Uji Performansi Mesin Penggiling Tipe Conical Burr Mill Terhadap Biji Kopi Robusta

2018 ◽  
Vol 3 (3) ◽  
Author(s):  
Gusni Hidayat ◽  
Zulfahrizal Zulfahrizal ◽  
Bambang Sukarno Putra
Keyword(s):  
Water Content ◽  
Performance Test ◽  
Average Score ◽  
Obvious Effect ◽  
Robusta Coffee ◽  
Organoleptic Test ◽  
Postharvest Handling ◽  
Percentage Water Content ◽  
Mesh Sieve

Abstrak: Kopi robusta merupakan jenis kopi yang mendominasi perkebunan kopi di Indonesia hingga saat ini. Kopi robusta biasanya digunakan sebagai kopi instant atau cepat saji yang memiliki rasa netral serta aroma kopi yang kuat. Produksi kopi robusta saat ini mencapai sepertiga dari produksi seluruh dunia. Salah satu aspek dalam pengolahan kopi yang penting untuk diperhatikan yaitu pada proses penggilingan biji kopi yang telah disangrai dengan penanganan teknologi pasca panen menggunakan mesin penggiling biji kopi tipe conical burr mill. Penggilingan yang dilakukan dengan mesin ini dapat diatur sehingga menghasilkan berbagai macam jenis kehalusan bubuk kopi. Dengan berbagai macam jenis kehalusan bubuk kopi yang dihasilkan tentunya dapat mempengaruhi performansi dari mesin penggiling dan mempengaruhi mutu dari hasil gilingan. Oleh karena itu tujuan penelitian ini untuk mengetahui kinerja dari mesin penggiling kopi dengan perlakuan ukuran ayakan. Bahan yang digunakan pada penelitian ini adalah biji kopi robusta yang diperoleh dari Bener Meriah yang disangrai dengan suhu 200°C selama 10 menit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Non Faktorial. Perlakuan yang dilakukan adalah perbedaan kehalusan dengan 3 taraf kehalusan yang diukur dengan ayakan berukuran 35 mesh, 10 mesh, 5 mesh dengan setiap perlakuannya dilakukan sebanyak 3 kali ulangan sehingga diperoleh 9 satuan percobaan. Pengamatan dan pengukuran data dilakukan dengan cara analisa sesuai dengan  parameter meliputi kapasitas pengilingan, rendemen, persentase kehilangan hasil, kadar air, persentase kelarutan dan uji organoleptik (tekstur, aroma dan rasa). Data yang didapatkan kemudian akan dianalisa. Hasil penelitian menunjukkan bahwa perbedaan ukuran ayakan atau tingkat kehalusan memberikan pengaruh nyata terhadap kapasitas penggilingan, kadar air, persentase kelarutan dan uji organoleptik (tekstur,aroma dan rasa), tetapi tidak memberikan pengaruh nyata terhadap rendemen dan persentase kehilangan hasil. Berdasarkan perlakuan ukuran ayakan 5 mesh didapatkan perolehan terbaik nilai kapasitas penggilingan sebesar 44,469 kg/jam, rendemen 90,951%, persentase kehilangan hasil 9,049% dan kadar air 0,807%. Sedangkan pada perlakuan ukuran ayakan 35 mesh didapatkan perolehan terbaik nilai persentase kelarutan sebesar 27,880% dan uji organoleptik terhadap tekstur, aroma serta rasa bubuk kopi robusta hasil dari penggilingan biji kopi robusta menggunakan mesin conical burr mill dengan nilai skor rata-rata yaitu 4 (suka).PERFORMANCE TEST BY USING CONICAL BURR MILL TOWARDS ROBUSTA COFFEE BEANAbstract: Nowadays, robusta coffee is one of coffee types which dominates coffee plantation in Indonesia. Normally, robusta coffee will be used as an instant coffee which has neutral flavour, either strong aroma. Thus far, an increase in the number of robusta coffee production raises a third from the whole production over the world. One of the notable aspects in processing coffee located in the process of bean grinding which have already been roasted by using Conical Burr Mill in postharvest handling. Grinding process in which is done by Conical Burr Mill is able to be controlled to yield various types of coffee fineness. In addition, the various types of coffee fineness produced definitely will be affecting the performance of grinder machine, either affecting the quality of its production. Hence, the purpose of this research is to ascertain the performance of the coffee grinder machine by sieving. Furthermore, the material that will be used in this research is roasted bean robusta coffee from Bener Meriah in a temperature of 200°C in 10 minutes. This research uses Complete Tool Design Non Factorial which is by using 3 different size types of sieves, which are 35 mesh, 10 mesh, 5 mesh, and it is made repeatedly in three times which is resulting nine times trial. Moreover, the observation and data measurement are analyzed by using parameter such as the capacity of grinding, rendement, loss result percentage, water content, solubility percentage, and organoleptic test (texture, aroma, and flavor). Subsequently, the data will be analyzed and the result of research will indicate that the different size of sieves give an obvious effect towards grinding capacity, water content, solubility percentage, and organoleptic test (texture, aroma, and flavor), yet it does not give an obvious effect on rendement and loss result percentage. In conclusion, the utilization of 5 mesh sieve results the best capacity of grinding such as 44,469 kg/hour, rendement 90,951%, loss percentage result 9,049% and water content 0,807%. Whereas, using 35 mesh sieve produces the best percentage of solubility which is 27,880% and organoleptic test towards texture, aroma, even the flavor of bean robusta coffee by using Conical Burr Mill with the average score is 4 (like).

