Analisis Sensitivitas Pasca Panen Kopi Arabika Kerinci
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Abstract
Industri kopi Arabika di Kabupaten Kerinci, menghadapi tantangan utama dalam manajemen pasca panen, yang memengaruhi kualitas dan kuantitas produksi. Penelitian ini bertujuan untuk menganalisis sensitivitas parameter pasca panen, yaitu kadar air, suhu pengeringan, dan durasi fermentasi, menggunakan pendekatan simulasi dan pemodelan. Data dikumpulkan melalui simulasi menggunakan teknik One-Way Sensitivity Analysis. Hasil penelitian menunjukkan bahwa kadar air optimal pada 12%, suhu pengeringan 45°C, dan durasi fermentasi 30 jam memberikan hasil produksi maksimal sebesar 30 kg. Parameter yang tidak sesuai, seperti kadar air yang terlalu tinggi atau suhu pengeringan yang tidak optimal, mengakibatkan penurunan kualitas dan kuantitas produk. Simulasi ini menunjukkan bahwa pengelolaan parameter pasca panen yang terstandarisasi berkontribusi signifikan dalam meningkatkan efisiensi produksi kopi Arabika Kerinci. Penelitian ini merekomendasikan optimalisasi proses pasca panen untuk mendukung keberlanjutan industri kopi lokal sekaligus meningkatkan nilai tambah bagi petani dan pengolah kopi.
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