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.

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.

scholarly journals Effects of different drying rates on the physiological quality of Coffea canephora Pierre seeds

2005 ◽  
Vol 17 (2) ◽  
pp. 199-205 ◽  
Author(s):  
Sttela Dellyzete Veiga Franco da Rosa ◽  
Delacyr da Silva Brandão Júnior ◽  
Édila Vilela de Resende Von Pinho ◽  
André Delly Veiga ◽  
Luiz Hildebrando de Castro e Silva
Keyword(s):  
Water Content ◽  
Storage Temperature ◽  
Removal Rate ◽  
Coffea Canephora ◽  
Development Stage ◽  
Seed Vigor ◽  
Drying Rate ◽  
Physiological Quality ◽  
Drying Rates

Desiccation tolerance in seeds depends on the species, development stage and drying conditions, especially the water removal rate. Coffea seeds are considered of intermediate performance, because they tolerate relative dehydration compared to orthodox seeds and are sensitive to low temperatures. The objective of this study was to verify the effect of different drying rates on the viability and storability of Coffea canephora seeds. A complete randomized experimental design was used, in a factorial 3 x 5 x 2 design, with three drying rates (fast, intermediate and slow), five final mean water contents after drying (51, 42, 33, 22 and 15 %) and two storage temperatures (10 and 20°C). The germination and seed vigor assessments, using radicle protrusion, cotyledon leaf opening, seedling emergence and emergence speed index, were performed shortly after drying and after two and four months storage. It was observed that with reduction in the water content there was reduction in the germination values and seed vigor, for all the drying rates. The greatest reductions in physiological quality occurred when the seeds were dried quickly and the best results were obtained at the intermediate drying rate. There was an effect of drying rate and storage temperature on the physiological quality of the seeds, and lower germination and vigor values were observed in seeds with lower water content stored at 20°C. C. canephora seeds were tolerant to desiccation down to 15 % water content and can be stored for four months at 10°C. A temperature of 20ºC can be used to store C. canephora seeds, as long as the water content is not reduced to values below 22 % water content.

scholarly journals Pendampingan Usaha Kecil Dan Menengah Tenun Ikat Troso Dalam Peningkatan Produktivitas dan Kualitas Produk Kain

2018 ◽  
Vol 2 (1) ◽  
pp. 79
Author(s):  
Hadi Ismanto ◽  
Muhammad Husni Tamrin ◽  
Silviana Pebruary
Keyword(s):  
Social Media ◽  
Operating Procedure ◽  
Standard Operating Procedure ◽  
Marketing Channels ◽  
Online Marketing ◽  
Woven Fabric ◽  
Standard Operating

ABSTRAK                Kegiatan ini bertujuan untuk menigkatkan kuantitas dan kualitas produk kain yang dihasilkan oleh mitra, dan meningkatkan jalur pemasaran yang dapat digunakan oleh mitra dalam meningkatakan penjualan kain tenun ikat torso. Metode yang digunakan adalah penampingan, pelatihan, dan praktek langsung oleh mitra UMKM Tenun Ikat Troso Jepara. Capain kegiatan ini adalah dimilikinya alat tenun bukan mesin yang telah ditambah alat jangkar untuk memproduksi varian kain yang berbeda dengan kain yang selama ini diproduksi oleh mitra. Mitra memiliki standar operasi prosedur (SOP) produksi untuk menjaga kualitas kain yang diproduksi. Mitra memiliki jalur pemasaran baru melalui online marketing dengan memanfaatkan website dan social media guna meningkatkan daya saing UMKM. Kata kunci: Pendampingan, Pelatihan, UMKM, Tenun Ikat. ABSTRACT                This activity aims to improve the quantity and quality of woven fabric, and improve the marketing channels that can be used by partners in increasing sales. The method used is direct mentoring, training, and practice by SME's partners Tenun Ikat Troso Jepara.  Achievement this activity are owned ATBM that have been added jangkar tool to produce variants of different fabrics with fabric that had been produced by partners. Partners have standard operating procedure (SOP) production to maintain the quality of fabric produced. Partners have new marketing channels through online marketing by utilizing websites and social media to improve the competitiveness of SMEs. Keyword: Mentoring, Training, SME, Weaving ikat

