ANALISIS NILAI TAMBAH PENGOLAHAN BIJI KOPI ARABIKA (STUDI KASUS: RUMAH KOPI BANJARSENGON, JEMBER)

  • Yuli Wibowo Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Jember
  • Cita Bella Palupi Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Jember

Abstract

This study aims to analyze the value-added of Arabica coffee beans produced from three coffee processing methods, namely fully washed, honey, and natural. The calculation of value-added uses the Hayami method, while the design of recommendations for increasing value-added uses the ISM method which is integrated with the Pugh method. This research is a case study at the Rumah Kopi Banjarsengon which is one of the coffee processing SMEs in Jember Regency. The results showed that there were differences in the amount of value-added resulting from the use of three different processing methods. The highest value-added was produced in the natural processing of Rp. 10,158/kg (54.40%), followed by fully washed processing of Rp. 9,380/kg (52.58%), and honey processing of Rp. 9,709/kg (52.96%). The results of the value-added analysis can provide guidance for companies to determine production priorities. To increase the value-added in Arabica coffee bean processing, the recommendation of strategies can be done is by controlling production facilities and controlling the quality of the workforce.


Keywords: coffee processing methods, green bean coffee, Rumah Kopi Banjarsengon, value-added

Published
2022-06-29
How to Cite
WIBOWO, Yuli; PALUPI, Cita Bella. ANALISIS NILAI TAMBAH PENGOLAHAN BIJI KOPI ARABIKA (STUDI KASUS: RUMAH KOPI BANJARSENGON, JEMBER). JURNAL AGROTEKNOLOGI, [S.l.], v. 16, n. 01, p. 37-48, june 2022. ISSN 2502-4906. Available at: <https://jurnal.unej.ac.id/index.php/JAGT/article/view/28209>. Date accessed: 06 oct. 2022. doi: https://doi.org/10.19184/j-agt.v16i01.28209.
Section
Articles

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