scholarly journals Pengaruh Metode Pengeringan Terhadap Karakteristik dan Sifat Organoleptik Biji Kopi Arabika (Coffeae Arabica) Dan Biji Kopi Robusta (Coffeae Cannephora)

2018 ◽  
Vol 11 (2) ◽  
pp. 50-56
Author(s):  
Dwi Santoso ◽  
Saat Egra
Keyword(s):  
Water Content ◽  
Test Method ◽  
Drying Methods ◽  
Drying Process ◽  
Arabica Coffee ◽  
Robusta Coffee ◽  
Batch Type ◽  
Coffee Beans ◽  
Grain Drying

Abstrak. Pengeringan merupakan faktor penting dari pengolahan kopi, tanpa pengeringan yang tepat baik itu pengeringan mekanis maupun secara tradisional kualitas biji kopi tidak akan memenuhi standar yang disyaratkan. Proses pengeringan yang baik tidak hanya berpengaruh terhadap sifat fisik biji kopi seperti tingkat kadar air, namun juga meningkatkan citarasa dan aroma dari biji kopi tersebut. Karakteristik terbaik yang diperoleh dari biji kopi setelah proses pengeringan akan menentukan kualitas produk kopi di pasaran. penelitian ini bertujuan mengetahui pengaruh metode pengeringan terhadap penurunan kadar air dan sifat organoleptik biji kopi arabika dan robusta sehingga didapatkan metode terbaik dalam pengolahan kopi. 50 kg biji kopi Arabica dan robusta dikeringkan di bawah sinar matahari dengan menggunakan alas terpal, sedangkan 50 kg sisanya dikeringkan menggunakan mesin pengering biji-bijian tipe batch. Uji organoleptik (rasa dan aroma) menggunakan metode uji Hedonik dan diolah dengan analisis sidik ragam. Pengeringan biji kopi secara mekanis menunjukkan penurunan kadar air yang lebih cepat (17jam) daripada pengeringan secara tradisional (23 jam). Hasil pengujian rasa dan aroma menunjukkan biji kopi Arabica yang dikeringkan menggunakan mesin pengering mekanis lebih disukai panelis dengan nilai uji hedonik tertinggi (67 dan 63 poin). The Effect of Drying Methods on the Characteristics and Organoleptics of Arabica Coffee Beans (Coffeae Arabica) and Robusta Coffee Beans (Coffeae Cannephora) Abstract. Drying is an important factor in coffee processing, without proper drying, both mechanical drying and traditionally the quality of coffee beans will not meet the required standards. A good drying process not only affects the physical properties of coffee beans such as the level of water content, but also increases the flavor and aroma of the coffee beans. The best characteristics obtained from coffee beans after the drying process will determine the quality of coffee products on the market. This study aims to determine the effect of drying method on decreasing water content and organoleptic properties of arabica and robusta coffee beans so that the best method in coffee processing is obtained. 50 kg of Arabica and robusta coffee beans are dried under the sun by using terpal, while the remaining 50 kg is dried using a batch-type grain drying machine. Organoleptic test (taste and aroma) using Hedonic test method and processed by analysis of variance. Mechanical drying of coffee beans shows a decrease in water content faster (17 hours) than traditional drying (23 hours). The taste and aroma test results showed Arabica coffee beans dried using a mechanical drying machine were preferred by panelists with the highest hedonic test values (67 and 63 points).

