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This study aims to describe the processed coffee product business in BUMDes Pada Ati, Mattabulu Village, identify and analyze the factors that must be considered in developing a processed product strategy and develop and recommend alternative strategies for the development of processed coffee products. The research method used data collection methods, namely observation, questionnaires and interviews and the data were analyzed using EFE, IFE, SWOT and QSPM Matrix analysis. The results showed that the product was processed coffee still using conventional roasting equipment, so the taste, aroma and colour were not maximized. This business has opportunities and strengths to take advantage of existing opportunities. Alternative strategies for improving product quality are procuring equipment that meets standards to produce the best coffee taste, conducting training on coffee care from upstream to downstream so that human resources can improve production quality, maintaining coffee quality so that it can still compete with other coffee products, conducting proper care of coffee beans and better post-harvest processing. The results of this study are expected to provide guidance and development from related parties so that processed Mattabulu coffee products can be further developed. [ABSTRACT FROM AUTHOR]

Drying characteristics are largely determined by the value of the drying rate constant and the activation energy of the material. Heat pump drying is a mechanical dryer with several advantages such as being independent of weather, low energy consumption, reduced quality loss, flexible system settings, and suitability for drying heat-sensitive products. Heat pump drying has the potential as an alternative to existing drying methods for coffee processing due to its advantages. Unfortunately, few studies are related to heat pump drying for coffee dryers. Therefore, it is necessary to investigate the drying rate constants and activation energy of coffee drying. The wet parchment Robusta coffee is dried via forced convection by a heat pump drying at different drying temperatures and specific humidity. Drying was carried out at various heater temperatures of 60, 65, 70, 75, and 80 °C for 5 h, with an airflow rate of 400 lpm. Specific humidity varies based on the refrigeration system's settings or the evaporator output temperature of 10, 15, and 20 °C. Drying is also carried out without a refrigeration system. There are 4 variations of specific humidity. Variations in the value of specific humidity were obtained from the calculation of the average exit temperature of the evaporator and relative humidity during the drying period. At a variation of drying temperature of 80 °C and specific humidity of 0.006158 kg H2O/kg dry air, the highest drying rate constant was 0.008053 s-1, and the lowest activation energy value was 38.62 kJ/mol at the same specific humidity. For comparison, with variations in drying temperature of 60 °C and specific humidity of 0.017243 kg H2O/kg, the lowest drying rate constant was 0.002831 s-1, and the highest activation energy value was 45.93 kJ/mol at the same specific humidity. [ABSTRACT FROM AUTHOR]

Advection-diffusion-reaction (ADR) equations are useful to model real-life phenomena in which transport phenomena and chemical reactions take place. Here, these equations are used to predict the amount of total dissolved solids extracted in the espresso coffee percolation process. The corresponding initial-boundary value problem is solved by using the Crank-Nicolson scheme, with respect to the time, whereas the spatial derivatives are approximated via radial basis functions (RBFs). The reliability of the proposed solving strategy is assessed experimentally, by comparing real and simulated extractions conducted under different physico-chemical conditions. [ABSTRACT FROM AUTHOR]

Due to its high phenolic content, coffee pulp has the potential to be an excellent source of antioxidants. However, the extract solution of the coffee pulp needs to be sterilized without the use of heat treatment, as this can degrade the antioxidant compounds in the extract. In this study, an ultrafiltration membrane was prepared using the phase-inversion method and used for the purification of the coffee pulp extract solution. To produce the membrane, a blend solution of polyethylene terephthalate (PET) and polyethylene glycol (PEG) was cast onto a glass plate and immersed in a coagulation bath. An ultrafiltration experiment was conducted to test the membrane's separation performance. The results showed that the membrane was permeable for water and phenolic compounds in the coffee pulp extract, while rejecting Bovine Serum Albumin molecules with a rejection value of 94%. Therefore, a PET-based ultrafiltration membrane for purifying coffee pulp extract was successfully prepared. This result offers the possibility of sterilizing the extract without any heating process. [ABSTRACT FROM AUTHOR]

Coffee has excellent bioactive compounds which have a positive effect on improving human health. Among the process of coffee, roasting has a pivotal role in the maintenance of the bioactive compounds of coffee. Hence, coffee should be roasted at an appropriate temperature and time. This study aimed to determine coffee's physicochemical properties during changes in roasting temperature and roasting time. This research was conducted with two treatments. There were fixed temperatures (with various times) and varied temperatures (with fixed times). In the first treatment, robusta coffee was roasted at 180°C, 190°C, and 220°C for 7 minutes, and the second was roasted at 200°C for 4, 6, and 8 minutes. The research was designed to use a completely randomized 2 factor with three replications. The variables observed were weight loss, pH, total dissolved solids (TDS), color intensity (L*, a*, b*), moisture content, ash content, and antioxidant capacity. The increased roasting temperature and roasting time decreased L*, a*, b*, moisture content, and antioxidant capacity. Meanwhile, the weight loss, pH, and ash content increased due to the increase in temperature and time. The difference between roasting temperature and roasting time had changed antioxidant capacity from 82.51% (180°C) to 62.31(190°C) and from 83.32% (6 min) to 46.57% (8 min), respectively. [ABSTRACT FROM AUTHOR]

