scholarly journals SISTEM PENGENDALIAN SUHU DAN PEMANTAUAN KELEMBABAN BIJI KOPI PADA MESIN PENYANGRAI BERBASIS ARDUINO 2560

2017 ◽  
Vol 19 (2) ◽  
pp. 19
Author(s):  
Anggi Permana ◽  
Iman Setiono
Keyword(s):  
Liquid Crystal Display ◽  
Effect Of Temperature ◽  
Coffee Bean ◽  
Heat Element ◽  
Modern Times ◽  
Roasting Machine ◽  
Coffee Beans ◽  
Roasting Process ◽  
The Right ◽  
Gas Stoves

Anggi Permana, Iman Setiono, in this paper explain that along with the development of modern times. Technological advancements were increasingly found in manufacturing products, everything was done to be easy and practical. These products are made with the aim of helping human work. However, not all manufacturing products are automated. Some products still work manually. Therefore, we are required to be able to innovate by changing the manual process with a more efficient method by using products that are automatic. One tool is the roasting machine for coffee beans. Currently on the market it is rare for automatic coffee roasters to be designed. Most coffee roasters are done manually, use hand mixers, and use wood stoves or gas stoves. This situation becomes less efficient where the roasting is still using the hands, causing it to ripen evenly and burn. Though to get the right coffee is from the roasting process. Roasting determines the color and variety of flavors of coffee to be consumed. The effect of temperature and time also affects the results of roasting, even when roasting here we monitor the thickness of coffee beans. to produce good roasting. The principle is to give the right amount of time and the right temperature so that coffee will not only have a fragrant aroma but also create the right taste. To solve the problem, in this article we made coffee bean roasters. This coffee bean roasting system is based on Arduino MEGA type 2560. The roasting process uses the mlx90614 sensor and DHT11 sensor to monitor the moisture of coffee beans that will be displayed on the 7-segment. The heating media used is using heat elements instead of stoves. This tool is able to roast as much as 400 grams of coffee. It is expected that the roasting machine of coffee beans will be more optimal  Keywords: Arduino MEGA, heat element, DHT11 sensor, MLX90614 sensor and, 7-segment. ReferencesMusbikhin. 2011. Penegertian sensor dan macam-macam sensor. (http://www.musbikhin.com/pengertian-sensor-dan-macam-macam-sensor). diakses tanggal 4 juni 2017.Ardy, faisal. 2016. Pengertian DHT11. (https://docslide.net/documents/2012-2-00944-sk-bab2001pdf.html). diakses tanggal 4 juni 2017.Elok, Dhinda. 2016. Aplikasi Arduino Untuk Monitoring Dan Setting Suhu Piringan Logam Dengan Sensor MLX90614 Pada Aplikasi Pemanas Roti. Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.Ecadio. 2017. Teori arduino. (http://ecadio.com/belajar-dan-mengenal-arduino-mega). diakses tanggal 30 april 2017.Syahwil, muhammad. 2017. Panduan Mudah Balajar Arduino Menggunakan Simulasi Proteus. Andi Offset. jakartaKho, Dickson. 2017. Pengertian 7segment. (http://teknikelektronika.com/pengertian-seven-segment-display-layar-tujuh-segmen/). diakses tanggal 2 mei 2017.Permata, Redi. (2016). Rancang Bangun Sistem Pengontrol BATCH MIXER Pada Industri Minuman Dengan Metode PID Berbasis Arduino Uno R3. Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.Restiawan, Masde. (2016). Otomatisasi Pengatur Suhu Dan Waktu Pada Penyangrai Kopi ( Roaster Coffee ) Berbasis Atmega 16 Pada Tampilan Lcd ( Liquid Crystal Display). Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.

scholarly journals Testing coffee roasting machine with electric heater as energy source

2021 ◽  
Vol 922 (1) ◽  
pp. 012073
Author(s):  
Syafriandi ◽  
F Fachruddin ◽  
A Lubis ◽  
H Maulina ◽  
P Nazura
Keyword(s):  
Heat Transfer ◽  
Water Content ◽  
Gas Flow ◽  
Electric Heater ◽  
Coffee Bean ◽  
Roasting Machine ◽  
Coffee Beans ◽  
Roasting Process ◽  
Gas Fuel ◽  
Coffee Roasting

