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1
Gagnebin, Laurent. "Édito Le riche devant son coffre-fort et le prêtre à l'autel." Autres Temps. Les cahiers du christianisme social 70, no. 1 (2001): 65. http://dx.doi.org/10.3406/chris.2001.2281.
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Barazzetti, Gaia, Benjamin Bugnon, Christian Von Plessen, Thomas Bischoff, and Alain Kaufmann. "Dossier électronique du patient: coffre-fort, poubelle à PDF, ou projet collectif de santé publique ?" Revue Médicale Suisse 17, no. 723 (2021): 230–33. http://dx.doi.org/10.53738/revmed.2021.17.723.0230.
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Rose, Tipri, and Fifi Nofiyanti. "Citra Merek Terhadap Minat Beli Konsumen Kopi Kekinian di Jakarta." LITERATUS 2, no. 1 (April 14, 2020): 40–51. http://dx.doi.org/10.37010/lit.v2i1.33.
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Trend era milenium dikenal sebagai kopi kontemporer. Kopi kekinian di wilayah Jakarta pada penelitian ini difokuskan pada Kopi Kenangan dan Fore Coffe yang sedang trend. Wilayah Jakarta Selatan khususnya dikenal dengan Kopi Kenangan dan Fore Coffe. Kedua kopi ini adalah salah satu kedai kopi yang populer di kalangan anak muda saat ini. Penelitian ini bertujuan untuk mengetahui citra merek minat beli pada konsumen kopi kontemporer di Jakarta, khususnya Kopi Kenangan dan Fore Coffe. Metode penelitian ini adalah kuantitatif dengan menggunakan pedekatan deskriptif korelasional. Sampel dalam penelitian ini menggunakan 99 responden. Metode analisis data yang digunakan adalah uji validitas, uji reliabilitas, uji rata-rata / rata-rata, analisis korelasi deskriptif, uji regresi linier sederhana, uji koefisien determinasi, dan pengujian hipotesis. Hasil penelitian ini menunjukkan bahwa minat beli konsumen yang sangat tertarik dengan nilai rata-rata 4,29 untuk Kopi Kenangan dan 4,06 untuk Fore Coffee, yang berarti konsumen sudah tertarik dan citra merek yang sangat terkenal untuk Kopi Kenangan di Pondok Indah Mall. Sementara Fore Coffee Bintaro memiliki citra merek yang dikenal dengan nilai rata-rata 4,26 untuk Kopi Kenangan dan 3,94 untuk Fore Coffee. Terdapat pengaruh citra merek terhadap minat beli konsumen sebesar 26,8% dan 25,2%. Berdasarkan hasil uji regresi linier sederhana, jika pengaruh citra merek telah meningkat sebesar satu unit, maka minat beli konsumen akan meningkat sebesar 0,401 kali untuk Kopi Kenangan. Sementara Fore Coffee adalah 0,419 kali. Berdasarkan hasil uji t dalam penelitian ini menunjukkan nilai yang signifikan. 0,000 <0,05, yang berarti bahwa citra merek memiliki pengaruh signifikan terhadap minat beli konsumen kopi kekinian (Kopi Kenangan dan Fore Coffe) di wilayah Jakarta.
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Kuncoro, Sapto, Meinilwita Yulia, and Diding Suhandy. "APLIKASI UV SPECTROSCOPY DAN METODE SIMCA UNTUK KLASIFIKASI KOPI LIBERIKA TUNGKAL JAMBI DAN KOPI LIBERIKA PROBOLINGGO." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 10, no. 1 (March 25, 2021): 49. http://dx.doi.org/10.23960/jtep-l.v10i1.49-56.
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Tungkal Composite Jambi Liberika Coffee is one of the top qualities of Indonesian coffees that has received a geographic indication certificate (IGs). With its limited production and high prices, currently Tungkal Jambi Liberika coffee is one of the coffees that is prone to being counterfeited. The counterfeiting of Tungkal Jambi Liberika coffee is increasingly difficult to identify, especially in the form of ground roasted coffee. This study evaluated the potential application of UV spectroscopy technology to classify Tungkal Jambi Liberika coffee (with geographic indications) and normal Probolinggo Liberika coffee (non- geographic indications). A total of 120 samples for each Liberika coffee were prepared weighing 1 gram for each sample. Spectra measurements were carried out in the form of a coffee solution. Spectral data were taken using a UV-visible spectrometer with a wavelength interval of 200-400 nm (Genesys™ 10S UV-Vis, Thermo Scientific, USA). By using the average transformed spectra in the 250-350 nm interval, the differences between the two types of Liberika coffee can be clearly seen, especially at some wavelength peaks, namely 270 nm, 300 nm, 315 nm and 346 nm. The classification accuracy obtained for the SIMCA classification is 100% for both Tungkal Jambi Liberika and Probolinggo Liberika coffee. Keywords: authentication, classification accuracy, Tungkal Jambi Liberika coffee, SIMCA, UV Spectroscopy
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Ignatova, Dinara, and Nadezhda Makarova. "Antioxidant Properties Research of Various Types of Coffee." Food Industry 5, no. 4 (December 25, 2020): 74–81. http://dx.doi.org/10.29141/2500-1922-2020-5-4-11.
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The article presents results of antioxidant compounds determination (total amount of phenolic compounds, total amount of flavonoids) and parameters of the antiradical activity (by the DPPH method) and reducing power (by the FRAP method) in different types of coffee beans depending on roasting degree (weak, medium, strong), coffee variety (Robusta and Arabica) and the importing country. The researchers used the products presented in the retail chains of Samara. The study purpose was to reveal a universal and most common source of functional substances with an antioxidant effect for the human body and use it both in its pure form and in combination with other products (BAS). According to the research results, Robusta coffee (Coffea Canephora) of medium roasting from Brazil has high indicators for all the conducted analyses and can be used as an additional source of antioxidant substances, and as a raw material for obtaining BAS. Coffee Arabica (Coffea Arabica) of medium roasting of Indonesian origin has the highest restoring power, and the highest content of phenols and flavonoids. Coffee Arabica (Coffea Arabica) of a strong degree of roasting from India has the lowest rates. All other types of coffee have average, slightly different results.
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Ivorra, Eugenio, Juan Camilo Sarria-González, and Joel Girón-Hernández. "Computer vision techniques for modelling the roasting process of coffee (Coffea arabica L.) var. Castillo." Czech Journal of Food Sciences 38, No. 6 (December 23, 2020): 388–96. http://dx.doi.org/10.17221/346/2019-cjfs.
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Artificial vision has wide-ranging applications in the food sector; it is easy to use, relatively low cost and allows to conduct rapid non-destructive analyses. The aim of this study was to use artificial vision techniques to control and model the coffee roasting process. Samples of Castillo variety coffee were used to construct the roasting curve, with captured images at different times. Physico-chemical determinations, such as colour, titratable acidity, pH, humidity and chlorogenic acids, and caffeine content, were investigated on the coffee beans. Data were processed by (i) Principal component analysis (PCA) to observe the aggrupation depending on the roasting time, and (ii) partial least squares (PLS) regression to correlate the values of the analytical determinations with the image information. The results allowed to construct robust regression models, where the colour coordinates (L*, a*), pH and titratable acidity presented excellent values in prediction (R2Pred 0.95, 0.91, 0.94 and 0.92). The proposed algorithms were capable to correlate the chemical composition of the beans at each roasting time with changes in the images, showing promising results in the modelling of the coffee roasting process.
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Lashermes, P. "Breeding tools for durable resistance to nematodes (Meloidogyne spp.) of coffee varieties." Plant Protection Science 38, SI 2 - 6th Conf EFPP 2002 (December 31, 2017): 717–20. http://dx.doi.org/10.17221/10598-pps.
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Coffee is one of the world’s largest traded commodities, produced in over 60 countries. Root-knot nematodes (Meloidogyne spp.) have become a major threat in all major coffee-growing areas. So far, more than fifteen species of Meloidogyne have been reported as pathogens of coffee (Coffea arabica L.). Nematocide treatments are only effective in the short term, expensive and environmentally hazardous. Growing nematode-resistant coffee trees constitutes so far the most promising option to control the pest. During the last decade, resistance to root-knot nematode have been identified in spontaneous accessions and relative diploid species. With the aim of improving the resistance to root-knot nematodes of coffee varieties grown in Latin America, a project was initiated in February 2002 with the financial support of the European Community (INCO, Contract ICA4-CT-2001-10070). The selected strategy relies upon the combined development of (i) varieties (either cultivar or rootstock) associating complementary well-characterised resistance genes, and (ii) optimised variety-deployment strategies based on a careful characterisation (geographical distribution, virulence and pathogenicity) of root-knot nematodes populations damaging coffee trees.
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Handayani, Retty. "Formulasi Sediaan Lipbalm dari Ekstrak Biji Kopi Arabika (Coffea Arabica L.) Java Preanger Sebagai Emolien." Jurnal Ilmiah Farmasi Farmasyifa 4, no. 1 (January 30, 2021): 105–11. http://dx.doi.org/10.29313/jiff.v4i1.6497.
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Lipbalm preparations are a decorative cosmetic dosage form for moisturizing lips. One of the most important components of lipbalm preparations is an emollient. Emollients work by covering the damaged skin with beads of fat so that the skin of the lips becomes softer and moisturized. Arabica coffee beans (Coffea arabica L.) java preanger contain linoleic acid which functions as an emollient. This study aims to make a lipbalm formulation containing extracts of Arabica coffee beans (Coffea Arabica L). Lipbalm preparations made with variations in the concentration of coffee extract 3%, 6% and 9%. The resulting formula is then evaluated for its physical stability. The irritation test is carried out using the patch test method, testing the effectiveness of emollients using a skin analyzer. The results showed that variations in the extract of coffee used (3%, 6% and 9%) showed that the concentration of 9% was more stable. The irritation test results show that all three formulas are safe to use. Based on the results of the effectiveness test shows that the formula with a concentration of 9% gives a good emollient effect after use based on statistical tests the paired samples T-test method.Keywords : emollients, coffee bean extracts, formulation, lipbalm.
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Lusiana, Safitri, Mukarlina Mukarlina, and Zulfa Zakiah. "Daya Hambat Isolat Jamur Rizosfer Tanaman Kopi (Coffea sp.) Terhadap Pertumbuhan Jamur Penyebab Busuk Buah Kopi (Coffea sp.)." JURNAL BIOS LOGOS 12, no. 1 (February 5, 2022): 16. http://dx.doi.org/10.35799/jbl.v12i1.35872.