This research aims to obtain information on increasing the added value of untapped material from coffee processing into cascara products with a functional use as antioxidant drinks. Data were obtained through direct observations with supporting data from various kinds of literature. To analyze the feasibility of cascara production, a techno-economic analysis compared the costs of coffee bean processing with the processes that produced cascara in bulk packaging and dip bag packaging. The profit ratio that can be obtained between the processing of coffee beans, processing of coffee and cascara in bulk, and processing of coffee and cascara in a dip bag, sequentially, is 18.64%, 22.47%, and 33.07%. At the same time, the calculated R-C ratio is 1.23, 1.29, and 1.49. The increased added value to the investment and the costs incurred will be significant when the cascara processing is carried out until it becomes a product in a dip bag package. Cascara processing can be an alternative to increasing the added value of the untapped coffee material. [ABSTRACT FROM AUTHOR]

Risks has an impact on the project's productivity, performance, quality and cost limits. Therefore, risk needs to be managed with risk management plan. The objective of risk management is to recognize risks in a project and develop strategies to reduce or even avoid them, on the other hand to find ways to maximize opportunities. Due to uncover the previous business process, Company X is going to build the new factory to coffee processing. Since the project has not been started, it is recommended to produce risk management plan in earlier stage of project. The process used in this research is identifying risk, performance qualitative risk analysis, and risk response plan, according to PMBOK 6 edition. In this research, WBS is used as input to identify risk which is processed into risk register and thereafter becomes probability and impact matrix. It is necessary to know the response or action that can be done. The result obtained from this research is risk register for coffee plant construction project which earned more than 43 risk. There are only 2 risks which sit on red level (high risk) and 3 risk which sit on orange level (medium risk). The most dangerous risk within this project is Project permit to start the work order has not been issued yet, wrong estimation on project budgeting. The first dangerous risk is triggered by poor stakeholder management plan while the second risk is triggered by poor site survey. The medium risks are commonly triggered by quality issue thus quality metric is suggested as risk response. [ABSTRACT FROM AUTHOR]

Coffee is a commodity that farmers in Indonesia widely cultivate. Two types of coffee that are commonly cultivated are Arabica coffee and Robusta coffee. The area of coffee plantations in Bantaeng Regency reached 3,840 ha in 2019, with production reaching 1,744 tons. The purpose of this study is to identify and analyze the factors that influence the development of coffee at the Banyorang coffee processing industry center and determine the appropriate development strategy. Data collection techniques were carried out by conducting direct observations and interviews with MSME (Micro, Small, and Medium Enterprise) actors at the Coffee Processing Industry Center and several related respondents using questionnaires. The results showed that the problems of coffee in the Bantaeng district are weather, capital, access (facilities and infrastructure), and marketing. A sustainable coffee agroindustry development strategy is designed by taking into account sustainability factors that are focused on operational aspects, which are related to social, institutional, technological, environmental, and economic pillars. [ABSTRACT FROM AUTHOR]

The process of processing coffee into diversified products is one of the efforts in developing technology in coffee beverage processing. The fermentation process in wine coffee is still a mystery in the processing that uses microbes. This research has been carried out from the storage media used to the extended storage process during the fermentation process. This process continues to be developed to get its value or taste for Arabica wine coffee. The fermentation process carried out using plastic from 0 to 20 days provides information about the morphology of the microbes involved in the fermentation process. In this study, the morphology of the colonies formed. The morphology of the cells produced from the media grown on MRSA ® with the length of fermentation time (0, 2, 4, 6, 8, 10, 12, 14, 16, and 20 days) was examined. The results showed that the optimal temperature in the fermentation process was 30.6 °C, and the average pH was 4.13. The resulting colonies were generally curved elevation and cream and white. The cell morphology was generally gram-positive (+) bacillus. The catalase and oxidase tests yielded negative values indicating the streptococcal group. [ABSTRACT FROM AUTHOR]