scholarly journals Drying and storage of Eugenia involucrata DC. seeds

2003 ◽  
Vol 60 (3) ◽  
pp. 471-475 ◽  
Author(s):  
Angela Maria Maluf ◽  
Denise Augusta Camargo Bilia ◽  
Claudio José Barbedo
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Cold Storage ◽  
Native Species ◽  
Plastic Bags ◽  
Physiological Quality ◽  
Drying Rates ◽  
And Storage ◽  
Water Contents

The physiological quality of seeds of native species is important to produce healthy saplings and therefore guarantee the success of programs to recover disturbed vegetation. This reinforces the necessity for investigating the physiological quality of those seeds. To evaluate the effects of different drying rates on the germination, moisture content and storability of Eugenia involucrata diaspores, mature fruits collected at Mogi Guaçu, SP, Brazil had their epi- and mesocarps removed by washing and were dried at 30, 40 or 50ºC until their water content was reduced from 57% (fresh diaspores) to 13% (final drying), totaling six drying levels. In a second experiment, diaspores had their moisture content reduced from 57% to 49%, at 30ºC, totaling six drying levels (0h, 1h, 2h, 3h, 4h and 5h), and were kept for 180 days in plastic bags under cold storage. The drying rate had no effect on tolerance to desiccation by E. involucrata diaspores; water contents lower than 51% decreased both germinability and storability. Diaspores can be stored for up to 180 days as long as their water content is reduced to 53% and they are kept inside plastic bags under cold storage.

scholarly journals A Comparative Study of Routine Microscopic Examination of Urine in Microbiology Laboratories at Primary and Secondary Level Before and After Implementation of Standard Operating Procedure (SOP)

2017 ◽  
Vol 25 (2) ◽  
pp. 87-93
Author(s):  
Khadeza Khatun ◽  
AHM Mostafa Kamal ◽  
Kazi Afzalur Rahman ◽  
Mohammad Zaid Hossain ◽  
Nadia Rabin ◽  
...  
Keyword(s):  
Operating Procedure ◽  
Microscopic Examination ◽  
Standard Operating Procedure ◽  
Secondary Level ◽  
Test Results ◽  
Microbiology Laboratory ◽  
Cross Sectional ◽  
Primary Level ◽  
Standard Operating

Context : Laboratory services have become an integral and inseparable component of modern medicine and public health. The use of standard operating procedure (SOP) in laboratory testing is one of the most crucial factor in achieving the quality. This cross sectional study was done to assess the quality of routine microscopic examination of urine of a microbiology laboratory at primary level and one microbiology laboratory at secondary level by evaluating the test results before SOP and re evaluating the test results after implementing SOP to see if there was any improvement in quality of those tests.Material and Methods: A cross sectional, descriptive type of study was conducted in Narsingdi Sador Hospital as secondary level microbiology laboratory and Polash Upzilla Health Complex as primary level microbiology laboratory. The study was performed on clinically suspected patients of urinary tract infection (UTI) attending at the primary and secondary level laboratory for microscopic examination of urine. Clinically suspected cases of UTI who had taken any anti microbial treatment in the past 48 hours were excluded from the study. 60 urine samples were collected from each level before implementing SOP and 30 urine samples were collected from each level and tested after following SOP.Result : In routine microscopic examination of urine at primary and secondary level, before SOP, regarding significant number of Pus cells discrepancy was found in 21.67% cases at primary level and 18.33% cases at secondary level. After implementing SOP, discrepancy in the result was reduced to 10% from 21.67% at primary level and 0% from 18.33% at secondary level. This difference in results was statistically significant (p< 0.05).Conclusion: Implementing SOP and after practicing appropriate and standard techniques for collection and examination of urine at primary and secondary level, discrepancy in the results of routine microscopic examination of urine between investigator and Medical Officer (MOPathology) was reduced and overall quality of tests were improved.J Dhaka Medical College, Vol. 25, No.2, October, 2016, Page 87-93