scholarly journals Pengaruh Suhu Pengeringan Terhadap Kualitas Produk Gula Semut dari Nira

2019 ◽  
Vol 6 (1) ◽  
pp. 1
Author(s):  
Meldayanoor Meldayanoor ◽  
Adzani Ghani Ilmannafian ◽  
Fitria Wulandari
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Ash Content ◽  
Brown Sugar ◽  
Sugar Water ◽  
Drying Temperature ◽  
Organoleptic Test ◽  
Palm Trees ◽  
And Control

Kabupaten Tanah Laut has many sugar palm trees especially in the area of the ​​Guntung Besar and daerah Ranggang. But the manufacture of palm water in the area is only made into sugar print / brown sugar because the manufacture is more practical. If brown sugar is kept at room temperature, then brown sugar is easily melted. Therefore further processing is needed to maintain the quality of brown sugar. The purpose of this research is to make brown sugar with drying temperature variation. This research use ekspremental method with 4 treatment that is drying temperature 100oC, 75 oC, 50 oC, and control (without temperature drying). The test used in this research is pH test, water content test, ash content test and organoleptic test. The result shows that the pH value of sugar water used ranges from 6 to 7, the water content is 2,97% with the value of SNI maximal 3% and the ash content is 1, 98% with the value of SNI maximal 2, 0% at treatment A1 already fulfill SNI, Organoleptic test on flavor, aroma, texture and color obtained best result that is at treatment P1

scholarly journals Kajian Mutu Ikan Kayu Serut Yang Dikemas Plastik Dengan Nitrogen Dan Tanpa Nitrogen

2020 ◽  
Vol 9 (1) ◽  
pp. 8
Author(s):  
Agape Isak Sitepu ◽  
Albert Royke Reo ◽  
Daisy Monika Makapedua ◽  
Helen Jenny Lohoo ◽  
Bertie Elias Kaseger ◽  
...  
Keyword(s):  
Water Content ◽  
Storage Period ◽  
Pelagic Fish ◽  
Katsuwonus Pelamis ◽  
Organoleptic Test ◽  
North Sulawesi ◽  
Almost All ◽  
Product Durability ◽  
Quality And Shelf Life