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Fruit rot disease in coffee plants (Coffea sp.) is caused by pathogenic fungi (Fusarium sp.). Control of coffee berry rot disease can be done by using biological agents in the form of rhizosphere fungi which have antagonistic properties against pathogenic fungi. This study aims to determine the type of fungus from coffee fruit rot and rhizosphere fungi and to determine the ability of rhizosphere fungi to inhibit the growth of pathogenic fungi. The study was conducted in January-April 2020. This study used a completely randomized design (CRD) with 4 treatments and 3 repetitions. Sampling was carried out in a coffee plantation (Coffea sp.) Punggur Kecil Village, Kubu Raya Regency. Fungal isolation was carried out using the dilution method and the antagonist test was carried out using the paired method. Based on the results of the study, there was an inhibition of the growth of the fungus Fusarium sp. JPTK1 and Fusarium sp. JPTK2 by Trichoderma sp. JRTK3 with the highest percentage of antagonists were 37.12% and 70.48%, respectively.Keywords: fruit rot disease; biological agents; coffee; rhizosphere fungiAbstrakPenyakit busuk buah pada tanaman kopi (Coffea sp.) disebabkan oleh jamur patogen (Fusarium sp.). Pengendalian penyakit busuk buah kopi dapat dilakukan dengan menggunakan agen hayati berupa jamur rizosfer yang memiliki sifat antagonis terhadap jamur patogen. Penelitian ini bertujuan untuk mengetahui jenis jamur dari busuk buah kopi dan jamur rizosfer serta untuk mengetahui kemampuan jamur rizosfer dalam menghambat pertumbuhan jamur patogen. Penelitian dilakukan pada bulan Januari-April 2020. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 kali pengulangan. Pengambilan sampel dilakukan di perkebunan kopi (Coffea sp.) Desa Punggur Kecil Kabupaten Kubu Raya. Isolasi jamur dilakukan dengan metode pengenceran dan uji antagonis dilakukan dengan metode berpasangan. Berdasarkan hasil penelitian, terjadi penghambatan pertumbuhan jamur Fusarium sp. JPTK1 dan Fusarium sp. JPTK2 oleh Trichoderma sp. JRTK3 dengan persentase antagonis tertinggi masing-masing yaitu 37,12% dan 70,48%. Kata kunci: penyakit busuk buah; agen hayati; kopi; jamur rizosfer.
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Murtiningrum, Fery, and Gracia Gabrienda. "Analysis of the marketing channels of Coffee." Journal of Agri Socio-Economics and Business 1, no. 2 (December 10, 2019): 15–28. http://dx.doi.org/10.31186/jaseb.1.2.15-28.
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In Bengkulu Province, the area of coffee plantations reached 124,510 hectares spread in several districts with production reaching 60,790.08 tons per year (BPS, 2018). Most coffee production (Coffea Spp) is produced by smallholder farmers. Nearly a quarter of the coffee production was produced by Rejang Lebong Regency, namely: 13,459 tons with a total plantation area of 27,828.12 hectares of coffee plantations. Constraints in the development of coffee are in the case of coffee marketing channels that have not been maximized by farmers, transportation due to the topography of the area and the location of the factory that is far away, low marketing production, quality of coffee (quality ), and capital that influences the selling price of the coffee. This situation is certainly inseparable from the influence of the factors of the coffee industry production itself, namely in the form of capital, raw materials, labor, transportation, marketing and income of business owners that also affect the income of workers. For this reason, researchers are interested in researching the marketing channels of Coffee in Rejang Regency. Lebong, and analyze the efficiency of the Coffee marketing channel in Rejang Lebong Regency. From the results of the study, it was found that the coffee marketing channel occurred in Rejang Lebong Regency had 5 types of marketing channels. Marketing margins and the biggest profits are obtained by large traders.
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Ibrahim, Meynarti Sari Dewi, Raden Roro Sri Hartati, Rubiyo Rubiyo, Agus Purwito, and Sudarsono Sudarsono. "The Induction of Primary and Secondary Somatic Embryo to Support Arabica Coffee Propagation." Journal of Tropical Crop Science 2, no. 3 (October 1, 2016): 6–13. http://dx.doi.org/10.29244/jtcs.2.3.6-13.
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The primary and secondary somatic embryogenesis can be used to propagate Coffea arabica L clonally. However, the success of this propagation was depended on plant growth regulator and varieties. This study aimed to examine the possibility of 2,4-D and thidiazuron application to form primary and secondary somatic embryo to support Arabica coffee clonal propagation. The study consisted of two activities (1) 2,4-D and thidiazuron Application to Induce Primary Somatic Embryogenesis of Arabica Coffee and (2) The Application of thidiazuron in Solid and Semi-Solid Media to Induce Secondary Somatic Embryos. The results indicated significant effect of varieties and plant growth regulator on fresh weight, number of torpedo and germinated embryo. However, it showed no significant effect on callus formation percentage. The best medium to induce primary somatic embryogenesis depending on variety, on the treatment of 4.52 μM 2,4 -D +18.16 μM thidiazuron was the best for AS2K and Sigarar Utang varieties, S 795 at 4.52 μM 2,4-D + 9.08 μM thidiazuron, whereas Kartika at 4.52 μM 2.4-D + 13.62 μM thidiazuron. The morphology of coffee somatic embryo was normal. Primary somatic embryo was developed indirectly, whereas the secondary somatic embryo was directly. The application of 9.08 μM thidiazuron increased the percentage and number of secondary somatic embryos, hence enhancing number of Arabica coffee planlet. Keywords : Coffea arabica L, 2,4-D, thidiazuron, semi-solid media, Indirect somatic embryogenesis
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Rini Devijanti Ridwan, Indeswati Diyatri, Sidarningsih, and Yuliati. "INNOVATION FOR MANUFACTURING FERTILIZER FROM COFFEE LEATHER WASTE FOR THE COMMUNITY AND FARMER GROUP IN BONDOWOSO." Jurnal Layanan Masyarakat (Journal of Public Services) 6, no. 1 (March 30, 2022): 212–18. http://dx.doi.org/10.20473/jlm.v6i1.2022.212-218.
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The coffee husk waste has not been utilized optimally by farmers. Coffee skin waste, which has been considered as a leftover material from the production of ground coffee, turns out to have many benefits and uses in life. Based on the results of research by experts, coffee husk waste is useful in agriculture, animal husbandry and fisheries, namely as compost, protein nutrition and additional fiber in animal feed. This solid waste of coffee rind has high levels of organic matter and nutrients that can improve soil structure. One of the efforts that can be done to handle the increasing amount of coffee husk waste is by processing coffee skin waste into compost. The by-products in the form of coffee skins range from 50-60 percent of the harvest. If the yield is 1000 kg of fresh coffee, then about 400-500 kg of coffee beans will be produced and the rest is a by-product in the form of coffee husks. The advantage of this coffee skin compost is that its nitrogen content is quite high, around 6% so that it can substitute for fertilizers containing nitrogen. The problem is that the C/N ratio is high enough that it takes a long time to decompose or the solution is to add nitrogen sources and a decomposer to speed up decomposition.
This community service activity was carried out in collaboration with the community in the Bondowoso district, namely the KAPAS Community in Sumbergading Village, Sumberwringin District and the TSS community in Sukosari Lor Village, Sukosari District. In the Bondowoso area, there are many youth communities with various activities aimed at advancing people's lives and improving the socio-economic status of the area. Coffee husk waste is very common in the area, so far, coffee skin waste has not been used optimally, so its benefits cannot be obtained. The solutions offered in this community service activity include: Provide an understanding of the importance of utilizing existing coffee husk waste for communities and communities in the Bondowoso area, Provide training on making fertilizer from coffee husk waste as an innovation in making fertilizer to increase agricultural yields in the Bondowoso area, Exploring and empowering the natural potential that exists in the community environment so that it can be put to good use, Initiate the business of making fertilizer from coffee husk waste as an innovation in making fertilizer for cost efficiency in agriculture
Keywords : waste, coffee husk, innovation, fertilizer, health
DAFTAR PUSTAKA
Dzung NA., Dzung TT.,Khanh VTP.,2013. Evaluation of Coffe Husk Compost for Improving Soil Fertility and Sustainable Coffee Production in Rural Central Highland of Vietnam. Resources and Environment, 3(4), 77-82
Abdoellah, S dan A.Wardani. 1993. Impact of Cocoa Development on Marginal Land to Farmers Income: A Case in Gunung Kidul Regency, Indonesia. Pelita Perkebunan, 9(3), 97 – 104
Bressani, R.1979. The by-products of coffee berries.dalam coffee pulp: composition, technology, and utilization. Editor J. E. Braham and R. Bressani. Ottawa: Institute of Nutrition of Central America and Panama.
Berlian, Z., Syarifah, dan Sari DS., 2015. Pengaruh Pemberian Limbah Kulit Kopi (Coffea robusta L.) terhadap Pertumbuhan Cabai Keriting (Capsicum annum L.). Jurnal Biota, 1(1), 22-32.
Sahputra, A., Barus A., dan Sipayung R., 2013. Pertumbuhan dan produksi bawang merah (Allium ascalonicum L.) terhadap pemberian kompos kulit kopi dan pupuk organik cair. Jurnal Online Agroekoteknologi, 2(1), 26-35.
Maruli, A. 2010. Limbah kopi antar mahasiswa ke jerman. http://www.antaranews.com/berita/2 27334/limbah-kopi-antarmahasiswake jerman/2017.07.18.
Afrizon, 2015. Potensi Kopi Sebagai bahan Baku Pupuk Kompos Di Propinsi Bengkulu. AGRITEPA, 2(1). 1, 21-32
Novita E., Fathurrohman A., Pradana HA.,2018. Pemanfaatan Kompos Blok Limbah Kulit Kopi sebagai Media Tanam. Jurnal Agrotek, 2(2), 61- 72
Muryanto, 2004 Muryanto. (2004). Potensi Limbah Kulit Kopi Sebagai Pakan Ternak. Jurnal Lokakarya, 1, 112-114.
Triawan DA., Banon C., Adfa M., 2020. Biokonversi Kulit Kopi Menjadi Pupuk Kompos Pada Kelompok Tani Pangestu Rakyat Kabupaten Rejang Lebong. Jurnal Pengabdian Al-Ikhlas, 5(2), 159-165
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Leonardo, Leonardo, and Rezi Erdiansyah. "Pengaruh Celebrity Endorsement dan Perceived Advertising Value terhadap Keputusan Pembelian di Fore Coffee." Prologia 4, no. 2 (October 1, 2020): 229. http://dx.doi.org/10.24912/pr.v4i2.6482.
