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All Journal Jurnal Teknologi Pangan Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri Jurnal Aplikasi Teknologi Pangan
Wulandari, Eka Shinta
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Computer Science & IT

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Journal : Journal of Innovation and Applied Technology

 1 
Introduction Of Post-Harvest Processing Tehcnology To Increase Production Capacity And Quality Of Coffee Processed By Uph Sekar Rindu, Dampit, Malang Regency Wenny Bekti Sunarharum; Sudarminto Setyo Yuwono; Erni Sofia Murtini; Kiki Fibrianto; Elok Waziiroh; Eka Shinta Wulandari; Laila Yum Wahibah
Journal of Innovation and Applied Technology Vol 4, No 2 (2018)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (663.082 KB) | DOI: 10.21776/ub.jiat.2018.004.02.7

Abstract

Besides coffee productivity, the most prominent problem in the coffee production is related to the consistency of quality. This community service program is specifically aimed to resolved coffee quality and productivity problems encountered by Sridonoretno coffee processing and producing unit in UPH Sekar Rindu. The approach in addressing those problems includes four steps. First step is the community empowerment through training on coffee quality and introduction on selective picking/harvesting method. Secondly, writing and documenting standard operating procedures for harvesting, for some common coffee post harvest processing methods as well as an appropriate storage procedure that could be applied by the community. Thirdly, the introduction of machinery including coffee huller and scale to improve coffee productivity. The last effort is to perform certification and grading of the quality of Sridonoretno green coffee beans.
Sensory Characteristics Of Pinogu Coffee From Bone Bolango Gorontalo Bambang Susilo; Gatot Ciptadi; Syahrul Kurniawan; Kiki Fibrianto; Rizki Putra Samudra; Eka Shinta Wulandari
Journal of Innovation and Applied Technology Vol 8, No 2 (2022)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pinogu coffee is a superior coffee from the Gorontalo region. Pinogu coffee is a type of robusta coffee. From the results of the research conducted, this Pinogu coffee has sensory characteristics that tend to be bitter (taste and aftertaste) with the aroma of smoke and wood, followed by a burnt and roasted aroma and a slightly thick body or texture that coats the oral cavity. As for the chemical characteristics, ground Pinogu coffee contains a water content of 2.51%, caffeine content of 1.99%, and copper content of 13.86 mg/kg, for steeping the coffee contains a caffeine content of 0.06% and copper content of 0,39 mg/kg.
Co-Authors Aswin Rizky Wardhana Bambang Susilo Elok Waziiroh Erni D.Sofia Murtini Fasandra Novi Liyundzira Gatot Ciptadi KIKI FIBRIANTO Laila Yum Wahibah Laila Yum Wahibah Rizki Putra Samudra Sudarminto Setyo Yuwono Syahrul Kurniawan Wenny Bekti Sunarharum Widya, Leonie Margaretha