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Test of Level of Likes on Fermentation Length and Physical Quality Characteristics of Robusta Coffee After Storage Eva Rosdiana; Jayana Erliana; Fandyka Yufriza Ali; Ujang Setyoko; Devina Cinantya Anindita
Jurnal Riset Perkebunan Vol. 5 No. 2 (2024): Jurnal Riset Perkebunan (JRP)
Publisher : Jurusan Budidaya Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jrp.5.2.88-93.2024

One of the stages in the wet processing of coffee that can affect its flavor is fermentation. Fermentation is the process of removing the mucilage layer that still adheres to the coffee beans, which results in a distinctive coffee aroma and reduces caffeine content, especially in robusta coffee. After the fermentation process, packaging and storage are carried out. Storage is the stage where raw coffee beans are kept to maintain their quality until the next process. This study aims to determine the effect of fermentation duration on panelists' preference levels and the impact of storage duration on the physical quality characteristics of robusta coffee. This research employs both quantitative and qualitative descriptive methods. The results show that storage duration does not affect the physical quality characteristics of robusta coffee beans. The moisture content parameter after storage was found to be 12.2%, the density parameter averaged 0.691 gr/ml, and the defect value parameter fell into grade 3. The study also shows that different fermentation durations do not significantly affect the panelists' preference levels, with an average score of 3-4,1.

The INOVASI PRODUK MINUMAN TEH CASCARA DARI LIMBAH KULIT KOPI SEBAGAI SOLUSI PENGURANGAN LIMBAH PERTANIAN OLEH TEACHING FACTORY PENGOLAHAN PRODUK KOPI Rosdiana, Eva; Nugroho, Setyo Andi Nugroho; Pujiastuti, Pujiastuti; Nirmala Kusumaningtyas, Rizky; Santika, Putri; Cinantya Anindita, Devina
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 9 No 3 (2024): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v9i3.5496

Coffee production from 2020 to 2022 experienced fluctuations. In 2020, coffee production reached 762.38 thousand tons, increasing to 786.19 thousand tons in 2021, or a 3.12% rise. As coffee production increases, the amount of waste produced also rises. Coffee husks make up 48% of physical composition, consisting of 42% fruit skin and 6% bean skin. The proportion of coffee husk generated during processing is quite significant, ranging from 40-45%. Coffee husks contain 10.4% crude protein and 17.2% crude fiber. Coffee husks also contain phenolic compounds with antimicrobial and antioxidant properties. Coffee husk extract can inhibit hyaluronidase, presenting potential to reduce allergies and inflammation. Given its composition and benefits, our service team has developed a cascara tea product. The active compounds in cascara include 1.8-8.56% tannins, 6.5% pectin, 1.3% caffeine, 2.6% chlorogenic acid, 1.6% caffeic acid, and 43% total anthocyanins. The community service program was conducted from June to November 2024. The target audience for the program was the Teaching Factory for Coffee Product Processing. The results showed that knowledge among technicians and students in the pre-test phase was highest (40%) in recognizing coffee waste, environmental impact, and health benefits of cascara tea, while the lowest (30%) was in cascara tea production. Post-test results showed a 100% improvement in cascara tea production skills. These results indicate that more than 70% of technicians and students understood and were able to produce cascara tea

Characterization and impact of planthopper (Sanurus indecora) infestation on kepel (Stelechocarpus burahol) plants Saputra, Yudha; Anindita, Devina Cinantya; Hadiyanti, Nugraheni; Supandji, Supandji; Hapsari, Lia
Jurnal Ilmiah Pertanian Vol. 21 No. 3 (2024): Jurnal Ilmiah Pertanian
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/jip.v21i3.19003

Kepel (Stelechocarpus burahol), designated as the floral identity of the Special Region of Yogyakarta, Indonesia, faces challenges from plant pests that threaten its sustainability. Understanding the morphology and impact of pests such as planthoppers on kepel is crucial for developing effective pest management strategies. Despite its significance, there is a gap in research regarding the specific pests affecting kepel and their impact. This study aims to identify the morphological characteristics of planthopper pests and examine their infestation levels on kepel plants. Using a qualitative method with purposive sampling, samples were collected from kepel plants identified as infected by tree planthoppers. Morphological observations identified the pest species as Sanurus indecora from the Flatidae family. Sampling from two infected plants resulted in 81 nymphs and 16 adult S. indecora. Infestation analysis showed that kepel plant XII.G.D had a 7.4% infestation rate, while XIV.G.II had a 23% infestation rate. These findings highlight the presence and impact of S. indecora on kepel plants, providing critical information for the bioecology of this pest. This study not only fills a research gap by documenting the pests affecting kepel but also contributes to the broader knowledge required for developing targeted pest management strategies, ensuring the conservation and health of kepel plants in Yogyakarta, Indonesia.

Test of Level of Likes on Fermentation Length and Physical Quality Characteristics of Robusta Coffee After Storage Eva Rosdiana; Jayana Erliana; Fandyka Yufriza Ali; Ujang Setyoko; Devina Cinantya Anindita
Jurnal Riset Perkebunan Vol. 5 No. 2 (2024): Jurnal Riset Perkebunan (JRP)
Publisher : Jurusan Budidaya Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jrp.5.2.88-93.2024

One of the stages in the wet processing of coffee that can affect its flavor is fermentation. Fermentation is the process of removing the mucilage layer that still adheres to the coffee beans, which results in a distinctive coffee aroma and reduces caffeine content, especially in robusta coffee. After the fermentation process, packaging and storage are carried out. Storage is the stage where raw coffee beans are kept to maintain their quality until the next process. This study aims to determine the effect of fermentation duration on panelists' preference levels and the impact of storage duration on the physical quality characteristics of robusta coffee. This research employs both quantitative and qualitative descriptive methods. The results show that storage duration does not affect the physical quality characteristics of robusta coffee beans. The moisture content parameter after storage was found to be 12.2%, the density parameter averaged 0.691 gr/ml, and the defect value parameter fell into grade 3. The study also shows that different fermentation durations do not significantly affect the panelists' preference levels, with an average score of 3-4,1.

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