Coffee Cherries Research Articles

Addition of commercial lactic acid bacteria as starter cultures in anaerobic fermentations of Coffea arabica L., in cherry or raisin stages

The objective of this research was to verify the efficiency of adding commercial lactic acid bacteria (LAB) on anaerobic fermentation of (cherry and raisin) arabica Yellow Catuaí coffees, studying the microbiological succession and its influence in modulating sensorial characteristics on their beverages. The study took place in a rural property in Marília region, Sao Paulo State, Brasil, and was performed according to three different treatments: 1) FNC = spontaneous fermentation of cherry coffees; 2) FCBAL = cherry coffee fermentation using Sacco Lyofast SYAB1 BAL; 3) FPBAL = raisin coffee fermentation using Sacco Lyofast SYAB1 BAL. Fermentations occurred in individual (60 liters) high density polyethylene containers, properly sealed to guarantee anaerobic conditions. After a 48-hour fermentation, all the coffee fruits were washed, beans were depulped and dried on suspended terrace until a 12% humidity was observed. Physical, chemical, microbiological and sensory analysis were performed in samples collected from each fermented batch. Fermentation processes of raisin coffees occurred more slowly than fermentations using cherry coffees and resulted in a lesser consumption of soluble solids and in a slower acidification. Fermentation treatments FNC, FCBAL and FPBAL reached the necessary reduction of Enterobateriaceae and molds. The addition of BAL stimulated the growth of yeasts, which are responsible for the inclusion of the most desired flavor. The fermentations conducted in this experiment resulted in coffee beverages that reached notes of specialty coffees (> 80 points). Even though the raisin coffee achieved a lower note than cherry, the LAB inclusion raised it from 77 (non-fermented raisins) to 80 (FPBAL) points. In cherry fruits, FCBAL got 2 points on final comparation to non-fermented cherries. Thus, the inclusion of LAB presented itself beneficial to anaerobic fermentations of cherry or raisin coffees.

CÁLCULO DE LA HUELLA VIRTUAL DEL AGUA EN EL PROCESO PRODUCTIVO Y BENEFICIADO DE CAFÉ (Coffea arabica L.) EN HUATUSCO, MÉXICO, UTILIZANDO EL SOFTWARE CROPWAT 8.0

<p><strong>Background:</strong> The use and expenditure of water within agriculture is of vital importance, especially in coffee farming, therefore it is very important to know that the virtual water in the production of coffee beans, as well as in the process of wet processing (transformation of cherry coffee to dry parchment coffee), so far there is no data on the use of virtual water in coffee production in the study region. <strong>Objective:</strong> To determine the virtual water (green and gray) calculation of the virtual footprint by means of the FAO program CROPWAT 8.0 and the calculation of water expenditure in coffee mills in the region of Huatusco, Veracruz. <strong>Methodology:</strong> The program CROPWAT 8.0 was obtained, and normal climatological data were reviewed to obtain the data and to be able to make the calculations to obtain the virtual footprint, subsequently the water expenditure was measured in five wet coffee mills, for this purpose the mills were visited during the harvest season and the measurements could be made. <strong>Results:</strong> A total green and gray virtual footprint of 977.61 m<sup>3</sup>/kg of coffee produced in the field production process was estimated. In relation to the virtual water expenditure in the wet coffee mills where water expenditure was measured: two of the five mills analyzed had the following data: The third mill reached an expense of 566 m<sup>3</sup>/kg of processed cherry coffee and the five mill had an amount of 162 m3/kg of processed cherry coffee and an average of 155.13 m<sup>3</sup>/kg of processed coffee. In total, the virtual footprint obtained: green, gray and water consumption in the processing process was 1132.73 m<sup>3</sup>/kg of parchment coffee. The blue virtual footprint was considered zero since irrigation is not used in the region for coffee production. <strong>Implications:</strong> The data found are the pioneers in the calculation of the virtual footprint of the species <em>(Coffea arabica</em> L.) more studies on this subject are needed in the region which will raise awareness about the virtual footprint generated in the coffee production and processing process, as well as proposed alternatives for a more sustainable use. <strong>Conclusions:</strong> The virtual footprint obtained was high in the study region and like studies carried out in other countries, which indicates that there is an awareness of how much water is used in the production and processing of coffee, as well as its impact in the short, medium and long term.</p>