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The purpose of this research is to determine the effect of celebrity endorsement and perceived advertising value on purchase decisions at Fore Coffee. The author conducted this research by distributing the questionnaries to a sample of 170 people who have made a purchase at Fore Coffee in Jakarta. The questionnaries distributed through google form. Data analysis techniques using SEM through the LISREL 8.70 software. The results of this study found that both dependent variables namely celebrity endorsement and perceived advertising value had a significant effect on purchase decisions. From the two dependent variables, perceived advertising value has more effects than the celebrity endorsement for purchasing decisions at Fore Coffee.Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan celebrity endorsement dan perceived advertising value terhadap keputusan pembelian di Fore Coffee. Penulis melaksanakan penelitian ini dengan menyebarkan kuesioner kepada sampel sebanyak 170 orang konsumen yang pernah melakukan pembelian di Fore Coffee di Jakarta. Kuesioner disebarkan melalui google form. Teknik analisis data menggunakan SEM melalui aplikasi LISREL 8.70. Penelitian ini memperoleh hasil bahwa kedua variabel dependen yaitu celebrity endorsement dan perceived advertising value memberikan pengaruh yang signifikan terhadap keputusan pembelian. Dari kedua variabel dependen tersebut, perceived advertising value berpengaruh lebih besar dibandingkan dengan variabel celebrity endorsement terhadap keputusan pembelian di Fore Coffee.
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Hayata, Hayata. "HUBUNGAN PERSENTASE SERANGAN HAMA PENGGEREK BUAH KOPI (Hypothenemus hampei Ferr.(Coleoptera: Scolytidae)) dengan DUGAAN KEHILANGAN HASIL di KECAMATAN BETARA TANJUNG JABUNG BARAT." Jurnal Media Pertanian 1, no. 2 (November 10, 2016): 85. http://dx.doi.org/10.33087/jagro.v1i2.20.
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AbstractHypothenemus hampei is one of the main causes of the decrease in production and quality of coffee. The fenomena of this damage can be indicted by dwarfing fruit color changing to a reddish yellow, and finally the fall resulted in a decrease in the quantity and quality of production. This production loss was affected by the attack level of coffe pest. Symptoms of coffe pest attack (PBKo) can be identicated by its attacting form where PBKo can destroy both the unripe and ripe coffe. This research aims to know the relationship attacks Percentage the production loss due to the pest attack. Hypothenemus hampei Ferr. (Coleoptera: Scolytidae) in Betara subdistrict of Tanjung Jabung Barat regency. This research has been conducted in July–August 2016. This research using survey method with linear regression analysis i.e. regression between the percentage of attacks and the percentage of production loss. The attack percentage of PBKo pests in the Parit Panglong Betara village range between 8.20 – 17.76%. The percentage highest production loss results on red skin color coffee 7.11% and low on coffee colored skin green beans 3.95%. The percentage of PBKo pest attack had not showed a very strong relationship with the level of production loss. Keywords: Hypothenemus hampei, coffee AbstrakHypothenemus hampei merupakan salah satu penyebab utama penurunan produksi dan mutu kopi. Kerusakan yang ditimbulkannya berupa buah menjadi tidak berkembang, berubah warna menjadi kuning kemerahan dan akhirnya gugur mengakibatkan penurunan jumlah dan mutu hasil. Kehilangan hasil dipengaruhi oleh tingkat serangan hama penggerek buah kopi. Gejala serangan hama penggerek buah kopi (PBKo) dapat diketahui dari bentuk serangan dimana PBKo dapat menggerek buah kopi yang masih muda sampai dengan yang masak. Penelitian ini bertujuan untuk mengetahui hubungan Persentase serangan dengan dugaan kehilangan hasil akibat serangan hama penggerek buah kopi Hypothenemus hampei Ferr.(Coleoptera:Scolytidae) di Kecamatan Betara Kabupaten Tanjung Jabung Barat. Penelitian dilaksanakan pada bulan Juli–Agustus 2016. Penelitian ini menggunakan metode survei dengan analisis regresi linier yaitu regresi antara persentase serangan dengan persentase kehilangan hasil. Persentase serangan hama PBKo di Desa Parit Panglong Betara berkisar antara 8,20 – 17,76 %. Persentase kehilangan hasil yang tertinggi didapatkan pada kopi yang warna kulit merah 7,11 % dan terendah pada kopi yang berwarna kulit biji hijau 3,95 %. Persentase serangan hama PBKo tidak memperlihatkan hubungan yang kuat dengan tingkat kehilangan hasil Kata kunci : Hypothenemus hampei, kopi
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Ismalia, Kandy Rosa, Wimpie Pangkahila, and Ni Putu Sriwidyani. "Oral administration of Bali Robusta coffee (Coffea canephora) extract prevented the reduction of Leydig cells and testosterone levels in male Wistar rats (Rattus norvegicus) with excessive physical training." Neurologico Spinale Medico Chirurgico 4, no. 1 (March 31, 2021): 37–41. http://dx.doi.org/10.36444/nsmc.v4i1.151.
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Background: Excessive exercise cause a deterioration of organ function and structure. Overtraining will cause reduce antioxidant reserve and excess free radical production. In this condition, there will be a decrease in the number of Leydig cells in the testis and followed by a decrease in testosterone level. Bali robusta coffee extract contains active compounds such as alkaloids, saponins, flavonoids, tannins and polyphenols. This study aims to prove whether Bali robusta coffee extract (Coffea canephora) can prevent a decrease in the number of Leydig cells and testosterone levels in male Wistar rats (Rattus norvegicus) with excessive physical training.
Methods: Thirty-six rats were randomly divided into 2 groups: the control group (placebo aquabidest 2 ml) and the treatment group (Bali robusta coffee extract of 1 gram/kg BW). Both groups received excessive physical training in the form of swimming until the subjects experienced fatigue for 21-days.
Results: The results showed that the mean of Leydig cell number in the treatment group was significantly higher, which was 3.70 ± 0.89 cell/field of view, compared to the control group, which was 2.92 ± 0.65 cell/field of view (p = 0.005). The mean testosterone level in the treatment group was also significantly higher, which was 6.32 ± 0.21 nmol/ml, compared to the control group, which was 1.95 ± 0.32 nmol/ml (p < 0.001).
Conclusion: The administration of Bali robusta coffee extract (Coffea canephora) prevented a decrease in the number of Leydig cells and testosterone levels in male Wistar rats (Rattus norvegicus) with excessive physical training.
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Salisu, Afees A., Raymond Swaray, and Idris A. Adediran. "Can urban coffee consumption help predict US inflation?" Journal of Forecasting 38, no. 7 (April 25, 2019): 649–68. http://dx.doi.org/10.1002/for.2589.
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Istiqomah, Lailatul, Saimul Laili, and Hasan Zayadi. "Estimasi Karbon pada Tegakan Varietas Kopi Arabika (Coffea arabica) Di Lahan Agroforestri Precet Wilayah Resort Pemangkuan Hutan Wagir KPH Malang." Jurnal SAINS ALAMI (Known Nature) 5, no. 1 (July 8, 2022): 15. http://dx.doi.org/10.33474/j.sa.v5i1.12819.
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Global warming that causes climate change is due to increased emissions of greenhouse gases (GHG) in the form of CO2, CH4 and other forms in the atmosphere. The application of the agroforestry system is one of the efforts to overcome the need for agricultural land by maintaining the function of the forest and the environment. The purpose of this study was to determine the potential for carbon stored in Arabica coffee (Coffea arabica) stands and to determine abiotic factors in the locations where Arabica coffee (Coffea arabica) stands grow in agroforestry areas. This research used descriptive method and coffee stand sampling technique using non-destructive purposive sampling. For each stand sample, 25 trees were taken for each Gayo 1, p88 and Ateng coffee varieties so that the total sample size was 75 trees. Calculation data analysis includes allometric Ketterings dry weight = 0.11 D2.62 (2001) and Arifin allometric formula = 0.281 D2.0635 (2001). Analysis of biomass data carbon = dry weight x 0.47. The results showed that the largest carbon storage was found in the Gayo 1 variety, then the p88 variety and the smallest carbon storage was found in the Ateng variety. Abiotic factors in coffee agroforestry show soil moisture 18.3%, air humidity 60-75%, soil pH 7.5%, soil temperature 21°C, air temperature 21-25°C with an altitude of 900-1100 masl. Abiotic factors affect plant growth, and light intensity also affects plant biomass.Keywords: Agroforestry, Allometrics, Abiotic Factors, Carbon, Coffee VarietiesABSTRAKPemanasan global yang menimbulkan perubahan iklim dikarenakan meningkatnya emisi gas rumah kaca (GRK) dalam bentuk CO2, CH4dan bentuk lainnyadi atmosfer. Penerapan sistem agroforestri merupakan salah satu upaya untuk mengatasi kebutuhan lahan pertanian dengan mempertahankan fungsi hutan dan lingkungan. Tujuan penelitian ini untuk mengetahui potensi karbon tersimpan pada tegakan varietas kopi Arabika (Coffea arabica) dan untuk mengetahui faktor abiotik di lokasi tempat tumbuh tegakan varietas kopi Arabika (Coffea arabica) di lahan agroforestri. Penelitian ini menggunakan metode deskriptif dan teknik sampling tegakan kopi menggunakan purposive sampling non-destructive. Tiap sampel tegakan diambil 25 pohon pada setiap varietas kopi Gayo 1, p88 dan Ateng sehingga jumlah sampel keseluruhan 75 pohon. Analisa data perhitungan meliputi allometrik Ketterings berat kering = 0,11 ρ D2,62 (2001) dan rumus allometrik Arifin = 0,281 D2,0635 (2001). Analilis data biomasa karbon = berat kering x 0,47. Hasil penelitian menunjukkan simpanan karbon terbesar terdapat pada varietas Gayo 1, kemudian varietas p88 dan simpanan karbon paling kecil terdapat pada varietas Ateng. Faktor abiotik di agroforestri kopi menunjukkan kelembaban tanah 18,3%, kelembaban udara 60-75%, pH tanah 7,5%, suhu tanah 21°C, Suhu udara 21-25°C dengan ketinggian 900-1100 mdpl. Faktor abiotik berpengaruh pada pertumbuhan tanaman, dan intensitas cahaya juga berpengaruh terhadap biomassa tanaman.Kata kunci : Agroforestri, Allometrik, Faktor Abiotik, Karbon, Varietas Kopi
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da Rosa, S. D. V. F., M. B. McDonald, A. D. Veiga, F. de L. Vilela, and I. A. Ferreira. "Staging coffee seedling growth: a rationale for shortening the coffee seed germination test." Seed Science and Technology 38, no. 2 (July 1, 2010): 421–31. http://dx.doi.org/10.15258/sst.2010.38.2.15.
