scholarly journals Design of Temperature and Humidity Control on Arabica Coffee Storage

2020 ◽  
Vol 9 (4) ◽  
pp. 1076-1080
Keyword(s):  
Water Content ◽  
Storage System ◽  
Coffee Bean ◽  
Arabica Coffee ◽  
Set Point ◽  
Stable Temperature ◽  
Storage Room ◽  
Coffee Beans ◽  
Temperature And Humidity

Storage of coffee beans is essential to maintain the quality of coffee in terms of water content and humidity. So we need a storage room with a stable temperature and humidity. In this research, we will design a post-harvest coffee bean storage system, by maintaining the condition of the room at a temperature of 19°-27°C with humidity of 60% -70%. The design uses block diagrams and wiring diagrams, then makes a coffee bean storage box by using a fan as an actuator, and a DHT 11 sensor to measure the temperature and humidity of the room. The results of this study are the Arduino -Uno based Arabica coffee bean storage box takes 7 hours to get the expected set-point. the storage room has a temperature of 19°-27°C and humidity 60-70%

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 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 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 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.

scholarly journals Physical and Cup Quality Attributes of Arabica Coffee (Coffea arabica L.) Varieties Grown in Highlands of Amhara Region, Northwestern Ethiopia

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Melese Wale Mengistu ◽  
Melkamu Alemayehu Workie ◽  
Abrar Sualeh Mohammed
Keyword(s):  
Agricultural Research ◽  
Quality Parameters ◽  
Coffee Bean ◽  
Amhara Region ◽  
Physical Quality ◽  
Arabica Coffee ◽  
Coffee Beans ◽  
Bean Weight ◽  
Cup Quality

Coffee is the second most traded commodity worldwide after oil both in terms of volume and value. The study was therefore initiated to evaluate the quality of highland coffee varieties grown in the region. For this purpose, coffee bean samples of the varieties Merdacheriko, Yachi, Wush Wush, Buno wash, 741, 7440, Ababuna, and Ageze were collected from trees which were grown in Adet and Woramit Agricultural Research Centers in RCBD with three replications. Physical (length and width of coffee beans, 100 bean weight, screen sizes, and raw quality) and cup quality (aromatic intensity, aromatic quality, acidity, astringency, bitterness, body, flavor, overall standard, and total cup quality) parameters, as well as total coffee quality, were evaluated by a team of certified panelists at Jimma Agricultural Research Center. The results depicted significant variations in physical quality parameters of coffee varieties, while the cup and total qualities of coffee varieties in WARC and in AARC were similar. In WARC, Buno wash, Wush Wush, and Ababuna coffee varieties showed better physical quality in terms of 100 bean weight, bean length, bean width, and screen size, while varieties Buno wash and Wush Wush showed better physical quality only in terms of 100 bean weight and bean length in AARC. Cup quality of coffee varieties grown in WARC ranged from 48.16% to 51.33% while that of coffees grown in AARC ranged from 45.00% to 50.83%. Total coffee quality in WARC was at the range from 85.50 to 89.33% while in AARC from 81.66 to 87.83%, which is within the standard of Ethiopian Commodity Exchange for coffee. All the tested varieties of Arabica coffee can be therefore used to produce coffee in both study areas and areas with similar agroecology of the Amhara Region, Ethiopia. Further research on the yield performance of the coffee varieties is also recommended.

scholarly journals Chemical compounds and sensory characteristics of Arabica coffee (Coffea arabica) as a novel specialty coffee from Sinjai Regency, Indonesia

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 107-112
Author(s):  
A. Assa ◽  
J.E. Loppies ◽  
A.N. Amalia ◽  
D. Indriana ◽  
Mamang ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Reference Sample ◽  
Chemical Compounds ◽  
Brown Sugar ◽  
Arabica Coffee ◽  
Coffee Plantations ◽  
South Sulawesi ◽  
Coffee Beans ◽  
Specialty Coffee

Specialty coffee is generally found in areas with an altitude around 1000 meters above sea level (m a.s.l.) and is known to have a different distinctive flavor. One of the coffee plantations in South Sulawesi that has the potential to upgrade its status as a specialty coffee is the Sinjai regency. The sensory quality and chemical characteristics are the most important component of specialty coffee. The purpose of the study was to evaluate the chemical compounds and sensory quality in Manipi coffee beans in South Sulawesi, which has the potential to be classified as specialty coffee. The coffee cherries were collected from two locations based on different altitudes namely MA1 = 1200 m a.s.l. and MA2 = 1400 m a.s.l. The coffee cherries directly processed the wet method referring to Enrekang Arabica as a reference sample EA1 = 1200 m a.s.l. and EA2 = 1400 m a.s.l. The results showed that the chemical content and quality of sensory in Manipi Arabica coffee beans were affected by altitude. MA2 had the highest protein content (13.26%), lipid (7.67%), and caffeine (1.42%), whereas green arabica coffee beans with the highest carbohydrate content was MA1 (23.38%). The Enrekang Arabica were similar in terms of Manipi Arabica coffee beans had the highest protein, lipid, and caffeine content at an altitude of 1400 m a.s.l. respectively (12.41%), (10.73%), and (1.32%). The sensory quality of MA1 is 85.75, relatively similar to MA2 is 85.25. The Manipi Arabica coffee beans showed a specific flavor, namely brown sugar and vanilla notes from both altitudes. It had the potential to be developed into specialty coffee with a cup test score > 80.