Abstract The roasting process is the process of frying something without using oil. The roasting processes raw materials into cooked or ready-to-eat ingredients. The purpose of the roasting is to get a certain taste using heat transfer methods either without media or using sand. When the roasting process occurs, the coffee beans undergo physical changes, one of which is the water content due to heat transfer from the roasting medium to the material. During the roasting process, evaporation of water content occurs and the coffee beans will experience a decrease in mass. Coffee bean roasting machines with stove heat sources from gas fuel are currently being developed. The use of gas fuel is sometimes difficult to regulate a constant temperature because it depends on the valve setting to exit the gas flow on the stove. On the other hand if incomplete combustion occurs it will affect the flavour of the roasted coffee beans. The purpose of this study was to test a coffee roasting machine with an electric element heat source. Roasting machine testing with a time of 50 minutes produces an average temperature of 196.64 °C with a final moisture content of 3.61%.

scholarly journals OTOMATISASI PENGATUR SUHU DAN WAKTU PADA PENYANGRAI KOPI ( ROASTER COFFEE ) BERBASIS ATMEGA 16 PADA TAMPILAN LCD ( LIQUID CRYSTAL DISPLAY )

2016 ◽  
Vol 19 (1) ◽  
pp. 6
Author(s):  
Masde Ristiawan ◽  
Eko Ariyanto
Keyword(s):  
Liquid Crystal Display ◽  
Electric Heating ◽  
Heating Process ◽  
System Control ◽  
Heating Device ◽  
Coffee Beans ◽  
Roasting Process ◽  
Lcd Display ◽  
Roast Coffee ◽  
Minimum System

Masde Ristiawan, Eko Ariyanto Roasting is one of the most important processes in processing coffee beans. So it takes an automatic coffee roaster machine that can support the home roasting process. Basically, this coffee roaster is a heating device, the temperature is regulated following the input setpoint. The heating process is produced by electric heating elements which are controlled by the relay. The temperature sensor used is K type MAXX 6675 Thermocouple. The minimum system of ATmega 16 is used as the overall system control, Users can monitor temperature values and timers, which are displayed via the LCD display. In roasting coffee, roasting weight and temperature are very influential in the length of roasting time. Maximum capacity of 350 gram coffee roasters. To roast coffee with a weight of 100 grams at a temperature of 100 ° C it takes 34 minutes for light maturity and a temperature of 130 ° C with the same weight takes 18 minutes. Keywords : Thermocouple, Relay, Temperature, Sistem Minimum ATmega 16, LCD, Roaster Coffee.ReferencesSutanto, N. (2012). Rancang Bangun Coffee Producting Machine. Surabaya: Universitas Wijaya Putra.Wijaya, A. (2011). Rancang Bangun Alat Pemanas dan Pengaduk Terintergrasi dengan Temperatur dan Kecepatan Terkendali Berbasis Mikrokontroler. Depok : Universitas Indonesia.Perdana, Y. (2012). Rancang Bangun Alat Penyangrai Kacang Tanah dengan Penggerak Motor DC Berbasis Mikrokontroler AT89s51. Jakarta: Universitas Negeri Jakarta.Kurniawan, R. (2014). Sistem Pengendalian Suhu Menggunakan Metode Fuzzy Logic Pada Tungku Mesin Penyangrai Kopi. Jember : Universitas Jember.Amiq, B. (2015). Rancang Bangun Alat Penyangrai Kopi Semi Otomatis dengan Kapasitas 5Kg. Surabaya: Universitas Negeri Surabaya.Hartanto, S. (2012). Prototipe Pintu Bendungan Otomatis Berbasis Mikrokontroler ATmega 16. Yogyakarta: Universitas Negeri Yogyakarta.Kholatingulloh, T. (2015). Otomatisasi Pengatur Suhu dan Waktu Pada Oven Listrik Berbasis arduino yang ditampilkan pada LCD. Semarang: Universitas Diponegoro.