One of potential renewable energy to substitute consumption of fossil energy comes from biomass. Looking at the number of Indonesian coffee production in 2020 reaching 773,409 thousand tons, coffee waste is a promising source of biomass, because a total of 35% of coffee processing results are coffee husk waste. Coffee husk waste were thrown to the environment which can cause pollution. Coffee husk waste is still not managed properly and it is only used as compost and animal feed. The added value of coffee husk waste can be increased by converting waste into briquettes as an alternative fuel that is renewable, inexpensive, and environmentally friendly. The main purpose of this study was to utilize coffee husk waste optimally as briquette through variating the adhesive concentration. The study is done with variating of adhesive concentration 3%, 5%, 7%, and 9%. This study also aims to determine the economic feasibility of developing coffee husk waste briquettes as an alternative energy source. The study shows that briquette with 3% of adhesive concentration has calorific value 6301.929 cal/g, moisture content 1.197%, and ash content 12.987%. Briquette with 5% of adhesive concentration has caloric value 6289.634 cal/g, moisture content 1.190%, and ash content 13.156%. Briquette with 7% of adhesive concentration has calorific value 6408.468 cal/g, moisture content 1.189%, and ash content 11.926%. Briquettes with 9% of adhesive concentration has calorific value 6346.851 cal/g, moisture content 1.225%, and ash content 11.587%. The most optimum of adhesive concentration in briquette production from the study is 7%. [ABSTRACT FROM AUTHOR]

The aim of this study is to determine the effect of dissolved coffee concentration on the cooling process and to calculate the value of the cooling constant for each coffee solution. During the cooling process, dissolved coffee temperatures are monitored using a temperature sensor that has been linked to the computer through Arduino Uno R3. The dissolved coffee temperature scor e at a 1 minute range will be read on IDE Arduino software and monitored through PLX-DAQ software. Based on the data of the cooling process in the dissolved coffee, the concentration of the dissolved does not affect the cooling process, but it does affect the value of cooling constant. The values of Newton's cooling constant of the dissolved coffee at concentration 6%, 7.67% and 10% are 22.24 x 10−3 s−1, 22.22 x 10−3 s−1, 20.11 x 10−3 s−1, respectively. These results indicate that Newton's cooling constant decreases as the concentration of the solution increases. [ABSTRACT FROM AUTHOR]

The research was carried out to investigate wastewater discharge's technical viability from wet coffee processing plant (WCPP) treatments with aeration and Typha- latifolia plant. The WCPP wastewater was conducted at various aeration days (5, 10, 15, 20 and 25 days) after being irrigated for 21 days in the constructed wetland with Typha-latifolia plant and without a plant. The highest value of total solids, chemical oxygen demand and biochemical oxygen demand increasing were 87.8%, 97.4% and, 98.1%, respectively, in 25 days aerated with Typha-latifolia plant wetland. The Typha-latifolia with 25 days aerated WCPWW reduced 94.2% and 98.1% of NO3-N and PO4³, respectively. As a result, the aeration days were increased with the removal efficiency of pollutants discharged from wet coffee processing plant increased with a constructed wetland with Typha-latifolia. It shows that aeration with constructed wetland treatment method was a low-cost, affordable, technically viable and eco-friendly treatment option for the wet coffee processing plant wastewater. [ABSTRACT FROM AUTHOR]

In the current year, the agricultural business is adopting a holistic management technique, using the concept to build through the ecosystem and the supply chain of the product. This approach studies the upstream, midstream and downstream of the product platform. In the case of coffee, it starts with coffee farmers, coffee processing manufacturer, and coffee wholesalers or retailers. By collecting data from the Doi Chang coffee farmer community, which is an arable area on a plateau in northern Thailand. For the development of Arabica coffee growing potential, the situation of entrepreneurs will be surveyed and analyzed through economic analysis. Focus on the methods they use to process coffee cherries into coffee beans. For downstream, market studies and economic assessments will be used to suggest potential strategies that can enhance and create value for these entrepreneurial products. This research aimed to address common challenges in the manufacturing industry, simplify the technology adoption process and improve coffee sales and marketing. The research methodology is a mixed method and based on participatory research techniques. During the study, the following holistic management models are applied: 1) the management paradigm shift and study visit; 2) Developing transformational leadership strategies and 3) Organizing activities to develop methods of processing coffee into value- added products. In upstream management, land improvement, strengthen local community's engagement, as well as promoting organic agriculture farming are evaluated. Then, a training program is organized to educate farmers about coffee in the highland fields and the processing of value-added coffee products from coffee by-products. For midstream applications, a holistic management approach will encourage manufacturers to improve the efficiency of the coffee drying process, as well as to control the quality of dry coffee beans using solar dry dome. The study found that the improvement of the good drying technique would make the dry coffee mold free and not destroy the essential substances in the coffee beans. In addition, the new drying process is able to save electricity with an annual production capacity of 4.8 tons, which is 1.5 times higher than the previous method. With this new approach, the payback period of the solar dome is only one season of cherry harvesting period. In downstream, development approaches encourage entrepreneurs to understand various marketing strategies. That can increase the market potential of their new products. Additionally, future development will include supply chain collaboration and management in order to further expand their business platform and develop sustainable growth to the entrepreneur. [ABSTRACT FROM AUTHOR]