Skipjack (Katsuwonuspelamis L) is classified as a pelagic fish, and one of the fishery resources export commodity. Skipjack is found in almost all Indonesian waters, especially in North Sulawesi. Katsuo- bushi has a relatively long product durability compared to the fish preservation with other methods such as cakalang fufu fish preservation. The purpose of this study is to determine and study the quality and shelf life of Hanakatsuo  that was packed plastic with nitrogen and without nitrogen. Hanakatsuo was stored in ambient temperature for 0, 7 and 14 days in order to evaluate the quality of product during storage. The method used in this research was organoleptic test, water content and Total Place Count (TPC). The result of organoleptic test for appearance, odor and texture was an average of 7 which comply the Indonesia national standart (SNI). The result of water content of hanakatsuo that packed with nitrogen during the storage period for 0, 7 and 14 days showed increasing of water content according to the storage period experienced an increase in water content, The water content of  hanakatsuo which packed without nitrogen increased during the storage period of 0 and 7 days while on the storage of 14 days decreased to 16,45% but still comply to the SNI. Based on the TPC test showed that hanakatsuo that packed in plastic without nitrogen do not comply the SNI, while hanakatsuo that packed with nitrogen on days 0 and 7 comply the SNI. Ikan cakalang (Katsuwonus pelamis L) tergolong sumber daya perikanan pelagis, dan merupakan salah satu komoditi ekspor. Ikan cakalang terdapat hampir di seluruh perairan Indonesia, terutama di Sulawesi Utara. Ikan kayu memiliki daya awet produk yang tergolong lama dibandingkan dengan pengawetan ikan dengan metode lainnya seperti pengawetan ikan cakalang fufu. Tujuan penelitian ini untuk mengetahui dan mempelajari mutu dan masa simpan ikan kayu serut yang dikemas plastik dengan nitrogen dan tanpa nitrogen. Metode yang dilakukan untuk uji organoleptik, kadar air dan uji Angka Lempeng Total (ALT) dengan perlakuan penyimpanan 0 hari, 7 hari dan 14 hari. Berdasarkan hasil pengujian organoleptik kenampakan, bau dan tekstur dengan rata-rata 7 memenuhi SNI. Berdasarkan hasil uji kadar air penyimpanan hari ke 0, 7 dan 14 hari mengalami kenaikan kadar air sedangkan pada produk ikan kayu serut yang dikemas plastik tanpa nitrogen mengalami kenaikan kadar air pada penyimpanan hari ke 0, 7 dan mengalami penurunan kadar air pada hari ke 14 dengan nilai tertinggi 16.45 memenuhi SNI. Berdasarkan hasil uji ALT pada produk ikan kayu serut yang dikemas plastik tanpa nitrogen tidak memenuhi Standar SNI, sedangkan pada produk ikan kayu serut yang dikemas plastik dengan nitrogen pada hari ke 0 dan 7 memenuhi standar SNI.

scholarly journals Pengaruh Konsentrasi Gelatin Tulang Ikan Bandeng (Chanos chans F.) Pada Pembuatan Permen Jelly dari Bunga Rosella (Hisbiscus sabdariffa L.)

2018 ◽  
Vol 7 (3) ◽  
pp. 140
Author(s):  
Nur Faizun Irash ◽  
Supriadi Supriadi ◽  
Suherman Suherman
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Gelling Agent ◽  
Food Ingredients ◽  
Organoleptic Test ◽  
Infusion Method

Rosella is one of the plants that has many benefits as well as nutrients used potentially as food ingredients such as jelly candy. Jelly candy was made by mixing rosella flower extracts with a gelling agent. This study aimed to determine the effect of the addition of gelatin from milkfish bones toward the production of jelly from rosella flowers and to determine the addition concentration of gelatin from milkfish bones to obtain a good quality of jelly candy. The gelling agent used was gelatin derived from milkfish bones. Gelatin from milkfish bones was made through several stages i.e. degreasing, demineralization, extraction, and drying then applied to produce jelly candy. Rosella flower was extracted using the infusion method at a temperature of 70 oC. The addition concentration of gelatin varied of 10, 12, 14, 16 18, and 20%. Parameters used were water content and organoleptic test covering of color, aroma, flavor, and texture. Results showed that addition of gelatin from milkfish bones influenced strongly on the moisture content, color, aroma, flavor, and texture of the jelly candy. The good quality of rosella jelly candy was obtained by addition concentration of gelatin of 18% with a water content of 8.76%, and the elasticity was preferred by the panelists.

scholarly journals Penurunan Kadar Asam dalam Kopi Robusta (Coffea canephora) dari Desa Rantebua Kabupaten Toraja Utara dengan Teknik Pemanasan

