Continuous Improvement of Total Quality Management in Arabica Coffee Quality Improvement and Control in Brebes Regency

Abstract

The efforts of the Brebes Regency Government to provide added value to the coffee business have shown very significant progress. This is evidenced by the community's ability to convert cherry coffee, which costs IDR. 5,000/kg, into downstream green bean products, which have a very high price, which is around IDR. 190,000/kg. Although it has been able to carry out downstream processes, these activities still leave problems in quality control and standardization. Therefore, it is necessary to conduct more comprehensive research on the standardization and quality control of this Brebes Arabica coffee. This research was conducted with an action research approach in the form of applying the use of sorting process tools, using water content measuring devices, counseling on good harvesting methods, using simple greenhouse technology, and drying with a heating oven. The object of this research is the “Tani Subur” group in Gucci Dawuhan Village, Sirampog District, Brebes Regency. Data collection using techniques: semi-structured interviews, observations, and questionnaires. Based on research, the combination of technology improvement and quality control of the drying process with a greenhouse and oven produces high quality and standardized raw materials with moisture content below 12%. Standardized raw material control produces green bean products that are intact and not broken and have standard sizes. The results also show that standardized and high-quality green bean products are attractive to consumers.

Keywords: Total Quality Management; Continuous Improvement; Quality Control; Quality standardization.