Pendampingan Pascapanen Kopi Menggunakan Fermentasi Carbonic Maceration pada Mitra Piro Coffea Kabupaten Sukabumi
DOI:
https://doi.org/10.36312/sasambo.v4i3.820Keywords:
Kopi, Fermentasi, Carbonic Maceration , Piro CoffeaAbstract
Pengolahan kopi masyarakat di Piro Coffea umumnya masih menggunakan teknologi tradisional yang berpengaruh terhadap kualitas rasa, sehingga berdampak pada nilai ekonomi produk kopi tersebut. Pelaksanaan pengabdian ini bertujuan untuk meningkatkan teknologi pengolahan kopi sehingga dapat menghasilkan produk berkualitas. Kopi merupakan salah satu produk yang banyak dikonsumsi masyarakat. Pengolahan kopi masyarakat di Piro Coffea umumnya masih menggunakan teknologi tradisional yang berpengaruh terhadap kualitas rasa, sehingga berdampak pada nilai ekonomi produk kopi tersebut. Program Pengabdian ini berlangsung selama 5 bulan, melibatkan 2 orang dosen pelaksana, dan 3 orang mahasiswa sebagai pelaksana, serta mitra yang terdiri dari 5 orang dari pihak Piro Coffea. Pengabdian dimulai dari persiapan sampai evaluasi keberhasilan proses pendampingan yang dilakukan. Pengabdian ini dibagi menjadi 3 tahap, antara lain tahap observasi awal, implementasi program dan tahap evaluasi efektifivitas program. Akhir program menunjukkan adanya peningkatan kualitas kopi yang dihasilkan, kopi yang dihasilanya memiliki nilai kualitas 91% yang diukur dari rasa, aroma dan warna. Hal ini sesuai juga dengan capaian indikator kegiatan pelatihan yang menunjukkan adanya peningkatan pemahaman dan teknik pengolahan pasca panen kopi pada mitra Piro Coffea.
Post-harvest assistance for coffee using carbonic maceration fermentation at Mitra Piro Coffea, Sukabumi Regency
The coffee processing community at Piro Coffea generally still uses traditional technology which affects the quality of taste, so it has an impact on the economic value of the coffee product. The implementation of this service aims to improve coffee processing technology so that it can produce quality products. Coffee is one of the products that are consumed by many people. This Service Program lasted for 5 months, involving 2 implementing lecturers, and 3 students as implementers, as well as partners consisting of 5 people from Piro Coffea. Service begins from preparation to the evaluation of the success of the mentoring process carried out. This service is divided into 3 stages, including the initial observation stage, program implementation, and program effectiveness evaluation stage. The end of the program shows an increase in the quality of the coffee produced, the coffee it produces has a quality value of 91% as measured by taste, aroma, and color. This is also consistent with the achievement of indicators for training activities which show an increase in understanding and techniques of post-harvest coffee processing among Piro Coffea partners
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