The effect of predictor variables on cherry coffee yield in two regions of the state of Veracruz, Mexico

The effect of predictor variables on cherry coffee yield in two regions of the state of Veracruz, Mexico

Time and Workload Analysis to Determine Total Labor in the Arabica Coffee Harvesting Process

Farmers verify ripe coffee cherries, pick them individually, and place them in the harvest basket in the coffee harvesting process. This task typically takes 7-8 hours. During harvesting, farmers experience a physical workload that impacts their work capacity. This research aims to measure the qualitative and quantitative workload levels of the coffee harvesting process, determine the working time based on the farmers' Human Output Capacity, and calculate the total number of daily workers needed to achieve daily coffee production targets. The determination of the number of daily workers is based on the work capacity of the farmers. Farmers were categorized into two age groups: productive age (30-40 years) and non-productive age (50-60 years). Data observed included heart rate during harvest, heart rate calibration data, subjects' body characteristics, and coffee productivity. The results showed that the heaviest workload, related to verifying ripe cherries, fell into the medium category, with an energy consumption level of 3,370 Kcal per minute. The optimal working time for the coffee harvesting process is 6 hours for workers of productive age and 4 hours for workers of non-productive age. To meet production targets, 9 workers of productive age and 10 workers of non-productive age are required.

Farming Systems and GAP Adoption in JASS Coffee in Tlahab, Temanggung Regency, Indonesia

Farming systems provide information about the complexity of agriculture at the household level in a region. In Temanggung, Indonesia, the Java Arabica Sindoro-Sumbing (JASS) coffee intercropped with tobacco and vegetables provides an interesting interaction study. Despite its potential, no in-depth research has been conducted on farming systems and the level of good agricultural practices (GAP) adoption in JASS plantations. This study sought to analyze farming systems and determine the level of GAP adoption by the JASS coffee farmers in Tlahab, Temanggung, Central Java Province. One hundred fifty-eight purposively sampled farmers were interviewed in depth. The study employed agrarian system diagnosis as tool for analyzing farming systems, and calculated GAP adoption using the chi-square test. Before 1999, the simple farming system consisted of planting tobacco and red beans during the dry season, switching to corn during the rainy season, and keeping livestock for emergency savings and manure. However, erosion was a major problem because few wood trees existed. Farmers grew JASS coffee in large quantities and positioned it as a conservation plant and as a new income source. After 2000, they grew JASS coffee alongside tobacco and red beans during the dry season, followed by more diverse cropping during the rainy season. The study classified the JASS coffee farmers as specialist, rainforest, and diversified coffee farmers. Plant spacing and intercropping had more than 75 percent adoption rate, water and soil conservation, along with growing shade trees, had 30 to 50 percent adoption, while fertilizing and pruning had less than 25 percent. Specialist coffee farmers dominated the practice of GAP cultivation and had higher yield and income from coffee cherries than two other types of farmers.

Effects of cherries Sanitization methods and fermentation times on quality parameters of coffee beans

