Inovasi Produk Olahan Kopi Dengan Cita Rasa Buah-Buahan Pada LMDH Watu Blorok KPH Mojokerto
DOI:
https://doi.org/10.54066/jkb.v1i3.558Keywords:
coffee, anaerobic fermentation,, fruitsAbstract
: This outreach activity aims to explore the potential and opportunities of innovation in fermented coffee products with fruits to support the development of the agricultural sector in Indonesia. Through socialization and providing materials, the community and LMDH groups in Jolotundo Village, Mojokerto Regency, were introduced to the concept of innovation in processed coffee products. Fermented coffee processing with fruits has become an attractive option for coffee enthusiasts seeking variety and uniqueness in the specialty coffee segment. The high demand for fermented coffee with fruits in the domestic and international markets indicates good sales potential. Through anaerobic fermentation techniques and the use of fruits, coffee processing becomes more engaging and allows for creative flavor exploration. Through discussions and evaluations, participants were able to understand and apply their knowledge of coffee product innovation in their farming practices. In conclusion, the innovation of fermented coffee products with fruits has the potential to generate innovative, distinctive, and diverse products in the coffee market. This development can increase farmers' income, expand the market, and support the growth of the agricultural sector in Indonesia.
References
Alista, F. A., & Soemarno, S. (2021). Analisis permeabilitas tanah lapisan atas dan bawah di lahan kopi robusta. Jurnal Tanah dan Sumberdaya Lahan, 8(2), 493- 504.
Anonim, (2016), Inovasi. Direktorat Inovasi dan Inkubator Bisnis. Universitas Indonesia. https://diib.ui.ac.id/wp-content/uploads/2016/08/Inovasi2.pdf. 10 September 2019.
Ardiansyah, D., Tjota, H., & El Kiyat, W. (2018). Peran Enzim dalam Meningkatkan Kualitas Kopi. JURNAL AGRI-TEK: Jurnal Penelitian Ilmu-Ilmu Eksakta, 19(2).
Da Silveira, J.S., Mertz, C., Morel, G., Lacour, S., Belleville, M.-P., Durand, N., Dornier, M. (2020). Alcoholic fermentation as a potential tool for coffee pulp detoxification and reuse: Analysis of phenolic composition and caffeine content by HPLC-DAD-MS/MS. Food Chem. 319, 126600.
Deleri, D., (2015). Innovation Management in Global Competition and Competitive Advantage. Procedia - Social and Behavioral Sciences. 195, 1365-1370.
Dirga, D. M. (2023). INOVASI PRODUK KOPI ROBUSTA WINE SEBAGAI DAYA TARIK WISTA, STUDI KASUS DI DESA WISATA SENARU, KECAMATAN BAYAN, KABUPATEN LOMBOK UTARA. Media Bina Ilmiah, 17(7), 1465-1486.
Everett M. Rogers. (1983). Diffusion of Innovations. London: The Free Press.
International Coffee Organization (ICO). 2021. World Coffee Production May 2021. https://www.ico.org/prices/poproduction.pdf. Diakses 5 Juli 2023.
Karim, M. A., Wijayanti, F., Sudaryanto, A. 2019. Comparative Study of Coffee Processing Methods for Decision Making in Appropriate Technology Implementation AIP Conference Processings , 2114, 020015
Kraehenbuehl, K., Page-zoerkler, N., Mauroux, O., Gartenmann, K., Blank, I., & Bel-rhlid, R. (2017). Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract . Application to reduction of coffee bitterness. Food Chemistry, 218(1), 9–14. https://doi.org/10.1016/j.foodchem.2016.09.055
Rollando, R., Monica, E., Aftoni, M. H., Santoso, E., Amalia, E. A., & Suryandharu, T. (2022). Pengembangan Produk Kopi Fermentasi pada Kelompok Tani Kopi Desa Kucur Malang. GERVASI: Jurnal Pengabdian kepada Masyarakat, 6(2), 338-348.
Rollando, R., Monica, E., Sitepu, R., & Susanto, F. H. (2022). Pelatihan pembuatan biji kopi fermentasi untuk kelompok republik tani mandiri desa kucur malang. Peduli J. Pengabdi. Kpd. Masy, 6(1), 22-28.
Supriyanti, E.2018 Penggunaan Tehnologi Uv-Vis Spectroscopy Untuk Membedakan Jenis Kopi Arabika, Gayo Wine dan Kopi bubuk Arabika GayoBiasa. Universitas Lampung;Bandar Lampung
Wachoma H. L., 2017. Review on Health Benefit and Risk of Coffee Consumptio Med Aromat Plan. 6:1-12
Wahyuni, E., Karim,A., dan Anhar,A. 2012 Analisis Citarasa Kopi Arabika Organik Pada Pengolahan Di Dataran tuinggi gayo,//Jurnal Manajemen Sumberdaya Lahan. Banda Aceh 2 (2);261-269
Yuliandri, M. T. (2015). Jenis-Jenis Kopi Nusantara. Retrieved August 1, 2018, from https://majalah.ottencoffee.co.id/jenis-jenis-kopi-nusantara/