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Porto, Ana Carolina Vieira, Otniel Freitas-Silva, Erika Fraga de Souza, and Leda Maria Fortes Gottschalk. "Effect of Asparaginase Enzyme in the Reduction of Asparagine in Green Coffee." Beverages 5, no. 2 (May 1, 2019): 32. http://dx.doi.org/10.3390/beverages5020032.
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Coffee is the most consumed beverage in the world, especially in Nordic countries. Its composition has substances considered to have high value for human health, such as chlorogenic and phenolic acids. However, the roasting of coffee can form substances such as acrylamide that are considered toxic and carcinogenic, depending on the time and the heat of roasting. However, there are some ways of reducing acrylamide formation during the processing of coffee beans. The reduction of its precursor asparagine is one of these ways. This can be achieved by the treatment of beans with the enzyme asparaginase. This study aimed to test the effectiveness of applying asparaginase (Acrylaway™) and evaluate the reduction of the amount of asparagine in Coffea arabica and C. canephora beans. The results showed the effectiveness of the enzyme in the reduction of free asparagine in green coffee beans of both species (C. arabica and C. canephora). Steam pretreatment was effective for the two species but required different times (30 min for C. arabica and 45 min for C. canephora). This can be attributed to the different chemical compositions found in the two species.
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Ovalle-Castiblanco, Alex Mauricio, César Augusto Ramírez-Gómez, Carlos Eugenio Oliveros-Tascón, Olga Lucia Ocampo-López, Alejandro Arroyave-Díaz, and Katherine Salazar-Ospina. "Nuevo método estándar para la recolección selectiva de café." Ingeniería, investigación y tecnología 18, no. 2 (April 1, 2017): 127–37. http://dx.doi.org/10.22201/fi.25940732e.2017.18n2.011.
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Indartoyo, Ina Melati, Annetta Gunawan, and Haryadi Sarjono. "IMPLEMENTATION OF HUMAN CROWD AS SELLING BOOSTER ON SALES BRAND PROCESS." ICCD 1, no. 1 (December 19, 2018): 455–60. http://dx.doi.org/10.33068/iccd.vol1.iss1.67.
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The quality of Mount Puntang Coffee is very famous amongst foreign countries, even it has been recognized world widely as one of the best coffee in the world. However, it does not necessarily make Mount Puntang’s coffee easy to market and sell. One of the parties that feels the is impacted by it is Haben Nagen, a brand and coffee shop owner who is also a farmer and become a part of the Mount Puntang coffee lovers community. From a short interview conducted to the people live in Bandung and Jakarta, on the average they answered that they did not know Gunung Puntang coffee, they also did not know if Mount Puntang coffee was one of the best coffees in the world. If Indonesian people, especially the people around West Java, don't know the quality of coffee from Mount Puntang, how are they interested in buying it?. For this reason, the solution offered to the owners of the Haben Nagen coffee brand is to create an artificial offline crowd in the form of a human crowd on 2 (two) locations which are their sales channels, namely: 1). Haben Nagen coffee shop, and 2). The exhibition booth where Haben Nagen participated in it. Human crowd is an artificial crowd which is formed from a certain number of people, which is used as a special treatment that aims to attract the attention of people outside the crowd to join in the human crowd and do the same thing done by people in the crowd. In a shorter discussion, the human crowd serves as the attention of the public, so that the surrounding people become more aware of a brand / product where human crowd is implemented, and then make an impulsive purchase.
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Clemente, Junia Maria, Herminia Emilia Prieto Martinez, Adriene Woods Pedrosa, Yonara Poltronieri Neves, Paulo Roberto Cecon, and John Lonfover Jifon. "Boron, Copper, and Zinc Affect the Productivity, Cup Quality, and Chemical Compounds in Coffee Beans." Journal of Food Quality 2018 (2018): 1–14. http://dx.doi.org/10.1155/2018/7960231.
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Micronutrients perform specific and essential functions in plant metabolism, and their deficiency may lead to metabolic disturbances that affect coffee production and quality beverage. In Brazil, the B, Cu, and Zn are the main micronutrients, and these are provided by soil or foliar fertilization, frequently with low recovery efficiency. This work objected verifying the feasibility of supplying of B, Cu, and Zn via insertion of tablets in the orthotropic branch of Coffea arabica, as well as to evaluate the coffee plant response in terms of productivity and quality of the beverage. Adult plants received B, Cu, and Zn, each micronutrient alone or combined with the other two, by foliar fertilization or by tablets inserted in the trunk base. The productivity, cupping quality, and some chemical indicators of beans quality were evaluated in two crop seasons. Boron, copper, and zinc supplied by foliar spray or solid injections in the trunk influenced the chemical composition and quality of the coffee beans, characterized by the cupping test and the levels of caffeine, trigonelline, sucrose, glucose, arabinose, mannose, 3-caffeoylquinic acid, 5-caffeoylquinic acid, polyphenol oxidase activity, and total phenolic compounds. Copper and zinc were equivalent in either form of supply regarding the production and quality of coffee.
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Nisa, Fidyatun, Murna Muzaifa, and Normalina Arpi. "kajian pembuatan sirup cascara dengan penambahan ekstrak lemon." Jurnal Ilmiah Mahasiswa Pertanian 6, no. 4 (November 1, 2021): 474–80. http://dx.doi.org/10.17969/jimfp.v6i4.18320.
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Abstrak. Cascara adalah salah satu bentuk pengembangan terhadap pemanfaatan produk- produk turunan dari limbah kopi. Cascara juga merupakan produk sampingan dari hasil pengolahan limbah kulit kopi menjadi minuman fungsional yang memiliki nilai ekonomi yang tinggi. Cascara dapat dijadikan minuman sehari hari, namun dapat juga dijadikan bahan tambahan untuk kopi. Pembuatan sirup dengan berbahan dasar cascara dan tanpa atau penambahan buah lemon ini dapat menjadi sirup yang kaya akan citarasa hingga dapat ditambahkan pada minuman kopi jenis lainnya seperti ke dalam kopi espresso, kopi susu dan kopi kekinian lainnya. Penelitian ini bertujuan untuk mengetahui karakteristik sensori dari sirup cascara dengan menggunakan persentase ekstrak cascara yang berbeda dan penambahan atau tanpa penambahan ekstrak lemon untuk mendapatkan formulasi terbaik pada sirup cascara yang dihasilkan.study of making cascara and lemon syrupAbstract. Cascara is a form of development towards the utilization of derivative products from coffee waste. Cascara is also a by-product of processing coffee skin waste into functional drinks that have high economic value. Cascara can be used as an everyday drink, but it can also be used as an additive to coffee. Making a syrup made from cascara and without or the addition of lemon can be a syrup that is rich in flavor so that it can be added to other types of coffee drinks such as espresso coffee, milk coffee and other contemporary coffees. This study aims to determine the sensory characteristics of cascara syrup by using different percentages of cascara extract and with or without the addition of lemon extract to obtain the best formulation for the resulting cascara syrup.
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Sulistiawan, Agung Prabowo, Arif Abdur Rahman, Gildan Kantona Hamdani, Gieztha Saniy Faisal, and Arie Ilham Agustian. "PENERAPAN GREEN MATERIAL DALAM MEWUJUDKAN KONSEP GREEN BUILDING PADA BANGUNAN KAFE." Jurnal Arsitektur ARCADE 2, no. 3 (November 30, 2018): 155. http://dx.doi.org/10.31848/arcade.v2i3.44.
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The development of buildings is one of the largest contributors to global warming. This regard has seen in the use of building materials derived from non-renewable natural resources and the use of Ozone Depleting Substances (ODS). Therefore, it needs the regulation regarding the use of materials in buildings that lead to environmental sustainability and tailored to the stages of building material procurement. This regulation can lead to the criteria of a green building. Hence, this study focuses more on Green Material Standards on a building according to Green Building Council Indonesia (GBCI) and the application of Green Material aspects in the case study of Aruna Dine and Coffee. The purposes of this study are to determine (1) Types of building materials used in Aruna Dine and Coffee Cafe in terms of environmentally friendly materials. (2) The types of building materials used in Aruna Dine and Coffee are in accordance with environmentally friendly materials standards. (3). Advantages and disadvantages of building materials used in the cafe Aruna Dine and Coffee. (4). What are the impacts of using building materials that used in Aruna Dine and Coffee Cafe. The methodology used in this study is qualitative descriptive methods by comparing the Green Material criteria derived from the Government's policy role as well as the role of Green Building Council Indonesia (GBCI), which based on the procurement cycle of building materials. Firstly, the stage of research is selecting the object of study. Secondly, the method of data collection is in the form of observation, discussion, interview, and documentation. Thirdly, conduct data analysis using qualitative descriptive method. In this research focused on several aspects related to the aspect / category of Source & Material Cycle (MRC), in Greenship 2013 version 1.2. The result of analysis can conclude that Aruna Dine and Coffe get 5 points from 7 points of Material & Cycle Criterion (MRC), so that this building categorized in Green Building in term of green material. The results show that the concept of Green Building needed to reduce the environmental impact that can affect global warming. This study expected to be a scientific reference in designing green buildings with attention to concepts that can make the bad impact to environment. Keywords: Green Building, Green Material, Aruna Dine and Coffee Cafe. AbstrakPerkembangan bangunan merupakan salah satu sektor penyumbang terbesar terjadinya pemanasan global. Hal ini terlihat pada penggunaan material bangunan yang berasal dari sumber daya alam yang tak terbaharukan serta penggunaan Bahan Perusak Ozon (BPO). Untuk itu, diperlukan aturan yang jelas mengenai penggunaan material pada bangunan yang mengarahkan pada keberlanjutan lingkungan dan disesuaikan dengan tahapan pengadaan bangunan. Aturan ini kemudian dapat mengarah pada kriteria bangunan hijau/Green Building. Oleh karena itu, penelitian ini lebih memfokuskan pada standar Green Material pada sebuah bangunan menurut Green Building Council Indonesia (GBCI) dan penerapan aspek Green Material pada bangunan studi kasus Aruna Dine and Coffee.Tujuan penelitian ini adalah untuk mengetahui (1). Jenis-jenis material bangunan yang digunakan pada Kafe Aruna Dine and Coffee ditinjau dari segi material ramah lingkungan. (2). Jenis material-material bangunan yang digunakan pada kafe Aruna Dine and Coffee yang sudah sesuai standar material ramah lingkungan. (3). Kelebihan dan kekurangan material-material bangunan yang digunakan pada kafe Aruna Dine and Coffee. (4). Apa saja dampak penggunaan material-material bangunan yang digunakan pada kafe Aruna Dine and Coffee. Metodologi yang digunakan dalam kajian ini adalah deskriptiif kualitatif dengan cara membandingkan kriteria Green Material yang berasal dari peran kebijakan Pemerintah serta peran Green Building Council Indonesia (GBCI) yang didasarkan pada siklus pengadaan material bangunan. Pertama, tahapan penelitiannya adalah pemilihan objek studi. Kedua, metode pengambilan data dengan cara observasi, diskusi, wawancara, dan dokumentasi. Ketiga, analisis data dengan menggunakan metode deskriptif kualitatif. Dalam penelitian ini difokuskan pada beberapa hal yang berkaitan dengan aspek/kategori Sumber & Siklus Material (MRC), dalam Greenship 2013 versi 1.2. Dari hasil analisa yang dilakukan diperoleh kesimpulan bahwa Kafe Aruna Dine and Coffe mendapatkan 5 poin dari 7 poin kriteria Sumber & Siklus Material (Material Resources & Cycle/MRC), sehingga bangunan tersebut dapat dikategorikan kedalam bangunan Green Building bila ditinjau dari segi materialnya.Hasil penelitian menunjukan bahwa konsep Green Building sangat diperlukan untuk mengurangi dampak lingkungan yang dapat berpengaruh terhadap pemanasan global. Kajian ini diharapkan dapat menjadi rujukan ilmiah dalam mendesain bangunan hijau dengan memperhatikan konsep yang tidak berdampak buruk bagi lingkungan.Kata Kunci : Green Building, Green Material, Kafe Aruna Dine and Coffe.
