Physical quality improvement of coffee Robusta (Coffee robusta Lindl) in Argopuro Mountain, Jember

Abstract

Robusta coffee on the Slope of Mount Argopuro Jember Regency is cultivated through direct guidance by the Department of Agriculture, Plantation and Forestry sub-sector, Jember Regency. One of the obstacles was post-harvest constraints, that there was still a low quality of coffee because one of the main processing processes was in Badean Village, Bangsalsari District, Jember Regency. Improving the physical quality of Robusta coffee was done to obtain the physical quality attributes of green bean Robusta coffee by using the Quality Function Deployment (QFD) method, thus the priority actions can be taken on the technical response so that policy proposals should be taken by producers to improve product quality. The results obtained were the quality attributes that were the priority for improving the physical quality of Robusta coffee including uniformity in size, size of coffee beans, shape of coffee beans, weight of coffee beans, color brightness, intensity of broken beans, presence or absence, cleanliness of coffee beans, and moisture content. Then the prioritized quality attributes to be improved were attributes of water content, intensity of broken seeds, cleanliness of coffee beans, uniformity of size, and brightness of colors by improving technical responses sequentially based on rankings, seed sorting, drying, hulling, fruit picking, spindle sorting and breaking logs.