Article Sidebar

Submitted
November 14, 2024
Accepted
November 23, 2024
Published
December 1, 2024
Download
PDF
Statistic
Read Counter : 10 Download : 10

Main Article Content

Abstract

This community service activity aimed to improve the quality and added value of coffee beans produced by farmers in Lubuk Buntak Village through the optimization of Coffee Drying House (CDH) management and the implementation of digital marketing strategies. The methods used were intensive training on good CDH management practices and the provision of materials on digital marketing strategies such as branding, social media marketing, and e-commerce. The results obtained from this activity were an increase in farmers' knowledge of the correct coffee drying process, an improvement in the quality of coffee beans, and an increased interest of farmers in marketing their coffee products digitally.

Keywords

Coffee Drying House training digital marketing branding e-commerce coffee quality added value

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite
Syahri, R., Nasrullah, A. ., & Rahmayati, D. . (2024). Peningkatan Kualitas dan Nilai Tambah Biji Kopi melalui Pelatihan Pengelolaan Coffee Drying House (CDH) dan Strategi Pemasaran Digital di Kelurahan Lubuk Buntak. LOSARI: Jurnal Pengabdian Kepada Masyarakat, 6(2), 216–221. https://doi.org/10.53860/losari.v6i2.398
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
Crossref
Scopus
Google Scholar
Europe PMC

References

  1. Prasetyo, A. D., & Rahmawati, R. (2023). Pengembangan pariwisata berkelanjutan berbasis masyarakat di Desa Tanjung Aro, Pagar Alam. Jurnal Pariwisata Indonesia, 15(2), 123-135.
  2. Sullivan, J. P., & Liu, M. (2021). Advancements in Coffee Drying Technology: A Review of Recent Innovations and Their Impact on Quality and Sustainability. Journal of Agricultural Engineering Research, 186, 104548. https://doi.org/10.1016/j.jaer.2021.104548
  3. Kumar, R., & Singh, A. (2020). Energy-Efficient Coffee Drying Techniques: Case Studies and Future Directions. Food Science and Technology Journal, 47(9), 1234-1247. https://doi.org/10.1002/fsat.2424
  4. Nguyen, T. H., & Tran, D. L. (2019). Impact of Modern Drying Technologies on Coffee Quality and Environmental Sustainability. International Journal of Food Science & Technology, 54(11), 3449-3456. https://doi.org/10.1111/ijfs.14198
  5. Jafari, S. M., & Farahnaky, A. (2018). Coffee Drying Processes: Insights and Recent Developments. Critical Reviews in Food Science and Nutrition, 58(5), 833-848. https://doi.org/10.1080/10408398.2016.1190674
  6. Costa, C., & Cardoso, J. (2017). Sustainable Coffee Processing: Advances in Drying Techniques. Sustainable Agriculture Reviews, 24, 81-95. https://doi.org/10.1007/978-3-319-59113-2_5
  7. Sutrisno, M., & Haryanto, B. (2021). Pemanfaatan Teknologi Pengeringan Modern untuk Meningkatkan Kualitas Kopi di Desa Kopi Jaya. Jurnal Pengabdian Masyarakat, 5(2), 78-85. Link
  8. Rachmawati, S., & Irawan, A. (2020). Penerapan Teknologi CDH (Coffee Drying House) dalam Upaya Peningkatan Kualitas Kopi di Kecamatan Sukamaju. Jurnal Inovasi dan Teknologi Pertanian, 12(3), 45-56.
  9. Yuliana, E., & Prabowo, H. (2019). Optimalisasi Penggunaan Mesin Pengering Kopi untuk Meningkatkan Pendapatan Petani di Kabupaten Lampung Tengah. Jurnal Pengabdian kepada Masyarakat, 7(1), 101-110.
  10. Purnama, R., & Kurniawan, J. (2018). Implementasi Teknologi Pengeringan Kopi Berbasis Energi Terbarukan di Desa Karya Maju. Jurnal Teknologi dan Masyarakat, 9(4), 89-99.
  11. Widodo, T., & Lestari, A. (2017). Evaluasi Dampak Teknologi Pengeringan Kopi terhadap Kualitas dan Produktivitas di Kabupaten Garut. Jurnal Penelitian dan Pengabdian kepada Masyarakat, 8(2), 72-83.