scholarly journals Perbaikan Tingkat Risiko Musculoskeletal Disorders Berdasarkan Pendekatan Nordic Body Map dan Rapid Upper Limb Assessment Pada Hasil Rancang Bangun Mesin Roasting Kopi Digital Otomatis

2021 ◽  
Vol 10 (2) ◽  
pp. 191-200
Author(s):  
Ratih Rahmahwati
Keyword(s):  
Upper Limb ◽  
Musculoskeletal Complaints ◽  
West Kalimantan ◽  
Roasting Machine ◽  
Work Posture ◽  
Working Posture ◽  
Coffee Beans ◽  
Roasting Process ◽  
Body Map ◽  
Coffee Roasting

The roasting process of coffee beans in West Kalimantan, especially Pontianak city, is still done traditionally. The coffee roasting process is done manually by using a fire stove as a heater. Workers with standing posture stir the coffee beans continuously, and it can take 4 hours for 20 kilos of coffee beans. Standing work posture is required for stirring the coffee beans but can cause fatigue in workers due to long-standing times and high heating temperatures. This situation causes the roasting process to be less efficient and can cause the roasting process to be uneven. The purpose of this study was to identify musculoskeletal complaints of standing work posture in the manual coffee roasting process and provide an evaluation of corrective work posture when using the design results of an automatic digital roasting machine. The methods used in this study were the Nordic Body Map (NBM) and the Rapid Upper Limb Assessment (RULA) to assess the level of risk of posture for musculoskeletal complaints. The results of the identification of body points that experience fatigue were carried out by distributing NBM questionnaires and evaluating the worker's posture using RULA on CATIA V5R20. Based on the existing NBM, the risk score is 78, and the final RULA score is 6, which means that immediate corrective action is needed because the work posture is categorized as dangerous and does not meet ergonomic principles. Improvement of working posture is made by designing a roasting machine that is digital and automatic. So the workers do not need to mix the coffee beans manually. Based on roasting machine implementation results, there was a significant change in the NBM score and the final RULA score. The NBM results obtained a score of 55 which means that the risk is moderate with the risk of fatigue in the neck, right leg and, left leg. Meanwhile, evaluation of work posture based on RULA on CATIA obtained a final score of 3, which means that the work posture is not dangerous and does not require immediate improvement.  

scholarly journals Changes Of Some Engineering Properties Of Coffee Beans Due To Roasting Process

2020 ◽  
Vol 8 (1) ◽  
Author(s):  
Ashri Indriati ◽  
Dadang D Hidayat ◽  
Cecep E Andriansyah ◽  
Ari Rahayuningtyas ◽  
Arie Sudaryanto
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Volume Change ◽  
Engineering Properties ◽  
Coffee Bean ◽  
Green Coffee ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Roasting Process ◽  
Green Coffee Bean

The changes in physical, mechanical, and colours after roasting in two-level were investigated. Aims of this study were to evaluate changes in the physical, mechanical, and colours due to the roasting process of the Arabica and Robusta coffee bean grown in Cisalak Sub-District, Subang District-West Java. Results of analysis determined that the roasting process resulted in decreasing the moisture content of green coffee bean from 13.8% to 6,54% of first-level roasted bean and 6.24 of the second-level roasted bean, while that of robusta decreased from  11.22% to 7.56 and 6.12%. First-level roasting was categorised as a light roast, while the second-level was a medium roast. The Roast Weight Loss of arabica and robusta from green to light roast bean were 19.45 % and 16,24%, respectively, and that to medium roast bean was 26.20% and 22.37%, respectively. The roast volume change of arabica and robusta from green to light roast bean were 50.55% and 44.30 % respectively, and that to medium roast bean were 54.65% and 55.92 % respectively. The total colour differences between green with light and medium roast bean of arabica were 6.39 and 2.52, while that of robusta were 6.19 and 2.49, respectively.

