Open AccessPostharvest Handling Of Coffee In Small Medium Enterprises (SMEs) Tugu Juang Coffee, Pulosari Village, Pemalang Regency
Author(s) -
Sari Salsabila Rizkiyani,
Yan El Rizal Unzilatirrizqi
Publication year - 2021
Publication title -
journal of technology and food processing
Language(s) - English
Resource type - Journals
ISSN - 2775-247X
DOI - 10.46772/jtfp.v1i01.337
Subject(s) - postharvest , agricultural science , business , roasting , french fries , documentation , horticulture , food science , biology , computer science , chemistry , programming language
This study aims to determine the entire postharvest processing of coffee at Small Medium Enterprises (SMEs) Tugu Juang Coffee in Pulosari Village, Pulosari District, Pemalang Regency. The types of coffee that are cultivated and processed are robusta and arabica coffee. The research method used is observation, interview, and documentation study. The coffee processing process at Small Medium Enterprises (SMEs) Tugu Juang Coffeeis the dry (natural) processing process that starts from picking, sorting the coffee fruit, drying, peeling dry skin, roasting, resting, pulping and packaging. The water content before drying reaches 25-30% and after drying it produces a maximum moisture content of 12%. The warehousing process at Small Medium Enterprises (SMEs) Tugu Juang Coffee always maintains clean sacks, ventilation and labeling