Assistance for coffee processing into kombufee with fermentation method in Benjor Village

Ratna Juwita; Algafari Bakti  Manggara; Muhammad Alfian  Mizar; Aisyah Shabrina  Istiqomah; Listy Nailah Mahdiyyatul  Lathifah; Septiani Dewi  Hamni

doi:10.32734/jst.v8i1.19783

Authors

Ratna Juwita Universitas Negeri Malang
Manggara Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, East Java, Indonesia
Muhammad Alfian Mizar Department of Mechanical Engineering, Faculty of Engineering, Universitas Negeri Malang, East Java, Indonesia
Aisyah Shabrina Istiqomah Biotechnology Study Program, Department of Applied Science, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, East Java, Indonesia
Listy Nailah Mahdiyyatul Lathifah Biotechnology Study Program, Department of Applied Science, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, East Java, Indonesia
Septiani Dewi Hamni Biotechnology Study Program, Department of Applied Science, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, East Java, Indonesia

DOI:

https://doi.org/10.32734/jst.v8i1.19783

Keywords:

Coffee, Kombucha, Fermentation, Community Service

Abstract

Benjor Village, located in Malang Regency, is one of the largest Arabica coffee producing areas in East Java, has great potential in the development of processed coffee products, but still has limitations in terms of innovation. Currently the community only sells coffee in raw form or coffee powder. This service activity aims to increase the added value of Benjor Village Arabica coffee through the innovation of kombufee beverage products. This drink is produced from fermentation of Arabica coffee with kombucha culture, making it rich in probiotics and antioxidants. The target in this activity leads to the productive economic sector of mothers of Family Welfare Empowerment Benjor Village.The method of implementing this service activity is carried out by training and mentoring the processing of Arabica coffee into kombufee using the fermentation method. The results of the training and mentoring were an increase in partner skills, such as mothers of Family Welfare Empowerment in Benjor village, in the contents of kombufee made from coffee beans by 72%. Mentoring activities were carried out for two months, both offline and online (using Whatsapp Group) so that the trainees were able to make kombufee independently and were suitable for sale. Kombufee processing training to the community, especially mothers of Family Welfare Empowerment, is expected to encourage community economic independence and introduce high-value local products.

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