Produksi Konsentrat Pakan Ruminansia dari Kulit Kopi dan Dedak yang Difermentasi dengan Jamur Tiram Putih (Pleurotus ostreatus)

Abduh, Muhammad Yusuf; Oktaviani, Lina; Taufik, Intan

doi:10.46638/jmi.v3i1.50

Cited by 2 publications

(1 citation statement)

References 3 publications

(4 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Pangalengan District is a suitable location for planting coffee because it has suitable environmental conditions, with an altitude of between 984 -1571 meters above sea level and cool temperatures ranging from 16 o C -25 o C [25]. The optimum habitat for the coffee plant itself is under the canopy of subtropical and tropical forests with a temperature of 15 o C -24 o C and an optimum altitude of 1000 -2000 meters above sea level [26]. Suitable rainfall for coffee plants is around 1500 -2500 mm per year with an average of three dry months [27].…”

Section: Current Condition Of Pangalengan Coffee Agroforestrymentioning

confidence: 99%

Sustainability factors for agroforestry coffee plantations in Pangalengan based on the coffee farmer's perspective

Putri Handayani,

Parikesit,

Withaningsih

2024

E3S Web Conf.

View full text Add to dashboard Cite

Coffee as one of the most traded agricultural commodities in the world increases its need over time, including the supply of coffee from Indonesia. Indonesia, as the seventh largest country in the world in terms of coffee exporters, demands its coffee plantations to improve their quality and productivity even with limited land. One coffee-producing area in Indonesia with the highest productivity in West Java is Pangalengan District in Bandung Regency. Coffee in Pangalengan is grown with an agroforestry system that benefits not only its economic value but also the land conservation in that area. By facing various challenges, agroforestry coffee in Pangalengan must be maintained to remain sustainable. This research aims to find out what factors influence the sustainability of agroforestry coffee in Pangalengan from the perspective of coffee farmers as the main actors in the upstream coffee supply chain. Data was collected through semi-structured interviews by sampling 70 coffee farmers in Pangalengan and analyzed using qualitative descriptive analysis. From the results of the study, it was found that 24 factors influence the sustainability of agroforestry coffee plantations in Pangalengan which are divided into five sustainability dimensions: Environment (3 factors), Social (4 factors), Economy (5 factors), Technology (6 factors) and Institutional Governance (6 factors).

show abstract

Section: Current Condition Of Pangalengan Coffee Agroforestrymentioning

confidence: 99%

Sustainability factors for agroforestry coffee plantations in Pangalengan based on the coffee farmer's perspective

Putri Handayani,

Parikesit,

Withaningsih

2024

E3S Web Conf.

View full text Add to dashboard Cite

show abstract

Robusta coffee cherry fermentation: Physicochemical and sensory evaluation of fermented cascara tea

Kristanti¹,

Setiaboma²,

ratnawati³

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

This study aims to investigate the effect of Robusta coffee cherry fermentation on cascara tea produced includes color, total phenolic content (TPC), total tannin content (TTC), antioxidant activity (DPPH radical scavenging activity [RSA]) and sensory acceptability. Fermentation was carried out using a completely randomized design consisting of spontaneous fermentation and fermentation with Saccharomyces cerevisiae, and both were performed at 3 fermentation duration (24 h, 48 h, and 72 h). The data were analyzed statistically using ANOVA with Duncan's post hoc test. Principal component analysis (PCA) and hierarchical clustering analysis (HCA) were employed to examine the correlation between dependent variables and determine treatment clusters. Results revealed that fermentation affects the physicochemical of dried cascara and tea produced. The fermentation time had effect on increasing yellowness (b*); decreasing pH, total phenolic content, and total tannin content; but had no effect on lightness (L*) and sensory evaluation both of spontaneous and S. cerevisiae fermentation. In the spontaneous fermentation, moisture content (MC), b* value, and antioxidant activity of cascara tea were not significantly different with increasing fermentation time, but in the fermentation with S. cerevisiae, the MC and b* value were increased, and its antioxidant activity was decreased due to fermentation duration. PCA showed that DPPH (RSA) was positively correlated with TPC, TTC, and pH, and was conversely correlated with MC and color coordinates (a* and b*). Practical applications Coffee pulp is a by‐product obtained from the coffee cherry processing. It can be used as raw material for cascara (dried skins of coffee cherries) which contains many compounds with good antioxidant activity, and it's currently being submitted to be a novel food in the European Union. During development of functional drink, it is recommendable that the cascara‐based beverages have an attractive composition, and enjoyable sensory characteristics, which make it acceptable for consumers. In this work, cascara treated with fermentation duration of 24 h in both cases (spontaneous fermentation and with S. cerevisiae fermentation) were categorized in the same cluster having the highest antioxidant activity, TPC and TTC. Thus, the potential use of fermented cascara as a tea drink is quite good as an effort to utilize this previously wasted residue.

show abstract

Produksi Konsentrat Pakan Ruminansia dari Kulit Kopi dan Dedak yang Difermentasi dengan Jamur Tiram Putih (Pleurotus ostreatus)

Cited by 2 publications

References 3 publications

Sustainability factors for agroforestry coffee plantations in Pangalengan based on the coffee farmer's perspective

Sustainability factors for agroforestry coffee plantations in Pangalengan based on the coffee farmer's perspective

Robusta coffee cherry fermentation: Physicochemical and sensory evaluation of fermented cascara tea

Contact Info

Product

Resources

About