scholarly journals ANGKA KAPANG DAN KHAMIR PADA LADA PUTIH ASAL BANGKA

2019 ◽  
Vol 5 (2) ◽  
pp. 101
Author(s):  
Oktavio Rosani ◽  
Devy Susanty ◽  
Ary Triyanto
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
High Water ◽  
Quality Standard ◽  
High Water Content ◽  
White Pepper ◽  
Public Consumption ◽  
Mold And Yeast ◽  
The Relationship

Numbers of Mold and Yeast on White Pepper from BangkaWhite pepper is one of Indonesia's spices that are needed for both public consumption and exports. Post-harvest processing of white pepper by farmers is often done with unclean. Each source of white pepper has different water content and will affect the quality of white pepper. In this study, seven samples (S1, S2, S3, S4, S5, S6, S7) were from Bangka. All samples tested had higher water content than SNI quality standard (13%), but still below the quality standard 2 (18%). Sample S2 has the highest water content compared to other samples. Sample S1 and S2 have high Numbers of Mold and Yeast (AKK) and do not suitable with quality standart of BPOM. Of all samples, S2  had the highest AKK (5,51 x 104 colony / g) and sample S5 had the smallest AKK (8,8 x 102 colony / g). This shows the relationship between water content in white pepper with AKK. White pepper that has a high water content has a high AKK, whereas white pepper that has low moisture content has low AKK.Keywords: white pepper, Numbers of Mold and Yeast, moisture contentABSTRAKLada putih adalah salah satu rempah Indonesia  yang  banyak dibutuhkan baik untuk konsumsi masyarakat ataupun ekspor. Proses pengolahan pasca panen lada putih oleh petani sering dilakukan dengan tidak bersih. Setiap sumber lada putih memiliki kadar air yang berbeda dan akan mempengaruhi kualitas lada putih. Pada penelitian ini,tujuh sampel (S1, S2, S3, S4, S5, S6, S7)  berasal dari Bangka. Semua sampel yang di uji memiliki kadar air yang lebih tinggi dari standar mutu 1 SNI (13%), namun masih berada di bawah standar mutu 2 (18 %). Sampel S2 memiliki kadar air yang paling tinggi dibandingkan dengan sampel lainnya. Sampel S1 dan S2 memiliki  (Angka Kapang Khamir) AKK yang tinggi dan tidak memenuhi syarat mutu. BPOM. Dari semua sampel, sampel S2 memiliki AKK paling tinggi (5,51 x 104 koloni/g) dan sampel S5 memiliki AKK paling kecil (8,8 x 102 koloni/g). Hal ini menunjukan hubungan antara kadar air pada lada putih dengan AKK. Lada putih yang memiliki kadar air tinggi memiliki AKK yang juga tinggi, sedangkan lada putih yang memiliki kadar air rendah memiki AKK yang  rendah.Kata Kunci: Lada putih, Angka kapang khamir, Kadar Air

scholarly journals Effects of Fruit Maturity, Bean Fermentation and Roasting Time on Physico-Chemical Characters of Robusta Coffee

2017 ◽  
Vol 4 (3) ◽  
pp. 163
Author(s):  
Elsera Br Tarigan ◽  
Juniaty Towaha
Keyword(s):  
Moisture Content ◽  
Flavor Quality ◽  
Maturity Level ◽  
Fermentation Time ◽  
Robusta Coffee ◽  
Physico Chemical ◽  
Fruit Maturity ◽  
Foreign Materials ◽  
Roasting Time