For the first time, the dual effect of coffee cherry sanitization methods to control the microbial load in processing and the influence of fermentation time on coffee quality parameters was evaluated. Two assays were carried out by wet processing: I) Sanitization of the coffee cherry (ST1: Unclassified processed cherries; ST2: Classified and sanitized cherries with drinking water; ST3: Classified and sanitized cherries with a chemical agents and II) Fermentation times (FT1: 12 h; FT2: 24 h; FT3: 48 h; FT4: 72 h and FT5: 96 h). pH, temperature, and dissolved oxygen were monitored during fermentation. Counts of Lactic Acid Bacteria - LAB, mesophiles, and yeasts were carried out on the coffee mass before and after fermentation. Caffeine and chlorogenic acid contents were determined by HPLC-DAD and the sensory profile by methodology for specialty coffees (SCA). The main findings showed that: sanitization with Timsen® did not significantly influence the evolution of pH during fermentation (p > 0.05), but it can reduce to a small extent the action of LAB at the end of the process. It was observed that the temperature of the coffee mass tends to balance with the ambient temperature, with significant effects (p < 0.05) of sanitization (ST2 and ST3) on the stability of this variable during fermentation. Timsen® as a disinfectant affected microbial populations and improved the sensory profile in the cup. In prolonged coffee fermentations (FT3, FT4 and FT5), the pH of the coffee mass tended to stabilize after 36 h, regardless of the process time. Likewise, a correlation was evident between a higher microbial load correlated with better sensory profiles in FT4 and FT5. Neither the sanitization process nor the fermentation time significantly affected the caffeine and chlorogenic acid contents of the coffee, both in its green and roasted states. Consequently, the sanitization of cherry coffee with Timsen® and prolonged fermentation times favor the safety and coffee final quality in the cup.

The quality and flavour effects of robusta coffee cultivated at various altitudes in Aceh Tengah District - Gayo Highlands were investigated

Abstract Gayo Highland (GH) is known for its arabica GH also planted robusta in lower altitude areas, but its quality is rarely reported. In Indonesia, robusta is mostly planted in Lampung and Java and thus is well-examined and reported. This study explores the quality of the Gayo-robusta-picked coffee cherries and its green bean and the effect of post-harvest practices farmers apply towards the quality of Gayo robusta. This research used RBF Design with two factors and four repetitions. Factor A is altitude levels, which are 600-800 m.a.s.l, 801-1.000 m.a.s.l and 1.001-1.200 m.a.s.l. Factor B is post-harvest practices, which have two levels with and without post-harvest practices. The result shows that 800-1.000 m.a.s.l altitude showed better quality of red cherries (75.25% ± 3.30) as the black and green cherries percentages are lower than other levels. As the altitude increases, green beans tend to have higher moisture, defect value, and bigger size. The average moisture of the green bean was 12.44%, the defect value was 12.51%, and the green bean size that passed the 6.5 mm sieve was 86.84%. For the cupping test, the average score was 67.33. The best treatment was robusta was planted on 600-800 m.a.s.l and, with post-harvest practices, had a cup test value of 80.25 and was considered a quality of fine Robusta.

RENDIMIENTO Y CALIDAD FÍSICA DEL GRANO DE CAFÉ (Coffea arabica L.) VARIEDAD COSTA RICA 95

&lt;p&gt;&lt;strong&gt;Background: &lt;/strong&gt;Coffee is the second most consumed drink in the world, only after water. Quality characteristics are the most recurrent demands of consumers, which are of multifactorial origin and among which is agronomic management where soil nutrition or foliar nutrition of the plant is considered. &lt;strong&gt;Objective:&lt;/strong&gt; To evaluate the yield and physical quality of the bean and cup of coffee (Coffea arabica L.) variety Costa Rica 95 by applying foliar fertilizer. &lt;strong&gt;Methodology: &lt;/strong&gt;The evaluation was carried out in the La Laja community, municipality of Tlaltetela, Veracruz between 2018 and 2019. The age of the plantation used was four years and established with chalahuite shade (&lt;em&gt;Inga spuria&lt;/em&gt; Humb. &amp;amp; Bonpl. ex Willd). The design used was a complete randomized block with two treatments (commercial control and treatment with foliar fertilization), with three repetitions each; the experimental unit consisted of a 300 m&lt;sup&gt;2&lt;/sup&gt; plot and five coffee harvests were carried out, which were according to the number of flowerings during the 2018-2019 cycle. The physical evaluation was carried out according to the Official Mexican Standard NMX-F-162-SCFI-2008 and the NOM SCAA (2013). &lt;strong&gt;Results: &lt;/strong&gt;The highest cherry yield and brix degrees were observed in the fertilized treatment with 12,897.8 kg ha&lt;sup&gt;-1&lt;/sup&gt; and 20.06, respectively; in floats (waste) and snail (malformation), the highest weights were observed in the control treatment with 1,696.11 kg ha&lt;sup&gt;-1&lt;/sup&gt; and 21.4 grams, respectively. The total sum of the sensory analysis was 81.3 and 85.2 for the treatments: control and fertilized, respectively. Higher numbers of grains were observed in sieves 19, 18 and 17 that are classified for the international scale. &lt;strong&gt;Implications: &lt;/strong&gt;There is a positive effect of foliar fertilizer on the yield of cherry coffee and cup quality of Costa Rica coffee 95 and opens a range of possibilities to carry out a greater number of fertilization tests in the field, being able to compare an additional factor such as, for example, the climate (rain, drought, cold, heat, etc.). These studies should be carried out in the same area in which this experiment was carried out to compare whether the response shown is due solely to foliar fertilizer or there is an influence of climate, as well as management. It must be considered that the quality of coffee is multifactorial; in addition to environmental and genetic factors, there is management (nutrition, phytosanitary protection, pruning), harvest, among others. &lt;strong&gt;Conclusion: &lt;/strong&gt;Foliar fertilization considerably improved the variables of interest evaluated in Costa Rica 95 coffee through the application of foliar fertilization, in addition to the fact that no primary or secondary defects were significantly present.&lt;/p&gt;

