Independent Sample T-Test at 95% significant level, organoleptic test using Non-Parametric Kruskal Wallis with 95% significance level. The results of the study were between Arabica Coffee and Robusta Coffee on viscosity (Arabica Coffee 2.40190 ± 3.56 cP; Robusta Coffee 1.15430 ± 0.08 cP) and aw (Arabica Coffee 0.7696 ± 0.01; Robusta Coffee 0. ,7693 ± 0.02) there was no significance difference (p> 0.05), while in total acid (Arabica Coffee 1.06 ± 0.13%; Robusta Coffee 0.76 ± 0.06%) and total dissolved solids ( Arabica coffee 9.60 ± 0.56%; Robusta coffee 8.82 ± 0.46%) there was a significant difference (p <0.05). Organoleptic test showed that there was no difference (p>0.05) in aroma, viscosity level, and turbidity level, while in color and sweetness, furthermore there was a difference (p<0.05). Based on the research that has been done, it can be concluded that the panelists preferred Robusta Coffee products in terms of color and level of viscosity than Arabica Coffee.

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Pendugaan Model Peramalan Harga Ekspor Kopi Indonesia

Cited by 2 publications

References 0 publications

Co-Creation Approach in Designing a Sustainable Coffee Supply Chain (a Case in Bandung Regency, West Java, Indonesia)

Co-Creation Approach in Designing a Sustainable Coffee Supply Chain (a Case in Bandung Regency, West Java, Indonesia)

Perbedaan Sifat Fisikokimia dan Organoleptik Produk Kopi Rempah dari Kopi Arabika (Coffea arabica) dan Kopi Robusta (Coffea robusta)

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