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Wibisana, Yanuar. "Pengaruh Strategi Promosi dan Brand Awareness terhadap Keputusan Pembelian Fore Coffee Di Cipete." Journal of Economics and Business UBS 10, no. 1 (June 24, 2021): 109–21. http://dx.doi.org/10.52644/joeb.v10i1.55.
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Penelitian ini bertujuan untuk mengetahui apakah ada pengaruh Strategi Promosi dan Brand Awareness Terhadap Keputusan Pembelian Di Fore Coffe Cipete. Penelitian ini di lakukan pada bulan Agustus 2019 melalui bantuan Google Form(Kuesioner Online). Populasi pada penelitian ini adalah konsumen Fore Coffe di daerah Jakarta Selatan khususnya di daerah Cipete. Pengambilan sampel menggunakan teknik purposive sampling. Data penelitian diperoleh melalui kuesioner online tentang strategi promosi dan brand awareness kepada 100 responden. Metode pengujian instrument yang digunakan adalah pengujian validitas dan reliabilitas. Teknik analisis data yang digunakan adalah teknik deskriptif kuantitatif, analisis regresi linier berganda dan uji t. Hasil penelitian menunjukkan bahwa dalam strategi promosi dan brand awareness fore coffe memiliki pengaruh terhadap keputusan pembelian..
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Hidayat, N. "Keberlanjutan Sistem Usahatani Integrasi Tanaman-Ternak Pasca Bencana Alam Gempa Bumi di Daerah Istimewa Yogyakarta." Sains Peternakan 7, no. 1 (October 27, 2016): 30. http://dx.doi.org/10.20961/sainspet.7.1.30-35.
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<p><em>The research was done at the period of August 2001 until September 2002 with location in Jambu, Kepuharjo Village, Cangkringan Sub district, Sleman regency, Daerah Istemewa Yogyakarta province. The purpose of these research to detect the increasing production of Arabica Coffee tree and the economic value from the using faces and urine of dairy cow which have been proceeded being complex organic fertilizer. The research method use “on farm research” with involved farmer groups “Dadi Makmur” that has obtained arabica coffee tree since 1994 and care dairy cow with the property between 3-7 dairy cow/person. In those location has been occur the good integration between the arabica coffee trees with dairy cow livestock. In arabica coffe farm, the farmer use stale waste which in the form of faces and urine that has proceeded being organic fertilizer to fertilize their plantation in order to the producing coffee is called organic coffee. In this research is put complex organic fertilizer to arabica coffee tree in dosages 5kg/tree, 10 kg/tree and as a control is not put fertilizer. The research result indicate that the using fertilizer for 10 kg/tree has very real influence to the amount of unproduce coffee production with increasing product are 46,56 % and give the economic value that is relative bigger when compared with using fertilize 5kg/tree and without fertilize giving (control). </em></p><p><strong><em> </em></strong></p><p><strong><em>Key</em></strong><strong><em> word</em></strong><strong><em>s : </em></strong><em>Economic </em><em>value, </em><em>integration of </em><em>coffee </em><em>tree-</em><em>dairy </em><em>cow, organic </em><em>fertilizer</em></p>
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Hidayat, N. "Keberlanjutan Sistem Usahatani Integrasi Tanaman-Ternak Pasca Bencana Alam Gempa Bumi di Daerah Istimewa Yogyakarta." Sains Peternakan 7, no. 1 (October 27, 2016): 30. http://dx.doi.org/10.20961/sainspet.v7i1.1014.
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<p><em>The research was done at the period of August 2001 until September 2002 with location in Jambu, Kepuharjo Village, Cangkringan Sub district, Sleman regency, Daerah Istemewa Yogyakarta province. The purpose of these research to detect the increasing production of Arabica Coffee tree and the economic value from the using faces and urine of dairy cow which have been proceeded being complex organic fertilizer. The research method use “on farm research” with involved farmer groups “Dadi Makmur” that has obtained arabica coffee tree since 1994 and care dairy cow with the property between 3-7 dairy cow/person. In those location has been occur the good integration between the arabica coffee trees with dairy cow livestock. In arabica coffe farm, the farmer use stale waste which in the form of faces and urine that has proceeded being organic fertilizer to fertilize their plantation in order to the producing coffee is called organic coffee. In this research is put complex organic fertilizer to arabica coffee tree in dosages 5kg/tree, 10 kg/tree and as a control is not put fertilizer. The research result indicate that the using fertilizer for 10 kg/tree has very real influence to the amount of unproduce coffee production with increasing product are 46,56 % and give the economic value that is relative bigger when compared with using fertilize 5kg/tree and without fertilize giving (control). </em></p><p><strong><em> </em></strong></p><p><strong><em>Key</em></strong><strong><em> word</em></strong><strong><em>s : </em></strong><em>Economic </em><em>value, </em><em>integration of </em><em>coffee </em><em>tree-</em><em>dairy </em><em>cow, organic </em><em>fertilizer</em></p>
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Riyantie, Mayang, Alamsyah Alamsyah, and Iswahyu Pranawukir. "STRATEGI KOMUNIKASI PEMASARAN KOPI JANJI JIWA DI ERA DIGITAL DAN ERA PANDEMI COVID-19." WACANA: Jurnal Ilmiah Ilmu Komunikasi 20, no. 2 (December 29, 2021): 255–67. http://dx.doi.org/10.32509/wacana.v20i2.1721.
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Kopi Janji Jiwa is a fast-growing coffee shop chain in Indonesia. This research was motivated by external obstacles to the level of sales of the Promised Soul coffee caused by the Covid-19 pandemic. This is what makes one of the soul's promise coffees engaged in the coffee shop setting up marketing communication strategies during the Covid-19 pandemic. By using marketing communication strategies and theories and qualitative descriptive methodologies as well as non-participant observation techniques and in-depth interviews, it is found that the research results of Kopi Promise Jiwa maximize marketing communication strategies through digital strategies by carrying out the concept of PENCILS (Publications, Events, News, Community Involvement, Identity). Media, Lobbying and Social Investment) and digital media strategy. The results of the study found that in Publications Kopi Janji Jiwa conveyed a lot of information through its social media. Events are held consistently once a month with a different theme. News or news conveyed by Kopi Janji Jiwa to the mass media are also often seen in digital traces on search engines. The community found for the soul's promise coffee is often called #Temansejiwa. Media identity is carried out in the form of applying the image in each of the attributes used in its products. Lobbying and social investment are carried out in connection with promotions carried out by Kopi Promise Jiwa and other social activities.
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Nosek, Radovan, Maw Maw Tun, and Dagmar Juchelkova. "Energy Utilization of Spent Coffee Grounds in the Form of Pellets." Energies 13, no. 5 (March 6, 2020): 1235. http://dx.doi.org/10.3390/en13051235.
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Nowadays it is important to limit the use and combustion of fossil fuels such as oil and coal. There is a need to create environmentally acceptable projects that can reduce or even stop greenhouse gas emissions. In this article, we dealt with the objectives of energy policy with regard to environmental protection, waste utilization, and conservation of natural resources. The main objective of the research was to assess the possibility of the use of spent coffee grounds (SCG) as fuel. As a part of the solution, the processing of coffee waste in the form of pellets, analysis of calorific value and combustion in the boiler were proposed. The experiments were done with four samples of pellets. These samples were made from a mixture of wood sawdust and spent coffee grounds with ratio 30:70 (wood sawdust: spent coffee grounds), 40:60, 50:50 and 100% of spent coffee grounds. The calorific values were compared with wood sawdust pellets (17.15 MJ.kg−1) and the best lower calorific value of 21.08 MJ.kg−1 was measured for 100% of spent coffee grounds. This sample did not achieve the desired performance during the combustion in the boiler due to the low strength of the sample.
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Perera, D. S. M., R. C. L. De Silva, L. D. C. Nayanajith, H. C. D. P. Colombage, T. S. Suresh, W. P. K. M. Abeysekera, and I. R. M. Kottegoda. "Anti-Inflammatory and Antioxidant Properties of Coffea Arabica/Reduced Graphene Oxide Nanocomposite prepared by green synthesis." Material Science Research India 18, no. 3 (December 30, 2021): 305–17. http://dx.doi.org/10.13005/msri/180306.
