Pinisi Business Administration Review
Volume 3, Number 2, September 2021

Relationship Between Coffe Steam Prototype Innovation and Coffe Farmers Cikoro Village Gowa Regency

Henni Zainal (Universitas Negeri Makassar)
Sri Kartina (Universitas Muhammadiyah Makassar)
Andi Tenry Sose (STIM Lasaharan Jaya Makassar)
Darmawati Manda (Universitas Bosowa)
Ismail Ismail (Universitas Negeri Makassar)



Article Info

Publish Date
27 Sep 2021

Abstract

Temperature greatly affects the drying process of coffee, while the village of Cikoro is one of the cold-temperature areas. to produce a hot temperature before the community had tried oven techniques but it was less successful, so the alternative used so far was to do drying in Makassar. In the study that became participants were coffee farmers in Cikoro. The purpose of the studies we conducted clearly provided solutions to the community for the problems experienced. To understand and resolve this problem we use the desigen thinking method that focuses on users or users with several stages, namely sense and sensitivity, empathy study, collecting data, clustering, insight, statement, persona, ideation, prototype, and co-coreation then obtained more accurate data so as to create an innovation in the form of a prototype coffee drying machine (Coffee Steam) as a solution for coffee farmers in Cikoro. The purpose of this study was to determine the response of the community in accepting the innovation of coffee steam prototype.

Copyrights © 2021






Journal Info

Abbrev

PBAR

Publisher

Subject

Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences Other

Description

Pinisi Business Administration Review published with the process of peer review and open access with ISSN (Print): 2086-6364. published twice a year in March and September in the field of business administration. Pinisi Business Administration Review is a publication media to channel scientific work ...