Defect Analysis and Development Strategy for Robusta Coffee of Tanahwulan Village, Indonesia

Dyah Ayu Savitri, Setiyono, N. Novijanto, Rizka Maulida Fajriati
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Abstract

Coffee is one of the worthy international trade commodities across countries. Coffee quality is strongly influenced by the behavior of farmers from cultivation, harvesting to processing results. The coffee commodity of Tanahwulan village has a unique character so that it has the potential to be developed further. This study aims to examine the defect of Robusta coffee in Tanahwulan village and its development strategy in the future. For this purpose, the defect analysis based of Indonesian National Standard was used to determine the quality of coffee. The SWOT analysis was also used to identify the development strategy of Tanahwulan village robusta coffee. The results showed that the value of coffee quality defects was at the level of random quality. The types of defects in coffee beans were black bean, partially black bean, broken black bean, brown bean, big size outer skin, medium size outer skin, parchment bean, big size parchment, medium size parchment, small size parchment, broken bean, immature bean , bean with one hole, bean with more than one hole, large sized twigs, dirt or stones and medium sized twigs, dirt or stones. The water content and antioxidant activity were 11% and 82.87%, respectively. The taste of brewed coffee has a final value of 75.5 with notes including chocolaty, spicy, dirty, and dark roast. Based on SWOT Analysis, to improve the Quality of Tanahwulan village robusta coffee, it is necessary to apply aggressive strategy or SO strategy. Therefore, this commodity  could empower the opportunities to exist.
印尼塔纳乌兰村罗布斯塔咖啡的缺陷分析与发展策略
咖啡是有价值的跨国国际贸易商品之一。咖啡的品质在很大程度上受到农民从种植、收获到加工结果的行为影响。塔那乌兰村的咖啡商品具有独特的特色,具有进一步发展的潜力。本研究旨在研究塔纳乌兰村罗布斯塔咖啡存在的缺陷及其未来的发展策略。为此,采用基于印尼国家标准的缺陷分析来确定咖啡的质量。运用SWOT分析法,确定了塔那乌兰村罗布斯塔咖啡的发展战略。结果表明,咖啡质量缺陷值处于随机质量水平。咖啡豆的缺陷类型为黑豆、部分黑豆、碎黑豆、褐豆、大外皮、中外皮、羊皮纸豆、大羊皮纸、中羊皮纸、小羊皮纸、碎豆、未成熟豆、一孔豆、多孔豆、大细枝、污垢或石头和中等细枝、污垢或石头。其含水量和抗氧化活性分别为11%和82.87%。现煮咖啡的最终味道值为75.5,带有巧克力、辛辣、脏和深烤的味道。基于SWOT分析,提高塔那乌兰村罗布斯塔咖啡的质量,有必要采用积极进取战略或SO战略。因此,这种商品可以使机会得以存在。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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