No abstract

The potential of Gayo coffee production in Aceh Province, Indonesia, has not been thoroughly well optimized, especially the low quality of coffee products and an inadequate quality management. Resulting in a demand of a holistic mapping problem system to elaborate the problem and discover the root and the most suitable solution. This article explains the development strategy for quality management system of Gayo coffee agro-industry using Soft Systems Methodology (SSM) approach. The SSM approach is able to provide solutions for unstructured problems. In this case, it is recommended to initiate an improvement from the farmers and exporters regarding the planning, controlling, and improving the quality under a control of local government, research institutions, and universities. Building a union and tools for the quality observation, control, and improvement is highly needed with a continuous process to achieve a sustainable improvement.

Currently, processed coffee products with the addition of nutritious ingredients such as herbs are experiencing rapid development. Various herbal mixtures can produce delicious coffee, but consumer acceptance varies due to the sometimes-inconsistent brewing composition between coffee and the blending ingredients. Therefore, this research aims to determine the best decision-making system for accepting the Gayo Arabica coffee brewed product with a mixture of herbs using the MOORA method. There were 5 products analyzed, namely cuminpresso, olivepresso, kurmapresso, karipresso, and honeypresso. Furthermore, 30 ml espresso was used as the mixture base with the addition of 5 ml, 7 ml, and 10 ml of herbs for each product. The results showed that the panelists had different acceptance levels for each type of brewing. Therefore, the alternatives were obtained such that cuminpresso attained an acceptable level with the addition of 5 ml of black cumin oil, olivepresso with the addition of 5 ml of olive oil, kurmapresso with the addition of 10 ml of dates, karipresso with the addition of 5 ml of boiled water from curry leaves and honeypresso with the addition of 7 ml of honey.

Institutional aspect is one of strategic aspect for an agroindustry development, including Gayo coffee agroindustry in Province of Aceh, Indonesia. Institution has important role as medium for innovation distribution, certification, and quality management of agroindustry, that the institution conduciveness is very much determining the development of the agroindustry itself. The purpose of the study was to formulate strategy of Gayo coffee agroindustry institution by using interpretive structural modeling (ISM). The study result showed that it was important to formulate strategy of each element in the development system of Gayo coffee agroindustry institution. For the element program goal, strategy that was necessary to be done was improvement in human resources and institutional performance. In element obstacles, the chosen strategy was to build cooperative relationship among agroindustry's actors that need to be optimized. For element activity, the main strategy was to enhance the human resources capacity of agroindustry's actors. In the element indicator of program success, the recommended strategy was the establishment of agroindustry institutional system that is conducive and continues to grow. The last element was actors, with strategy focused on developing farmers and farming group. Result from these strategies formulation became valuable reference for follow-up plan of Gayo coffee agroindustry institution development in Province of Aceh, Indonesia, and also could be a model for development of agroindustry institution of other commodities.

Comparison of a decision appraisal system with a multi-criteria approach is currently highly developed, one of which is the Eckenrode and Fuzzy-Eckenrode methods. A method with the addition of valuation logic such as fuzzy is one alternative in making decisions. The purpose of this study is to compare the sensory scoring system of Gayo Arabica coffee taste using the Eckenrode and Fuzzy-Eckenrode methods. The material needed in this study was Gayo Arabica coffee obtained from farmers in Bener Meriah, Aceh Province of Indonesia and specially ordered with the best handling in the form of green beans at a moisture content of 12%. Coffee was roasted at a medium level and brewed using a Delonghi 35.11 semi-automatic machine made in China. Sensory assessment of the taste of Gayo Arabica coffee included Fragrance, Flavor, Acidity, Body, After-taste, Balance, and Sweetness with 15 panelists. The results showed that the Eckenrode and Fuzzy-Eckenroe methods differed slightly from the weighting calculation results for each criterion chosen by the respondents. However, the accuracy of the Fuzzy-Eckenrode method had a better weight value than the usual Eckenrode method in the sensory assessment of the taste of Gayo Arabica coffee. Sequentially the highest degrees of importance according to sensory assessments of Gayo Arabica coffee taste are Flavor, Sweetness, Balance, Fragrance, Acidity, After-taste and Body. Based on the analysis of the sensory assessment criteria of Gayo Arabica coffee taste, it showed that the Flavor criterion is the most important criteria compared to other criteria.