Testing coffee roasting machine with electric heater as energy source

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%.

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

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.

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

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

Peningkatan Produktivitas UMKM Kopi Muria melalui Pelatihan Pengolahan Kopi

ABSTRACTToday's muria coffee has a universal appeal to many people from different walks of life. Coffee lovers in Indonesia and abroad are also increasing. This triggered to develop the production of coffee muria as a regional superior product that should be lifted nationally. The problems faced by the perpetrators of SMEs coffee martia is the post-harvest processing of coffee, from the stage of sorting coffee, roasting, grinding, packaging, until the technique of coffee marketing. The purpose of this activity is to advance the muria coffee SMEs by educating SME players through coffee processing training and improving the coffee production process from manual to automatic using machines. The target of this activity was the coffee SMEs in Colo village, Dawe district. The method is done by giving machines and training on coffee processing. The output of this community service activity is the increasing in productivity of muria coffee from 3 kg / day to 15 kg / day. In addition, through coffee processing training, the quality of coffee is increasing by the uniformity of roasted coffee been, by using a roasting machine. Therefore, this activity is expected to encourage muria coffee products as the regional superior products.Keywords: coffee, muria, productivity, umkm ABSTRAKSaat ini kopi muria memiliki daya tarik universal bagi banyak orang dari berbagai lapisan masyarakat. Penikmat kopi di Indonesia maupun mancanegara juga terus meningkat. Hal tersebut memicu untuk mengembangkan produksi kopi muria sebagai produk unggulan daerah yang patut di angkat secara nasional. Permasalahan yang dihadapi oleh pelaku UMKM kopi muria adalah pengolahan pasca panen kopi, mulai tahap penyortiran kopi, roasting, grinding, packaging, sampai pada teknik pemasaran kopi. Tujuan kegiatan ini adalah memajukan UMKM kopi muria dengan melakukan edukasi kepada pelaku UMKM melalui kegiatan pelatihan pengolahan kopi dan perbaikan proses produksi kopi dari manual menjadi otomatis menggunakan mesin. Sasaran kegiatan ini adalah para pelaku UMKM kopi di kelurahan Colo kecamatan Dawe. Metode kegiatan dilakukan dengan cara pemberian mesin dan pelatihan pengolahan kopi. Luaran dari kegiatan pengabdian kepada masyarakat ini adalah meningkatnya produktivitas UMKM kopi muria dari 3 kg/ hari menjadi 15 kg/hari. Selain itu melalui pelatihan pengolahan kopi, dihasilkan peningkatan kualitas kopi yaitu hasil kematangan biji kopi sangrai yang seragam, dengan penggunaan mesin penyangrai kopi. Oleh karena itu, kegiatan ini diharapkan dapat mendorong produk kopi muria sebagai produk unggulan daerah.Kata Kunci: kopi, muria, produktivitas, umkm

Perancangan, Implementasi Monitoring dan Kontrol Alat Pemanggang Kopi

Coffee roasting is the process of removing the water that is exist in the coffee beans. Roasted coffee beans will change weight and give a nice aroma and taste. The longer the coffee beans are roasted, the color of the coffee beans will continue getting darker blackish brown. The roasting level of coffee beans is determined from the change in color of coffee beans starting from light, medium and dark. Roasting coffee beans that develop on a home industry scale is still manual, that is, using more human labor in its operation. Therefore, this research will be made an automatic coffee roasting machine using a heater to heating the coffee beans, a DC motor to stir roasted coffee beans and a webcam to monitor changes in the color of coffee beans when roasted. Components of heating elements and motors controlled by Arduino Mega 2560 microcontroller while the webcam is connected with Raspberry Pi 3. As a component of performance that has been met with sensors as data collectors, microcontrollers as data processors and actuators as control systems. In this researh 3D modeling for a roasting container is done using SketchUp 3D design software. The results of the coffee roasting machine can meet the requirements of the system designed in accordance with the roasting level desired by the user and the thermocoupel give a better result in reading the temperature parameter compared to infrared thermometer. In 4,5 minutes the difference reading in temperature reach 27,50C between two sensors.

Modification and Optimization of Groundnut (Arachis hypogaea) Roasting Machine

Roasting of groundnut is essential to ensure quality improvement, easy handling, safe storage, further processing, and value addition of the product. Therefore, the aim of the study was modified and optimized a groundnut roasting machine. Standard design parameters were used for the design modification. The design of the experiment had 27 runs. Machine speed (6.60, 12.80 and 19 rpm), roasting temperature (120, 160 and 200℃), and feed rate (120, 180 and 240 kg/h) were used as independent parameters, and the response variables include the moisture content of the groundnut, roasting efficiency, mechanical damage, throughput and quality efficiency of the machine. Response Surface Methodology (RSM) of the Design Expert Version 11 was adopted for the optimization process by applying the central composite design method for the Analysis of Variance (ANOVA) and optimized responses within the limit of the independent factors tested. Roasting temperature (200℃), machine speed (19 rpm) and feed rate (240 kg/h) were found as the optimum operational conditions which will optimally result in the optimal machine performance of 8.76% moisture content (r2 = 0.94), 76.99% roasting efficiency (r2 = 0.90), 2.46% mechanical damage (r2 = 0.86), 62.32 kg/h machine throughput (r2 = 0.98), 74.3% quality performance efficiency (r2 = 0.86) with the high desirability of 88%. An increase in machine speed increased the moisture content of the groundnut, roasting efficiency, mechanical damage, throughput, and quality efficiency of the machine. The study showed the optimal machine parameters for a groundnut roasting machine.

DEVELOPMENT AND EVALUATION OF DRUM COFFEE ROASTING MACHINE FOR SMALL-SCALE ENTERPRISES

The design, manufacture and evaluation of a drum coffee roasting machine had been carried out. The aimed of the study was to develop a small-scale drum roaster to meet the demand of the small enterprises at design and function. The development stage consisted of sizing of the main components, creating technical drawings, determination of component materials, manufacture and performance test. The dimension of the roaster drum was 168.28 mm in diameter and 250 mm in length; the capacity of the roaster was 750 gram/ batch. Results of the test determined that the coffee roasting machine had worked well as expected. The preheating time was 15-22 minutes at a drum speed of 67.5 rpm. The initial loading temperature was 180°C. The test using arabica coffee bean reveals that the average crack time was 8.78 minutes, development time was 2.35 minutes, decreasing mass and increasing volume ranged from 19.80 – 20.30 % and 49.97 – 54.85 % respectively. The average crack time of Robusta coffee bean was 10 minutes; development time was 3 minutes, decreasing mass and increasing volume ranged from 10.87 – 14.90 % and 44.93 – 56.20 %, respectively. The required time to roast Arabica green coffee bean to the light-medium and medium-dark level was 11.3 and 12.38 minutes respectively, besides for Robusta green coffee beans was 13.00 and 14.00 minutes respectively.