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I Komang Damar Jaya

Program Studi Agroekoteknologi, Fakultas Pertanian, Universitas Mataram Jl. Majapahit No. 62 Mataram, Nusa Tenggara Barat, Indonesia

Author-ID : 431543

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Extension on Efforts to Increase the Quality of Gumantar Coffee Through Improved Harvest and Post-Harvest Techniques Pandya, Lalu Wahyu Ardis; Prisetyatna, Sibyanula; Apriani, Nia; Yuliastri, Baiq Nova; Ramadhan, M. Raka; Oktaviani, Salsabila; Yuniarti, Eva; Wulandari, Fitri; Anindy, Reinasha Cahya; Cahyani, Nanda Meilina; Badrun, Liana Suryaningsih; Jaya, I Komang Damar
Unram Journal of Community Service Vol. 5 No. 3 (2024): September
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v5i3.703

The quality of coffee, including taste and aroma, is determined mainly by the timeliness of harvesting and post-harvest processes. The quality of Robusta coffee produced in Tenggorong Hamlet, Gumantar Village, North Lombok Regency is still relatively low because the harvesting of coffee beans is carried out using the strip picking method and not the selective picking method. The post-harvest method is still inappropriate, especially in the section for producing green beans. This extension aimed to improve the quality of Gumantar Village coffee through activities to increase farmers' knowledge and capacity in conducting harvest and post-harvest processes. Marketing facilitation activities were also carried out using various applicable process standards. The results and evaluation of the activities showed an increase in coffee farmers' knowledge and capacity in selective picking and post-harvest coffee processing. Coffee processing methods that determine the taste, such as green bean preparation and roasting, have also been well understood. The facilitation has resulted in a business identification number (NIB), label and packaging logo with 'Sangakopi' product brand rights, halal certificate, and distribution permit. It is expected that 'Sangakopi' products will enter the NTB Mall shortly.

Socialization of White Jack Bean Tempe Production as a Strategy to Reduce Stunting Rates in Gumantar Village, North Lombok Regency Putra, Yudi Pratama; Wrethykandayun, Luh Adhira; Zarleni, Tia; Fitriananda, Fitriananda; Irwandi, Agus Salim; Rahman, Muhamad Abdul; Wulandhari, Liliyan; Sadrian, Yunan; Sukma, Puji Indriani; Apriliana, Dewita; Apriliani, Baiq Dian; Jaya, I Komang Damar
Unram Journal of Community Service Vol. 5 No. 1 (2024): March
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v5i1.576

Gumantar Village is in North Lombok Regency, West Nusa Tenggara. This village is classified as a developing village with many problems, including stunting. Stunting is caused by mothers and children's lack of adequate nutrition and nutrients, which impacts children's physical and mental growth as the nation's golden generation. Therefore, it is vital to prevent stunting in Gumantar Village, considering the village is the frontline in eradicating stunting. To prevent stunting, the KKN-PMD group of Mataram University initiated the utilization of white Jack bean (Canavalia ensiformis) as a raw material for making tempeh to replace soybeans to increase nutritious food and the economy in Gumantar Village. The activity was carried out from December 2023 to January 2024. This tempeh-making aimed to fulfill the community's nutritional intake through tempeh, which is rich in properties and nutrients and can become a community income to improve the economy. The method used through the work program to reduce stunting rates in Gumantar Village was healthy village socialization on stunting prevention, a stunting campaign through Posyandu, and nutritious food demonstrations to make tempeh from white Jack beans. Other activities carried out to prevent stunting were sexual education to children and socialization of early marriage to adolescents who are experiencing the puberty phase. The results of the socialization activities and demonstrations of processing white Jack beans as a primary ingredient for making tempeh were that the community had a better understanding of how to prevent stunting and how to make tempeh from white Jack beansâ€”most of the community members like the tempeh both in terms of taste, shape, and texture. Participants well accepted sexual education and early marriage socialization.

Extension on Efforts to Increase the Quality of Gumantar Coffee Through Improved Harvest and Post-Harvest Techniques Pandya, Lalu Wahyu Ardis; Prisetyatna, Sibyanula; Apriani, Nia; Yuliastri, Baiq Nova; Ramadhan, M. Raka; Oktaviani, Salsabila; Yuniarti, Eva; Wulandari, Fitri; Anindy, Reinasha Cahya; Cahyani, Nanda Meilina; Badrun, Liana Suryaningsih; Jaya, I Komang Damar
Unram Journal of Community Service Vol. 5 No. 3 (2024): September
Publisher : Pascasarjana Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/ujcs.v5i3.703

The quality of coffee, including taste and aroma, is determined mainly by the timeliness of harvesting and post-harvest processes. The quality of Robusta coffee produced in Tenggorong Hamlet, Gumantar Village, North Lombok Regency is still relatively low because the harvesting of coffee beans is carried out using the strip picking method and not the selective picking method. The post-harvest method is still inappropriate, especially in the section for producing green beans. This extension aimed to improve the quality of Gumantar Village coffee through activities to increase farmers' knowledge and capacity in conducting harvest and post-harvest processes. Marketing facilitation activities were also carried out using various applicable process standards. The results and evaluation of the activities showed an increase in coffee farmers' knowledge and capacity in selective picking and post-harvest coffee processing. Coffee processing methods that determine the taste, such as green bean preparation and roasting, have also been well understood. The facilitation has resulted in a business identification number (NIB), label and packaging logo with 'Sangakopi' product brand rights, halal certificate, and distribution permit. It is expected that 'Sangakopi' products will enter the NTB Mall shortly.

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