Analysis Of Added Value And Priority Determination Of Coffee Production In Arca Coffee Kintamani Bangli

Abstract

The purpose of this study were to calculate the added value generated in the processing of coffee  products at Arca Coffee and determine production priorities in the processing of coffee products at Arca  Coffee. This study used the Hayami method to analyze added value. Demand forecasting used the  moving average method, exponential smoothing method, trend project method (linear trend) as well as  Mean Absolute Deviation (MAD) and Mean Absolute Percentage Error (MAPE) to calculate the error  value in the forecasting method used to determine the best forecasting method. The results showed that  the added value generated in the processing of natural coffee bean products, honey coffee beans, and  whole washed coffee beans at Arca Coffee respectively was Rp 9,200/kg, Rp 9,100/kg, and Rp 8,000/kg  with successive value-added ratios of 40.00%, 39.57%, and 36.36% and the priority of production in  processing coffee products at Arca Coffee was full washed coffee beans respectively, honey coffee beans,  and natural coffee beans.