Dried Coffee Beans Research Articles

REKOMENDASI PENGELOLAAN KOPI BUBUK PADA HOME INDUSTRY CAP JEMPOL MELALUI PENDAPATAN DI KABUPATEN REJANG LEBONG

Home industry that processes coffee beans into coffee powder is the Cap Jempol household industry where this industry processes coffee beans into ground coffee. The household industry for Cap Jempol is located in Air Bang Village, Curup Tengah District. The home industry has started its business since 1987 processing dry coffee beans into coffee powder. The purpose of this study includes to reveal the amount of revenue and income obtained from the ground coffee business in the Cap Jempol home industry and provide management recommendations to increase income. The type of data used in this research is primary data which is collected through direct interviews with respondents. The results of this study are the business of thumbprint coffee powder management obtains an average profit of Rp. 2,688,116, - per week with an average Boruto income of Rp. 10,201,667, - with a total production cost of Rp. 7,861,884, -. For business development, it can be done by increasing technology-based promotions such as penetrating online markets with more attractive brand design and product packaging, increasing the use of production technology and carrying out quality control on the products produced, increasing business capital, collaborating with sources of innovation in quality improvement. and production quantity.

Sensory Quality Profile of Ranah Minang Arabica Coffee Specialty

Research has been conducted to determine the Minang domain arabica coffee sensory quality profile, which can be used as a reference for specialty coffee. Seed processing is carried out at the research location (Solok Regency, South Solok Regency, Pasaman, Agam, and Fifty Cities) until the grain stage is wet (washed). Fianda Coffee Roastery carries out the coffee roasting process. Coffee uses W600i Roaster with a long roast method with two treatments, namely temperature 1800C for 15 minutes, temperature B 2000C for 10 minutes. The taste test was conducted at a two-door cafe and the Indonesian Coffee and Cocoa Research Institute Laboratory, Jember, East Java, following the SCAA. The test results showed that dry coffee beans' moisture content for all treatments was <12%. Testing of brewing quality characteristic shows that five local coffee origins (SC 1, SC 2, SC 3, SC 4, and SC 5) could meet the specialization qualifications under the SCAA Flavor Test Protocol (final score of at least 80) so that they meet the specifications for quality requirements as typical coffee from the Minang realm. The five Arabica coffee samples' taste quality is almost the same, but each has a unique aroma profile. The SC 1 and SC 2 coffee samples had a distinctive lemon (lemon) aroma, while SC 3 and SC 4 each had a honey-like aroma (honeyed), Herb aroma produced by SC 5, and SC1. Only SC 3 brewing produces a chocolaty aroma.

Implementation of Life Cycle Assessment (LCA) in environmental impact evaluation on production of ground coffee

This study aims to evaluate and identify potential environmental contaminants from the production process of ground coffee. The research was conducted at CV. XYZ in Bali province, Indonesia which processes dry coffee beans into ground coffee with the trademark “Kopi PQR”. Life Cycle Assessment (LCA) was used to identify and evaluate environmental impacts by applying the Environmental Design of Industrial Product (EDIP) method in the SimaPro 8.20 software. The Analytical Network Process (ANP) was then used to determine the priority of improvement recommendations. The results showed that the “Kopi PQR” production process had several environmental impacts, i.e. water acute eco toxicity, chronic water eco toxicity, and human toxicity soil. This impact resulted from the use of the use of plastic packaging which was difficult to decompose, and the accumulation of coffee powder waste. The recommendation for recycling coffee powder waste was chosen as an alternative for improvement in CV. XYZ.

Design of Measurement of Coffee Seed Water Content Using Load Cell Sensor On Coffee Dryer

The conventional method of drying coffee beans that depend on sunlight (drying) has a number of drawbacks, one of which is that the drying productivity takes a long time. In general, coffee drying is carried out until it reaches a moisture content of 12.5% to achieve a quality bean standard. Mathematically, the moisture content can be assessed by paying attention to the initial weight of the coffee beans and the final weight of the coffee beans. So that the use of the Load Cell sensor to read the depreciation value of the coffee bean weight on a coffee dryer powered by Hybrid Collector and LPG coffee beans. Research that has been carried out during 200 minutes of drying in a coffee dryer, the Load Cell sensor is able to read the depreciation value of the coffee bean weight by 114 grams from the initial weight of 978 grams. Therefore, it can be concluded that the final moisture content of coffee beans has reached 12.01% and the final weight of coffee beans is 864 grams.

