Udayana Food Tech Lecturer Develops Cascara Crispy Kintamani, Healthy Snack from Arabica Coffee Peel Waste

• Posted by: Admin
• Senin, 16 Oktober 2023
• Has been read 516 time(s)

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Lecturer in the Food Technology Study Program, Faculty of Agricultural Technology, Udayana University (FTP Unud) Sayi Hatiningsih, S.TP., M.Si., collaborated and joined in a team with I Wayan Suarta, S.TP., I Made Endra Kartika Yudha, S.E., M.Sc., Ratna Sari Widiastuti, S.Si., M.Sc., and I Komang Budi Mas Aryawan, S.Pd., M.Pd., together with students Gede Agung Artha Deva Jayadhi Narayana, Kadek Ramana Sathya Pavana Wijaya , Maria Rosary Mayaranti Putri, Ni Ketut Ratnamaya Sutra Kenari, Alizza Zahira Prameswari, Jason Patrick Kenardi, Ni Made Mutia Pradnyawangi, and Ida Ayu Agung Prapita Hermayuli, developed Kintamani Arabica coffee peel into a snack that is not only delicious, but also healthy.

Through the Grant program of the Directorate of Research, Technology and Community Service (DRTPM) of the Ministry of Education, Culture, Research and Technology, Community Service was carried out on Saturday, 23^rd September 2023 with the Kintamani Coffee Nectar Farmers Group which is an MSME as an activity partner.

The large output of coffee plantations in the Kintamani area, Bangli has an impact on the large amount of coffee skin waste produced, namely 45% or 937 tons in 2022. So far, only a small portion of coffee skin waste has been used as animal feed, fertilizer and sometimes it is just piled up/discarded straight away. or not much handling has been done, causing contamination and environmental problems around coffee plantations.

Mrs. Sayi Hatiningsih and her team are determined to take advantage of this and provide a touch of Food Technology so that the economic value of coffee skin waste can be increased by processing it into crispy cascara which is rich in fiber and antioxidants with the product name "Cascara Crispy Kintamani", according to the origin of the ingredients used.

Mrs. Sayi reported that the activities that had been carried out were training on processing, packaging, attractive labeling, and storage of crispy cascara products. Furthermore, regular assistance is provided regarding the use of e-commerce (Tokopedia) and Instagram social media as product marketing media (digital marketing), including processing business permits.

"It is hoped that this program can increase public knowledge in utilizing coffee husk waste into healthy crispy cascara snacks of high quality and high selling value," she said.

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