THE QUALITY OF ROBUSTA RICE COFFEE  WITH TWO DIFFERENT PROCESSING:  CASE STUDY IN BUKIT HITAM COFFE  KEPAHIANG HOME INDUSTRY

Tri Sayekti; Fitri Yuwita; Damres Uker; Meizul Zuki

Tri Sayekti Department of Agricultural Technology, Faculty of Agriculture, University of Bengkulu 38371, Indonesia
Fitri Yuwita Department of Agricultural Technology, Faculty of Agriculture, University of Bengkulu 38371, Indonesia
Damres Uker Department of Agricultural Technology, Faculty of Agriculture, University of Bengkulu 38371, Indonesia
Meizul Zuki Department of Agricultural Technology, Faculty of Agriculture, University of Bengkulu 38371, Indonesia

Keywords: Coffee, Dry-Processing, Wet-Processing, Quality

Abstract

Kepahiang is one of the districts in Bengkulu Province where the majority of people are coffee farmers. These people's coffee plantations are the main support for 30 coffee processing businesses spread across six sub-districts in Kepahiang district as providers of processing raw materials. One of the businesses that is developing is the home industry brand "Bukit Hitam Coffe". This industry processes rice coffee with two types of processing, namely wet-processing rice coffee and dry-processing rice coffee. Processed coffee is coffee purchased directly from coffee farmers. The aim of this research is to determine the comparison of the quality of rice coffee from wet processing and dry processing in the "Bukit Hitam Coffe" home industry. Quality testing includes water content analysis, dirt content, passing 6.5 mm and 3.5 mm sieves, and the number of defect values in accordance with the Indonesian National Standard No 01-2907-008. Comparison of the quality of rice coffee using the Paired Sample T-Test. The research results showed that the quality of rice coffee from wet processing was better than the quality of dry-processed coffee. Good post-harvest processing will affect the quality of the coffee produced, so the price of coffee can increase.