Analysis Of Added Value Of Arabica Coffee Processing At PT. Dete kopi Kintamani, Bali

John Howard Sijabat; I Wayan Gede Sedana Yoga; Lutfi Suhendra

doi:10.63922/ijebir.v5i01.2638

John Howard Sijabat Department of Agricultural Industrial Technology, Faculty of Agricultural Technology, Udayana University, Bali, Indonesia
I Wayan Gede Sedana Yoga Udayana University, Bali, Indonesia
Lutfi Suhendra Udayana University, Bali, Indonesia

DOI: https://doi.org/10.63922/ijebir.v5i01.2638

Keywords: Arabica coffee, added value, coffee processing, Hayami method, production process.

Abstract

Coffee processing plays a crucial role in generating added value, significantly
contributing to producers’ income. This study analyses the value added from
processing Arabica red cherry coffee into green beans using three methods: Full
Wash, Honey Process, and Natural Process. at PT. Dete Kopi in Kintamani, Bali. The
Hayami method was employed to quantify the added value based on output
conversion, input cost, and profitability. Data were collected through interviews, field
observations, and document analysis. The results revealed that the Natural Process
yielded the highest added value, amounting to IDR 11,846 per kilogram (40.85%),
followed by the Honey Process at IDR 8,673/kg (33.36%), and Full Wash at IDR
8,556/kg (32.91%). Key factors influencing value creation included raw material
quality, weather conditions, availability of drying space, labor, production costs,
capacity, and processing techniques. This study underscores the

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