The unique chemical composition in coffee cherry offers a unique quality when it is processed. This study aimed to evaluate the characteristic of local Robusta coffee cherry when submitted to fermentation and roasting process via wet process. Local Robusta coffee cherry were divided to three groups namely Green B, Fermented and Roasted. Commercial samples namely Green N, Kopi Luwak and Green Z were also analysed as a benchmarking which representing the process involved. All the samples were evaluated for their antioxidant activity (AA) using ABTS and DPPH method including TPC analysis. Its organic acid, caffein and chlorogenic acid were also analysed using HPLC equipped with PDA detector. The AA values for both ABTS and DPPH methods showed similar trends and aligned with TPC results where Green N possessed the highest antioxidant value (IC50 160.6 ± 1.6 µg/ml, IC50 2007.5 ± 10.5 µg/ml, ABTS and DPPH respectively). The acetic acid concentration is in the range between 0.03-1.13 (%dry matter) while lactic acid concentration is in the range between 0.01-0.79 (%dry matter). Caffeine content was found at a higher concentration in Roasted (3.78 ± 3.5 mg/g) followed by Kopi Luwak (2.75 ± 0.5 mg/g) and Fermented (2.68 ± 0.8 mg/g) while chlorogenic acid was found at the highest concentration in Green B (0.40 ± 0.2 mg/g). Sample submitted to fermentation prior to roasting process gave impact on acetic acid, lactic acid, caffeine and CGA content. Acetic acid, lactic acid, caffeine and CGA are components that affect the quality of coffee as such offer a special characteristic of local Robusta coffee cherry. [ABSTRACT FROM AUTHOR]

Coffee is one of the biggest Indonesian export commodities. To get good quality of coffee, there are many methods in post-harvest coffee processing. Cultivation and post-harvest processing are important phases. They affect about 70% of coffee quality. In the present study, we focus on three general processing methods: dry, semi-dry, and wet processing methods. Each method has different characteristics in terms of the process and the taste of the product. In addition, different processing methods have different costs, and in the end, will affect the price of coffee bean. The purpose of this study was to compare these methods to be applied in the rural coffee community, with a case study of coffee processing in Sumba Barat Daya Regency. Geographically, Sumba Barat Daya Regency has an altitude of 700m above sea level. This elevation is suitable for the plantation of Robusta coffee. Techno-economic analysis was the method used in this study. It was selected to gain the best methods that generate the most efficient and the highest profit. From the analysis, semi-dry processing method indicates the highest value for an area where water is limited. So instead, semi-dry method is the most suitable method to be applied in sufficient water area. However, preferably, the use of water in the post-harvest processing can be pressed to a minimum. [ABSTRACT FROM AUTHOR]

This paper focused on the application of nanofiltration (NF) for concentration of the roasted coffee extract in instant coffee processing. Three kinds of NF membranes were screened for separation capacity of total dry solid (TDS), polyphenols (PPs) and caffeine in roasted coffee extract and NF99 membrane showed the good performance for the NF of the extract. The crossflow NF with NF99 membrane at pilot scale was investigated for technical assessment of concentration of roasted coffee extract. Maximum theoretical concentration was estimated as 6.06. Recovery yields of TDS, PPs and caffeine were higher than 70% at 4.4 of concentration factor. The content of TDS in accumulative permeate was lower than 2.0 g/L. The fouling of NF was also solved by the suitable cleaning procedure with recovery index being 97.7%. Results of research indicate that it is feasible to apply NF for concentration of the roasted coffee extract in instant coffee production. [ABSTRACT FROM AUTHOR]

The article presents research on the evolution of sustainable coffee's political dynamics and its contested value regimes of corporate social responsibility (CSR). It outlines the emergence of CSR definition and practice from the interactions that anticipate and accommodate the other parties' movement. The notions of passive revolution and value regime in field change processes in corporation-non-government organization interactions are noted. The dialectical understanding of value regime transformation is recommended.

REMPI@266nm-TOFMS is used for on-line analysis of the coffee roasting process. Volatile and flavor active compounds of coffee were ionized by REMPI@266nm and monitored on-line and in real-time by TOFMS during the coffee roasting process. The phenol and 4-vinylguaiacol time-intensity profiles, for example, show typical behavior for different roasting temperatures and provide an indicator to the achieved degree of roasting. The impact of the moisture level of the green coffee beans on the time shift of a typical (commercial) roasting time, correlates with REMPI-TOFMS measurements and literature data. © 2001 American Institute of Physics. [ABSTRACT FROM AUTHOR]