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 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 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.

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

scholarly journals Substitution in Consumer Demand for Coffee Product Categories in Japan

2016 ◽  
Vol 8 (4) ◽  
pp. 50
Author(s):  
Michael Fesseha Yohannes ◽  
Toshinobu Matsuda ◽  
Naoko Sato
Keyword(s):  
Consumer Demand ◽  
Coffee Consumption ◽  
System Model ◽  
Seasonal Effects ◽  
Demand System ◽  
Product Categories ◽  
Coffee Beans ◽  
Expenditure Elasticity ◽  
Demand Equations ◽  
Coffee Shops

<p>This paper estimates substitution in consumer demand for coffee product categories in Japan using the linear approximate quadratic almost ideal demand system model (LA/QUAIDS). Three expenditure shares and demand equations for coffee beans and powder (beans/powder), canned and bottled coffee (canned/bottled) and coffee drunk at coffee shops (coffee shops) are estimated for two or more person households in forty-nine cities for the period January 2000 through February 2015. The expenditure elasticity estimates indicate that coffee shops are luxury goods while beans/powder and canned/bottled coffee are necessities in the Japanese household. The demographic effects show that persons over the age of 65 and people who earn more consume coffee at coffee shops. Moreover, seasonal effects show demand for canned and bottled coffee as mostly positive while it is mostly negative for coffee drunk at coffee shops in most of the months. The findings of this study indicate that coffee product categories in the Japanese market are substitutes for one another, which is consistent with the reality of coffee consumption in Japan.<strong></strong></p>

scholarly journals Determining the Efficiency and Yield of Caffeine Extraction for Robusta and Arabica Coffee Beans

2021 ◽  
Vol 9 (3) ◽  
Author(s):  
Zeyu Yu ◽  
Akshay Jakkidi Reddy ◽  
Himanshu Wagh
Keyword(s):  
Coffee Bean ◽  
Caffeine Consumption ◽  
Vacuum Filtration ◽  
Arabica Coffee ◽  
Robusta Coffee ◽  
Caffeine Content ◽  
Coffee Beans ◽  
The Difference ◽  
Solid Form ◽  
Source Of Error

The objective of this review is to determine the difference in caffeine content in the coffee beans from different brands that are available in Costco. Two different popular coffee bean brands were bought and tested to determine which brand would have the highest caffeine content and their relative popularity among consumers. The extraction DMC method was conducted by using chemicals such as calcium carbonate, water, and DMC. The same amount of coffee beans were boiled with water until highly concentrated solutions were formed. Extraction funnel was utilized to wash out caffeine. Then, the recrystallization and vacuum filtration was utilized to obtain caffeine in solid form. The identity of the product along with the purity of the product was determined using melting temp, IR-spectroscopy, UV-vis spectrum, and TLC plating. The mass of caffeine produced from individual coffee brands were measured and compared. It was hypothesized that robusta coffee beans would yield more caffeine than arabica coffee beans. The expected results verify those claims as the data demonstrates that the amount of caffeine extracted from 10 grams of robusta coffee would be around .8021 grams, while the amount of caffeine extracted from 10 grams of arabica coffee would be around .4321 grams. The IR graph, UV-vis graph, and TLC plate were conducted to verify the identity of the product. The predicted IR graph, UV-vis graph, and TLC plate closely matched with the literature values, which indicates that the product produced is pure caffeine. One source of error that could skew the data could be the presence of impurities from the coffee beans that react in solution while we are trying to extract the caffeine. The broader impact of this review is that by understanding the caffeine content in different products, the medical and scientific field can further determine the difference in health effects between excess and optimal caffeine consumption to the human body. Additionally, scientists can research various medical usages of caffeine to help different patients with sleep disorders.

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%

The application of microorganisms of phosphate providers and organic matters to improve the growth of Arabica coffee seedlings at Andisol in Bener Meriah Regency

2018 ◽  
Vol 15 (3) ◽  
pp. 422-428
Author(s):  
Hifnalisa ◽  
Asmarlaili Sahar ◽  
T. Sabrina ◽  
T. Chairun Nisa
Keyword(s):  
Dry Weight ◽  
Growth And Yield ◽  
Coffee Bean ◽  
Phosphate Solubilizing Bacteria ◽  
Arabica Coffee ◽  
Organic Matters ◽  
Content Type ◽  
Coffee Beans ◽  
Height Increase ◽  
Phosphate Solubilizing

