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

N Kuswardhani,M Misbahudin,B H Purnomo

doi:10.1088/1755-1315/250/1/012066

N Kuswardhani, M Misbahudin + Show 1 more

Open Access

https://doi.org/10.1088/1755-1315/250/1/012066

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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.

Highlights

Robusta coffee is often said to be second-class coffee, because the taste is more bitter, slightly sour and contains more caffeine than Arabica coffee
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, the priority actions can be taken on the technical response so that policy proposals should be taken by producers to improve product quality
Improving the physical quality of green bean Robusta coffee by using QFD analysis aims to determine the physical quality attributes expected by customers and to know the priority of improvements made to achieve customer expectations

Summary

Introduction

Robusta coffee is often said to be second-class coffee, because the taste is more bitter, slightly sour and contains more caffeine than Arabica coffee. Robusta coffee has advantages in terms of characteristics that are resistant to disease, has the strongest aroma and taste among other types of coffee [1]. Coffee is Indonesia's top 10 export commodities, and 5 main plantation commodities whose role is quite important to the national economy. About 96% of Indonesian coffee production comes from smallholder plantations with the number of farmer families involved as many as 1.9 million [2]. Based on data from the Forestry Office in 2013–2016 the sub districts that entered the Slope of Argopuro Mount Jember Regency area were Sumberbaru, Tanggul, Bangsalsari, Panti, Sukorambi and Arjasa. Of the five sub-districts, Bangsalsari is the district that has the highest productivity, namely the average production in 2014 and 2015 is 9.00 (Kw/Ha) while for the other 4 sub-districts is less than 9 (Kw/Ha), which is 5.77 –8.96 (Kw/Ha), while for 2016, despite the decline in productivity, Bangsalsari District still has the highest productivity

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