<em>Robusta coffee is the most widely cultivated coffee in Indonesia. However, flavor quality of coffee is low due to improper harvesting and postharvest handling by farmers. Flavor quality mostly determined by fruit maturity level, fermentation and roasting time. The research aimed to investigate the effect of fruit maturity level, fermentation and roasting time on the physico-chemical characteristics of Robusta coffee. The research was conducted at Indonesian Industrial and Beverage Crops Research Institute (IIBCRI), from May to July 2017, used a completely ranndomized block design with 3 factors. The first factor was fruit maturity level (red and reddish yellow), second factor was bean fermentation (24 and 36 hours) and the third factor was roasting time (10 and 13 minutes). Physical quality covered percentage of live insects, moisture content, foreign materials and amount of defective beans. Chemical quality covered moisture content, ash, fat, protein, caffeine and acidity. The results showed that physical quality of fermented beans i.e. moisture content and amount of defective beans were affected by fruit maturity level and fermentation time, while foreign materials is affected by the interaction between these two factors. Chemical quality of coffee i.e. fat and caffeine content were affected by the interaction between fruit maturity level, and fermentation and roasting time. Water and protein content were affected by interaction between fruit maturity level and fermentation time, and interaction between fruit maturity level and roasting time. The ash content is affected by the roasting time, whereas pH is affected by fermentation time and roasting time.</em>

scholarly journals OPTIMASI SUHU PENGERINGAN DENGAN MENGGUNAKAN OVEN TERHADAP MUTU LADA HITAM DAN LADA PUTIH BUBUK

2018 ◽  
Vol 8 (2) ◽  
pp. 80
Author(s):  
RTM Sutamihardja ◽  
Nia Yuliani ◽  
Oktavio Rosani
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Active Substance ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Optimum Temperature ◽  
Drying Process ◽  
White Pepper ◽  
Pepper Powder

Optimization of Drying Temperature Using Oven on Quality of Black Pepper and White Pepper Powder           Pepper (Piper Nigrum L) is an Indonesian spice plant widely used for export and import activity. The post-harvest process of pepper affected the quality, especially on the drying process. One of secondary metabolite compound is piperin. Piperin is an active substance of alkaloid group giving a distinctive spicy flavor to the pepper. Drying process by using the oven could improve the quality of pepper. The results showed that the optimum temperature for white pepper was 85° C for 20 minutes with the water content of 10.65%, total mold/yeast was 1 x 104 colony/g, and piperin content of 4.58%. For Black pepper, the optimum temperature was at 105° C for 20 minutes with the moisture content of 7.84%, total mold/yeast was 1.3 x 104 colony/g and piperin 5,01%.Keywords: White Pepper, Black Pepper, Piperin Content.ABSTRAK           Lada (Piper Nigrum L) adalah tanaman rempah Indonesia yang banyak digunakan untuk ekspor dan impor. Proses pasca panen lada yang tidak maksimal menyebabkan kualitas menurun. Lada memiliki senyawa metabolit sekunder berupa piperin. Piperin adalah zat aktif golongan alkoloid yang memberikan cita rasa pedas khas pada lada. Pengeringan dengan menggunakan oven mampu meningkatkan mutu lada. Hasil penelitian menunjukan suhu optimum untuk pengovenan lada putih adalah 85°C selama 20 menit dengan kadar air sebesar 10,65 %, AKK 1 x 104 koloni/ g, dan kadar piperin 4,58 %. Lada hitam efektif pada suhu optimum 105°C selama 20 menit dengan kadar air sebesar 7,84 %, AKK 1,3 x 104 koloni / g dan kadar piperin 5,01 %.Kata kunci : Lada Putih, Lada Hitam, Kadar Piperin

scholarly journals Kajian Pengering Kopi Gayo Semi Basah Menggunakan Alat Pengering Tipe Hohenheim

2020 ◽  
Vol 4 (4) ◽  
pp. 362-371
Author(s):  
Antoni Hardi ◽  
Ichwana Ichwana ◽  
Rita Khathir
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Water Content ◽  
Drying Process ◽  
Arabica Coffee ◽  
Drying Temperature ◽  
Average Daily Temperature ◽  
Coffee Beans ◽  
Simple Technology

