Article Per Year (5 Year)
p-Index From 2021 - 2026
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This Author published in this journals
All Journal Journal La Bisecoman Journal of Applied Agricultural Science and Technology
Setiyono
University of Jember
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance

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Sustainable Supply Chain Management of Cocoa Beans in Indonesia: A Review Noer Novijanto; Dyah Ayu Savitri; Setiyono; Gatot Subroto; Herlina
Journal La Bisecoman Vol. 3 No. 5 (2022): Journal La Bisecoman
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallabisecoman.v3i5.795

Abstract

This review describes the sustainable supply chain management of cocoa beans in Indonesia. Cocoa beans are produced in some areas in Indonesia such as Central Sulawesi Province, Southeast Sulawesi, South Sulawesi, West Sulawesi, Lampung and other provinces. Indonesian cocoa beans performing special characteristic that is having higher melting point therefore it does not easily melt in higher temperature. So, Indonesian cocoa are commonly used for blending materials. In order to support the strength value of Indonesian cocoa beans, the sustainable supply chain management should also be considered. The sustainable supply chain management of cocoa beans will support the management system prioritizing balance and sustainability so that the business system is maintained. In addition, this will support increased effectiveness, efficiency and competitiveness of Indonesian cocoa beans globally.
Shelf-Life Estimation of Black, Red and Yellow Honey Coffee Using Critical Moisture Content Approach Dyah Ayu Savitri; Setiyono; Ayu Puspita Arum; Susan Barbara Patricia Sembiring Meliala; Fauziatun Nisak; Sean Zheva Danuartha
Journal of Applied Agricultural Science and Technology Vol. 10 No. 1 (2026): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i1.389

Abstract

Honey process is a newly developed coffee processing technique. Based on the washing intensity, honey coffee categorized into black, red, and yellow honey coffee. Once the green bean coffee obtained, they are roasted then ground. However, the shelfs-life of Arabica honey-processed ground coffee has not yet been estimated. Therefore, this study aimed to predict the shelf life of Arabica honey-processed ground coffee (black, red, and yellow honey) using the critical moisture content approach. The analysis in this study was conducted descriptively so that it can explain the predicted shelf life of honey ground coffee stored in metallized plastic packaging. The results indicated that the critical moisture content for yellow, red, and black honey ground coffee products was 5.55% (db), 7.44% (db), and 8.51% (db), respectively. The moisture sorption isotherm (MSI) curves were described by the linear equations y = 1.0672x - 0.741 for yellow honey, y = 2.3315x - 1.6017 for red honey, and y = 0.55x - 0.308 for black honey. Using the Labuza equation at 80% relative humidity (RH) and 30°C, the estimated shelf life of Arabica ground honey coffee in metallized plastic packaging ranges from 2.51 to 2.67 years.
Co-Authors Ayu Puspita Arum Dyah Ayu Savitri Fauziatun Nisak Herlina Noer Novijanto Sean Zheva Danuartha Subroto, Gatot Susan Barbara Patricia Sembiring Meliala