ISOLATION AND CHARACTERIZATION OF YEAST FROM FERMENTED SEMERU ARABICA WINE COFFEE CHERRIES

Wine coffee is fermented coffee cherries with a wine-like flavor and aroma. The purpose of this study was to isolate, characterize tolerantand thermotolerant yeast from Semeru Arabica wine coffee cherries and to determine the molecular identification of the selected yeast. In this study, the Semeru Arabica coffee cherries were fermented for 30 days.Yeast isolation was performed on samples collected each week during fermentation. The selected isolates were characterized for macroscopic and microscopic morphology, followed by ethanol and temperature tolerance analysis. The isolate with the most desirable characteristics, designated CW30, grew well at 30ºC but was sensitive to temperatures above 35ºC. The isolate grew well in media containing 5% ethanol but was sensitive to a 10% ethanol concentration. Based on nucleotide sequence analysis, CW30 exhibited 100% similarity with Candida ethanolica isolate 3-1-19.

Behavior of 33 coffee (Coffea sp.) accessions of the Catimor type in San Ramón, Chanchamayo, Perú

Coffee has been cultivated in Peru for over 100 years, and since then, various commercial varieties have been introduced, mostly informally, although this approach has been changing in recent years, benefiting national coffee farming. Within this context, documenting the presence of Catimors is necessary, as it is an important group of varieties with presence in all coffee-producing areas. This study aimed to understand the characteristics of 33 Catimor-type coffee accessions in San Ramón, Chanchamayo, Peru. The study was conducted during the 2018-2019 coffee growing season. The location was at the Coffee Germplasm Bank of the National Agrarian University La Molina (BGC-UNALM), located on the "La Génova" estate, in San Ramón, Chanchamayo, Peru, at an altitude of 965 meters above sea level, 11°05.70' LS and 75°20.969' LO. Thirty-three accessions were analyzed with 5 replications each, evaluating the incidence of rust (%), infestation level of coffee berry borer (%), number of harvests, weight of one hundred ripe fruits (g), weight of pulp of one hundred ripe fruits (g), weight of one hundred seeds (g), cherry coffee yield (quintal [qq] ha-1), dry parchment coffee yield (qq ha-1), and the ratio of dry parchment coffee to cherry coffee. Considering that the finalweight in kg of each field harvest was obtained and then transformed into quintals (1 qq equals 46 kg). The results showed that Catimors are a group of varieties whose main characteristic is resistance to coffee rust. In this trial, 11 out of the 33 evaluated accessions had zero incidence, meaning they showed no symptoms of the disease during the study period. They also showed a high yield of dry parchment coffee; in this case, the most outstanding accessions were UNACAF-70 and UNACAF-114, with 54.582 qq ha-1and 42.88 qq ha-1; respectively. It was concluded that Catimors can be used in integrated management programs for coffee rust in Peru due to their resistance to coffee rust and high yield.