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The present study focuses on an efficient eco-friendly method for reducing graphene oxide (rGO) using Coffea arabica leaf extract for bio-medical applications for the first time to the best of our knowledge. The reduction of graphene oxide (GO) using Coffea arabica leaves was verified through Raman, X-ray diffraction (XRD), Fourier transform infrared (FT-IR) spectroscopy, scanning electron microscopy (SEM). The XRD peaks corresponding to GO at 2 =10º have dissapeared on reduction of GO to rGO and the formation of rGO was verified through a new broad peak at 2 =26º. FTIR revealed functional group changes in reducing GO to rGO. The SEM images of rGO showed a ribbed form instead of the rigid appearance of the GO flakes. The analysis revealed that the current green method is a feasible method for reducing GO to rGO and formation of the Coffea arabica/rGO nanocomposite. The composite prepared from young coffee leave exhibited higher antioxidant capacity than matured leave against scavenging 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radicals. Fascinatingly, the Coffea arabica/rGO nanocomposite showed an anti-inflammatory activity as well suggesting that the Coffea arabica /rGO nanocomposite is promising candidate for bio-medical applications in near future.
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Bubueanu, Corina, Ramona Pavaloiu, and Lucia Pirvu. "HPTLC Profiles and Antioxidant Activities from Leaves to Green and Roasted Beans of Coffea Arabica." Malaysian Journal of Medical and Biological Research 5, no. 1 (June 30, 2018): 31–36. http://dx.doi.org/10.18034/mjmbr.v5i1.446.
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The health benefits of coffee consumption are a very actual research subject, given the fact that is one of the most popular beverages in the world. The majority of the studies are concentrated to coffee beans (green or roasted) chemical composition (the most important non-volatile compounds investigated being phenols and alkaloids) and pharmacological activity. Green coffee is now in the market in the form of food supplements products. In the present, the chemical composition and bioactivity of the leaves occupy a small place in scientific papers.
This research paper investigate, in terms of caffeine, phenolic compounds composition and antioxidant activities, the differences and similarities between hydroalcoholic extracts of Coffea arabica leaves and green and roasted beans. The extracts profiles, determined by HPTLC technique, shows the major phenolic compounds. Through chromatographic fingerprint, the presence and the amount of caffeine in the extracts were also determined. The total phenolic content (TPC) (Folin Ciocalteu method) expressed as gallic acid equivalents decrease from the leaves to green and roasted coffee beans extracts. The IC50 (concentration of sample required to inhibit 50% of the DPPH free radical) was determined by free radical scavenging activity of Dpph. The IC50 values were TPC concentration-dependent. The obtained results show that in the hydroalcoholic extracts of the leaves are almost the same major phenolic compounds as in the green coffee beans extract. Also, the leaves extract have a higher content in total phenols and a better antioxidant activity comparative to the other samples. Therefore, this paper can be the first step for further investigations of coffee leaves extracts, which might have important health beneficial effects and can be a reliable raw material for food supplements industry.
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Husni, Muhammad Ali, Akhmad Kharis Nugroho, Teuku Nanda Saifullah Sulaiman, and Nanang Fakhrudin. "Microencapsulation of Green Coffee Beans (Coffea canephora) Extract using Whey Protein Concentrate." Iraqi Journal of Pharmaceutical Sciences ( P-ISSN 1683 - 3597 E-ISSN 2521 - 3512) 31, no. 1 (June 9, 2022): 20–31. http://dx.doi.org/10.31351/vol31iss1pp20-31.
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Coffee bean contains bioactive compounds including caffeine and chlorogenic acid (CGA) that have a stimulant effect and are used for combating fatigue and drowsiness, and enhancing alertness. However, when the coffee bean was processed in the form of green coffee bean (GCB) extract, it has an unpleasant flavour and limitations instability, activity, and bioavailability. This study aimed to produce microcapsules of the GCB (Coffea canephora) ethanolic extract containing considerable amounts of the bioactive compounds for nutraceutical supplements. The GCB ethanolic extract was microencapsulated by spray drying using a whey protein concentrate (WPC) biopolimer. The particle size (PSA), morphology (SEM), and physicochemical characteristics (UV and LC-MS/MS), as well as radical scavenging activity (DPPH) of the microcapsule were determined. We found that the microencapsulation yield was 95.85% of the extract, with the particle mean of volume diameter was 1.312 µm (span value: 1.285 µm). The morphology of microcapsule particles was irregular microspheres with dense, smooth, wrinkle and shrivel, compact, and homogeneous surface. The microcapsule demonstrated the caffeine content of 15.25%, the CGA content of 8.52%, the total phenolic content of 1794.7 ± 77.0 mg GAE/100g and the radical scavenging activity of 179.23 µg/mL.
The WPC can be used to encapsulate the GCB extract by using spray drying microencapsulation to produce a high yield microcapsule with a smaller and narrower particle diameter. This microencapsulation was able to engulf and package unpleasant flavor and aroma, and to preserve considerable amounts of the bioactive compounds.
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Halimah, Dwi, Abdul Munif, and Giyanto Giyanto. "Effectiveness of Endophytic Bacterial Consortium of Coffee Plant on Mortality of Pratylenchus Coffeae in Vitro." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 31, no. 3 (December 31, 2015): 175–85. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v31i3.205.
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Bacteria live in wild in form of a consortium. Use of microbial consortium tends to give better results than single isolate, because the action of enzyme of each type of microbe can complement each other in order to survive. This study aimed to study the effectiveness of bacterial endophytic consortium from coffee plant on plant growth and mortality of parasitic nematodes in coffee. Isolation of bacteria is conducted by growing the crushed roots, stems and leaves of coffee on 20% TSA media, then testing their hemolysis and hypersensitivity reaction. Selected isolates were tested on their effect on the growth of seedling and Pratylenchus coffeae mortality, as well as their chitinolytic, proteolytic, lipolytic, HCN production, dissolution of phosphate (P) and fixation of nitrogen (N2) abilities. The results showed that from 27 isolates of the consortium, 23 isolates showed negative reaction to hypersensitive test and 9 isolates to hemolysis test. The highest mortality rate was shown by K6 isolate (65.8%). The highest growth was shown by K15 and K 21 isolates while the highest root length by K21 isolate. Further analisys showed that 100% of the isolates could hydrolyze proteases, lipid, and produce HCN, while chitinolytic activity was shown by 78% isolates which could fix N2 and 11% of isolates could dissolve phosphate.
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Dwisutono, Aji Nuralam, Sri Wilarso Budi, and Istomo Istomo. "Plant Diversity in Different Land Use Types at The Peat Hidrological Unit (PHU) of Mendahara – Batanghari River, Jambi Province." Media Konservasi 24, no. 2 (October 3, 2019): 141–51. http://dx.doi.org/10.29244/medkon.24.2.141-151.
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The characteristics of tropical peatlands are still able to form a high diversity of plants. Conversion of tropical peatlands affects the composition of plants. The aim of this study was to find out effect of land use changes to the composition and diversity of plants in the Peat Hydrological Unit (PHU) Mendahara - Batanghari River. The research was conducted in three land use categories, namely secondary forest, coffee plantation, and oil palm plantation (subdivided into oil palm plantation 1 and oil palm plantation 2). In each study location, sample lane 20 m x 200 m were made. Overall, we found 77 species of plants. The results showed number of plant species decreased due to changes of land use. There are 51 - 53 species of plants in secondary forest areas (out of a total of 58 species) that are not found in oil palm and coffee plantations areas. Differences in composition were also shown in the low value of community similarity (<50%). In the oil palm and coffee plantation areas, plant communities tend to be dominated by pioneer plants such as Melicope lunu-ankenda, Coffea liberica, Macaranga triloba, and Melastoma malabathricum. Secondary forest was dominated by plants species that characterize peatlands such as Tetramerista glabra, Parastemon urophyllus, Knema percoriacea, Litsea costalis var. nidularis and Madhuca motleyana. Changes in land use also reduce the level of diversity (H 'and R) at various levels of growth. Whereas in the oil palm and coffee plantation areas tend to form uniform stands (indicated through index E which describes the abundance distribution in community and index C which describes the dominance of species). Generally, the distribution pattern of plants is clumped. Uniform distribution was found in K. percoriacea and L. costalis var. nidularis. Keywords: land use changes, peatland characteristics, plant composition, plant diversity
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Iman Prayoga and M. Rachman Mulyandi. "Pengaruh Electronic Word Of Mouth Terhadap Keputusan Pembelian Konsumen Pada Fore Coffee." Jurnal Syntax Transformation 1, no. 5 (July 24, 2020): 136–40. http://dx.doi.org/10.46799/jst.v1i5.60.
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Pada penelitian ini bertujuan untuk mengetahui pengaruh dari electronic word of mouth terhadap keputusan pembelian pada fore coffee. Peneliti ingin mengetahui pengaruh dari sosial media instagram terhadap keputusan pembelian fore coffee. Serta ingin mengetahui faktor apa saja yang dapat mempengaruhi media sosial agar electronic world of mouth terjadi terhadap keputusan pembelian fore coffee. Metode yang digunakan dalam melakukan penelitian ini adalah dengan metode literature review yang berasal dari beberapa jurnal yang telah diteliti sebelumnya. Dalam penelitian ini menjelaskan bahwa electronic word of mouth secara langsung berpengaruh signifikan terhadap keputusan pembelian.
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Abyantoro Seno, Hayu Gathut, and Purnamaningsih Purnamaningsih. "ANALISIS FAKTOR-FAKTOR YANG MEMPENGARUHI BEHAVIORAL INTENTION APLIKASI DELIVERY SERVICE FOOD&BEVERAGE." Ultima Management : Jurnal Ilmu Manajemen 13, no. 1 (June 30, 2021): 164–82. http://dx.doi.org/10.31937/manajemen.v13i1.2069.
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Abstract - During the Covid-19 pandemic, the food and beverage industry, especially coffee consumption, increased by 44% from 2008-2019. This is also supported by the increasing number of coffee shops with the coffee to go concept, namely coffee shops that are built with simple outlets and focus on serving take away. Fore Coffee is a coffee shop with the concept of coffee to go. During the Covid-19 pandemic, several outlets of Fore Coffee were closed. Facing this circumtance Fore Coffee focused on selling through online media, including applications. However, in 2020 data shows that the performance of the Fore Coffee app has decreased. This of course had an impact on the sales of Fore Coffee. Therefore, the aim of this research is to increase consumer desire to use the Fore Coffee application. Fourteen hypotheses will be tested in this study. The data will be analyzed by using a structural equation model (SEM). The samples analyzed were 145 samples. The results of this study indicate that time saving orientation and price saving orientation have a positive influence on post-usage usefulness and post-usage usefulness has an influence on attitude towards online food delivery services, and behavioral intention. Meanwhile, hedonic motivation and prior online purchase experience have no influence on behavioral intention. Managerial implications will be discussed in depth in this study.
