Analysis of value added agro industry arabica export coffee processing in Aceh Tengah case study at Oro Coffee Gayo

Baihaqi, Akhmad; Hamid, Ahmad Humam; Susanti, Elly; Paga, P. E.; Wardhana, Muhammad Yuzan; Marsudi, Edy

doi:10.1088/1755-1315/425/1/012076

Cited by 11 publications

(10 citation statements)

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“…Then for the statement of a decrease in prices, causing farmers to prefer to store coffee belonging to the medium category with an average score of 3.45, it means that at the collector level there is also a decrease in prices, only those collectors have processed coffee purchased from farmers so that the selling price of coffee is higher than farmer level. This is in accordance with the statement in the value-added research on processed coffee at the collector level [23] 3rd…”

Section: Distribution Risk Of Farmers In Arabica Coffee Supply Chain In Aceh Tengah Districtsupporting

confidence: 92%

Analysis of distribution risk in Arabica coffee supply chain during pandemic in Aceh Tengah District

Aprilia

Wardhana

Baihaqi

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Coffee is a plantation commodity that has the opportunity to be developed so as to increase state income. This study aims to determine how the risk of distribution in the Arabica coffee supply chain during the COVID-19 pandemic and to determine the most influential risk in the distribution of the Arabica coffee supply chain during the COVID-19 pandemic in Aceh Tengah District. The data used in this study are primary data and secondary data. This study uses descriptive analysis and ordinal logistic regression analysis. The results of this study indicate that the distribution risk of the Arabica coffee supply chain at the farm level is classified as high risk with a percentage of 87.2%, the distribution risk of the Arabica coffee supply chain at the collector level is in the medium category risk with a percentage of 45.5% and distribution risk Cooperatives began to occur due to the COVID-19 pandemic. From the interpretation results, it is stated that the risk of distribution risk in the Arabica coffee supply chain is the riskiest risk of loss of 0.069 times, then the variable risk of goods being exchanged is 0.036 times and the variable risk of delay is 0.004 times.

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Section: Distribution Risk Of Farmers In Arabica Coffee Supply Chain In Aceh Tengah Districtsupporting

confidence: 92%

Analysis of distribution risk in Arabica coffee supply chain during pandemic in Aceh Tengah District

Aprilia

Wardhana

Baihaqi

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…Selanjutnya efisiensi pemasaran ekspor kopi arabika dinilai efisien yaitu sebesar (EP 0-50% efisiensi pemasaran) (Baihaqi et al, 2020)…”

Section: Metode Penelitianunclassified

Analisis Skala Usaha Dan Finansial Usahatani Kopi Arabika (Coffea arabica) Di Kabupaten Gayo Lues

Meisetyani

Zainun

Syakur

2021

AGRICA

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Kopi Arabika yang ada di Kabupaten Gayo Lues masih sangat berpotensi untuk dikembangkan. Dengan luasan pengembangan kopi yang cukup besar, dan merupakan salah satu kopi dengan cita rasa terbaik di dunia serta pangsa pasar yang menjanjikan dapat menjadi mata pencaharian dan meningkatkan pendapatan serta kesejahteraan para petani. Tujuan penelitian ini adalah skala usaha dan finansial usaha tani kopi Arabika pada kelas kesesuaian lahan di Kabupaten Gayo Lues. Penelitian dilaksanakan di Kabupaten Gayo Lues, dengan metode penelitian deskriptif yaitu metode penelitian dalam meneliti data-data yang dikumpulkan, disusun, dijelaskan, serta dianalisis. Metode pengambilan sampel dilakukan secara purposive sampling dengan jumlah data yang diambil Petani sebanyak 45 responden serta Pedagang sebanyak 10 responden. Hasil penelitian dengan luas lahan 0,49 ha atau 4.864,96 m 2 petani kopi arabika sudah mencapai titik impas dalam mengusahakan usahataninya. Dengan produksi kopi arabika sebesar 920,29 kg/tahun maka petani sudah pulang pokok pada produksi. Dengan harga Rp. 17.243,59 per kg petani sudah bisa menutupi semua biaya yang dikeluarkan untuk usahatani kopi arabika. Selanjutnya pada tingkat suku bunga sebesar 12% nilai Net B/C > 0 yaitu sebesar 2,24 artinya, setiap satu rupiah yang dikeluarkan selama umur usaha menghasilkan Rp. 2,24 satuan manfaat bersih.

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“…This is also felt by Aceh Province, as the largest Arabica coffee producing region in Indonesia. Gayo Arabica coffee (Coffea arabica L) is a superior coffee commodity originating from the Gayo Highlands(GH) area, where the main centers of Arabica coffee producers are Bener Meriah and Aceh Tengah [1], [2].…”

Section: Introductionmentioning

confidence: 99%

“…The difference between wine coffee processing and wet processing is the fermentation process. The wine coffee fermentation process is carried out on coffee cherries, while in the wet coffee process, the fermentation is carried out after the coffee is pulped [1], [10], [11].…”

Section: Introductionmentioning

confidence: 99%

Effect of Moisture Contents and Roasting Degree on Quality of Wine Coffee from Arabica Gayo

Sulaiman¹,

Hasni²,

Alkausar³

2022

International Journal on Advanced Science, Engineering and Information Technology

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Wine coffee is a newly diversified coffee product with specific market segments. The term "wine coffee" indicates that the brewed drink has a wine-like flavor. This coffee is going through coffee cherries fermentation for 10 to 30 days. Wine coffee is also known as fermented coffee because it goes through the fermentation process of the fruit before it becomes the coffee beans. As a brand new product, wine coffee processing techniques such as drying and roasting condition are still varied between the producers. Therefore, wine coffee producers need references to have similar perceptions. Nevertheless, the information related to the suitable roasting degree of moisture contents that could elevate the cupping quality of wine coffee is still lacking or not yet available. This study aims to determine the effect of moisture content in wine coffee green beans and roasting degree (light, medium, and dark) on the quality of the coffee wine. The measured parameters were physicochemical properties and the cupping test based on the SCAA standard. This study indicates that the pH value of brewed wine coffee is between 5.02 -5.37. As the moisture content of the green bean decreased, the pH of its brewed was also decreased. All produced wine coffee in this research had cupping test's total score varied from 82.00 -83.75 and classified as specialty coffee qualifications. The distinctive flavor characteristics of coffee wines are obtained at the medium roast level with a total score of 83, 75, namely fruity, raisin, smoky, citrusy, good body, sweet, wine, banana, tangerine, dark caramel. Meanwhile, roasted coffee wine has a sourer taste; the resulting specific flavor such as burnt, tobacco, and a thick body at the dark roast level.

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Analysis of value added agro industry arabica export coffee processing in Aceh Tengah case study at Oro Coffee Gayo

Cited by 11 publications

References 0 publications

Analysis of distribution risk in Arabica coffee supply chain during pandemic in Aceh Tengah District

Analysis of distribution risk in Arabica coffee supply chain during pandemic in Aceh Tengah District

Analisis Skala Usaha Dan Finansial Usahatani Kopi Arabika (Coffea arabica) Di Kabupaten Gayo Lues

Effect of Moisture Contents and Roasting Degree on Quality of Wine Coffee from Arabica Gayo

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