Drying gayo coffee under natural processing by using modified Hohenheim solar tunnel dryer in Gayo highland

Gayo highland has relatively low daily temperature which is not effective for drying coffee. The objective of this study was to examine the operation of modified type Hohenheim solar tunnel dryer with 33% absorber area for drying coffee under natural processing in Gayo highland. About 9kg coffee cherries were dried by using the dryer and about 1 kg was dried under sun drying method. Results showed that the drying temperature of modified type Hohenheim solar tunnel dryer was higher about 9 to 14°C than the temperature of sun drying method. However, the relative humidity was about 40% both inside the drying chamber and outside the dryer. In order to reach the moisture below 14%, the drying time of coffee cherries by using the Hohenheim solar tunnel dryer may take for 8—9 days (64—72h) whereas the drying time by using sun drying method needs about 40 days (320h). It was found that the drying rate of coffee cherries dried by using Hohenheim solar tunnel dryer was higher than that of dried by sun drying method. In conclusion, the modified type Hohenheim solar tunnel dryer is promising to be used by farmers in Gayo highland.

POTENTIAL OF DIETARY FIBER AND ANTIOXIDANTS FROM COFFEE SKIN AS A FOOD PRODUCT IN PREVENTING OBESITY: SYSTEMATIC REVIEW

Obesity is a global health problem that continues to increase and is a major concern in efforts to maintain public health. In this context, the role of food in preventing obesity becomes very important. Food components that have an impact on preventing obesity, namely dietary fiber and antioxidants. Coffee skins are often not utilized, even though they contain high amounts of dietary fiber and antioxidants which can help prevent obesity. The purpose of this article is to explain the potential of dietary fiber and coffee skin antioxidants to prevent obesity. The method used to complete this article is by using the literature study method. Coffee skin consists of several parts, namely pulp, parchment, and silverskin. The coffee skin is obtained from processing coffee berries or coffee cherries which go through wet, dry and semi-wet processing stages. Food products made with coffee skins contain high levels of dietary fiber and antioxidants so they can prevent obesity. Food products made using coffee husks include tea, biscuits, granola, syrup, chocolate and kombucha. Utilizing coffee skins as a food ingredient created food product that are not only delicious but also healthy because they can help individuals maintain a balanced body weight. The dietary fiber and antioxidants contained in coffee skin have the potential to prevent obesity so they can be used as food products.

Ohmic-based carbonic maseration of Arabica coffee cherries: A Review

Coffee stands as one of the most globally significant and beloved commercial crops. Green coffee beans are typically produced from coffee cherries through one of three distinct processing techniques: wet, dry, or semi-dry process. During the wet and dry process, fermentation plays a pivotal role in the formation of distinct and desirable sensory attributes. In this comprehensive review, we delve into the intricate fermentation process, shedding light on its multifaceted impacts on flavor. Additionally, we introduce a novel approach to coffee processing, the ohmic-assisted carbonic maceration, drawing inspiration from the well-established winemaking technique. This innovative method explores the potential for using ohmic heating in carbonic maceration of coffee cherries to produce high-quality coffee beans with distinct flavor profiles; with a specific focus on crafting specialty coffee. This cutting-edge approach holds immense promise for modernizing the traditional methods that are commonly employed by coffee farmers and producers in Indonesia.

