Evaluasi Kerja Penyangrai Biji Kopi Tipe Silinder Berputar

Sutarsi, Sutarsi; Soekarno, Siswoyo; Widyotomo, Sukrisno

doi:10.19028/jtep.24.1.33-38

Cited by 8 publications

(9 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Pada sebagian besar, konduktivitas termal bahan akan meningkat seiring dengan peningkatan waktu atau suhu. Jika bahan mempunyai nilai konduktivitas besar maka panas akan semakin mudah melewatinya dan sebaliknya (Taruna et al, 2016).…”

Section: Penetapan Kadar Kafein Sampelunclassified

Perbandingan Variasi Lamanya Waktu Penyangraian Terhadap Kadar Kafein Pada Biji Kopi Robusta Secara Spektrofotometri UV-Vis

Panji Ratih Suci,

Vania Angel,

Nur Aini

2024

JIKKI

View full text Add to dashboard Cite

Robutsta coffee is one of the most popular beverages in the world is consumed by many people. The main compound in coffee beans is caffeine. This compound affects the central nervous system, muscles, and kidneys. Caffeine cluster has kromoform, so it can be read using its absorbance of UV-Vis spectrophotometry. This research aims to know the level of caffeine in coffee beans with variation of roasting time duration. The determination of the levels of caffeine by using quantitative analysis, by way of determination of wavelength maximum, operating time, raw curve, and the determination of the levels of caffeine on the sample with variations of roasting time. Determination of the wavelength, the parent solution taken 10 ml, 50 ml measuring flask put in added HCI 0,1 N up to the mark with a boundary. The next assigment that is the determination of the levels of caffeine in samples. Each sample taken as many 3 ml filtrate into a 50 ml measuring flask, then added HCI 0,1 N up to the mark with a boundary. The result obtained in this research is the maximum wavelength obtained 274,0 nm. The sample content of raw robusta coffee beans is an average of 1,77% and robusta coffee bean content with variations of roasted time of 10 minutes is an average of 1,62 %, roasted time of 15 minutes is an average of 1,31 %, and roaster time of 21 minutes is an average of 1,10 %. The duration of the roasting test indicates that is a significant difference in caffeine content.

show abstract

Section: Penetapan Kadar Kafein Sampelunclassified

Perbandingan Variasi Lamanya Waktu Penyangraian Terhadap Kadar Kafein Pada Biji Kopi Robusta Secara Spektrofotometri UV-Vis

Panji Ratih Suci,

Vania Angel,

Nur Aini

2024

JIKKI

View full text Add to dashboard Cite

show abstract

“…Based on these results, the optimal heating stove is one that has a distance of 10mm from the fire hole to the tube and a distance of 10mm from the stove to the tube, as this results in the lowest fuel consumption of 0.04kg. This is more efficient than using aluminum foil insulators, which result in fuel consumption of 0.05kg [5]. Fig 6. Relationship between the distance of the stove fire hole and the distance from the stove to the tube to fuel consumption.…”

Section: Heating System Performancementioning

confidence: 99%

“…Recently, a coffee roaster is required to simplify the coffee roasting process [5]. Many researchers have conducted developing coffee roasters.…”

Section: Introductionmentioning

confidence: 99%

Untitled

2023

Jurnal Polimesin

View full text Add to dashboard Cite

Bengkulu Province is one of Indonesia's top coffee producers. However, coffee processing is still done traditionally. Therefore, modern processing is required, particularly in the roasting process, which is vital in deciding the flavor of the coffee. This study aims to design, build, and test a low-energy coffee roaster with a capacity of 2 kg. The components of a coffee roaster are designed according to the demands and relevant standards, such as drum volume, drum material, shaft size, pulley size, belt, burner stove, and motor parameters. The coffee roaster is then tested by altering the distance between the fire holes to 10, 15, and 20 mm with a diameter of 3 mm, as well as varying the rotating speed of the drum to 60, 65, and 70 rpm and varying the coffee varieties, namely Robusta and Arabica. The testing of coffee roasting equipment with a capacity of 2 kg went smoothly. The results show that the ideal distance of the stove burner hole to attain 200 °C was discovered at a distance of 10 mm and a distance of the stove to the drum of 10 mm with a time of 17.24 minutes. For Robusta and Arabica coffee beans testing, the light roast should be roasted for 10 minutes. The medium roast requires 15 minutes of roasting time. And the dark roast requires a 20-minute roasting process. Furthermore, the rotating speed of the drum has little influence on the character of roasted coffee beans

show abstract

“…Dari sejumlah senyawa penyusun flavor kopi telah dilakukan riset yang menunjukkan adanya beberapa senyawa yang berperan penting dan dominan terhadap flavor kopi, yaitu 3-Merkapto-3-Metilbutil (Sutarsi et al, 2016).…”

Section: Metode Penelitianunclassified

Characterization Roasting Level of Arabica Coffee (Coffea arabica) Komasti and Andungsari

Priantari,

Dharmawan

2022

J.Bio.UA

View full text Add to dashboard Cite

Coffee is one of the drinks that are often consumed by the public Indonesia. Indonesian Coffee and Cacao Research Institute (ICCRI) is a national coffee and cocoa research and development institution has 2 superior Arabica coffee seeds, namely Andungsari 2K Arabica Coffee and Komasti (Andungsari 3 Composite). In general, the sequence of dry processing of coffee cherries includes fruit picking, fruit sorting, fruit drying, pulping and hulling. Next is the roasting process before it becomes coffee grounds. The roasting process converts unsavory raw coffee beans into a drink with a delicious aroma and taste. The perfection of coffee roasting is influenced by 2 factors, namely heat and time, equipment and tools roasting and quality of coffee beans. From the results of treatments 2, 4, 6, 8, 10, 12, 14, 16 and 18 minutes, coffee with city roast criteria was produced in the 7th treatment, namely 14 minutes, with the first crack at 11.30 minutes at 154 °C, the color of the beans dark chocolate, has the most popular taste. For treatment 8 (14 minutes) and 9 (18 minutes) the color is more black, oily and smokey, the taste is more espresso. The roasting equipment used is in the dark roast category at a temperature of 170-195 °C.

show abstract

Evaluasi Kerja Penyangrai Biji Kopi Tipe Silinder Berputar

Cited by 8 publications

References 0 publications

Perbandingan Variasi Lamanya Waktu Penyangraian Terhadap Kadar Kafein Pada Biji Kopi Robusta Secara Spektrofotometri UV-Vis

Perbandingan Variasi Lamanya Waktu Penyangraian Terhadap Kadar Kafein Pada Biji Kopi Robusta Secara Spektrofotometri UV-Vis

Untitled

Characterization Roasting Level of Arabica Coffee (Coffea arabica) Komasti and Andungsari

Contact Info

Product

Resources

About