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Analysis Of Supply Chain Performance And Value Added Of Robusta Coffee At PT. Bondowoso Coffee Distributor Ramadhani, Shinta Artamevia; Wardhana, Danu Indra; Nalawati, Ara Nugrahayu
International Applied Science Vol. 3 No. 2 (2024): Proceeding of International Conference of Agriculture (Semartani-3)
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/ias.v3i2.640

Abstract

A supply chain is the interrelationship between the flow of materials or services, the flow of money, and the flow of information from suppliers, manufacturers, distributors, warehouses, retailers, and end customers. PT Bondowoso Coffee Distributor is one of the agro-industrial PTs engaged in the coffee sector located in Bondowoso district. So far, PT Bondowoso Coffee Distributor, which has a fairly large supply chain, has never measured supply chain performance. Of course, one of the impacts of activities in the supply chain is the addition of product value to robusta coffee. The amount of balanced added value greatly affects the sustainability of a supply chain activity, so it is very beneficial for all actors in the coffee agro-industry supply chain. So the objectives of this research are to analyze the robusta coffee supply chain structure at PT Bondowoso Coffee Distributor, to measure the robusta coffee supply chain performance at PT Bondowoso Coffee Distributor, to analyze the added value of robusta coffee products at PT Bondowoso Coffee Distributor. This research uses the SCOR-AHP and Hayami methods for added value. The results of this research are the robusta coffee supply chain mechanism starts from farmers, collectors, PT Bondowoso Coffee Distributor and costumers. The activities that occur in PT Bondowoso Coffee Distributor are Plan, Source, Make, and Delivery. The performance analysis of PT Bondowoso Coffee Distributor amounted to 85.606 which is included in the average category. Value added of agro-industry from farmers obtained the greatest added value is ground coffee which is 82.22%, the second is roasted coffee at 66.03% and coffee beans at 42.64%. While the value added of agro-industry from collectors obtained the greatest added value is ground coffee at 72.55%, roasted coffee at 40.33% and coffee beans at 35.67%
Karakteristik mutu karbohidrat dan evaluasi mutu sensoris minuman fungsional berbasis FOS dan inulin: Chemical characteristics and sensory quality evaluation functional beverages of FOS and inulin Wardhana, Danu Indra; Nalawati, Ara Nugrahayu; Setiawan, Andika Putra; Ramadhani, Shinta Artamevia; Valencia, Oppy
AGROMIX Vol 14 No 2 (2023)
Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v14i2.3458

Abstract

Introduction: Fructooligosaccharides (FOS) and inulin are some of the many bioactive elements that are often used in functional food products. FOS and inulin compounds have various benefits that can be used as low-calorie food products and as raw materials for making fructose syrup. So that FOS and inulin compounds have the potential to be developed into functional drinks. The purpose of this study was to evaluate the quality characteristics of carbohydrates in functional drinks FOS and inulin, as well as to determine the level of preference or feasibility of a product so that it can be accepted by panelists (consumers). Method: The research was conducted in two stages. The first stage was the preliminary stage which includes the production of FOS with PDA solid media, extraction of inulin from dahlia tubers, and the formulation of FOS and inulin functional drinks. The second stage was the main research by conducting chemical quality characteristics in the form of reducing sugar content, fructose, sucrose, glucose, inulin, soluble fiber, and organoleptic tests. Results: Based on the observations, several characteristics of the carbohydrate quality of functional drinks based on FOS and inulin were obtained, namely reducing sugar levels ranging from 0.22 to 5.60%. Fructose and sucrose levels of functional drinks based on FOS and inulin ranged from 1-2%, while glucose levels were between 0.1-2%. The levels of inulin and soluble fiber in functional drinks based on FOS and inulin were 55-86% and 2-5%, respectively. Also, the pH value of functional drinks based on FOS and inulin ranged from 5-7. Conclusion: The results of the organoleptic test showed that the best functional drink based on FOS and inulin was in the AD treatment, namely the addition of 7 grams of inulin and 50 ml of fructooligosaccharides.