Introduction Of Post-Harvest Processing Tehcnology To Increase Production Capacity And Quality Of Coffee Processed By Uph Sekar Rindu, Dampit, Malang Regency

Wenny Bekti Sunarharum, Sudarminto Setyo Yuwono, Erni Sofia Murtini, Kiki Fibrianto, Elok Waziiroh, Eka Shinta Wulandari, Laila Yum Wahibah


Besides coffee productivity, the most prominent problem in the coffee production is related to the consistency of quality. This community service program is specifically aimed to resolved coffee quality and productivity problems encountered by Sridonoretno coffee processing and producing unit in UPH Sekar Rindu. The approach in addressing those problems includes four steps. First step is the community empowerment through training on coffee quality and introduction on selective picking/harvesting method. Secondly, writing and documenting standard operating procedures for harvesting, for some common coffee post harvest processing methods as well as an appropriate storage procedure that could be applied by the community. Thirdly, the introduction of machinery including coffee huller and scale to improve coffee productivity. The last effort is to perform certification and grading of the quality of Sridonoretno green coffee beans.


coffee, quality, production capacity, post-harvest


Anonymous, 2012. The diverse coffees of Indonesia. SCAINDO (19 April).

Bertrand, B.; Vaast, P.; Alpizar, E.; Etienne, H.; Davrieux, F.; Charmetant, P. 2006. Comparison of bean biochemical composition and beverage quality of Arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America. Tree Physiology, 26, 1239-1248.

Bhumiratana, N., Adhikari, K., & Chambers, E. (2011). Evolution of sensory aroma attributes from coffee beans to brewed coffee. LWT - Food Science and Technology, 44(10), 2185–2192,

Bicho, N. C., Leitão, A. E., Ramalho, J. C., de Alvarenga, N. B., & Lidon, F. C. (2013). Impact of roasting time on the sensory profile of Arabica and Robusta coffee. Ecology of Food and Nutrition, 52(2), 163–177,

Bosselmann, A. S., Dons, K., Oberthur, T., Olsen, C. S., Ræbild, A., & Usma, H. (2009). The influence of shade trees on coffee quality in small holder coffee agroforestry systems in Southern Colombia. Agriculture, Ecosystems & Environment, 129(1–3), 253–260,

Costa Freitas, A. M., & Mosca, A. I. (1999). Coffee geographic origin — An aid to coffee differentiation. Food Research International, 32(8), 565–573,

ICO. 2017. Trade Statistics. Available: [Accessed 28 November 2017].

Poltronieri, Y., Martinez, H. E., & Cecon, P. R. (2011). Effect of zinc and its form of supply on production and quality of coffee beans. Journal of the Science of Food and Agriculture, 91(13), 2431–2436,

Sunarharum, W. B., Williams, D. J. & Smyth, H. E. 2014. Complexity of coffee flavor: A compositional and sensory perspective. Food Research International, 62, 315-325.

Wasserman, G. 1992. Coffee. In Kirk-Othmer Encyclopedia Of Chemical Technology, 4 ed.; Kirk-Othmer, Ed. John Wiley & Sons, Inc.; Vol. 6.


  • There are currently no refbacks.