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

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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 (2026): 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.
Dealkoholisasi Minuman Fermentasi Kopi Cherry Arabika (Coffea arabica) Melalui Metode Pemanasan Serta Pengaruhnya Terhadap Karakteristik Kimia Syahirman Hakim; Irwansyah; Akmal Izwar; Baihaqi
Jurnal Sains Pertanian Vol. 9 No. 1: February, 2025
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/jsp.v9i1.3047

Abstract

Tujuan penelitian ini adalah 1) Menentukan pengaruh lama pemanasan melalui pemanasan terhadap karaketertik kimia minuman fermentasi kopi wine arabika (Kadar Alkohol, Total Padatan Terlarut dan Total Asam. 2) Menentukan lama pemanasan terbaik untuk mendapatkan produk minuman kopi wine rendah alkohol dengan varian rasa baru dan layak untuk dikonsumsi. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial yang terdiri dari 4 taraf perlakuan dan masing-masing perlakuan diulang sebanyak tiga kali, adapun perlakuanya sebagai berikut; P0= kontrol (tanpa pemanasan), P1= Lama pemanasan 15 menit, P2= Lama pemanasan 25 menit dan P3= Lama pemanasan 35 menit. Data karakteristik kimia yang diperoleh diolah menggunakan analisis keragaman ANOVA. Kriteria berbeda nyata yang digunakan pada penelitian ini adalah pada tingkat kepercayaan 95% (p<0,05). Analisis statistik dilakukan dengan menggunakan bantuan sofware SPSS 25. Hasil penelitian yang diperoleh menunjukan bahwa lama waktu pemanasan minuman fermentasi kopi cherry arabika berpengaruh nyata (p<0.05) terhadap kadar alkohol, total padatan terlarut dan total asam. Semakin lama waktu pemanasan maka dapat menurunkan kandungan kadar alkohol dan total asam serta meningkatkan nilai total padatan terlarut minuman fermentasi kopi cherry arabika.
Sensory Quality Characteristics of Fermented Arabica Coffee (Coffea arabica L.) Fruit Liquid as a Potential Functional Beverage Syahirman Hakim; Masrura Hayati; Irwansyah; Akmal Izwar; Baihaqi
Jurnal Sains Pertanian Vol. 9 No. 3: October, 2025
Publisher : Fakultas Pertanian Universitas Almuslim Bireuen Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51179/tdh0t188

Abstract

Arabica coffee fermentation liquid is a by-product of coffee processing with considerable potential to be developed as a functional beverage because it contains bioactive compounds produced through microbial metabolism during fermentation. However, information regarding the optimum fermentation duration to achieve the best sensory quality remains limited. This study aimed to evaluate the effect of fermentation duration on the sensory characteristics of Arabica coffee fermentation liquid. A Completely Randomized Design (CRD) with three fermentation periods (5, 10, and 15 days), each conducted in triplicate, was employed. Sensory quality was evaluated using a hedonic test covering color, aroma, taste, acidity, body, aftertaste, clarity, and overall acceptability. Data were analyzed using one-way analysis of variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level. Fermentation duration significantly affected (p<0.05) all sensory attributes. The 10-day fermentation produced the highest scores for color (7.63), aroma (7.81), taste (7.74), acidity (7.42), body (7.39), aftertaste (7.54), clarity (7.48), and overall acceptability (7.68). It can be concluded that a 10-day fermentation period is the optimum condition for producing Arabica coffee fermentation liquid with superior sensory quality. These findings provide scientific evidence supporting the utilization of coffee fermentation liquid as a value-added functional beverage and offer practical insights for product diversification and sustainable development of the Arabica coffee industry.
Co-Authors Akmal Izwar Baihaqi Baihaqi Hakim Muttaqim Hakim, Syahirman Hamdani Hayati, Masrura Heni Parida Nuraida Nuraida Rustam Efendi Saputra, Syifa Wahyudi Wahyudi