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All Journal Journal of Agriculture (JoA) Jurnal Pengabdian Masyarakat Bhinneka
Pinatik, Herry F
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Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Public Health

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THE EFFECT OF ARABICA AND ROBUSTA COFFEE BLENDS ON CAFFEINE CONTENT, ACIDITY AND ORGANOLEPTIC PROPERTIES OF INSTANT COFFEE Langi, Tineke M; Paat, Frangky Jessy; Kusuma, Samuel D. A.; Oessoe, Yoakhim Y.E.; Liwu, Suzanne L.; Mamuaja, Christine F; Latumakulita, Luther A.; Tooy, Dedie; Rumambi, David P; Pinatik, Herry F; Mamarimbing, Rinny
Journal of Agriculture Vol. 2 No. 02 (2023): Research Articles, July 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i02.2806

Abstract

One of the types of coffee in Indonesia that can be processed into instant coffee is Gayo coffee. This research was conducted to find out the quality of instant coffee brewed in a mixture of arabica and robusta Gayo coffee. The method used in this research is a complete randomized design method (RAL) consisting of five treatments of a mixture of arabica coffee and robusta Gayo by making observations on acidity levels (pH), caffeine levels, and organoleptic of instant coffee brewing. The results showed that the mixed instant coffee types of Arabica and Robusta Gayo from each formulation produced different levels of acidity with a pH value of 5.55 – 6.43 and a different caffeine concentration with a value of 2.79% - 3.27% and qualified the quality requirements of the 2014 Indonesian National Standard (SNI) with a caffeine concentration value above a minimum of 2.5%. The brewing taste favored by the panelists was Gayo instant coffee, a mixture of 50% Arabica: 50% Robusta with a mild sour and bitter taste, a pH value of 5.94, and a caffeine content of 3.19%. The color and aroma of the coffee brewing favored by the panelists was Gayo instant coffee, a mixture of 70% arabica: 30% robusta with the quality of the brewing color of dark chocolate, the aroma of a little spice, the pH value of 5.55 , and the caffeine content of 2.79%.
Pelatihan Pengolahan Minuman Kesehatan Bahan Dasar Air Kelapa Kelompok Ibu – Ibu PKK Desa Pinamorongan Kecamatan Tareran, Kabupaten Minahasa Selatan Pinatik, Herry F; Tooy, Dedie; Kaunang, Rine; Saroinsong, Denny; Koapaha, Teltje; Umboh, Riel J J; Prahmawati, Endah; Lamaega, Jolanda Ch E; Sari, Meci Nilam
Jurnal Pengabdian Masyarakat Bhinneka Vol. 4 No. 3 (2026): Bulan Februari
Publisher : Bhinneka Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58266/jpmb.v4i3.954

Abstract

Provinsi Sulawesi Utara memiliki potensi kelapa yang besar, namun pemanfaatan air kelapa tua masih sangat terbatas dan umumnya terbuang sebagai limbah pada sentra pengolahan kopra. Padahal, air kelapa mengandung berbagai zat gizi penting dan berpotensi dikembangkan menjadi produk minuman kesehatan bernilai ekonomi. Kegiatan Pengabdian kepada Masyarakat (PkM) ini bertujuan meningkatkan pengetahuan, keterampilan, dan motivasi wirausaha kelompok ibu-ibu Pemberdayaan dan Kesehatan Keluarga (PKK) Desa Pinamorongan, Kecamatan Tareran, Kabupaten Minahasa Selatan melalui pengolahan air kelapa tua menjadi minuman kesehatan berbentuk jelly. Metode yang digunakan meliputi penyuluhan dan pelatihan langsung, yang mencakup pengenalan potensi dan manfaat air kelapa, proses pengolahan minuman jelly air kelapa, serta tahapan pengemasan dan pelabelan produk. Kegiatan dilaksanakan pada Maret–November 2025 dan diikuti oleh 20 orang anggota PKK. Hasil kegiatan menunjukkan peningkatan pemahaman mitra mengenai kandungan gizi dan manfaat kesehatan air kelapa, serta peningkatan keterampilan praktis dalam diversifikasi pangan berupa olahan air kelapa tua menjadi produk minuman kesehatan dengan nilai jual. Selain itu, kegiatan ini berhasil menumbuhkan minat berwirausaha berbasis sumber daya lokal dan mengurangi potensi limbah air kelapa di lingkungan pengolahan kopra. Luaran kegiatan juga dipublikasikan melalui media massa lokal dan video dokumentasi sebagai bentuk diseminasi. Secara keseluruhan, program kemitraan ini berkontribusi positif dalam pemberdayaan masyarakat dan peningkatan nilai tambah komoditas kelapa
Co-Authors Dedie Tooy Denny Saroinsong Kusuma, Samuel D. A. Lamaega, Jolanda Ch E Liwu, Suzanne L. Luther Latumakulita Mamuaja, Christine F Meci Nilam Sari, Meci Nilam Oessoe, Yoakhim Y.E. Paat, Frangky Jessy Prahmawati, Endah Rine Kaunang Rinny Mamarimbing Rumambi, David P Teltje Koapaha Tineke M. Langi Umboh, Riel J J