Coffee Science
URI permanente desta seção${dspace.url}/handle/123456789/3355
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Item Risk identification of supply chain system in coffee processor: A case of Indonesia(Editora UFLA, 2024-11-26) Suryaningrat, Ida Bagus; Hapsari, Shinta Syafrina EndahCoffee is one of Indonesia's top agricultural products, earning US$815,933,000 on an export basis, with 8.93% (64,804 tons) of the production coming from East Java (Indonesian Central Bureau of Statistics, 2019). Coffee processors face many uncertain conditions in the supply chain, which are commonly referred to as risks. Risk management is important in any business process to optimize, monitor, evaluate and maintain the continuity of business strategy and resources. This research aims to analyze and mitigate risks in the coffee processor's supply chain system. Risk identification and analysis, aggregate risk potential (ARP) score, risk evaluation and treatment, and effective to difficulty (ETD) score were implemented in this study. This study found that the risk drivers have the most significant relationship with the 28 listed risk events. On the other hand, 10 mitigation strategies have a strong relationship with these risk agents and have high effectiveness and lower difficulty.Item Physicochemical, microbiological, and sensory analysis of fermented coffee from Sierra Nevada of Santa Marta, Colombia(Editora UFLA, 2020) Cruz-O’Byrne, Rosmery; Piraneque-Gambasica, Nelson; Aguirre-Forero, SoniaThe evaluation of the physicochemical (pH, degrees Brix, and temperature), microbiological (fungi, yeasts, and bacteria), and sensory characteristics (sensory attributes, score, and quality classification) of coffee wet fermentation in the Sierra Nevada of Santa Marta (SNSM), Colombia, was carried out to understand its dynamics and the correlation that exists between them. The fermentation process lasted 36 hours and samples were taken every six hours. The pH and degrees Brix gradually decreased in the fermentation time and showed a high dependence on each other. In 36 hours, the pH went from 5.37 to 3.96 and the degrees Brix from 6.53 to 4.30 °Bx. Fungi had the most abundant population throughout the fermentation process compared to bacteria and yeasts. The beverages obtained showed a high quality where the classification of excellent specialty coffees prevailed. The highest beverage quality was characterized by its sweetness, high acidity, floral notes flavored with lemongrass and cardamom, it was obtained at 18 hours of fermentation related to the highest fungi (6.92 log CFU.g-1) and yeast population (6.01 log CFU.g-1) and the lowest bacteria population (3.85 log CFU.g-1). Evaluating the physicochemical, microbiological, and sensory characteristics of fermented coffee in the SNSM is important in generating specific knowledge related to the fermentation process and coffee quality in the region and constitutes a tool for future research.