Design of Mobilization System on Mobile Pulper Machine

There are several coffee pulping machines that are commonly used by farmers, but there are some drawbacks to these pulping machines. For example, a pulper machine with a large construction does not allow peeling in the coffee harvesting area. The purpose of this research is to design and build a prototype of a mobile wet coffee peeling machine (pulper). The research method used starts from design analysis. Furthermore, the data from the design analysis was used as the basis for making the prototype of the mobile pulper machine. The testing method used is based on functional tests, structural tests and mobility testing of the mobile pulper to see the feasibility of mobilizing the machine. The results of the study show that the coffee pulper can be mounted on a modified motorcycle frame. The peeling cylinder is rotated by power from the engine and uses a shaft extender as an additional shaft from the engine. The transmission system used is pulley and belt with the ratio of engine pulley and peeling cylinder which is 1:4. The engine rotation in the idle position is 1289 RPM which produces a peeling cylinder rotation of 279 RPM in the test without material and 204 RPM in the test with material. The hopper used is a built-in hopper with a volume of 0.028 m3 or 15 kg of coffee cherries for one filling. It can be concluded that the mobile pulper machine can be used for peeling in the coffee harvesting area.

Sensitising natural wool with green and brown coffee using a facile extraction method to optimise dye process parameters

Green coffee powder is the raw powder of coffee cherries and all coffee’s potential components are held within this green powder. A new natural colourant was extracted from Green Coffee using water as an extractant. To obtain a green-colored solution, a specific amount of green coffee was mixed with distilled water and left for 24 h at room temperature. Furthermore, the colouring performance of extracted colour has been studied using the conventional exhaust dyeing method on wool fabric. Different parameters viz. concentration of Green coffee powder, the temperature of the dye bath, the period for immersion, and solution pH were made to set to obtain a fine tone of green colour. The dyeing parameters (amount of the coffee: 2 g, 100 °C, 70 min & 6.7 pH) were optimised and selected to draw a comparison with the conventional Brown coffee powder. In experiments on wool, this potential solution of Green coffee offered rich green hues with good tonal variation. In addition, the colour fastness to washing was found superior in the case of both Green and Brown coffee and colour fastness to light, rubbing as well as perspiration also showed good performance. In this study, our main focus was to obtain the true and fast green tone of the fabric using Green Coffee and compare it with brown coffee using the same conditions used for dyeing with green coffee. The application of these dyes as natural dyes results in obtaining innovative natural fast colour with remarkable dyeing properties and a new inclusion to the existing commercial spectra of natural dyes.

A Systematic Analysis of the Correlation between Flavor Active Differential Metabolites and Multiple Bean Ripening Stages of Coffea arabica L.

Coffee cherries contain a crucial flavor-precursor and chemical substances influencing roasted bean quality, yet limited knowledge exists on metabolite changes during cherry ripening. Our study identified 1078 metabolites, revealing 46 core differential metabolites using a KEGG pathway analysis. At the GF vs. ROF stage, amino acid synthesis dominated; ROF vs. BRF featured nucleotide catabolism; BRF vs. PRF exhibited glycoside and flavonoid synthesis; and PRF vs. PBF involved secondary metabolite synthesis and catabolism. The PRF stage emerged as the optimal cherry-harvesting period. A correlation analysis identified core differential metabolites strongly linked to taste indicators, suggesting their potential as taste markers. Notably, nucleotides and derivatives exhibited significant negative correlations with glycosides and flavonoids during ripening. This research systematically analyzed flavor and active substances in green coffee beans during cherry ripening, offering valuable insights into substance formation in Coffea arabica L.

Enhancing Coffee Quality in Rwanda: A Cost Benefit Analysis of Government Policies

Over the past two decades, Rwanda has positioned itself as a leading producer of specialty coffee. The strategic move from ordinary to specialty coffee has overall been economically beneficial to the country. However, the multitude of incentives provided by both the Government and international donors spawned a rush to build a large number of coffee washing stations (CWS) throughout Rwanda. This trend gave rise to an oversupply of these plants, with most operating below their processing capacity. Our study uses cost benefit analysis to estimate the economic welfare loss that Rwanda has suffered owing to the combined effect of the oversupply of CWS, the coffee zoning policy, and the government regulated cherry coffee prices. Our results reveal that, if the coffee industry were rendered more competitive by dint of a reduction in the number of CWS, then the annual savings to Rwanda would be substantial. Furthermore, farmers could potentially receive prices that are 150% higher than the mandated fixed prices they are currently been paid. Our analysis could potentially be beneficial to Rwandese policy makers in devising fairer incentives to keep farmers interested in coffee farming, thus ensuring the sustainability of the coffee value chain in the long term.

