Arabica Coffee Beans Research Articles

Wamena Arabica Coffee (Coffea Arabica) Bean Extract Cream Inhibits The Increase Of Tyrosynase And Melanin Levels In Guinea Pig (Cavia Porcellus) Exposed To UVB Lights

Introduction: Most of the aging process in the skin occurs due to exposure to sunlight, especially UV-B light, resulting in an increase in the activity of the tyrosinase enzyme and the amount of melanin which will cause hyperpigmentation of the skin. Antioxidants are substances that can provide protection from endogenous and exogenous oxidative stress by free radicals. The purpose of this study was to prove that Wamena roasted Arabica coffee bean extract cream can inhibit the enzymes tyrosinase and melanin in guinea pig exposed to UV-B lights. Methods: The design of this study was an animal experimental design with a randomized post-test only control group. The subjects of the study were 30 guinea pigs divided into 3 groups: group 1 as control, group 2 with placebo cream and group 3 was with 3% Wamena arabica coffee bean extract cream. The group 2 and 3 were exposed to UV-B light for 2 weeks. The skin of the guinea pig was excised for examination of the levels of the enzymes tyrosinase and melanin. Result: The average tyrosinase and melanin levels in control group were 19.891% and 4.62%, treatment group 2 was an average of 42.699% and 9.26% and treatment group 3 was 23.886% and 4.87%. Conclusion: Arabica coffee (Coffea arabica) bean extract cream roasted Wamena 3% inhibits the tyrosinase enzyme levels and inhibits the melanin in guinea pigs (Cavia porcellus) which are exposed to ultraviolet B light.

Post-harvest Fungal Infection in Arabica Coffee Beans (Coffea arabica Linnaeus) in the Coffee Center of West Sumatra Province, Indonesia

Post-harvest fungi attacks in storage can reduce the quality of Arabica coffee. The study aimed to determine the level of infection and types of post-harvest fungi in Arabica coffee beans and their quality. The research was carried out at the Phytopathology Laboratory of Plant Pests and Diseases Department and the Seed Technology Laboratory of Agronomy Department, Agriculture Faculty, Universitas Andalas, Padang, from June to August 2021. The infection level of post-harvest fungi was detected using the blotter method. Physical quality was determined based on the percentage of defects, and the quality of the coffee beans was classified according to the Indonesian National Standard (SNI). The samples were taken from three collectors in each of the three central districts of Arabica coffee, West Sumatera province (Solok Selatan, Pesisir Selatan, Lima Puluh Kota) and one sample from Solok Radjo Cooperative as a comparison. The results showed that post-harvest fungi that attacked Arabica coffee beans in West Sumatra belong to the Aspergillus genus, namely Aspergillus niger, A. flavus, and A. ochraceus. The highest post-harvest fungi attack was from Lima Puluh Kota (63.67%), and the lowest was from Solok Radjo (27%). The fungus with the highest infection rate was A. niger (38.83%), and the lowest was A. flavus (0.53%). The best quality of Arabica coffee beans was found in Solok Radjo (quality 3), with a water content that suitable with SNI standards.

COFFEE PRODUCT MARKETING ASSISTANCE TO BABADAN MERAPI COFFEE SMEs

Most MSMEs in rural areas utilize and increase the value of local raw materials to produce a product. Utilization of local raw materials as superior products for SMEs in Magelang Regency, such as in the Dukun District, more precisely in Paten Dusun Babadan 2. One of the SMEs that utilizes local raw materials is Arabica coffee bean processing. Products produced from these raw materials can also be quite a lot. However, good marketing has yet to support the amount of product produced. This is due to the need for more marketing personnel and the absence of a food product brand. Based on this, the servant assists the MSMEs in marketing strategies. The method used is ABCD Asset-based research. In assisting marketing activities, servants provide training on using social media as a marketing tool and making product labels or brands that become the identity of Arabica coffee bean processing products in Babadan village.

