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All Journal Journal of Food and Agricultural Product AMMA : Jurnal Pengabdian Masyarakat
Irwansyah
Universitas Almuslim
Agriculture, Biological Sciences & Forestry Humanities Chemistry Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Nursing

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Effect of Fermentation Duration of Arabica Coffee through the Wine Process on the Physical and Organoleptic Quality of Coffee Powder Heni Parida; Syahirman Hakim; Irwansyah; Nuraida
Journal of Food and Agricultural Product Vol. 6 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7937

Abstract

Coffee is one of the agricultural commodities that has a very high economic value. Coffee beans are generally processed in several ways, namely the wet method, one of the stages of processing coffee beans that greatly determines quality is the fermentation method. The purpose of this study was to determine the physical characteristics of coffee powder and the organoleptic quality of coffee powder during fermentation. The parameters observed in this study were the water content of coffee powder, color, aroma, bitterness, and texture. The results showed that the fermentation time of 25 days affected the water content of coffee beans, which was 11.33%. From the results of organoleptic tests on coffee quality, it showed a significant effect on the color, aroma and texture of coffee powder. Panelists preferred the coffee powder brew in the 25 day fermentation treatment. Keywords: Fermentation, Powder arabica coffee, water content, color and texture
Peningkatan Kompetensi Siswa SMK Negeri 1 Bener Meriah Melalui Pelatihan Pengelasan Kanopi Untuk Dunia Usaha Irwansyah; Syahirman Hakim; Hakim Muttaqim; Syifa Saputra; Wahyudi; Rustam Efendi; Hamdani
AMMA : Jurnal Pengabdian Masyarakat Vol. 4 No. 4 : Mei (2025): AMMA : Jurnal Pengabdian Masyarakat
Publisher : CV. Multi Kreasi Media

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Abstract

The business world is an activity that includes the economy, including production, distribution, and other activities that aim to meet human needs and desires. Welding workshop services are one of the business sectors that continue to grow along with the increasing demand for security and aesthetics in buildings. The canopy functions as a protector from the heat of the sun and rain of a building. Therefore, it is important for welding workshop workers to have reliable skills and knowledge in making canopies. Community service activities aim to provide training and assistance on basic welding techniques on canopies that are useful for improving student competence. The method of activity carried out is a training technique with an allocation of theoretical and practical materials related to the basics of SMAW welding and welding on canopies which are attended by students of the Welding Engineering and Metal Fabrication Department, SMK Negeri 1 Bener Meriah. The results of the activity are as follows: can provide skills for vocational school students to enter the world of work related to the competence of operating SMAW welding machines correctly and can also connect plates on canopy construction using SMAW welding. The results of the material absorption of the student post-test showed a competence of 82%, this shows that students have gained welding skills on canopies and they hope that next year there will be a follow-up program.
Co-Authors Hakim Muttaqim Hakim, Syahirman Hamdani Heni Parida Nuraida Nuraida Rustam Efendi Saputra, Syifa Wahyudi