scholarly journals Quality of arabic coffee under different processing systems, drying methods and altitudes

2020 ◽  
Vol 36 (4) ◽  
Author(s):  
Kênia Barbosa Do Carmo ◽  
Jéssica Conceição Barbosa do Carmo ◽  
Marcelo Rodrigo Krause ◽  
Aldemar Polonini Moreli ◽  
Paola Alfonsa Vieira Lo Monaco
Keyword(s):  
Electrical Conductivity ◽  
Block Design ◽  
Processing System ◽  
Sensory Attributes ◽  
Drying Methods ◽  
Arabica Coffee ◽  
Coffee Beans ◽  
The Social ◽  
Wet Processing

The quality of coffee is one of the most important requirements in the commercialization of the product, and the post-harvest stage is decisive in the production of excellent coffees. The region of Mutum, MG, Brazil, is predominantly coffee-growing, with high potential for the production of specialty coffees. Due to the social and economic importance of coffee production in the Matas de Minas region, research has been demanded with the aim of providing technological information that provides improvements in quality and consequent price aggregation of the coffee bag. Among the several factors that may affect coffee quality are the processing system, the drying method and the altitude. Thus, the objective of this work was to evaluate the quality of Arabica coffee at different altitudes, submitted to different processing systems and drying methods. The work was conducted at the Cabeceira do Imbiruçu, in a randomized complete block design,with treatments arranged in a scheme comprising sub-subdivided plots (2 x 2 x 2), with four replications. In the plots, the two altitudes (850 and 1050 m), in the subplotsthe two processingsystems (dry (natural) and wet (peeled cherry)) and in the sub-subplotstwo drying methods (cement and suspended yard, both covered). Sensory and electrical conductivity analyzes were performed. The fruits of coffee trees located at altitudes of 1050 m have sensory attributes superior to those of altitudes of 850 m. The best results of the coffee flavor and aroma sensory attributes were obtained in the wet processing system when compared to a dry (natural) processing system. The electrical conductivity of the coffee beans obtained in the wet processing system was lower than that obtained in the dry processing system (natural), which gives a better beverage quality. Drying methods in suspended yard and cement yard, both with plastic cover and if technically conducted, do not influence the sensory characteristics of the Arabica coffee.

scholarly journals EFFECT OF GROUND AND ROASTED PARAMETERS ON BOTH THE MICROSTRUCTURE OF ARABICA COFFEE BEANS AND COFFEE INFUSION – AN IMAGISTIC STUDY

2020 ◽  
Vol 20 (4) ◽  
pp. 957-968
Author(s):  
ALINA MIHAELA CANTARAGIU ◽  
ANGELA STELA IVAN ◽  
PETRU ALEXE ◽  
CARMELIA MARIANA DRAGOMIR BALANICA ◽  
MARICICA STOICA
Keyword(s):  
Microscopic Analysis ◽  
Coffee Bean ◽  
Volume Increase ◽  
Arabica Coffee ◽  
Structural Modifications ◽  
Coffee Beans ◽  
Structural Differences ◽  
Physical Changes ◽  
Roasted Coffee Beans

Coffee is one of the most widely consumed beverages. Roasting is a baseline step in coffee processing, being involved in the development of color, flavor and taste for which coffee is appreciated. In addition, the roasting treatment triggers several complex physical changes inside the coffee bean, resulting in density decrease owing to volume increase, increase of beans brittleness, changes in coffee color, loss of bean mass and water, porosity increase, and governs coffee bean behavior during storage, grinding, and brewing. It is essential to examine physical changes, as coffee production is seasonal, and a long-term coffee storage is required. In the present study, the visual and microstructural differences between green and roasted Arabica coffee beans were investigated. The study of microstructural differences was performed using scanning electron microscopy, and clearly showed significant structural differences between green Arabica coffee beans and roasted Arabica coffee beans. The physical and structural modifications of infused coffee with water were explained through chromatic evaluation and microscopic analysis, respectively as function of ground size of roasted coffee beans and infusion time.

scholarly journals Application of colour, shape, and texture parameters for classifying the defect of Gayo Arabica green coffee bean using computer vision

2022 ◽  
Vol 951 (1) ◽  
pp. 012097
Author(s):  
A Maghfirah ◽  
I S Nasution
Keyword(s):  
Computer Vision ◽  
Intelligent System ◽  
Training Data ◽  
National Standard ◽  
Support Vector ◽  
Coffee Bean ◽  
Green Coffee ◽  
Coffee Beans ◽  
Green Coffee Bean

Abstract Coffee is the most important commodity in the trading industry. Determination of the quality of coffee is still done manually so that it cannot separate good quality coffee beans with bad quality coffee beans. This research conducted the development of a visual-based intelligent system using computer vision to be able to classify the quality of rice coffee based on the Indonesian National Standard (SNI). The models used in the study are the K-Nearest Neighbour (K-NN) method and the Support Vector Machine (SVM) method with 13 parameters used such as; area, contrast, energy, correlation, homogeneity, circularity, perimeter, and colour index R(red), G (green), B (blue), L*, a* and b*. A total of 1200 Arabica green coffee bean captured using Kinect V2 camera with training data of 1000 samples and testing data of 200 samples.

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