IMAGE CLASSIFICATION OF LOCAL ROBUSTA AND ARABICA COFFEE SEEDS IN MALANG REGENCY USING GRAY LEVEL CO-OCCURRENCE MATRIX AND K-NEAREST METHODS

Coffee is one type results current plantation this favored by some among. Indonesia is in the order to four Becomes Robusta coffee export and producer in the world. Appearance communities coffee lovers make coffee as provider field profession for part big resident. In Indonesia, especially in the Regency of Trunk, a lot very Public around who has coffee plantations including namely Robusta coffee and Arabica coffee (coffea arabica) local. For some new people Do you know and love coffee yet? can differentiate type of coffee visually. In the era of increasingly digitalization, advanced like this. There are several method for differentiate something object among them that is processing digital image. Frequent problems occur that is many less consumers in determine Robusta and Arabica coffee types. From trouble that, then researcher designing a system classification on robusta and Arabica coffee beans could obtained with implementation algorithm K-Nearest Lightweight Classification (K-NN). [1] combined with extraction feature Gray Level Co-Occurrence Matrix (GLCM). Digital image dataset used that is a total of 194 pictures where inside it there is type image coffee beans. Image dataset Robusta and Arabica coffee beans each local number of 97 images. Image dataset shared into 20 test data and 174 training data. Testing conducted using Matlab software produce score accuracy highest at distance pixels=1 and the value of K=1 with respect to angle of 45° by 95%.

ARABICA COFFEE PROCESSED PRODUCT DEVELOPMENT STRATEGY IN CENTRAL ACEH DISTRICT

Gayo coffee is quite famous in the world because it has a distinctive aroma and enjoyment and if it is cupped or taste tested . Aspects of coffee marketing can be viewed in terms of the type of commodity, actors, supply and demand. In general, the types of coffee marketing products are: (a) coffee grain /labui; (b) arabica coffee beans; (c) coffee grounds, and (d) other processed products. Central Aceh Regency generally produces coffee in the form of Arabica coffee beans (Green bean) while nowadays, the conditions of competition are getting tighter where each country develops their coffee processed products. The strategy for developing Arabica coffee commodities today is expected to be no longer how to increase production, but how a commodity can be processed so that added value is obtained from the processing process. The development of added value in coffee commodities is expected to produce diversified processed coffee products, such as roasted coffee, instant coffee, coffee mix, decaffeinated coffee, soluble coffee, coffee beer (coffee beer), ice coffee which has an important meaning, because it can become a leading commodity that have high competitiveness in the international market. This research was conducted in Central Aceh District. This is because Central Aceh Regency is the main location for processing coffee products in Aceh Province . The research method used is descriptive quantitative research method. The data collection method used was in-depth interviews with several key persons, namely: the trade department, the agriculture office, coffee expert staff, Gayo arabica coffee farmers and four coffee agroindustry green been and coffee powder which has the largest export quota in Bener Meriah Regency, namely KBQB Baburrayyan, Cooperative Oro Coffee, and PT Olam Coffee. The data analysis method used to calculate the added value is the Hayami method. This research resulted in TKT 1 with the output target in the form of (1) scientific publications in index international research journals crossreff with the status accepted, (2) HKI research reports with the status granted, (3) publication of activities in print or online media.

Performance of Mixed-Microbial Culture from Civet Fecal Suspensions on Physicochemical Composition of Wet Fermented Arabica Coffee

This study aimed to evaluate the effects of mixed microbial culture from civet fecal suspension used as the inoculum for the fermentation of Arabica coffee. The type of Arabica coffee used for the research was the unpeeled coffee or the Arabica coffee cherries. Different proportion of inoculum introduced was thoroughly evaluated to assess the appropriate concentration of inoculum (0-40% inoculums represented in treatment 0-4 or T0 to T4) that would be applied to the fermentation of Arabica coffee cherries. Results revealed that treatment 4 (T4) containing 40% of the inoculum could degrade the sugar of the coffee beans faster than that of the other treatments in which within 24 hours of the incubation approximately 84% of the sugar was converted. T4 also reached the lowest caffeine content (1.8%) of the fermented coffee beans among other that of other treatments while the control had higher caffeine content (2.2%).This was substantially significant as the Arabica coffee cherries fermented with mixed microbial civet fecal suspensions can remarkably reduce the sugar and caffeine content of the Arabica coffee beans.

How to Identify Roast Defects in Coffee Beans Based on the Volatile Compound Profile

The aim of this study was to detect and identify the volatile compounds in coffee that was obtained in defect roast processes versus standard roasting and to determine the type and strength of the correlations between the roast defects and the volatile compound profile in roasted coffee beans. In order to achieve this goal, the process of coffee bean roasting was set to produce an underdeveloped coffee defect, an overdeveloped coffee defect, and defectless coffee. The "Typica" variety of Arabica coffee beans was used in this study. The study material originated from a plantation that is located at an altitude of 1400-2000 m a.s.l. in Huehuetenango Department, Guatemala. The analyses were carried out with the use of gas chromatography/mass spectrometry (GC-MS) and an electronic nose. This study revealed a correlation between the identified groups of volatile compounds and the following coffee roasting parameters: the time to the first crack, the drying time, and the mean temperatures of the coffee beans and the heating air. The electronic nose helped to identify the roast defects.