The Effect of Temperature and Duration Roasting of the Physical Characteristics of Arabica Coffee

2019 ◽  
Vol 967 ◽  
pp. 113-117
Author(s):  
Bondaris Palungan Musa ◽  
Iradat Rapa Charnia ◽  
Salu Salma
Keyword(s):  
Moisture Content ◽  
Average Length ◽  
Physical Characteristics ◽  
Effect Of Temperature ◽  
Average Moisture Content ◽  
Coffee Bean ◽  
Measuring Device ◽  
Arabica Coffee ◽  
Coffee Beans ◽  
Roasting Time

This study aims to determine the effect of temperature and roasting time on changes in physical characteristics of arabica coffee beans. Rotary type mechanical coffee roaster equipment equipped with a digital temperature measuring device to measure the roasting temperature. The heat source used is from the gas stove with the inner surface temperature of the coffee bean roaster cinder being kept constant. Arabica dry coffee as much as 500 grams with 14 % moisture content is put into the roasting device which has been heated at the desired temperature. The roasting is done by repetition twice for each temperature which is 165 °C, 175 °C, 185 °C and 195 °C with variations in the average length of time ie 35 minutes, 29 minutes, 25 minutes and 23 minutes. The results showed that the temperature and roasting time had an effect on the physical characteristics of the coffee beans, especially the very real color changes and also the changes in the average moisture content of coffee beans were 1.82 %, 1.43 %, 1.12 % respectively. and 0.94 %. Keywords: Arabica coffee, temperature, roasting time, physical characteristics

Effect of Temperature and Relative Humidity during Transportation on Green Coffee Bean Moisture Content and Ochratoxin A Production

2007 ◽  
Vol 70 (1) ◽  
pp. 164-171 ◽  
Author(s):  
HECTOR A. PALACIOS-CABRERA ◽  
HILARY C. MENEZES ◽  
BEATRIZ T. IAMANAKA ◽  
FREDERICO CANEPA ◽  
ALDIR A. TEIXEIRA ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Ochratoxin A ◽  
Fungal Growth ◽  
Effect Of Temperature ◽  
Coffee Bean ◽  
Green Coffee ◽  
Final Destination ◽  
Coffee Beans ◽  
Environmental Variations

Changes in temperature, relative humidity, and moisture content of green coffee beans were monitored during transportation of coffee from Brazil to Italy. Six containers (three conventional and three prototype) were stowed in three different places (hold, first floor, and deck) on the ship. Each prototype was located next to a conventional container. The moisture content of the coffee in the container located on the first floor was less affected by environmental variations (0.7%) than that in the hold and on the deck. Coffee located in the hold showed the highest variation in moisture content (3%); in addition, the container showed visible condensation. Coffee transported on the deck showed an intermediary variation in moisture (2%), and there was no visible condensation. The variation in coffee moisture content of the prototype containers was similar to that of the conventional ones, especially in the top layers of coffee bags (2 to 3%), while the increase in water activity was 0.70. This suggests that diffusion of moisture occurs very slowly inside the cargo and that there are thus sufficient time and conditions for fungal growth. The regions of the container near the wall and ceiling are susceptible to condensation since they are close to the headspace with its high relative humidity. Ochratoxin A production occurred in coffee located at the top of the container on the deck and in the wet bags from the hold (those found to be wet on opening the containers at the final destination).

scholarly journals PENGARUH SUHU DAN LAMA WAKTU PENYANGRAIAN TERHADAP MASSA JENIS BIJI KOPI ROBUSTA MENGGUNAKAN MESIN ROASTING TIPE HOT AIR

2021 ◽  
Vol 10 (1) ◽  
pp. 29
Author(s):  
Mafaza Kanzul Fikri ◽  
Trapsilo Prihandono ◽  
Lailatul Nuraini
Keyword(s):  
Chemical Properties ◽  
Research Process ◽  
Hot Water ◽  
Roasting Machine ◽  
Robusta Coffee ◽  
Hot Air ◽  
Coffee Beans ◽  
Roasting Process ◽  
Coffee Roasting