Keywords: Convenience; Post-Usage Usefulness; Attitude; Behavioral Intention
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Selvia, Selvia, and Rodhiah Rodhiah. "Pengaruh Personality Traits Terhadap Brand Loyalty Melalui Congruity Dan Customer Satisfaction Sebagai Variabel Mediasi Pada Brand Fore Coffee." Jurnal Manajerial Dan Kewirausahaan 2, no. 2 (May 20, 2020): 361. http://dx.doi.org/10.24912/jmk.v2i2.7929.
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This studies examines the effect of personality traits on brand loyalty through congruity and customer satisfaction as a mediating variables on the brand of Fore Coffee. This research design used quantitative methods with a descriptive approach. The sampling technique used purposive sampling, with 94 respondents which all of customers from Fore Coffee. Data were collected using questionnaire. The analysis used structural equation modelling (SEM) and SmartPLS 3 as a tool for analyzing data. The results of this study indicate that personality traits have a significant positive effect on consumer congruity on the Fore Coffee’s brand, personality traits have a significant positive effect on customer satisfaction on the Fore Coffee’s brand, personality traits directly have a significant positive effect on consumer brand loyalty on the Fore Coffee’s brand, congruity have a significant positive effect on consumer satisfaction on the Fore Coffee’s brand, congruity have a significant positive effect on consumer brand loyalty in the Fore Coffee’s brand, customer satisfaction does not have a significant effect on consumer brand loyalty on the Fore Coffee’s brand, congruity mediates the influences of personality traits on consumer brand loyalty on the Fore Coffee’s brand, and customer satisfaction does not mediate the influence of personality traits on consumer brand loyalty on the Fore Coffee’s brand. Penelitian ini meneliti pengaruh personality traits terhadap brand loyalty melalui congruity dan customer satisfaction sebagai variabel mediasi pada brand Fore Coffee. Desain penelitian ini menggunakan metode kuantitatif dengan pendekatan deskriptif. Teknik pengambilan sampel menggunakan purposive sampling, dengan responden sebanyak 94 yaitu seluruh konsumen dari Fore Coffee. Teknik pengambilan data dengan menggunakan kuesioner. Analisis yang digunakan adalah structural equation modelling (SEM) dan SmartPLS 3 sebagai alat untuk menganalisis data. Hasil penelitian ini menunjukkan bahwa personality traits berpengaruh positif signifikan terhadap congruity konsumen pada brand Fore Coffee, personality traits berpengaruh positif signifikan terhadap customer satisfaction konsumen pada brand Fore Coffee, personality traits secara langsung berpengaruh positif signifikan terhadap brand loyalty konsumen pada brand Fore Coffee, congruity berpengaruh positif signifikan terhadap customer satisfaction konsumen pada brand Fore Coffee, congruity berpengaruh positif signifikan terhadap brand loyalty konsumen pada brand Fore Coffee, customer satisfaction tidak berpengaruh signifikan terhadap terhadap brand loyalty konsumen pada brand Fore Coffee, congruity memediasi pengaruh personality traits terhadap brand loyalty konsumen pada brand Fore Coffee, dan customer satisfaction tidak memediasi pengaruh personality traits terhadap brand loyalty konsumen pada brand Fore Coffee.
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Sudarti, Sudarti, Singgih Bektiarso, Alex Harijanto, Yushardi Yushardi, Trapsilo Prihandono, and Sumardi Sumardi. "Fermentation Method with the Help of Extremely Low Frequency (ELF) Magnetic Field Radiation to Support Luwak Coffee Superior Products in Sidomulyo Village, Silo District, Jember Regency, East Java." Unram Journal of Community Service 3, no. 2 (June 29, 2022): 73–76. http://dx.doi.org/10.29303/ujcs.v3i2.201.
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Coffee production in Sidomulyo Village, located at the foot of Mount Gumitir, Silo District, Jember Regency, is famous for being very abundant. This condition is very supportive of the increasing needs of coffee drink lovers. However, the taste of ready-to-brewed ground coffee produced by the Sidomulyo Koperasi WANITA is still unable to compete with coffee on the market. This activity aimed to provide training on civet coffee production through the dry coffee bean fermentation method as a primary ingredient. The fermentation process was carried out using a Magnetic Fermentation machine which was the result of research in 2020. The fermentation process training activity was attended by 15 members of the Koperasi WANITA. 50 kg of dry coffee was fermented using a Magnetic Fermenter machine. Dry coffee was soaked first in warm water (temperature around 30 - 400C) for 5 hours. Then it was drained and put in a fermenter box by adjusting the intensity of the ELF magnetic field to around 300 T for 90 minutes. The coffee beans were transferred to buckets and ripened for up to 5 days, then washed and sun-dried for three days, after drying in Roasting and continue grinding. The targeted outputs of this activity included scientific publications in the National Journal of Abdimas with ISSN. The results of this activity had produced fermented coffee beans that had been roasted in the form of roasted coffee beans and ground coffee. Based on the results of the evaluation, the members of the Ketakasi Koperasi already had skills in producing artificial Luwak coffee. This had the potential to develop superior products for Sidomulyo civet coffee.
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Luth, Fahriza, and Hadi Setiyono. "Kemampuan Agroforestri Berbasis Kopi (Coffea arabica) dalam Menyimpan Cadangan Karbon." Paspalum: Jurnal Ilmiah Pertanian 7, no. 1 (June 1, 2019): 34. http://dx.doi.org/10.35138/paspalum.v7i1.109.
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Each type of forest ecosystem and the species in it have different abilities to absorb CO2 and produce biomass. Coffee-based agroforestry is thought to be able to increase the ability of forests to store carbon as a result of increasing species composition and density of plants in these forest areas. This study aims to determine the composition of plants and carbon stocks stored in coffee-based agroforestry forests in LMDH Paniis RPH Rancakalong BKPH East Manglayang KPH Sumedang Perum Perhutani Regional Division West Java and Banten. This study uses survey and laboratory methods. Data collection is done by collecting data directly at the research location, which is in the agroforestry forest area and natural forest area (as a comparison). Data obtained through observations in the field and laboratory are in the form of tree names, wood density, tree biomass and carbon stocks from biomass. The result shows that the agroforestry forest composition at LMDH Paniis RPH Rancakalong BKPH East Manglayang KPH Sumedang within 17,14 ha consists of Pine (Pinus mercusii), Big-leaf Mahogany (Swietenia macrophylla), Clove (Syzygium aromaticum) dan Coffee (Coffea arabica). The carbon stock is 1.869,73 kg/ha in agroforestry forest, 2.618,32 kg/ha in primary natural forest, and 1.460,91 kg/ha in secondary natural forest. Agroforestry forest has more carbon stock than the secondary natural forest, but agroforestry forest has less carbon stock than primary natural forest.
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García Pazmiño, María Eugenia, Edwin Álvaro Solórzano Saltos, and Lauro Lenin Macas Blacio. "Modelado matemático para la predicción de biomasa residual del café." Revista de Investigación Talentos 9, no. 1 (January 1, 2022): 33–44. http://dx.doi.org/10.33789/talentos.9.1.159.
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El estudio del café es elemental para tener mejor información sobre esta área de producción agrícola. Debido a esto se trabajó bajo el objetivo realizar predicciones matemáticas mediante la obtención de un modelo específico para la variedad Robusta. El modelado matemático constituye una herramienta para la predicción, de esa manera disminuir los costos de producción que se generan al desarrollar una experimentación determinada. El trabajo presenta una ecuación para predecir la cantidad de biomasa residual por efecto de poda a partir de datos de las medidas demétricas que son fáciles de obtener como diámetro de copa y altura total de las plantas de café variedad robusta, se aplicó un análisis estadístico multivariado para determinar las características de las variables de estudio, el modelo fue validado con los datos reservados para dicho fin. Se conoció que modelo ejecutado es válido y se ajusta a los datos reales y se pudo ver el peso de la biomasa residual del café calculado en kilogramos.
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Thatchapol Chungcharoen, Warunee Limmun, and Sansanee Sansiribhan. "Effects of Coffee Form and Distributor Hole Angle on The Fluidization Behavior and Specific Energy Consumption in The Fluidized Bed Machine." Journal of Advanced Research in Fluid Mechanics and Thermal Sciences 84, no. 2 (July 25, 2021): 152–58. http://dx.doi.org/10.37934/arfmts.84.2.152158.
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The fluidized bed technique was applied to use with the Robusta coffee in this research. fluidization behavior and specific energy consumption were investigated under various coffee forms and distributor hole angles. Moreover, the minimum fluidization velocity (Vmf) was also determined. Experiments are carried out in a sample bed height of 5 cm with ambience air. In this study, two coffee forms (Ripe coffee cherries; RCC and parchment coffee; PC) and three distributor hole angles (45º, 60º and 90º) are examined. The experimental result shown that the fluidization behavior is influenced by coffee form and distributor hole angle. The RCC and distributor hole angle of 60º provided the low pressure drop throughout the superficial air velocity. The low values of Vmf and SEC were also achieved in the RCC and distributor hole angle of 60º.
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Kusumaningsih, Widya, Ernawati Saptaningrum, Maria Ulfah, and Khalimah Khalimah. "PEMBERDAYAAN MASYARAKAT MELALUI PENGEMBANGAN DESA SENTRA KOPI REMPAH." ABDIMAS ALTRUIS: Jurnal Pengabdian Kepada Masyarakat 1, no. 2 (March 5, 2019): 66–70. http://dx.doi.org/10.24071/aa.v1i2.1761.
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This empowerment is a dedication to the people of Mlatiharjo Village, Patean District, Kendal Regency as a form of the Partner Village Development Program. This empowerment aims to a) provide solutions to the problems of the community in the form of the abundant spice coffee garden with a distinctive aroma of herbs with a holistic approach to multi-disciplinary research; b) empowering typical spices of coffee beans to become spice coffee powder with high selling value; c) provide the potential strengthening of the Mlatiharjo Village community through the application of research results in the form of making various spices; and d) forming a guided village as the Aneka Aroma Spice Coffee Sentra Village as one of the science-techno-park models of Semarang PGRI University. The method in implementing the Village Partner Development Program is by collaborating between three parties to resolve partner problems, namely Semarang PGRI University, Dikti's DRPM and Kendal District Government. The results of empowerment activities are processing coffee spices to become high-value coffee grounds, granting coffee processing equipment, P-IRT permits for coffee powder products produced, business licenses in the form of coffee shops and coffee cafes in the area and outside Kendal City, articles scientific and scientific publications. Conclusions of empowerment activities carried out in Mlatiharjo Village were successful, without any constraints and it was hoped that processing of spice coffee beans could become Mlatiharjo Village as a Spice Coffee Sentra Village and improve the economy of the Mlatiharjo Village community.
