PENINGKATAN NILAI TAMBAH INDUSTRI HILIR KOPI DI KECAMATAN BANTARKAWUNG KABUPATEN BREBES

ABSTRAK   Desa Sindangwangi merupakan desa di Kecamatan Bantarkawung Kabupaten Brebes yang merupakan penghasil kopi robusta. Meskipun memiliki potensi besar, namun kopi di desa Sindangwangi belum memberikan kontribusi pendapatan yang tinggi bagi petani pembudidaya. Rintisan pengolahan kopi dimotori oleh Abdul Azis melalui UKM “Kopi Segara” telah memiliki alat pengupas kulit basah (pulper) dan pengupas kulit ari (huller). Kopi produksi UKM ini, meskipun sudah dijual dalam bentuk bubuk (ground coffee) dan dikemas secara manual dengan jumlah yang terbatas karena kemampuan produksi yang rendah. Untuk meningkatkan nilai tambah dan kapasitas penjualan tim pegabdian Universitas Jenderal Soedirman dan Universitas Peradaban telah melakukan kegiatan pengabdian kepada mitra UKM Kopi Segara meliputi kegiatan penyuluhan cara budidaya dan panen kopi yang baik, pelatihan dan workshop proses roasting dan grinding kopi serta hibah alat roasting dan grinding kopi. Kegiatan diikuti oleh pejabat desa, anggota UKM dan LPPM. Kegiatan diikuti secara antusias dan diperoleh efisiensi proses produksi sebesar 26,7 %, yaitu terjadi efisiensi biaya proses Rp 40.000/kg produk kopi. Penurunan biaya proses ini sekaligus meningkatkan daya saing dan peningkatan keuntungan UKM. Pemahaman seputar budidaya dan proses kopi para pelaku juga meningkat 25 % dari rata-rata 60 % menjadi 84% setelah adanya pelatihan dan penyuluhan. Masyarakat juga sadar dan antusias untuk meningkatkan mutu bahan baku dengan melakukan panen petik merah (kopi cherry), terbukti dengan banyaknya masyarakat yang hadir dalam kegiatan ini, yaitu total hampir 50 orang.   Kata kunci: Kopi, Industri hilir, Nilai tambah, efisiensiABSTRACT   Sindangwangi Village is a village in Bantarkawung District, Brebes Regency which is a producer of robusta coffee. Even though it has great potential, coffee in Sindangwangi village has not contributed high income to cultivating farmers. The pioneering of coffee processing was led by Abdul Azis through the UKM "Kopi Segara" which has a wet skin peeler (pulper) and epidermis peeler (huller). Even though this UKM produces coffee, it is sold in ground coffee and is packaged manually in limited quantities due to low production capabilities. To increase added value and sales capacity, the service team at Jenderal Soedirman University and Peradaban University have carried out service activities for Segara Coffee UKM partners, including outreach activities on good coffee cultivation and harvesting methods, training and workshops on the coffee roasting and grinding process as well as grants for coffee roasting and grinding equipment. . The activity was attended by village officials, UKM members and LPPM. The activity was enthusiastically attended and the production process efficiency was obtained at 26.7%, namely a process cost efficiency of IDR 40,000/kg of coffee product. This reduction in process costs simultaneously increases competitiveness and increases SME profits. The actors' understanding of coffee cultivation and processes also increased by 25% from an average of 60% to 84% after training and counseling. The community is also aware and enthusiastic about improving the quality of raw materials by harvesting red picks (cherry coffee), as evidenced by the large number of people who attended this activity, a total of almost 50 people.   Keywords: Coffee, downstream industry, added value, efficienc

KOLABORASI KOLABORASI SOSIAL MEMBANGUN BANGSA (KOSABANGSA) UNTUK MENGENTASKAN KEMISKINAN EKSTRIM DI DESA TAMANSARI KECAMATAN KARANGLEWAS KABUPATEN BANYUMAS MELALUI PENERAPAN TEKNOLOGI PRODUKSI TEPUNG SINGKONG TERMODIFIKASI (MOCAF)

Jumlah penduduk miskin (Poor People) di Kabupaten Banyumas pada tahun 2021 adalah 232.900 jiwa atau 13,66 %. Dari data Bapedalitbang Kabupaten Banyumas diketahui bahwa pada tahun 2023 terdapat 43 desa miskin prioritas ekstrim di Jawa Tengah. Desa Tamansari merupakan salah satu desa di Kecamatan Karanglewas Kabupaten Banyumas yang berpredikat miskin ekstrim. Dilain pihak Desa Tamansari memiliki potensi produksi tanaman pangan seperti ubi pohon/singkong, yang sangat besar yaitu sebanyak 19.888,5 ton/tahun, namun singkong tersebut belum diberdayakan secara maksimal. Adanya unit-unit usaha pengolahan singkong masih sangat sederhana seperti pembuatan lanting, pembuatan ceriping, pekong (Keripik singkong) dan sejenisnya yang nilai tambahnya masih rendah. Melalui penerapan inovasi teknologi produksi tepung singkong termodifikasi (mocaf) menggunakan bimo CF hasil riset tim pendamping dari Universitas Jenderal Soedirman, terbukti singkong dapat ditingkatkan nilai tambahnya. Tepung dibuat melalui proses pengecilan ukuran, perendaman dengan sitrat yang diikuti dengan perendaman dengan bimo CF selama 48-72 jam. Kemudian dilanjutkan dengan pengeringan, penepungan dan pengayakan. Inovasi ini, dibutuhkan peralatan mesin slicer, fermentor, pengering surya dan kabinet, penepung dan pengayak. Harga produk tepung mocaf yang dihasilkan mencapai 15.000/kg dari sebelumnya singkong mentah sekitar Rp 2.500/kg. Keunggulan teknologi ini adalah menghasilkan tepung yang berwarna lebih putih dan bisa menjadi pengganti tepung terigu untuk produksi aneka pangan olahan turunan, seperti mie dan aneka produk bakeri (biscuit, egg rolls, muffin, brownies, dan pie).The number of poor people in Banyumas Regency in 2021 is 232,900 people or 13.66%. From data from Bapedalitbang Banyumas Regency, it is known that in 2023 there will be 43 extreme priority poor villages in Central Java. Tamansari Village is one of the villages in Karanglewas District, Banyumas Regency which is rated as extremely poor. On the other hand, Tamansari Village has the potential to produce food crops such as cassava/cassava, which is very large, namely 19,888.5 tons/year, but the cassava has not been exploited optimally. The existence of cassava processing business units is still very simple, such as making lanting, making cerping, pekong (cassava chips) and the like whose added value is still low. Through the application of technological innovations in the production of modified cassava flour (mocaf) using bimo CF as a result of research by the accompanying team from Jenderal Soedirman University, it has been proven that cassava can increase its added value. Flour is made through a size reduction process, soaking with citrate followed by soaking with bimo CF for 48-72 hours. Then proceed with drying, flouring and sieving. This innovation requires slicer machine equipment, fermenters, solar dryers and cabinets, flour and sieves. The price of the mocaf flour product produced reached IDR 15,000/kg compared to previously raw cassava of around IDR 2,500/kg. The advantage of this technology is that it produces flour that is whiter in color and can be a substitute for wheat flour for the production of various processed food derivatives, such as noodles and various bakery products (biscuits, egg rolls, muffins, brownies, pies)