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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Santi, Kadek Ayu
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Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Analisis Nilai Tambah Pengolahan Kopi Arabika pada UMKM Kopi Langit Bali di Desa Catur, Kecamatan Kintamani, Kabupaten Bangli Santi, Kadek Ayu; Dewi , Ni Luh Prima Kemala
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 3 (2025): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i03.p06

Abstract

UMKM Kopi Langit Bali is a micro-scale home industry engaged in the processing of Kintamani Arabica coffee, using red coffee cherries processed through natural, honey, and full washed methods to produce green bean coffee products that add value to the final product. This study aims to investigate the processing of red coffee cherries into green coffee bean products and analyze the value added of green coffee bean products under each processing method used. This study utilizes quantitative and qualitative data obtained through in-depth interviews with key informants. Data analysis methods include qualitative descriptive analysis and value-added analysis using the Hayami method. The results of the study indicate that the Bali Kopi Langit SME employs three processing methods for Arabica coffee cherries to produce green coffee beans: natural, honey, and full washed. In the value-added analysis, the processed natural green bean product, honey green bean coffee, and full washed green bean coffee products were found to have value-added ratios of Rp 14,140.23/kg, Rp 12,905.97/kg, and Rp 10,855.55/kg, respectively. The value-added ratios for natural green bean coffee, honey green bean coffee, and full-washed green bean coffee during the harvest season were 47.85%, 45.41%, and 41.17%, respectively. This indicates that all three products have high value-added, with the highest value-added being in the natural green bean coffee product.
Co-Authors Dewi , Ni Luh Prima Kemala