Analisis Nilai Tambah (Value Added) serta Pengendalian Stok Bahan Baku Kopi pada Agroindustri “Mahkota” di Kabupaten Ogan Komering Ulu

Research with the title: "Control Analysis of Raw Material Availability and Value Added Coffee in Agroindustry" Mahkota "in Ogan Komering Ulu District". This research has the aim of knowing the optimal control of dry bean coffee raw material supplies in the "crown" agro-industry in Ogan Komering Ulu District, and to find out how much value-added from dry bean coffee to ground coffee in "crown" agro-industry in Ogan Komering Ulu District. This study uses a simple random sampling method. The sample used 1 agroindustry of MSME Ground coffee with a total sample of 17 people, 2 main respondents were business owners and 15 workers. With the data analysis method using the added value of the Hayami Method. Research yields were the order level of dry bean coffee raw materials in the Mahkota Coffee Powder Agroindustry is not economical. The raw material requirement for dry bean coffee is 100 kgs per order, while the number of economic orders using the EOQ method is 90.3 kgs and the reorder rate of dry bean coffee raw materials in the Mahkota Coffee Powder Agroindustry is efficient because the ROP value is smaller than the EOQ value Ground coffee products in the crown powder Agroindustry provide positive added value. Processing of dry coffee beans into ground coffee provides an added value of Rp20,900 with a value-added ratio of 45.04%

Supply Chain Uncertainties of Small-Scale Coffee Husk-Biochar Production for Activated Carbon in Vietnam

Between 2014 and 2019, an innovative small-pyrolysis system (the PPV300) using agrowaste as feedstock was transferred and adapted from Switzerland to Vietnam by a United Nations Industrial Development Organization (UNIDO) project. The coffee husk resulting from the processing of coffee beans is usually disposed of in Vietnam or burned inefficiently to dry coffee beans. Small-scale pyrolysis of coffee husk using the PPV300 avoids smoke emissions and local air pollution while providing an energy source for coffee drying and biochar as a by-product. This paper investigates the uncertainties in the “coffee husk to activated carbon” supply chain in Vietnam and discusses the pros and cons of different supply chain setups using a framework derived by Chopra and Meindl (2013). According to the analysis, a number of actors (an intermediary without previous direct involvement in the coffee supply chain, a coffee processor, or a hybrid between farm and processor), each with advantages and disadvantages, would be suitable from a supply chain perspective to attain an efficient strategy that would keep the price of the biochar low. However, in order to be attractive for one activated carbon producer, several PPV300 systems are needed to reach a significant economy of scale. Sufficient husk sourcing and storage capacity is also needed. If the purpose is simply to produce biochar for activated carbon, processors and intermediaries could consider a simpler and cheaper design than the PPV300. In conclusion, supply chain uncertainties and economic viability can be optimized when the PPV300 is used by coffee processors or intermediaries, who are able to make use of the co-products generated (biochar, heat, and wood vinegar). In addition to its financial viability, all of the other co-benefits of this technology should be taken into consideration (reduced smoke and environmental pollution, avoided health costs, greenhouse gas savings, etc.) for a proper assessment of its economic attractiveness.

Determination of raw biomass, yield and income from intercropping models of coffee (Coffea canephora Pierre) compare with perennial trees in tropical climate

This is the first report of evaluation of 4 Robusta coffee intercropping models (Coffea canephora Pierre var. Robusta) with perennial trees (Siamese cassia and durian) on Rhodic ferrasol soil and tropical climate. The models were: T0 - sole coffee, T1 - intercrop of coffee with Siamese cassia (Cassia siamea Lam.), T2 – intercrop of coffee with durian (Durio zibethinus Murr.) at 9 x 9 m distance and T3 – intercrop of coffee with durian at 9 x 6 m distance. The results showed that the raw biomass increased from 71.6 tons ha-1 (T0) to 101.4 tons ha-1 (T1) or to 176.4 tons ha-1 (T2) or to 178.6 tons ha-1 (T3). The yield of dry coffee beans in T2 model was reduced by 300 kg ha-1 and by 1,000 kg ha-1 in T3 model, respectively, compared with T0 (4,120 kg.ha-1). However, they are in the same level with T1 (4,202 kg ha-1). The T2 and T3 models produced 22 and 23 tons ha-1 of durian fruits, respectively. Currently, planting of coffee solely or intercropping with forestry trees are popular methods of growers. We recommend that farmers should intercrop coffee with perennial fruit trees, which creates higher total-income and larger raw biomass.

