Pemberdayaan UMKM Alir Coffee melalui pendampingan pengendalian kualitas seduhan berbasis analisis total dissolved solids

Abstract

Abstrak

Konsistensi kualitas seduhan merupakan tantangan krusial bagi pelaku usaha kopi hilir, termasuk UMKM Alir Coffee di Malang, karena proses ekstraksi yang sensitif terhadap variabel brewing sering kali belum dikendalikan secara kuantitatif. Ketiadaan instrumen analisis seperti refraktometer menghambat upaya standarisasi cita rasa produk secara ilmiah dan terukur. Program Pengabdian kepada Masyarakat ini bertujuan untuk memberikan transfer pengetahuan dan keterampilan mengenai kontrol kualitas kopi menggunakan parameter Total Dissolved Solids (TDS) sebagai indikator efisiensi ekstraksi. Metode pelaksanaan didasarkan pada siklus intervensi yang meliputi ceramah, diskusi, dan praktik (hands-on training) dalam penggunaan Difluid R2 Extract Coffee Refractometer. Hasil kegiatan menunjukkan peningkatan dalam pemahaman konsep ekstraksi dan kemampuan melakukan pengukuran TDS secara mandiri sebagai dasar penetapan standar seduhan. Selain itu, program ini juga telah memfasilitasi transisi mitra dari metode kontrol kualitas tradisional ke metode ilmiah/terukur sehingga mendukung konsistensi mutu dan memperkuat daya saing produk UMKM Alir Coffee di pasar nasional.

Kata kunci: kontrol kualitas; kopi; total dissolved solids; refraktometer; pengabdian masyarakat.

Abstract

Consistency in coffee brewing quality remains a critical challenge for downstream coffee businesses, including Alir Coffee, a micro and small enterprise (MSE) in Malang, as the extraction process is highly sensitive to brewing variables and often not controlled quantitatively. The lack of analytical instruments such as refractometers hinders the scientific and measurable standardization of flavor quality. This Community Service Program aimed to transfer knowledge and skills in coffee quality control using Total Dissolved Solids (TDS) as an indicator of extraction efficiency. The implementation method was based on an intervention cycle consisting of lectures, discussions, and hands-on training in the use of the Difluid R2 Extract Coffee Refractometer. The results showed an improvement in participants’ understanding of extraction concepts and their ability to independently measure TDS as a basis for establishing brewing standards. Furthermore, the program facilitated the transition of the partner from traditional quality control methods to a scientific and measurable approach, thereby supporting product consistency and strengthening the competitiveness of Alir Coffee in the national market.

Keywords: quality control; coffee; total dissolved solids; refractometer; community services.