Abstract: An important stage that will determine the quality of ready-to-consume coffee is roasting. This method has been developed and used to obtain the best and specific quality of coffee brewing. In addition to the method used, the type of coffee greatly influences the quality characteristics of the brewed coffee produced. Coffee beans will not have a high commercial value before being subjected to a roasting process for the formation of the best aroma and taste. Roasting is a combination of time and temperature that changes the structure and chemical properties in coffee beans through the pyrolysis process. Even high-quality coffee beans cannot have maximum aroma and flavor if the roasting process is not done properly. This research uses a roasting machine type Hot Air Roasting or with other names Air Roasting is a different roasted coffee method. Coffee roasting process is not on the surface of the roaster but in the air, this coffee roasting method was introduced by Michael Sivetz, a chemical engineer and consultant of the world coffee industry. Based on the results of this study that the decrease in density discussed in the previous paragraph shows that the longer the roasting, the weight of coffee will decrease because the water content in coffee beans has begun to decrease. This shows that the longer the coffee beans are roasted, the better the results of heating. This research process uses a hot air type roasting machine. Hot water is one type of roasting machine that is good and efficient, because the heating carried out by the machine uses electrical energy. The final results obtained in this study the temperature continues to rise but the density decreases. This shows the inverse relationship between temperature and density of coffee and the best roasting results and can be used for brewing robusta coffee at 200 ° C in 15-20 minutes.    Keywords: Hot Air Roasting, Robusta Coffee

scholarly journals Expert System Based on an Ontology Method to Analyze Types of Arabica Coffee Beans

2017 ◽  
Vol 5 (2) ◽  
pp. 31 ◽  
Author(s):  
Michelle Angelica ◽  
Friska Natalia Ferdinand
Keyword(s):  
Language Processing ◽  
System Model ◽  
Database Integration ◽  
Coffee Bean ◽  
Arabica Coffee ◽  
Website Development ◽  
The Past ◽  
Coffee Beans ◽  
The Right ◽  
Coffee Shops

<p class="0abstract">In the past few decades, the use of ontologies in information systems has become popular in many fields, such as website development, database integration, and natural language processing. Because many kinds of coffee beans can be used in coffee shops, the prospective coffee house entrepreneur meets obstacles in terms of choosing the right coffee beans because of multiple unique characteristics. In order to help this cohort make decisions, our study proposed a simulation ontology-based matching for coffee bean selection by inserting three parameters—aroma, flavor, and sour level—as inputs on the website.<span> Arabica coffee bean is used as the principal object in this study and t</span>he outputs would be the beans matched with the parameters that had been inserted. In this study, t<span lang="IN">he </span>system model<span lang="IN"> gained from </span>the ontology method<span lang="IN"> is shown in </span>the implementation by using an example<span lang="IN">.</span></p><p class="0keywords"><strong>Key Words—</strong>Arabica coffee beans, Ontology, OWL, Protégé, SPARQL</p>

scholarly journals Effect of Broken Coffee Beans Particle Size, Roasting Temperature, and Roasting Time on Quality of Coffee Beverage

2020 ◽  
Vol 2020 ◽  
pp. 1-15
Author(s):  
Ezana Getaneh ◽  
Solomon Workneh Fanta ◽  
Neela Satheesh
Keyword(s):  
Particle Size ◽  
Temperature Distribution ◽  
Physical Properties ◽  
Initial Moisture Content ◽  
Coffee Bean ◽  
Sensory Acceptability ◽  
Coffee Beans ◽  
Roasting Process ◽  
Roasting Temperature ◽  
Roasting Time

Optimum flavor and aroma of the coffee are developed during the roasting process. However, certain problems exist in the coffee roasting process such as partial charring, over roasting, and poor temperature distribution across the coffee bean (due to the low thermal conductivity of bean), if conditions are not optimized. Hence, uniform temperature distribution across the coffee bean in the roasting process is highly desirable. To achieve these requirements, the broken coffee beans were positioned in a single layer packed bed arrangement using the closed system by circulating hot air. In this experiment, three factors were arranged in a completely randomized design with three levels and three replications. The first factor considered was roasting temperature (200°C, 230°C, and 260°C), second factor was roasting time (5 min, 10 min, and 15 min), and third was particle size (4–6 mm, 2.36–3.35 mm, and 1.7–2.36 mm). The initial moisture content of raw beans (cv. Limu) was determined. The data were collected on selective physical properties of roasted coffee beans and sensory acceptability of prepared beverage. The results showed that the physical properties and sensory acceptability are significantly high ( P < 0.001 ). It depends on the interaction effect of all the studied factors. Among the studies parameters, roasting temperature of 230°C with a particle size range of 4–6 mm showed the steady transition in dry mass loss and change in bulk density with increase in roasting duration. Coffee roasted at 230°C for 10 min with a particle size of 4–6 mm showed the highest sensory acceptability score (89.21). In conclusion, it can be said that a temperature of 230°C, a time of 10 min, and a particle size between 2.36–3.35 mm and 4–6 mm are recommended conditions for the roasting process of coffee beans.

