Coffee Processing Technology: From Waste to Value

Rucitra Widyasari (Food Science and Technology, Mataram University)
Yuhendra AP (Mataram University)
Satrijo Saloko (Food Science and Technology, Mataram University)
Murad Murad (Agricultural Engineering, Mataram University)
Sukmawaty Sukmawaty (Agricultural Engineering, Mataram University)
Rahmat Sabani (Agricultural Engineering, Mataram University)
Joko Sumarsono (Agricultural Engineering, Mataram University)
I Wayan Sweca Yasa (Food Science and Technology, Mataram University)
Ansar Ansar (Agricultural Engineering, Mataram University)
Wiharyani Werdiningsih (Food Science and Technology, Mataram University)
Made Gendis Putri Pertiwi (Food Science and Technology, Mataram University)
Reza Kusuma Nurrohman (Agricultural Engineering, Mataram University)
Endang Purnama Dewi (Agricultural Engineering, Mataram University)
Yesica Marcelina Romauli Sinaga (Food Science and Technology, Mataram University)
Diah Ajeng Setiawati (Agricultural Engineering, Mataram University)
Isnaini Puspitasari (Agricultural Engineering, Mataram University)
Wenny Amaliah (Agricultural Engineering, Mataram University)
Tri Isti Rahayu (Food Science and Technology, Mataram University)
Lingga Gita Dwikasari (Food Science and Technology, Mataram University)
Firman Fajar Perdana (Food Science and Technology, Mataram University)
Ince Siti Wardatulatifah S (Agricultural Engineering, Mataram University)
Fuad Sauqi Isnain (Food Science and Technology, Mataram University)
Mi’raj Fuadi (Agricultural Engineering, Mataram University)
Fakhrul Irfan Khalil (Agricultural Engineering, Mataram University)
Rini Nofrida (Food Science and Technology, Mataram University)
Yeni Sulastri (Food Science and Technology, Mataram University)
Hary Kurniawan (Agricultural Engineering, Mataram University)
Qabul Dinanta Utama (Food Science and Technology, Mataram University)
Agriananta Fahmi Hidayat (Agricultural Engineering, Mataram University)
Gagasage Nanaluih De Side (Agricultural Engineering, Mataram University)
Setyaning Pawestri (Food Science and Technology, Mataram University)
Rosnah Shamsudin (Departement of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia)
Zanariah Mohd Dom (Departement of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia)
Nur Hamizah Abdul Ghani (Departement of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia)
Revata Anwar (Food Science and Technology, Mataram University)
Attar Riza Maulana (Food Science and Technology, Mataram University)
Surya Ananda Firmansyah (Agricultural Engineering, Mataram University)
I Kadek Widi Widiastawan (Agricultural Engineering, Mataram University)
Ingka Wira Yuda (Agricultural Engineering, Mataram University)

Jurnal Pengabdian Magister Pendidikan IPA
Vol 9 No 2 (2026): April-Juni 2026

Coffee is one of the most widely traded agricultural commodities globally, generating substantial volumes of by-products and waste streams throughout its processing chain. These by-products including coffee pulp, cascara, mucilage, parchment, silverskin, and spent coffee grounds represent a significant environmental burden when improperly managed, yet simultaneously constitute a rich reservoir of bioactive compounds and valorizable biomass. This manuscript presents a community engagement initiative focused on disseminating and implementing coffee processing technologies that transform waste streams into value-added products, aligned with circular bioeconomy principles. The activity was conducted on 22 April 2026 with participants are small and medium enterprises (SMEs) KWT Kaki Rinjani in Karang Sidemen Village, Central Lombok with the . The session was delivered directly by Prof. Rosnah Shamsudin that introduced aerospace 3.0 the latest small-scale coffee press from UPM. accompanied with theoretical presentation technique drying of coffee, waste treatment and sensory demonstration of functional coffee conducted from Fatepa-Unram. The expected outcomes include enhanced technical and entrepreneurial capacities among SME actors, improved ability to design functional coffee product, and waste treatment of coffee into valuable product. The long-term impact is the creation of a more resilient SMEs ecosystem in Karang Sidemen Village, with a portfolio of functional, high-value coffee products. Furthermore, optimizing the management of production waste is projected to significantly reduce environmental burdens while opening up new income diversification opportunities for the community. Ultimately, the sustainability of this program will strengthen local coffee's position as a leading commodity managed innovatively, efficiently, and environmentally friendly.