Improving The Quality of Coffee Beans Using Electronic Fermenters To Increase The Economic Value Of Coffee

Abstract

Coffee is one of the most popular commodities, including in the international market. The process in developing the Robusta coffee commodity and increasing its economic value is to make fermented coffee into wine coffee. Coffee wine fermentation is traditionally placed in a closed place or container without temperature control and pH value checking. This study aims to create a fermentor system that can control temperature, detect pressure in the fermentor and determine the pH value in the fermentation process. Temperature control in the fermenter uses the PID (Proportional Integral Derivative) method. The PID controller determines the setpoint of 31oC. The actuators of the system are a series of thermocouples and TRIAC which control the light of an incandescent lamp which is a source of heat to raise the temperature in the fermenter. The fermentation process is complete when the pH value has touched 4. The results of this study produced fermented coffee which had a pH value of 4 using a fermenter for approximately 4 weeks, while for the traditional method without temperature control it took approximately 6 weeks. Testing the caffeine content in coffee before fermentation was 2.43% and the caffeine content after fermentation was 2.00%.