KOVALEN ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 118-125
Author(s):  
Syahruddin Kasim ◽  
Syarifuddin Liong ◽  
Ruslan ◽  
Alprianto Lullung
Keyword(s):  
Water Content ◽  
Acid Content ◽  
Coffea Canephora ◽  
Heating Time ◽  
Coffee Bean ◽  
Constant Weight ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Wet Processing

Robusta coffee (Coffea canephora) is the most widely produced coffee in Indonesia. The relatively high acid content causes robusta coffee to be less attractive to both local and international consumers. Acid levels in coffee can be reduced by heating techniques using water as a solvent because it is cheap and easy to obtain and water is also a safe solvent and has no side effects for health. Coffee bean water content was analyzed by heating to constant weight by the oven method, acid content by titration technique, and followed by organoleptic testing. The results of the analysis of water content for dry treatment of 10.02%, wet treatment of 10.35% and on heating for 15, 30, 45, 60, 75, and 90 minutes respectively at 9.99%; 10.34%; 9.70%; 10.40%; 11.65% and 11.36%. The results of the analysis of acid levels for the treatment of dry processing amounted to 3.65%, wet processing amounted to 3.42%, and for heating for 15, 30, 45, 60, 75, and 90 minutes respectively 3.03%; 2.76%; 2.51%; 2.39%; 2,32% and 2,28%. Organoleptic test results showed that the decline in the quality of coffee occurs when heating above 45 minutes. Based on research data it was concluded that the heating method can reduce acid levels in coffee beans with a maximum heating time of 45 minutes to maintain the quality of taste in coffee. Keywords: Coffea canephora, organoleptic, warming up, titration.

Perbandingan Mutu Tempe Dari Kacang Kedelai Dengan Kacang Tanah

1970 ◽  
Vol 2 (1) ◽  
pp. 43-46
Author(s):  
Riska Ahsanunnisa
Keyword(s):  
Chemical Analysis ◽  
Water Content ◽  
Ash Content ◽  
Organoleptic Test ◽  
Quality Testing ◽  
Long Time ◽  
Average Water

Tempe is traditional Indonesian food that has been known for a long time. Research on the quality of tempe with variations of peanut and soybean aims to see the variation of tempe making using peanut and soybean. Quality testing in this study through organoleptic test and chemical analysis such as water content, and ash content. The result of organoleptic test on flavour showed that panelist preferential T2 much higher than T1. The average water content respectively were 59,11% for soybean and 55,17% for peanut. Meanwhile the average ash content the highest were soybean 0,67% and for the peanut were 0,59%.

THE EFFECT OF DIFFERENT STEAMING TIME ON THE QUALITY OF SEPAT SIAM FISH PRESTO (TRICHOGASTER PECTORALIS)

2017 ◽  
Vol 7 (2) ◽  
pp. 192
Author(s):  
Hardianti Hardianti ◽  
Siti Aisyah ◽  
Findya Puspitasai
Keyword(s):  
High Pressure ◽  
High Temperature ◽  
Water Content ◽  
Chemical Test ◽  
Fish Products ◽  
Organoleptic Test ◽  
Time Treatment

Presto is one the of the fish products processing by adding salt to the fish using high temperature and high pressure. The aim of this study was to know the effect of different steaming time on sepat siam (Trichogasterpectoralis) fish presto. The treatment used in this research is different steaming time (15, 30, 45 and 60 minutes) in the making of sepat siam fish presto. The result of this research showed that 45 minutes steaming time (treatment C) is the best treatment based on the organoleptic test in the specification of the texture and taste, but had no effect on the color and flavor specification and has no effect on chemical test for water content and protein (74.01% and 19.85%) respectively.

scholarly journals The Effect of Coconut Shell Liquid Smoke Concentration and Storage Time on The Quality of Fresh Cob Fillet

