Pengaruh Tingkat Kematangan Buah terhadap Kehilangan Hasil dan Mutu Green Bean Kopi Robusta

Abstract

<em>Kepahiang Robusta coffee has received a Geographical Indication (GI) certificate. Maintaining the quality of green coffee bean has been achieved through the application of proper harvesting technology. This study aimed to evaluate the effect of fruit maturity level when harvested on yield losses due to coffee berry borer (CBB) and the quality of green coffee bean. The research was conducted from December 2019 to August 2020 in Bukit Sari Village, Kabawetan District, Kepahiang Regency, Bengkulu Province. The harvested beans were categorized into 3 groups based on their maturity level, namely: red (K1), reddish yellow (K2), and yellowish green (K3). The parameters observed were the CBB infecteds, yield, physical quality of green coffee bean and chemical content. The results showed that the highest attack rate of CBB found in the red berry about 34.33%, whereas the highest rendement was 20.52% found in yellowish-green berry. The highest percentage of yield loss due to CBB attacks occurred in red berry at 30.23%. However, the best physical quality and chemical content was also found in the red berry.</em>

The effect of various harvesting techniques and drying methods on the yield and quality of Liberoid coffee

“…Weight loss tends to be slower but lasts longer, compared to red fruit harvested by selection. This is different from previous research on robusta coffee [2]which explained that the yield of coffee beans with the red fruit harvesting technique had a lower yield than the rainbow, this was due to the presence of PBKo pests that mostly attack red fruit. The character of a thickness of the skin and flesh of the fruit, which is harder and thicker, causes Liberica coffee to be classified as resistant to PBKo pests.…”

“…From the results and discussion can be concluded several things from this study including (1) The results showed that the highest yield was obtained in the harvest of red fruit in all types of Liberica and Excelsa coffee; (2) The decrease in water content and loss of weight/day is faster and more evenly distributed in the drying method with Hybrid tools than direct drying (3) In red fruit, selective harvests tend to decrease more quickly in weight loss and water content until the second week, compared to red fruit rainbow harvest. (4) Selective harvested red fruit has the best physical quality and chemical content.…”

“…The harvesting technique carried out by farmers is divided into two parts: picking the selection of red cherries or harvesting fruit piles with different colors of coffee cherries, red, reddishyellow, and rainbow. Crochet harvesting, which farmers mainly do, is carried out based on the following considerations: (1) the speed of the harvest process with large quantities, (2) the security of the coffee production area from pests and thieves, and (3) to maintain production yields due to the higher percentage of PBKo pests attack higher than the rainbow fruit [2]. The longer the ripe fruit is on the tree or garden, the higher the chance of losing coffee yield due to PBKo attacks.…”

“…The two harvesting techniques have their respective strengths and weaknesses, so it is necessary to test the yield and quality of green Liberoid coffee beans. Producing excellent quality coffee, practitioners are expected to be at several important points, including harvesting and post-harvest processes, such as processing, drying, and storage, which are absolute requirements for export quality and efforts to improve farmers' welfare [6] [2]. Furthermore, the quality characteristics of coffee beans depend on genetic, environmental, and technological factors [3] [4] [5].…”

Characteristics of Argopuro Robusta Coffee with Processing Methods Honey Process and Pineapple Addition

“…Berdasarkan pengujian yang telah dilakukan seluruh kopi greenbean tergolong ke dalam biji ukuran besar. Biji kopi yang baik dapat dilihat dari hasil pengukuran biji yaitu memiliki ukuran biji yang seragam sesuai dengan size masing-masing (Hidayat, Prasetyo, and Fahrurrozi 2021). Sebaran ukuran biji lebih banyak dipengaruhi oleh jenis varietas kopi yang digunakan daripada jenis pengolahannya (Yusianto and Widyotomo 2013).…”