Please use this identifier to cite or link to this item: https://repository.unej.ac.id/xmlui/handle/123456789/109190
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dc.contributor.authorWIBOWO, Yuli-
dc.contributor.authorPALUPI, Cita Bella-
dc.date.accessioned2022-09-01T04:41:17Z-
dc.date.available2022-09-01T04:41:17Z-
dc.date.issued2022-
dc.identifier.govdocKodeprodi#1710102#TeknikIndustriPertanian-
dc.identifier.urihttps://repository.unej.ac.id/xmlui/handle/123456789/109190-
dc.description.abstractThis 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 Rp10,158/kg (54.40%), followed by fully washed processing of Rp9,380/kg (52.58%), and honey processing of Rp9,709/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.en_US
dc.language.isoenen_US
dc.publisherJurnal Agroteknologien_US
dc.subjectcoffee processing methodsen_US
dc.subjectgreen bean coffeeen_US
dc.subjectRumah Kopi Banjarsengonen_US
dc.subjectvalue-addeden_US
dc.titleAnalisis Nilai Tambah Pengolahan Biji Kopi Arabika (Studi Kasus: Rumah Kopi Banjarsengon, Jember)en_US
dc.typeArticleen_US
Appears in Collections:LSP-Jurnal Ilmiah Dosen



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