Penentuan Kualitas Biji Kopi Arabika Dengan Menggunakan Analytical Hierarchy Process (Studi Kasus Pada Perkebunan Kopi Lereng Gunung Kelir Jambu Semarang)

Kurniawan, Wahyu Muhammad; Hastuti, Khafiizh

doi:10.24176/simet.v8i2.1358

Cited by 8 publications

(7 citation statements)

References 2 publications

(3 reference statements)

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“…According to Apriani [20] manual sorting of coffee beans takes a long time based on the expected accuracy and standard criteria. Defective coffee beans and coffee color are the criteria for standard coffee sorting [21]. In the process of sorting coffee based on the color of coffee, namely red, green, or discarding coffee that is less suitable/defective.…”

Section: Informantmentioning

confidence: 99%

Local Wisdom in the Coffee Production Process as Content for Science Learning in Elementary Schools

Minsih¹,

Utami²,

Rahmawati³

et al. 2022

Proceedings of the 7th Progressive and Fun Education International Conference (PROFUNEDU 2022)

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The purpose of this study is to describe the value of local wisdom in the coffee production process which can be used as scientific knowledge as teaching material for science learning content in elementary schools. And identify the scientific concepts contained in the coffee-making process. Local wisdom in making coffee needs to be formalized, reconstructed, and become scientific knowledge that can be used as an alternative contextual learning resource. This research is qualitative with ethnographic design based on experience and observation. Researchers in the research process include understanding the situation in the field so as to find problems in society or society. Collecting data using interviews, documentation and observations. The validity of the data using triangulation of sources and techniques. The data analysis technique uses reduction, display and verification as well as raising conclusions. The results showed that the coffee production process from Temanggung and from the slopes of Merapi still retains elements characterized by maintaining the value of local wisdom in producing it and identifying the original scientific content in the coffee-making process. Starting from the stage of planting coffee beans to the process of making the coffee storage media. Meanwhile, the science studies that we can take are the influence of weather on the growth and development of coffee, the continuous planting process, heat transfer, coffee acidity, water content in coffee, coffee sensitivity, heterogeneous and homogeneous mixtures, and coffee fermentation processes.

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Section: Informantmentioning

confidence: 99%

Local Wisdom in the Coffee Production Process as Content for Science Learning in Elementary Schools

Minsih¹,

Utami²,

Rahmawati³

et al. 2022

Proceedings of the 7th Progressive and Fun Education International Conference (PROFUNEDU 2022)

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“…Hasil survei pada salah satu desa penghasil kopi di sumbawa NTB mengatakan bahwa Pentingnya sebuah kualitas biji kopi mempengaruhi produktifitas kopi rumahan dikarenakan setiap konsumen memiliki permintaan yang berbedabeda ini merupakan salah satu alasan kenapa penting dilakukan klasifikasi. Proses [5] klasifikasi terhadap biji kopi membutuhkan waktu yang tidak sedikit dalam menentukannya [6] semakin baik kualitas kopi yang di hasilkan maka semakin tinggi harga jual yang diberikan dan semakin tinggi pula jumlah permintaan pasar [7] [8]. Banyak diantara masyarakat yang membangun UMKM (Usaha Mikro Kecil dan Menengah) [9] kesulitan dalam membedakan kualitas biji kopi [10].…”

Section: Pendahuluanunclassified

Klasifikasi Kualitas Biji Kopi Menggunakan MultilayerPerceptron Berbasis Fitur Warna LCH

Ilhamsyah

Rahman

Istiadi

2021

RESTI

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Coffee is one of Indonesia's foreign exchange earners and plays an important role in the development of the plantation industry. In previous studies, coffee bean quality research has been carried out using the ANN method using color features. RGB and GLCM. However, the results carried out in the study only had an accuracy value of up to 47%. Therefore, this study aims to improve the performance of coffee bean quality classification using four machine learning methods and 7 color features. From the results obtained, it shows that MultilayerPerceptron is better starting with RGB color with an accuracy of 38% split ratio 90:10. HSV has an accuracy of 57% split ratio 90:10. CMYK has an accuracy of 63% split ratio 90:10. LAB has a 58% curation split ratio of 90:10. The YUV type has an accuracy of 58% split ratio 90:10. Furthermore, the HSI color type has an accuracy of 42% split ratio 90:10. The HCL color type has an accuracy of 65% split ratio 90:10 and LCH has an accuracy of 78% split ratio 90:10. In testing, it can be concluded that the MultilayerPerceptron method is better than other methods for the coffee bean classification process.

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“…Penelitian menghasilkan aplikasi pendukung keputusan pemilihan biji kopi bermutu ekspor yang mempermudah pengambil keputusan karena dilengkapi dengan rekomendasi hasil dan perengkaingan kelayakan kopi. Penelitian lain dilakukan oleh Kurniawan & Hastuti (2017) [5], peneitian menggunakan metode AHP untuk menentukan kualitas biji kopi arabika. Hasil dari penelitian berupa suatu aplikasi yang dapat menentukan kualitas biji kopi dengan input kadar air, cacat biji, dan ketinggian lahan dengan menggunakan metode AHP (Analytical Heirarchy Process).…”

Section: Pendahuluanunclassified

Penerapan Metode Smart Dalam Pemilihan Biji Kopi Terbaik

Bertona¹,

Faisal²,

Handoko³

2020

Jitekh

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We can easily find coffee sellers today, both online and offline. Buying coffee in the form of beans will provide several benefits, such as a more durable aroma and usually of a higher quality. But unfortunately, now there are still many coffee buyers who don't know how to choose coffee beans with good quality. Therefore we need a system that can produce recommendations for selecting the best coffee beans based on determined criteria. This study uses the Decision Support System concept using the SMART method. The SMART method is a decision-making method to solve the problem of multi-objective choice among several criteria, so that later it can produce an effective and efficient analysis. Input criteria that become priority in the recommendation for selecting the best coffee beans are live insects (none requirements), foul smelling beans (non-existent requirements), moisture content, non-coffee dung content, defect values, and flavor (aroma). Of the 10 alternatives tested on this system, there were 5 types of coffee with a “Highly Recommended” rating, 2 types of coffee with a “Recommended” rating, and 3 types of coffee with a “Considered” rating

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Penentuan Kualitas Biji Kopi Arabika Dengan Menggunakan Analytical Hierarchy Process (Studi Kasus Pada Perkebunan Kopi Lereng Gunung Kelir Jambu Semarang)

Cited by 8 publications

References 2 publications

Local Wisdom in the Coffee Production Process as Content for Science Learning in Elementary Schools

Local Wisdom in the Coffee Production Process as Content for Science Learning in Elementary Schools

Klasifikasi Kualitas Biji Kopi Menggunakan MultilayerPerceptron Berbasis Fitur Warna LCH

Penerapan Metode Smart Dalam Pemilihan Biji Kopi Terbaik

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