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All Journal JNKI (Jurnal Ners dan Kebidanan Indonesia) (Indonesian Journal of Nursing and Midwifery) Jurnal Ilmiah Inovasi J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Aksiologi : Jurnal Pendidikan dan Ilmu Sosial Jurnal Manajemen Agribisnis dan Agroindustri Smart Society: Community Service and Empowerment Journal ASERSI : Jurnal Akuntansi Terapan dan Bisnis Journal of Business Management International Journal of Technology, Food and Agriculture Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian
Lia Chairina, Raden Roro
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Smart Society: Community Service and Empowerment Journal

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Innovating Coffee Production: Integrating Anaerobic Carbonic Maceration Technology to Achieve International Standards Wardani, Dyah Kusuma; Ambarkahi, Ratih Puspitorini Yekti; Chairina, Raden Roro Lia; Andini, Paramita; Putra, Dhanang Eka
Smart Society Vol 4, No 2 (2024): December 2024
Publisher : FOUNDAE (Foundation of Advanced Education)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58524/smartsociety.v4i2.464

Abstract

In the coffee industry, product quality is a key factor in competing in the international market. The Teaching Factory (TEFA) at Polije faces challenges in maintaining quality consistency and meeting international standards. This study aims to implement Anaerobic Carbonic Maceration (ACM) technology in the coffee fermentation process at TEFA Polije to enhance the quality of the produced coffee. The methods used include technical training for workers on the operation and maintenance of ACM technology, the application of strict quality protocols, and the optimization of the logistics system from raw material management to product distribution. Data were collected through sensory evaluation and interviews with workers. The results indicate that the implementation of ACM technology significantly improves the coffee’s aroma and flavor profile, as well as the consistency of bean texture, aligning with international standards. The evaluation shows that 80% of workers were able to operate the technology correctly, and 75% of the products met premium standards after implementation. The conclusion of this study is that ACM technology is effective in improving the quality of TEFA Polije coffee while also creating opportunities for expansion into the international market.
Co-Authors Ambarkahi, Ratih Puspitorini Yekti Andini, Paramita Andri Permana Wicaksono Andriyani, Fitriya Arisona Ahmad Ayuni, Candra Herdiana Indah Tiara Cahyaningrum, Deltaningtyas Tri CNAWP, Rizal Perlambang Datik Lestari Dewi Kurniawati Dewi Kurniawati Dwi Putro Sarwo Setyohadi, Dwi Putro Sarwo Dyah Kusuma Wardani, Dyah Kusuma Dyah Kusuma Wardhani Feby Erawantini Firgianto, Refa Fredy Eka Ardhi Pratama Hendra Yufit Riskiawan Hudori, Huda Ahmad Indah Muflihatin Ismail, Andi Muhammad Kinanti, Lintang Anis Bena Mahbobi, Ahmad Firdaus Nugraheni, Ponti Primastuti Aulia Oryza Ardhiarisca Putra, Danag Eka Putra, Dhanang Eka Putri, Agastya Amaranthine Safira Rachmanita, Risse Entikaria Sutantio, Alamsyah Sutantio, Raden Alamsyah Universitasari, Pascawati Universitasari, Pascawati Savitri Wenny Dhamayanthi Wiguna, Ardhitya Alam