Bacterial community and sensory quality from coffee are affected along fermentation under carbonic maceration

The diversity and activity of the indigenous microorganisms in coffee are essential for obtaining safe and good-quality coffee. The use of fermentation under carbonic maceration in coffee fruits showed a positive correlation between the bacterial community and sensory score. Thus, the objective of this study was to evaluate the bacterial diversity in coffee cherries during fermentation under carbonic maceration and their correlations with coffee-quality. Next-generation sequencing and Specialty Coffee Association protocol were used in this study. Predominance of Leuconostoc sp. and Lactobacillus sp. during fermentation was observed. Leuconostoc sp. had higher relative abundance in the initial phase of fermentation and at 18 and 28 °C than Lactobacillus sp. Furthermore, the greatest microbial diversity occurred at 38 °C and after 72 h. At this temperature, the relative abundance of Lactobacillus correlated positively with sensorial score. Thus, an increase in temperature and fermentation time favors Lactobacillus spp and coffee sensory quality.

Pengembangan produk teh kulit buah kopi dari tiga klon kopi robusta

Coffee skin is a waste from green coffee production as much as 40-45% which has the potential as a source of natural antioxidants. The diversity of local Robusta coffee clones in West Lampung as raw materials for the processing of coffee products provides a variety of coffee skins which are thought to have strong antioxidant activity which is useful as a functional drink for coffee skin tea (cascara).The aims of the study werestudy aimed of the study were to identify the sweetness level of coffee cherries skin from three local coffee robusta clones (rope, huerona, and srintil), identify antioxidant activity, test consumer preferences, and calculate the added value of coffee skin tea (cascara). The research method uses DPPH antioxidant activity analysis, consumer preference test (organoleptic hedonic test), and the calculation of added valueadded value calculation using the Hayami method. The results showed that the antioxidant activity of the Rope clone had strong antioxidant activity, the cascara drink on the level of aroma, taste, and liking for cascara tea found no difference between samples based on analysis of variance, but. Still, the cascara drink from the Rope clone had a darker color. The added value generated by the cascara is IDR 27,941 per kilogram of raw materials used

Peningkatan Nilai Kopi Bajing Melalui Pelatihan Desain Kemasan di Pamanjur, Desa Girimoyo, Malang

Indonesia is on the path of the Bean Belt, which is an area suitable for the development of coffee trees. This makes Indonesia the fourth largest coffee producing country in the world with a production value of up to 12 million 60-kilo sacks by the end of 2020. Malang Regency, East Java, is one of the largest coffee bean producing regions in Indonesia. Squirrel coffee is a variant of coffee that comes from the rest of the coffee cherries consumed by squirrels. This process provides a distinctive taste and aroma for coffee lovers. The uniqueness of Bajing coffee has not been exploited by coffee farmers and Pamanjur. Even consumers are more likely to choose Arabica coffee than squirrel coffee, because they feel that the taste does not have a significant difference. As a result, the price of squirrel coffee is still unable to reach its full potential. The UMM Service Team assisted Girimoyo and Pamanjur Villages to Compile Product Value and packaging to increase the selling value of Bajing Coffee. Several steps were taken by the team to develop a program to strengthen the value of coffee squirrels in Girimoyo Village, including: holding a meeting with the owner of Pamanjur to obtain initial data, then the team tried to understand the flavor profile of coffee squirrels by conducting a taste test, then developing a program to strengthen the value of coffee squirrels through design. packaging, by changing the name of Bajing coffee to Belka coffee. The term "Belka" comes from the Russian language which is the name for the animal "Squirrel". After the concept matured, the team worked on a prototype of the Bajing coffee packaging. The final stage is the finalization and printing process carried out by Pamanjur. In conclusion, by taking advantage of the unique characteristics of Kopi Bajing and implementing an effective packaging design, Girimoyo Village can maximize the market potential of its specialty coffee.