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Pechyen, Chiravoot, Duangdao Aht-Ong, Viboon Sricharoenchaikul, and Duangduen Atong. "Optimization of Manufacturing Conditions for Activated Carbon from Coffee (Coffea Arabica L.) Bean Waste by Chemical Activation." Materials Science Forum 658 (July 2010): 113–16. http://dx.doi.org/10.4028/www.scientific.net/msf.658.113.
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Pyrolysis is one form of energy recovery process which has the potential to generate oil, gas and char products. The char becomes an attractive by-product, with applications including production of activated carbons that is useful as a sorbent for wastewater treatment and air pollution control. In this work, activated carbon was prepared from Coffee (Coffea Arabica L.) bean waste collected from local coffee houses. Char from pyrolysis of coffee bean waste at 900 °C contained high fixed carbon and low volatile content that was favorable for subsequent activation process. The char was activated via chemical treatment with sodium hydroxide (NaOH) at five different NaOH : char ratios (1:1, 2:1, 3:1, 4:1 and 5:1) and heat treated at 400°C for 15 minutes using a fixed bed reactor under nitrogen atmosphere with a flow rate of 100 mL/min. Result shows that NaOH works effectively as dehydration reagent around 400°C. Under the experimental conditions investigated, impregnation ratio of 1.0 was found to be suitable for producing high-surface area activated carbon. The surface area and total pore volume of activated carbons, which were determined by application of the Brunauer–Emmett–Teller (BET) and t-plot methods, were achieved as high as 802 m2/g and 0.80 cm3/g, respectively. The chemically activated carbons were found to be mainly type I carbons and had high adsorption property (Methylene blue adsorption = 284 mg/g and Iodine number = 1070 mg/g).
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Desi, Eka, Ratna Djamil, and Faizatun Faizatun. "Body scrub containing Virgin Coconut Oil, coffee grounds (Coffea arabica Linn) and carbon active coconut shell (Activated carbon Cocos nucifera L) as a moisturiser and a skin brightener." Scripta Medica 52, no. 1 (2021): 76–81. http://dx.doi.org/10.5937/scriptamed52-30814.
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Introduction: Virgin Coconut Oil (VCO) contains a lot of medium chain fatty acids. VCO combined with coffee grounds (Coffea arabica Linn) and activated carbon (Activated carbon Cocos nucifera L) has the potential to form a preparation that can moisturise and brighten the skin. The purpose of this study was to make cosmetic cleansing preparations containing three natural ingredients. Methods: This study evaluated the organoleptic body scrub preparations, homogeneity, dispensability and pH for three different formulations. In vivo test for irritation (oedema and erythema) was carried out on albino rabbits (n = 3) for each treatment group. Clinical irritation testing was performed on the forearm of healthy volunteers, 17 - 45 years of age with no history of allergies (n = 30). Determination of skin moisture content and melanin index was carried out as a measure of effectiveness. Results: Organoleptic and homogeneity tests showed that preparations had dark black colour, the distinctive smell of coffee, it was homogeneous, spread ability was in the range of 4 cm with the pH at a safe pH for the skin. Irritation results also did not show any oedema and erythema in in vivo testing. In clinical testing no irritation occurred by testing the body scrub samples. Body scrubs routinely used by volunteers for 2 months increased moisture on the skin as well as brightness (p < 0.05). Conclusion: Body scrub creams containing VCO, coffee grounds and activated carbon are preparations that have the potential to be cosmetic cleansers.
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&NA;. "Antipsychotic elixirs form precipitates with coffee and tea." Reactions Weekly &NA;, no. 360 (July 1991): 1. http://dx.doi.org/10.2165/00128415-199103600-00003.
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Suloi, Andi Nur Fajri. "Pemanfaatan Limbah Kulit Kopi sebagai Upaya Pemberdayaan Ibu-ibu Rumah Tangga di Desa Latimojong, Kabupaten Enrekang." Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat 5, no. 3 (November 27, 2019): 246–50. http://dx.doi.org/10.29244/agrokreatif.5.3.246-250.
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The Village of Latimojong, Sub-district of Buntu Batu is one of the largest coffee producing areas in Enrekang Regency. Coffee bean processing gives a by-product in the form of coffee husk which has the potential to become waste. Alternative solutions that can be done is to process the coffee skin waste into a product in the form of coffee skin powder that can be used by the community, especially housewives as coloring agents or scents in food products. This program aims to empower housewives through the utilization of coffee skin waste. The method used is counseling and demonstration with several stages, namely pre-activity, socialization, implementation, and evaluation of activities. The results of the implementation of this activity is to increase community knowledge and skills about processing coffee skin waste, producing a product derived from coffee skin waste, and provide economic value to the skin of the coffee.
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Silva, Mariana de Oliveira, John Nonvignon Bossis Honfoga, Lorena Lucena de Medeiros, Marta Suely Madruga, and Taliana Kênia Alencar Bezerra. "Obtaining Bioactive Compounds from the Coffee Husk (Coffea arabica L.) Using Different Extraction Methods." Molecules 26, no. 1 (December 24, 2020): 46. http://dx.doi.org/10.3390/molecules26010046.
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Coffee husks (Coffea arabica L.) are characterized by exhibiting secondary metabolites such as phenolic compounds, which can be used as raw material for obtaining bioactive compounds of interest in food. The objective of this study is to evaluate different methods for obtaining the raw material and extracting solutions of bioactive compounds from coffee husks. Water bath and ultrasound-assisted extraction methods were used, using water (100%) or ethanol (100%) or a mixture of both (1:1) as extracting solutions and the form of the raw material was in natura and dehydrated. The extracts were evaluated by their antioxidant potential using DPPH radicals, ABTS, and iron reduction (ferric reducing antioxidant power (FRAP)), and later total phenolic compounds, total flavonoids, and condensed tannins were quantified the phenolic majority compounds were identified. It was verified that the mixture of water and ethanol (1:1) showed better extraction capacity of the compounds with antioxidant activity and that both conventional (water bath) or unconventional (ultrasound) methods showed satisfactory results. Finally, a satisfactory amount of bioactive compounds was observed in evaluating the chemical composition (total phenolic compounds, total flavonoids, condensed tannins, as well as the analysis of the phenolic profile) of these extracts. Corroborating with the results of the antioxidant activities, the best extracting solution was generally the water and ethanol mixture (1:1) using a dehydrated husk and water bath as the best method, presenting higher levels of the bioactive compounds in question, with an emphasis on chlorogenic acid. Thus, it can be concluded that the use of coffee husk as raw material to obtain extracts of bioactive compounds is promising. Last, the conventional method (water bath) and the water and ethanol mixture (1:1) stood out among the methods and extracting solutions used for the dehydrated coffee husk.
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Díaz Cárdenas, Salvador. "Cadenas productivas y redes de participación para el desarrollo: el café en México." Revista de Geografía Agrícola, no. 55 (2015): 57–73. http://dx.doi.org/10.5154/r.rga.2015.55.005.
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Mau, Maria Clara, Dwidjono Hadi Darwanto, and Masyhuri Masyhuri Masyhuri. "Patterns and Determinant Factors Of Arabica Coffee’s Marketing Margin In Ngada Regency." Agro Ekonomi 29, no. 1 (July 25, 2018): 102. http://dx.doi.org/10.22146/ae.31379.
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Coffee is one of the essential plantation commodities in the development process of plantation sub-sector. Ngada Regency is one of the coffee producers in East Nusa Tenggara Province. Coffee in Ngada Regency becomes one of the plantation commodities that conceive high potential to be developed. This research aims to discover the established marketing channel pattern, factors influencing marketing margin of Arabica coffee, and the quantity of price received by farmers the in Ngada Regency. The respondents in this research were 59 farmers who were derived randomly and 10 merchants who were derived from snowball sampling technique. This research used interview with a questionnaire as supporting tools in collecting the data. This research analyzed the data descriptively and multiple regression analysis was also conducted through Ordinary Least Square method. The analysis results show that (1) the established marketing channel pattern of Arabica coffee in Ngada Regency are channel I: Farmers - Product Processing Unit – PT. Indocom (sold in the form of red logs coffee that is processed into Hard Skin coffee), channel II: Farmers – PT. Indocom (sold in the form of Hard Skin coffee) and channel III: Farmers – Collected Traders – Retailers – Consumer (sold in the form of coffee beans). (2) The factors that influence the marketing margin are marketing volume and marketing cost. The distance and coffee processing do not have any significant influence towards the marketing margin. (3) The marketing channel that conceives high value of farmer’s share is the marketing channel II.
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Rombe, Octaviana Sylvia Caroline, Hong Ching Goh, and Zuraini Md Ali. "Toraja Cultural Landscape: Tongkonan Vernacular Architecture and Toraja Coffee Culture." eTropic: electronic journal of studies in the Tropics 21, no. 1 (March 30, 2022): 99–142. http://dx.doi.org/10.25120/etropic.21.1.2022.3822.
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Tongkonan is a style of vernacular architecture famous in Toraja, a mountainous region in Sulawesi, Indonesia. The Tongkonan traditional house is a symbol of the Toraja people, representing the ancestors and the entire cosmos of life – from birth to death. The houses and their arrangement within a settlement form a social and cultural space that gathers the extended family of the Tongkonan. This article explores the landscape of Tongkonan architecture and coffee cultivation, showing how Tongkonan is essential to Toraja's cultural landscape and a foundation of Toraja coffee culture. The study draws together literature reviews, interviews, photographic and video observation, as well as photo-elicitation interviews. The research reveals that although the existence of Tongkonan architecture precedes the introduction of coffee cultivation, the Tongkonan's geographical closeness to the coffee farms, the historic economic importance of coffee, and the social and cultural relevance of Tongkonan creates a cultural landscape entangling Tongkonan settlements and forests, coffee farms and coffee culture activities. Tongkonan and coffee form Toraja's unique cultural landscape. The space of the Tongkonan, which includes coffee community activities, serves as a basis of Toraja coffee culture.