ANALISIS NILAI TAMBAH PENGOLAHAN BIJI KOPI ARABIKA (STUDI KASUS: RUMAH KOPI BANJARSENGON, JEMBER)

Jurnal Agroteknologi Pub Date : 2022-06-29 DOI:10.19184/j-agt.v16i01.28209

Yuli Wibowo, Cita Bella Palupi

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引用次数: 1

Abstract

This study aims to analyze the value-added of Arabica coffee beans produced from three coffee processing methods, namely fully washed, honey, and natural. The calculation of value-added uses the Hayami method, while the design of recommendations for increasing value-added uses the ISM method which is integrated with the Pugh method. This research is a case study at the Rumah Kopi Banjarsengon which is one of the coffee processing SMEs in Jember Regency. The results showed that there were differences in the amount of value-added resulting from the use of three different processing methods. The highest value-added was produced in the natural processing of Rp. 10,158/kg (54.40%), followed by fully washed processing of Rp. 9,380/kg (52.58%), and honey processing of Rp. 9,709/kg (52.96%). The results of the value-added analysis can provide guidance for companies to determine production priorities. To increase the value-added in Arabica coffee bean processing, the recommendation of strategies can be done is by controlling production facilities and controlling the quality of the workforce. Keywords: coffee processing methods, green bean coffee, Rumah Kopi Banjarsengon, value-added

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阿拉伯咖啡豆加法分析(案例研究:班加森翁咖啡屋，杰姆)

本研究旨在分析三种咖啡加工方法，即全水洗、蜂蜜和天然方法生产的阿拉比卡咖啡豆的附加值。增值的计算采用Hayami方法，增值建议的设计采用与Pugh方法相结合的ISM方法。本研究是在Rumah Kopi Banjarsengon的案例研究，它是Jember Regency的咖啡加工中小企业之一。结果表明，使用三种不同的加工方法所产生的增加值存在差异。天然加工的附加值最高，为10,158 Rp /kg(54.40%)，其次是全水洗加工，为9,380 Rp /kg(52.58%)，蜂蜜加工为9,709 Rp /kg(52.96%)。增值分析的结果可以为企业确定生产优先级提供指导。为了增加阿拉比卡咖啡豆加工的附加值，可以通过控制生产设施和控制劳动力质量来建议策略。关键词:咖啡加工方法，绿豆咖啡，鲁玛Kopi Banjarsengon，增值

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Jurnal Agroteknologi

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