Characteristics of roasting arabica and robusta coffee beans with rotary cylinder tube roast machine with electric heat source

Arabica and Robusta coffee beans have physical differences in general. In the process of roasting coffee beans with different physical forms, it is possible that there will be differences in the roasting temperature and water content of the beans after the roasting process. Arabica and Robusta coffee beans have physical differences in general. In the process of roasting coffee beans with different physical forms, it is possible that there will be differences in the roasting temperature and water content of the beans after the roasting process. In brewing coffee, it can also be affected by the roasting process. There are several factors that need to be considered in the roasting coffea bean namely early moisture of coffea beans, temperature in the roaster and the time it takes for the coffee beans to ripen as desired. The use of heat energy to get a specific aroma and taste in coffee beans is very necessary. The objective of the research is to determine how the criteria of the roast of Arabica coffea beans and Robusta coffee beans using cylindrical roaster rotates with electrical energy as its heat source. The results obtained at the treatment temperature of 205°C using a rotating cylinder tube coffee roaster using an electric heat source takes 78 minutes to reach coffee maturity with a dark roast level of maturity. Analysis of the color of coffee beans after roasting, it was found that Arabica coffee and Robusta coffee were more dominant, showing on the color track-60 with the Agtron Color Classification System scale, where the initial moisture content of dry robusta beans is 12.50% reduced to 3.66% after roasting, while the initial moisture content of arabica beans is 12.36% reduced to 3.54%.

Review Article: Analysis Caffeine in Powder Coffee Using Spectrophotometry UV-VIS Method

Introduction: Caffeine is made by extraction from roasted and ground coffee by dichloromethane after being heated in deionized water mixed with magnesium oxide. The extract was purified, dried and bottled in a bottle of dark glass. A stratified random selection was applied to select a number of vials for the study of homogeneity and stability, which revealed that the prepared reference material was homogeneous and fairly stable. Objective: This study aims to determine the level of caffeine levels in ground coffee. The quantification of the % purity of caffeine was performed using a calibrated UV/visible UV/visible spectrophotometer and high-performance liquid chromatography calibrated by the diode-array detection method. Method: This study uses literature review, from several articles published in literature through PubMed, Science Direct, Researchgate, publons and Google Scholar with articles published from 2012 to 2022. Result and Discussion: The results obtained from both methods combined to drive the certified value and uncertainty regarding the certified value of the purity of the reference material were found to be 99.86% and the associated uncertainty was ±0.65%, which makes the candidate reference material a very useful calibran in the chemical analysis of food and medicine. Conclusion: It can be concluded that the caffeine levels contained in robusta and arabica coffee beans with varying soaking duration of 3 days, 5 days, and 7 days there are differences in caffeine levels

DISTRIBUTOR SELECTION ON THE IMPACT OF DEMAND FOR COFFEE PRODUCTS: AHP – SINGLE EXPONENTIAL SMOOTHING

The purpose of this study is to assess the performance of suppliers based on the AHP method at the highest weight level, the consistency level of supplier performance based on the smallest consistency value and predict demand with the selected value in the conversion in the kilogram model. The research methodology is quantitative integration of AHP- Single Exponential Smoothing. The data of this study is primary data covering the AHP of the questionnaire, secondary data covering the data of actual requests. This study states that the performance of suppliers includes Quality, Cost and Delivery with consistency with the smallest criteria, namely Delivery, Quality and Flexybility. Meanwhile, the demand prediction with a capacity of 1336 cups of arabica coffee was converted to a capacity of arabica coffee beans of 27 kg in April 2022. The implications of this study are expected to be carried out in determining the dumping factor is experiment with a dumping factor decision-making model that is adjusted to the needs of the TKP Coffee Shop. The suggestion of this study for researchers can then determine the estimated capacity of safety supplies and an economical ordering model.