Abstrak. Sebagai produsen kopi Arabica, masyarakat Gayo terkendala pada suhu lokal di Aceh Tengah yang relatif dingin dan teknologi sederhana yang digunakan untuk proses pengeringan kopi. Suhu rata-rata harian adalah 23-29°C. Bahan yang digunakan pada penelitian ini yaitu biji kopi yang diolah dengan metode semi basah sebanyak 9kg. Parameter penelitian meliputi suhu pengeringan, kelembaban relatif, kadar air dan rendemen. Hasil penelitian menunjukkan bahwa suhu pengeringan menggunakan alat pengering Hohenheim jauh lebih tinggi sekitar 10-20°C dari suhu pengeringan secara penjemuran. Proses pengeringan kopi labu sampai bisa digiling membutuhkan waktu selama 12 jam yaitu 8 jam pada hari pertama dan 4 jam pada hari ke-2. Sedangkan proses pengeringan tahap 2 membutuhkan waktu selama 16 jam sampai menghasilkan kopi beras dengan kadar air 9,32%. Kualitas kopi beras yang dihasilkan sudah baik dengan kadar air  yang sudah memenuhi standar SNI, tidak berbau busuk, dan tidak terkontaminasi. Nilai rendemen kopi beras berbasis kopi labu adalah 35%.Study of Drying Semi Washed Gayo Coffee Use Dryer Type Hohenheim Abstrack. As an Arabica coffee producer, the Gayo community is constrained by the relatively cold local temperatures in Central Aceh and the simple technology used for the coffee drying process. The average daily temperature is 23-29 ° C. The material used in this study was coffee beans which were processed by the semi-wet method of 9kg. Research parameters include drying temperature, relative humidity, moisture content and yield. The results showed that the drying temperature using a Hohenheim dryer is much higher around 10-20 ° C than the drying temperature by drying. The process of drying pumpkin coffee until it can be ground needs 12 hours, which is 8 hours on the first day and 4 hours on the second day. While the process of drying stage 2 takes 16 hours to produce rice coffee with a moisture content of 9.32%. The quality of rice coffee produced is good with water content that meets SNI standards, does not smell bad, and is not contaminated. The yield of pumpkin coffee-based rice coffee is 35%.

scholarly journals Pemanfaatan Ampas Tahu Sebagai Bahan Baku Pembuatan Biodiesel

2017 ◽  
Vol 5 (3) ◽  
pp. 140
Author(s):  
Trisnawati Trisnawati ◽  
Daud K. Walanda ◽  
Irwan Said
Keyword(s):  
Methyl Ester ◽  
Moisture Content ◽  
Water Content ◽  
Vegetable Oil ◽  
Methyl Esters ◽  
Raw Material ◽  
National Standard ◽  
Biodiesel Quality ◽  
Pre Treatment

Biodiesel is an alternative raw material for fuel of diesel motor made from vegetable oil. This study attempted to utilize tofu dregs as raw material for biodiesel. This study aimed to determine the yield of biodiesel produced and the content of methyl esters in the biodiesel yield, and to analyze the quality of biodiesel produced based on Indonesian national standard (SNI). This study consisted of four stages: the provision of samples, pre-treatment, esterification and transesterification, and analysis of the quality of biodiesel produced which include the density at 15 °C, the viscosity at 40 °C, and the moisture content. The results showed that the yield of biodiesel was 4.01%, and the content of methyl ester shown by larger Rf (0.87) using eluent of hexane:diethylether:formic acid. Results of the analysis of biodiesel quality obtained the density at 15°C was 864 kg/m3, the viscosity at 40 °C was 2.57 mm2/s, and the water content was 4%. Based on the parameters ofthe density at 15 °C and the viscosity at 40 °C, the product of biodiesel met the requirements of SNI, while in term of the water content the product did not meet the requirements of SNI.

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