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ANALISIS NILAI TAMBAH PENGOLAHAN PETIK MERAH MENGGUNAKAN PROSES HONEY DAN NATURAL MENJADI GREEN BEAN KOPI ARABIKA (STUDI KASUS UD DINAR KOPI SEMENDE, SEMENDO DARAT ULU)

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This study aims to analyze the value-added of Arabica coffee beans produced from two coffee processing methods, namely honey, and natural. The calculation of value-added uses the Hayami method. This research is a case study at UD Dinar Kopi Semende which is located in Segamit Village, Semendo Darat Ulu District, Muara Enim Regency. The results showed that there were differences in the amount of value-added resulting from the use of two different processing methods. That the added value produced by natural processing is IDR. 6,665/kg (29.739%) and honey processing IDR 2,196/kg (20.231%). The results of the value-added analysis can provide guidance for companies to determine production priorities. with a profit for each processing of IDR 5,055/kg from the natural process and IDR 1,146/kg from the honey process.

Availability
Inventory Code Barcode Call Number Location Status
2407002846T144087T1440872024Central Library (References)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1440872024
Publisher
Indralaya : Prodi Agribisnis, Jurusan Sosial Ekonomi Pertanian, Fakultas Pertanian.,
Collation
xiii, 63 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
630.07
Content Type
Text
Media Type
unmediated
Carrier Type
-
Edition
-
Subject(s)
Kopi arabika
Prodi Agribisnis
Specific Detail Info
-
Statement of Responsibility
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No other version available

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