Heat and Mass Transfer Kinetics on the Chemical and Sensory Quality of Arabica Coffee Beans

Roasting has been used by the coffee industry to promote changes in the physical and chemical structure of coffee beans that influence the sensory quality of coffee beverages. However, there are no standardization rules for the temperature and roasting time. Thus, this study evaluated the influence of four roasting profiles obtained by two different roasters on the chemical and sensory quality of the coffee bean. Baked, light, medium, and dark roasting were evaluated using medium infrared spectroscopy and cupping test. Individual and joint effects of temperature and time for each roasting profile were observed on the loss of grain mass. There are specific regions in the infrared spectrum that can be used as markers to discriminate the roasting profiles and the type of roaster used. Despite the difference observed in the ranges of the infrared spectra, the roasters did not present significant differences in the average of the final sensory notes. This result shows the need to use analytical chemical techniques together with sensory analysis in order to better determine differences between coffee samples. Therefore, differences observed in the chemical analyzes and in the sensory attributes of roasted coffee are related to the roasting profile and type of roaster.

Shade and postharvest processing effects on arabica coffee quality and biochemical composition in lowland and midland coffee-growing areas of southwestern Ethiopia

Hitherto, studies on shade and postharvest processing (PHP) effects on coffee quality across elevation ranges (ER) are limited. The effects of shade, PHP and their interaction on quality and caffeine, sucrose and chlorogenic acids (CGAs) contents of arabica coffee beans in lowland (1100–1550 m asl) and midland (1550–1900 m asl) were evaluated. The results showed that physical, total preliminary and total specialty qualities were higher for beans grown in midland than those grown in lowland, but CGAs (57.5 g kg-1 dw) were higher for beans grown in lowland. Dry-processed midland coffee had higher physical and total preliminary qualities with lower 3,5diCQA (6.9 g kg-1 dw) and FQA (4.4 g kg-1 dw) than wet-processed lowland and midland coffees. Conversely, wet-processed lowland coffee had lower physical and total preliminary qualities with higher 3,5diCQA (8.7 g kg-1 dw) and FQA (4.7 g kg-1 dw) than dry-processed lowland and midland coffees. Coffee beans grown with shade in lowland had lower acidity than those grown without shade in lowland and midland. But, coffee beans grown without shade in lowland had lower caffeine (13.8 kg-1 dw) than those grown with shade in lowland and midland. Physical and total preliminary qualities were negatively correlated with caffeine, 4-CQA, 3,5diCQA, FQA and total CGAs. This study is the first to show the relationship between ER and PHP in coffee quality and biochemical composition of green arabica coffee beans.

Physical Quality Characteristics of Coffea arabica and Coffea canephora Coffee Beans

Komoditas kopi merupakan komoditas yang banyak digemari dengan Coffeaarabica dan Coffea canephora sebagai kopi yang sering kali dibudidayakan di Indonesia. Kopi harus memenuhi kualitas Standar Nasional Indonesia, karenanya pada penelitian ini ditempuh metode identifikasi mutu kopi mengacu pada (SNI) 2907-2008. Sampel dalam penelitian ini yaitu kopi arabika (Coffea arabica) varietas Andungsari 2K (AS 2K), Komasti (Komposit Andungsari), serta kopi robusta (Coffea canephora) klon KP Kaliwining dan KP Sumberasin (SA). Hasil data penelitian menunjukkan bahwa kopi arabika hasil panen 2021 sesuai dengan uji mutu fisik SNI 01-02907-2008, varietas Andungsari 2K masuk dalam kategori mutu 2, dan Komasti masuk dalam kategori mutu 2. Kopi robusta hasil panen 2021 berdasarkan uji fsik sesuai dengan SNI 01-02907-2008, klon KP kaliwining masuk dalam kategori mutu 3, dan klon KP Sumber Asin masuk dalam kategori mutu 6. Kata kunci: Coffea arabica, Coffea canephora, karakteristikfisik, kualitas biji Coffee is a very popular commodity, with Coffea arabica and Coffea canephora being the most commonly cultivated coffees in Indonesia. Coffee must meet the quality requirements of the Indonesian National Standard, so the method of determining coffee quality used in this study is (SNI) 2907-2008. The arabica coffee (Coffea arabica) Andungsari 2K varieties (AS 2K), Komasti (Andungsari Composites), and robusta coffee (Coffea canephora) clones of KP Kaliwining and KP Sumberasin were used in this study (SA). According to the findings of the research, arabica coffee harvested in 2021 meets the physical quality test of SNI 01-02907-2008, the Andungsari 2K variety is in quality category 2, and Komasti is in quality category 2. Keywords: Bean quality, Coffea arabica, Coffea canephora, physical characteristics,

Quality and biochemical composition of Ethiopian coffee varied with growing region and locality

