EVALUASI PERFORMANCE DAN NILAI TAMBAH TERHADAP TEKNOLOGI PENGOLAHAN KOPI ROBUSTA (Coffea canephora) FERMENTASI

NURHALIZA, MOULY and Santoso, Budi and Priyanto, Gatot (2025) EVALUASI PERFORMANCE DAN NILAI TAMBAH TERHADAP TEKNOLOGI PENGOLAHAN KOPI ROBUSTA (Coffea canephora) FERMENTASI. Masters thesis, Sriwijaya University.

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Abstract

This study aims to improve the quality and added value of robusta pagaralam coffee so that it can compete with arabica coffee, both from chemical and sensory characteristics. This study used quantitative methods (caffeine and cupping score) and observations (added value and business financials) as a sample of fermented robusta coffee consisting of 1 control and 4 fermented coffee treatments. Each treatment was repeated 4 times. The results showed that the results of caffeine testing in all robusta coffee fermentation methods decreased caffeine levels significantly, all fermented coffee treatments F1: 2.77, F2: 2.52, F3: 2.26, F4: 1.77, decreased, compared to non-fermented F0: 3.13 which has a high caffeine content. The results of cupping score testing of robusta coffee with various fermentation methods, all fermented coffee treatments F1: 85.39, F2: 83.09, F3 : 82.65, F4: 77.91 experienced an increase in taste compared to non-fermented robusta F0: 71.38, which has a low or poor taste. The results of FTIR calculations have been able to reveal various chemical characteristics that contribute flavour, aroma and chemicals such as caffeine to coffee. The results of the value-added calculation show that processing robusta coffee beans into fermented coffee produces a high valueadded ratio F1 (Natural) 75.62%, F2 (Honey) 79,67%, F3 (Wine) 85,50% dan F4 (Full Washed) 79,17%. All fermentation methods show a significant increase in added value. The results of the calculation of NPV (Rp. 10.620.000), IRR (8,872 %) and B/C Ratio (2,4%) obtained that the MSME business (micro, small and medium enterprises) is feasible to develop and operate.

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	Fermentasi, kelayakan usaha, kopi robusta, nilai tambah
Subjects:	S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 26106-Agricultural Industrial Technology (S2)
Depositing User:	Mouly Nurhaliza
Date Deposited:	16 May 2025 01:56
Last Modified:	16 May 2025 01:56
URI:	http://repository.unsri.ac.id/id/eprint/172715

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