Assessment of Innovation Potential of Gayo Coffee Agroindustry

Fadhil, Rahmat; Maarif, M. Syamsul; Bantacut, Tajuddin; Hermawan, Aji

doi:10.12776/qip.v21i3.888

Cited by 11 publications

(10 citation statements)

References 11 publications

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“…Gayo coffee has specific aroma with complex flavor and strong body, which make Gayo coffee as high-quality coffee that is highly in demand by world coffee market (ICCRI, 2008;Putri et al, 2013). This condition makes Gayo coffee agroindustry become a strategic business for the community of Gayo highland in Province of Aceh, a mountain area which include Bener Meriah Regency, Aceh Tengah Regency, and Gayo Lues Regency (Fadhil et al, 2017a). Coffee plants in this area has been grown since 1908 and until now, it has reached 97,796 hectares of coffee plantations that are grown at an altitude of 950 -1,450 meters above sea level (Hulupi et al, 2013;Fadhil et al, 2017b).…”

Section: Gayo Coffee Agroindustrymentioning

confidence: 99%

Formulation for Development Strategy of Gayo Coffee Agroindustry Institution Using Interpretive Structural Modeling (ISM)

Fadhil¹,

Maarif²,

Bantacut³

et al. 2018

Acta Univ. Agric. Silvic. Mendelianae Brun.

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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.

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Section: Gayo Coffee Agroindustrymentioning

confidence: 99%

Formulation for Development Strategy of Gayo Coffee Agroindustry Institution Using Interpretive Structural Modeling (ISM)

Fadhil¹,

Maarif²,

Bantacut³

et al. 2018

Acta Univ. Agric. Silvic. Mendelianae Brun.

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“…Maintaining the quality of coffee should become the concern of government so that the leading regional product in Aceh as an export commodity of the world can be maintained continuously and sustainably, through a collaboration with research institutions and the existing universities (Fadhil et al, 2017c).…”

Section: Expected Changesmentioning

confidence: 99%

Development Strategy for a Quality Management System of Gayo Coffee Agro-Industry Using Soft Systems Methodology

Fadhil

Qanytah

Hastati³

et al. 2018

Period. Polytech. Soc. Man. Sci.

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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.

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“…One of the arabica coffee producing areas is Aceh province, commonly known as Gayo arabica coffee. Based on the assessment of SCAA (Specialty Coffee Association of America), Gayo arabica coffee is categorized as a complex and robust body; this makes Gayo arabica coffee a high-quality coffee that is much loved by coffee lovers and the world coffee market [7]. Gayo arabica coffee plants can grow well at altitudes between 329-1,458 meters above sea level [8].…”

Section: Introductionmentioning

confidence: 99%

Reduction of caffeine levels in the process of clarified coffee using the centrifugation

Sulaiman,

Marsyanda,

Erika

2023

IOP Conf. Ser.: Earth Environ. Sci.

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The development of coffee drinks continues to develop along with the large variety of coffee drinks with various flavors and the process of making coffee drinks. Coffee drinks contain very high caffeine, but on the other hand, coffee has a distinctive taste and multiple benefits, one of which is protecting the body from free radicals caused by antioxidants. However, some coffee lovers are just the opposite unable to enjoy coffee because of the high caffeine content. Therefore research is carried out on making coffee that can reduce caffeine levels so that everyone can enjoy that coffee drink. Reducing caffeine levels can be done in various ways, one of which is the centrifugation process; this process is in line with the process of making clear coffee drinks with physical methods. This research was conducted to ensure that clear coffee produced by the centrifugation method can reduce caffeine levels. Reducing caffeine levels is carried out in Arabica Gayo Specialty Coffee with a roasting level factor (light, medium, dark), Caffeine levels before roasting at light (1.57mg/g), medium (1.59 mg/g), and dark (1.24 mg/g). Caffeine after centrifugation environment 0,480 until 1,497 mg/g in 150 ml. This study found that the roasting rate and sedimentation process will produce a more transparent coffee color and a lower amount of caffeine.

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Assessment of Innovation Potential of Gayo Coffee Agroindustry

Cited by 11 publications

References 11 publications

Formulation for Development Strategy of Gayo Coffee Agroindustry Institution Using Interpretive Structural Modeling (ISM)

Formulation for Development Strategy of Gayo Coffee Agroindustry Institution Using Interpretive Structural Modeling (ISM)

Development Strategy for a Quality Management System of Gayo Coffee Agro-Industry Using Soft Systems Methodology

Reduction of caffeine levels in the process of clarified coffee using the centrifugation

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