scholarly journals Kajian Mutu Kopi Arabika Gayo Dengan Perlakuan Variasi Suhu dan Lama Penyangraian

2017 ◽  
Vol 2 (2) ◽  
pp. 416-422
Author(s):  
Kaswindi Kaswindi ◽  
Bambang Sukarno Putra ◽  
Rita Khathir
Keyword(s):  
Moisture Content ◽  
Coffee Bean ◽  
Arabica Coffee ◽  
Caffeine Content ◽  
Randomized Design ◽  
Coffee Beans ◽  
Roasting Process ◽  
Postharvest Handling ◽  
The Impact

Abstrak. Mutu kopi arabika gayo sangat tergantung pada proses penanganan pasca panen, terutama proses penyangraian. Tujuan penelitian ini untuk mengetahui pengaruh suhu dan lama penyangraian terhadap mutu kopi arabika gayo. Penelitian ini menggunakan biji kopi arabika gayo dari Desa Buntul Kemumu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan variasi suhu 160, 170 dan 180˚C dengan lama penyangraian  15, 20, dan 25 menit. Parameter penelitian meliputi rendemen, kadar air, keasaman (pH), kafein dan uji organoleptik terhadap warna, aroma dan rasa oleh 25 orang panelis. Data dianalisis menggunakan analisis sidik ragam (ANOVA) dengan uji lanjut Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil penelitian ini menunjukan bahwa rendemen, kadar air, dan keasaman kopi arabika gayo dipengaruh secara nyata oleh suhu dan lama penyangraian. Rendemen tertinggi diperoleh pada suhu 160℃ dan lama penyangraian 15 menit yaitu 85,2%. Kadar air pada kopi arabika gayo memenuhi standar SNI yaitu maksimal 7%, kecuali pada perlakuan suhu 160˚C dan lama penyangraian 15 menit yaitu 7,14% . Keasaman (pH) tertinggi diperoleh pada suhu 160˚C lama penyangraian 15 menit yaitu 4,95. Kadar kafein kopi arabika gayo meningkat semakin tinggi suhu dan lama penyangraian. Berdasarkan uji organoleptik menunjukan bahwa kopi arabika gayo yang paling disukai panelis diperoleh suhu penyangraian 170 dan 180˚C dengan lama penyangraian 25 menit.Study of Arabica Gayo Coffee Quality under Temperature and Roasting Duration TreatmentsAbstract. The quality of gayo arabica coffee was affected by postharvest handling especially roasting process. This study aimed to find out the impact of temperature and roasting duration against the quality of gayo arabica coffee.The study was conducted by using Factorial Completely Randomized Design i.e. roasting temperature at 3 levels namely 160, 170 and 180℃, and roasting durations at 3 levels namely 15, 20, and 25 minutes. The coffee beans from Buntul Kemumu Village was evaluated in this study. Parameters analysed were yield, moisture content, acidity, caffeine content and 25 respondent perceptions on colour, aroma and taste. Data were analysed by using analysis of variance (ANOVA) and honestly significance difference at probability 5%. The results showed that the yield, moisture content, and acidity of gayo arabica coffee bean were influenced by temperature and roasting duration. The highest yield was obtained at treatment 160℃ temperature for 15 minutes roasting, i.e 85.2%. The mositure content of gayo arabica coffee beans followed the SNI qualification, i.e. 7%, unless at treatment 160℃ temperature for 15 minutes roasting, i.e. 7.14%. The highest acidity (pH) was obtained from treatment 160℃ temperature for 15 minutes roasting, i.e. 4.95. The caffeine content increased as temperature and roasting duration increased. Respondent perceptions showed that the best quality of gayo arabica coffee was obtained from treatment 170 and 180℃ temperature for 25 minutes roasting.

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