Purpose The purpose of this paper is to examine the effect of the application of microorganisms of phosphate providers and organic matters for the growth of Arabica coffee seedlings in Bener Meriah Regency. Design/methodology/approach The experiments were performed inside the screen house using a random design of factorial group with six repetitions. The experimental treatments consisted of two factors. Factor I is the application of microorganisms of phosphate providers. Factor II is the application of organic matters (T. diversifolia and the coffee bean skins). The parameters observed were as follows: enhancement of plant height was observed every 30 days for 270 days, and a number of primary branch and dry weight of roots were observed 270 days after planting (DAP). The data obtained were analyzed by analyzing the variance at 5 per cent level; if the treatment had an effect, then the treatment was continued to Duncan’s multiple range test at 5 per cent. Findings The application of microorganisms of phosphate provider increases the height improvement, the number of primary branches and the dry weight of roots of Arabica coffee seedlings. The application of Listeria sp. microorganisms of phosphate provider gives the highest yield on the height increase, the number of primary branches and the dry weight of roots of Arabica coffee seedlings. The application of organic matters of coffee beans skin gives higher yield than Tithonia diversifolia in height and dry weight of roots of Arabica coffee seedlings. The interaction between the application of microorganisms of phosphate provider and organic matters increases the dry weight of roots of Arabica coffee seedlings. The interaction of Listeria sp.-skin of coffee beans gives the highest yield on dry weight of roots of Arabica coffee seedlings. Originality/value Several other studies have demonstrated that the application of microorganisms of phosphate providers using phosphate solubilizing bacteria (Fitriatin et al., 2014; Sembiring et al., 2017) and mycorrhizal use (Hart and Trevors, 2005; Rouphael et al., 2015) increased the growth and yield plant. No previous study comprehensively studied the application of microorganisms of phosphate providers and organic matters to improve the growth of Arabica coffee seedlings in Andisol in Bener Meriah Regency.

scholarly journals Formulasi Sediaan Lipbalm dari Ekstrak Biji Kopi Arabika (Coffea Arabica L.) Java Preanger Sebagai Emolien

2021 ◽  
Vol 4 (1) ◽  
pp. 105-111
Author(s):  
Retty Handayani
Keyword(s):  
Coffea Arabica ◽  
Statistical Tests ◽  
Physical Stability ◽  
Test Method ◽  
Coffee Bean ◽  
Arabica Coffee ◽  
Paired Samples ◽  
Coffee Beans ◽  
Irritation Test ◽  
Coffea Arabica L

Lipbalm preparations are a decorative cosmetic dosage form for moisturizing lips. One of the most important components of lipbalm preparations is an emollient. Emollients work by covering the damaged skin with beads of fat so that the skin of the lips becomes softer and moisturized. Arabica coffee beans (Coffea arabica L.) java preanger contain linoleic acid which functions as an emollient. This study aims to make a lipbalm formulation containing extracts of Arabica coffee beans (Coffea Arabica L). Lipbalm preparations made with variations in the concentration of coffee extract 3%, 6% and 9%. The resulting formula is then evaluated for its physical stability. The irritation test is carried out using the patch test method, testing the effectiveness of emollients using a skin analyzer. The results showed that variations in the extract of coffee used (3%, 6% and 9%) showed that the concentration of 9% was more stable. The irritation test results show that all three formulas are safe to use. Based on the results of the effectiveness test shows that the formula with a concentration of 9% gives a good emollient effect after use based on statistical tests the paired samples T-test method.Keywords : emollients, coffee bean extracts, formulation, lipbalm.

scholarly journals Uji Performansi Instrument Berbasis Teknologi Laser Photo-Accoustics Untuk Deferensiasi Kopi

2019 ◽  
Vol 4 (1) ◽  
pp. 618-627
Author(s):  
Giar Pramanda Putra ◽  
Ratna Ratna ◽  
Agus Arip Munawar
Keyword(s):  
Performance Test ◽  
Baseline Correction ◽  
Coffee Bean ◽  
Arabica Coffee ◽  
Robusta Coffee ◽  
Test Instrument ◽  
Partial Component ◽  
Coffee Beans ◽  
Pca Method

Abstrak. Penelitian ini bertujuan untuk memanfaatkan instrument berbasis teknologi Laser Photo Acoustics untuk membedakan biji kopi berdasarkan perbedaan daerah dan jenis kopi. Penelitian ini menggunakan softwere The Unscrambler X 10.5 Parameter penelitian meliputi penggunaan metode PCA (partial component analysis( dengan mengguanakan pretreatment baseline correction dan klasifikasi biji kopi beserta perbedaan daerah penghasil kopi dengan total 40 sampel tembakan laser antara lain 20 sampel biji kopi arabika dan 20 sampel biji kopi robusta. Hasil penelitian menunjukkan bahwa uji performansi alat laser photo acoustics ini mampu mendeteksi perbedaan kopi berdasarkan klasifikasi daerah penghasil kopi antara biji kopi daerah bener meriah dan  biji kopi daerah takengon, kemudian dengan melihar perbandingan perbedaan dengan klasifikasi biji kopi berdasarkan jenis kopi arabika dan robusta belum bias terdeteksi dengan alat ini dikarenakan beberapa factor salah satunya ialah sensor pembaca gelombang dari alat ini masih kurang peka terhadap deferensiasi jenis kopi robusta dan arabika.Performance Test Instrument Based on Laser Photo Acoustic Technology for Coffee DifferentiationAbstract. This study aims to utilize an instrument based on Laser Photo Acoustics technology to distinguish coffee beans based on different regions and types of coffee. This study uses the software The Unscrambler X 10.5 Research parameters include the use of the PCA method using pretreatment baseline correction and coffee bean classification along with differences in coffee producing regions with a total of 40 laser shot samples including 20 samples of arabica coffee beans and 20 samples of robusta coffee beans. The results showed that the performance test of the photo acoustics laser tool was able to detect differences in coffee based on the classification of coffee-producing regions between coffee beans and the coffee beans in the takengon area, then by comparing the differences with the classification of coffee beans based on Arabica and robusta coffee types could not be detected with this tool due to several factors, one of which is the wave reader sensor from this device is still less sensitive to the differentiation of robusta and arabica coffee types.

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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