Coffee quality and biochemical composition are believed to vary with geographical origin. Seed weight, quality attributes, and contents of caffeine, sucrose and chlorogenic acids of green arabica coffee beans from five coffee regions (eastern or Harar, southern, southwestern, western and northwestern regions of Ethiopia) and 24 coffee localities across the five coffee regions were evaluated. Coffee samples varied with their growing region and locality in these bean features. Coffee samples from Harar and southern regions had much higher bean physical quality (BPQ), acidity and total preliminary quality (TPQ) than those from southwestern region, but lower caffeine content than those from the remaining regions. Samples from Harar had also higher 100 seed weight, and sucrose and total chlorogenic acids (TCGAs) contents than those of the other regions. Lem-Kaffa coffee from southwestern region had much lower BPQ, TPQ and TCGAs than most of the other locality coffees and significantly differed from any of the studied locality coffees in its 100 bean weight, quality and biochemical composition. This study generally highlights the variation of Ethiopian coffee with growing region and locality, and the presence of similarity between some locality coffees across the coffee regions in their bean weight, quality and biochemical composition. • Quality and biochemical content of Ethiopian coffee varied with its growing region and locality • Biochemical contents varied more by growing region and locality than quality attributes • Harar and southern coffees had higher physical and overall quality than southwestern coffee • Harar coffee had higher bean weight, sucrose and total chlorogenic acids than others

The Characteristics of Some Commercial Arabica Coffee Beans in Indonesia

Arabica coffee is one of the mainstay commodities in the Indonesian plantation sector. Geographical differences and the environment where coffee grow can affect the characteristic, phytochemical content and antioxidant activity of the beans. The aim of this study was to determine the phytochemical characteristics and antioxidant activity of 10 items of commercial Arabica coffee beans in Indonesia. The extraction of 10 coffee beans was carried out by kinetic maceration in 1 hour with 70% ethanol, then evaporated. Each extract was examined for morphology, phytochemical screening, assay of caffeine content using HPLC method, levels of flavan-3-ol, total flavonoid content (TFC), total polyphenolic content (TPC), antioxidant determination using DPPH and FRAP methods. All bean samples showed the presence of flavonoids, alkaloids, triterpenoids, coumarins, and tannins. The chemical content determination showed caff eine content of 1.5-2.9%; flavan-3-ol content 4.85-12.38cat/g extract; TFC 9.71–23.67QE/g extract; and TPC 21.8–76.26GAE/g extract. Tests of antioxidant capacity using the DPPH reveal an inhibiting effect with varying IC₅₀ values from 19.49-81.41g/mL and using the FRAP method gave IC₅₀ values from 18.01-61.2g/mL. This study indicates that coffee samples have the same phytochemical characteristics and also have an important antioxidant activity, which justifies its potential to be developed into antioxidant nutraceuticals.

Phytochemical Screening and Antioxidant Test of Arabika Roasted Coffee Bean Extract (Coffea arabica L.) from Agam Regency

Coffee allegedly has antioxidant activities to reduce free radical activities. In Agam Regency, coffee is a beverage consumed almost every day. This study aimed to screen phytochemical substances and investigate the antioxidant activities of ethanol extracts of arabica coffee beans with the 2.2-Diphenyl-2-picrylhydrazyl method (DPPH). Arabica coffee bean extract was made by percolating using ethanol solvents. The obtained extracts were thickened using a rotary evaporator. and measured of its antioxidant activities by using the 2.2-Diphenyl-2-Picrylhydrazyl method (DPPH) at a maximum wavelength of 517 nm. Positif control used vitamin C. Phytochemical screening results showed that ethanol extracts of arabica coffee beans contained a group of compounds of tannins, alkaloids, saponins, flavonoids, and steroids. The results of the study showed that antioxidant activities of ethanol extract of arabica coffee beans had a very strong category with C50 of 12.481 ppm and vitamin C with IC50 of 0.279 ppm.oid, saponin, flavonoid, and steroids.