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Mudasir Mudasir ◽  
Ruka Yulia ◽  
Irmayanti Irmayanti
Keyword(s):  
Water Content ◽  
Storage Time ◽  
Coconut Shell ◽  
Liquid Smoke ◽  
Organoleptic Test ◽  
Shell Waste ◽  
Two Factors ◽  
And Storage ◽  
Descriptive Method

This study aims to determine the effect of the concentration of coconut shell waste liquid smoke on the preservation of tuna, determine the effect of storage time on the preservation of tuna, determine the effect of the interaction between liquid smoke and storage time on the preservation of tuna. The study used a descriptive method with two factors, namely the concentration of coconut shell liquid smoke, namely 1, 2, 3%. The data was taken on the storage time, namely 1 day, 3 days, 5 days. The results showed that the best conditions for preserving fresh cob fillets were from a concentration of 2% liquid smoke and a storage time of 5 days. with the highest water content of 70.64%, pH of 2.23, aroma organoleptic test of 3.65 (like), and texture organoleptic test of 4.20 (like).

scholarly journals EVALUASI NILAI CACAT DAN CITA RASA KOPI ROBUSTA (Coffea canephora L.) YANG DIPRODUKSI IKM KOPI DI KABUPATEN TANGGAMUS [Evaluation of Defect Value and Flavour Robusta Coffee (Coffea canephora L.) Produced by Small and Medium Industri Sector of Coffee in Tanggamus District]

2018 ◽  
Vol 23 (2) ◽  
pp. 103
Author(s):  
Sri Setyani ◽  
Subeki Subeki ◽  
Henrica Agustina Grace
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Standard Operating Procedure ◽  
Coffea Canephora ◽  
Quality Level ◽  
Robusta Coffee ◽  
Taste Testing ◽  
Standard Operating ◽  
Black Seeds

The purpose of this study was to evaluate the defects, moisture content, flavor, and overall acceptance of Robusta coffee from 20 coffee producers in Tanggamus Regency. Taste testing involved some expert panelists. The data were analyzed descriptively. The results showed that as much as 70% of coffee quality was following SNI 01-2907-2008. The defect value of coffee was at the quality level of 5 until the inferior original quality (“kopi asalan”). The main percentages of the defects were broken seeds, brown beans, black seeds and then followed by hollow seeds. The water content of the coffee was varied between 5.07-7.27.  The taste of coffee was dominated by green/grassy, the average taste was slightly bitter, the colors ranged from brown, black and cinnamon-like color, while, the overall acceptance was somewhat like. This results indicated that standard operating procedure is required to be implemented by coffee producers (IKM) in Tanggamus Regency to improve the quality of the coffee.

Can Behavioral Speech-In-Noise Tests Improve the Quality of Hearing Aid Fittings?

2011 ◽  
Vol 7 (1) ◽  
pp. 8-14
Author(s):  
Robert Moore ◽  
Susan Gordon-Hickey
Keyword(s):  
Working Memory ◽  
Speech Perception ◽  
Performance Test ◽  
Hearing Aid ◽  
Speech Perception In Noise ◽  
Speech In Noise ◽  
Acceptable Noise Level ◽  
Perceptual Performance ◽  
Noise Test

The purpose of this article is to propose 4 dimensions for consideration in hearing aid fittings and 4 tests to evaluate those dimensions. The 4 dimensions and tests are (a) working memory, evaluated by the Revised Speech Perception in Noise test (Bilger, Nuetzel, & Rabinowitz, 1984); (b) performance in noise, evaluated by the Quick Speech in Noise test (QSIN; Killion, Niquette, Gudmundsen, Revit, & Banerjee, 2004); (c) acceptance of noise, evaluated by the Acceptable Noise Level test (ANL; Nabelek, Tucker, & Letowski, 1991); and (d) performance versus perception, evaluated by the Perceptual–Performance test (PPT; Saunders & Cienkowski, 2002). The authors discuss the 4 dimensions and tests in the context of improving the quality of hearing aid fittings.

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