PENGEMBANGAN PRODUK SELAI KULIT KOPI PADA KELOMPOK UNIT PRODUKSI PENGOLAHAN CATUR PARAMITHA DESA CATUR KINTAMANI BALI
DEVELOPMENT OF COFFEE SKIN JAM PRODUCTS IN THE PRODUCTION UNIT PROCESSING GROUP OF CATUR PARAMITHA CATUR VILLAGE KINTAMANI BALI
Abstract
Kopi merupakan komoditas unggulan Indonesia. Pengolahan kopi menghasilkan 55-60% biji kopi dan 40-45% kulit kopi. Pemanfaatan limbah kulit kopi di Indonesia belum optimal. Perkembangan perkebunan kopi juga secara tidak langsung meningkatkan jumlah limbah kulit kopi yang dihasilkan. Teknologi tepat guna diperlukan untuk mengolah limbah kulit kopi menjadi produk salah satunya selai. Selai merupakan makanan favorit masyarakat saat ini. Selain rasanya yang enak, selai juga memiliki profil nutrisi yang baik dan dimakan dengan roti. Kegiatan pengabdian ini dilaksanakan pada kelompok Unit Produksi Pengolahan Catur Paramitha, Desa Catur, Kintamani Bali. Kopi green bean dan kopi bubuk sudah diproduksi dan dipasarkan oleh mitra, namun pengolahan limbahnya belum dilakukan. Mitra ingin mengolah limbah kulit kopi menjadi produk yang memiliki nilai tambah. Mitra tidak mengetahui bidang kewirausahaan, sehingga kesulitan dalam mengelola produksi dan pemasaran. Solusi untuk mengatasi permasalahan mitra adalah: memberikan teknologi tepat guna pengolahan selai kulit kopi, bantuan peralatan, pengetahuan tentang cara pengemasan, dan pelabelan produk selai, pemasaran dan kewirausahaan. Pelaksanaan kegiatan pengabdian pada masyarakat telah berjalan dengan lancar. Jumlah peserta yang mengikuti kegiatan sebanyak 20 orang. Berdasarkan hasil evaluasi, kelompok menguasai teknologi pembuatan selai hingga 75%. Perlu pendampingan lebih lanjut kepada kelompok sehingga dihasilkan produk selai kulit kopi yang berkualitas dan dapat dipasarkan.
Kata kunci: kopi arabika, kulit kopi, kintamani, pengembangan produk, selai
ABSTRACT
Coffee is Indonesia's leading commodity. Coffee processing produces coffee beans and coffee husks. Utilization of coffee husk waste in Indonesia is not optimal. The development of coffee plantations also increases the coffee husk. Appropriate technology is needed to process coffee husks, which is jam. Jam is a favorite food of today's society. Its great taste, jam also has a good nutritional profile. This service activity was carried out in the Catur Paramitha group, Catur Village, Kintamani Bali. Green bean coffee and ground coffee have been produced and marketed, but the waste treatment has not been carried out. Partners want to process coffee husks into products that have added value. Partners do not know the field of entrepreneurship, so it is difficult to manage production and marketing. The solutions to overcome partner problems are: providing appropriate technology for processing coffee husks jam, equipment assistance, knowledge on packaging and labeling, marketing and entrepreneurship. The implementation of community service activities has been running smoothly. The number of participants who took part in the activity was 20 people. The group mastered the technology of making jam up to 75%. There needs to be further assistance so that quality and marketable coffee husks jam products.
Keywords: arabica coffee, coffee husks, jam, kintamani, product development
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References
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