Sistem Pendukung Keputusan Pemilihan Biji Kopi Arabika Terbaik Menggunakan Metode SMART

Arabica coffee beans are one of the main varieties of coffee beans developed in Indonesia. In making decisions to determine quality Arabica coffee beans, an appropriate system is needed to analyze problems in solving and efficient and accurate data presentation. Therefore, a computer-based system or method is needed to facilitate the selection of the best Arabica coffee beans. This study uses the Simple Multi Attribute Rating Technique (SMART) method. The SMART method is a decision-making method to solve the problem of choosing a multi-objective choice among several criteria, so that later it will be able to produce an effective and efficient analysis. The input criteria that are the priority in selecting the best Arabica coffee beans are aroma with a weight of 25, color with a weight of 25, taste with a weight of 25, dirt content with a weight of 15, and price with a weight of 10. Of the 25 alternatives tested in this system, Gayo Avatara Natural Arabica coffee beans were the best first alternative, followed by Aceh Gayo Wet Hull, Java Ijen Natural, Java Ijen Honey, and Kintamani Natural. This decision support system for selecting the best Arabica coffee beans provides speed, accuracy, and data accuracy in selecting the best Arabica coffee beans which will be used by coffee lovers to provide coffee with a delicious taste. So the results of the decision from 25 types of Arabica coffee, there are 11 types of Arabica coffee with a rating of "Very Good", 10 types of Arabica coffee with a rating of "Good", and 4 types of Arabica coffee with a rating of "Quite Good".

Physical and Mechanical Properties of Coffee Cherries and Beans in Africa: Review and the State of Arts

Coffee is an important source of income for African smallholder farmers. The world is predominated by three coffee varieties, namely Arabica, Robusta, and Liberica originated in the African countries. However, the low coffee quality attributes can affect the coffee beans' price due to the improper post-harvesting processes. Therefore, this work is aimed to review the physical and mechanical properties of the African coffee cherries and beans on the country-wise level, and review the methods used to measure quality parameters and compare the key coffee quality parameters. This work was qualitatively conducted using secondary data on African Arabica and Robusta coffee from journals, conference proceedings, and reports. Methods used for determining the coffee beans' properties were explored country wise. The coffee attributes of the two coffee varieties were compared through statistical analysis using ANOVA. The review found that the coffee quality depends on geographical characteristics, agronomic factors, and post-harvesting processes. The coffee cherries de-pulping process is linked to the coffee quality to avoid the damage of parchment coffee beans based particularly on the size and shape of coffee cherries and beans. The analysed quality parameters showed that the Ethiopian Arabica coffee beans were larger than the Ghanaian Robusta coffee beans. While the size of Robusta coffee in Eastern African countries, particularly Uganda, is bigger than those in Western countries, especially Ghana. Therefore, the information on the coffee quality attributes can help to improve the performance parameters of the coffee de-pulping machine and enhance the price of African coffee.

Coffee supply chain planning under climate change

ABSTRACT The growing demand but uncertain supply makes the sustainability of the coffee industry a shared concern for all participants along the coffee supply chain. This study proposed a decision-making model that comprises the cultivation management, including shade management and annual agriculture management, and the supply chain logistics. A two-stage stochastic program is presented and used within a rolling horizon scheme that periodically updates input data information to deal with uncertainty associated with future climate scenarios. The program minimizes the total expected cost of the entire supply chain of arabica coffee. The study applied the model to the real case study of arabica coffee bean supply to the U.S. market, trying to answer whether arabica coffee supply can meet the U.S. demand from 2022 to 2050 and how to best mitigate any shortage through corporate-farmer partnerships. The results show that the coffee supply will have a 3% shortage in the future; medium-level shade management and more irrigation and fertilization are possible mitigation strategies. These results demonstrate the need for all participants to adopt suitable technologies for the sustainability of global coffee supply chains together.

ANALISIS NILAI TAMBAH PENGOLAHAN BIJI KOPI ARABIKA (STUDI KASUS: RUMAH KOPI BANJARSENGON, JEMBER)

This study aims to analyze the value-added of Arabica coffee beans produced from three coffee processing methods, namely fully washed, honey, and natural. The calculation of value-added uses the Hayami method, while the design of recommendations for increasing value-added uses the ISM method which is integrated with the Pugh method. This research is a case study at the Rumah Kopi Banjarsengon which is one of the coffee processing SMEs in Jember Regency. The results showed that there were differences in the amount of value-added resulting from the use of three different processing methods. The highest value-added was produced in the natural processing of Rp. 10,158/kg (54.40%), followed by fully washed processing of Rp. 9,380/kg (52.58%), and honey processing of Rp. 9,709/kg (52.96%). The results of the value-added analysis can provide guidance for companies to determine production priorities. To increase the value-added in Arabica coffee bean processing, the recommendation of strategies can be done is by controlling production facilities and controlling the quality of the workforce.
 Keywords: coffee processing methods, green bean coffee, Rumah Kopi Banjarsengon, value-added