PEMBUATAN ALAT PENJEMUR KOPI

Drying of coffee beans in Kemiri village is done in a natural way that dried coffee beans under the sun with a grounded sack, there are no coffee farmers who use the tool to dry the coffee beans. Although, drying the coffee beans using the dryer tool can accelerate the drying process and save the time, without the rainy season constrained and produce better quality. Drying is done with a coffee drying tool can make the coffee beans dry more evenly and perfectly. The coffee drying tool uses principles such as the Nako window, which can rotate 180 o -360 o . Using a coffee drying tool can adjust the position of the slope of the container in accordance with the direction of the coming sun so that the coffee beans can dry more evenly

Validation of HPLC and Enzyme-Linked Immunosorbent Assay (ELISA) Techniques for Detection and Quantification of Aflatoxins in Different Food Samples.

Background: In Jordan as in other worldwide countries, mycotoxins are considered a serious national problem in food supplies. As a result, almost all nations are setting and adopting different regulations targeting the control of mycotoxins levels in the domestic food supply, including the problem of reliable sampling and analysis methods. Objective: It is necessary to improve and give evidence of analytical abilities of laboratories within Jordan and developing countries enabling them to monitor mycotoxins effectively in food to overcome non-tariff obstacles. Methods: We analyzed 40 samples from wheat, corn, dried fig and dried coffee beans for total aflatoxin content using High Pressure Liquid Chromatography (HPLC) and Enzyme Linked Immunesorbent Assay (ELISA) methods. Results: 40% of samples from wheat, 60% from corn, 30% from dried fig, and 50% from dried coffee beans were found positive when speaking of total aflatoxins, with average values between 1.14 and 4.12 μg/kg. Obtained results allow considering all tested food samples as fit for human consumption if compared with the labeled regulatory limit of allowed aflatoxins in the European Union. In detail, the limit of detection and the limit of quantification for methods used in this study were significantly lower than the maximum limits established by the European Union. Highlights: The procedure used in this study is suitable for detection of mycotoxins at very low concentration.

Energy analysis of a proposed hybrid solar–biomass coffee bean drying system

A hybrid solar-biomass system for drying coffee beans was developed, combining the combustion of coffee husk pellets with a PV/T system. The energy contribution and efficiency of the combined use of coffee husk pellets and solar energy was analyzed in detail, evaluated at two locations, and compared with the conventional system. The proposed prototype reduced the moisture content of the coffee beans to 12% w. b. with 80% lower operating costs. Over 24-h operation, solar electrical energy and thermal power contributed an average of 9.5% of need and 0.6 kW continuous, respectively, to combustion air preheating. Finally, the use of coffee husk resulted in net zero CO2 emissions from combustion. Further study, evaluating the thermal and electrical performance at higher dryer outputs, using the system at full capacity, is recommended in order to optimize the hybrid system.

Development of MRI Technique for the Investigation of Intact Dried Green Coffee Bean Hydration Process

One of the most precise methods of tracking water movement and measuring moisture content during hydration process is the usage of magnetic resonance imaging (MRI). In this study, the target samples were dried “Robusta” green coffee beans, and a series of images was acquired through an MRI system during the entire hydration process. Coffee beans were immersed in a glass bottle and were placed in a 35 mm diameter RF coil throughout the whole experiment. A set of 64 images with a field of view of 26 mm×26 mm was acquired. The hydration process of intact dried green coffee beans lasted for 360 min and image data sets were acquired every 10 min with an optimal GRE pulse sequence developed. The MR images were analyzed in 2D and 3D imaging spaces. The results of 2D analysis showed that the changes in water penetration depth inside coffee beans during the hydration process could be visualized. In addition, the results of 3D analysis presented a clearer understanding of the hydration process of dried coffee beans. This study showed that changes in water distribution and physical dimensions of coffee beans during the hydration process in 2D and 3D imaging spaces were meserable, without disturbing the process, by means of the MRI technique.

Energy Analysis of a Hybrid Solar Dryer for Drying Coffee Beans

In this study, hybrid solar drying of coffee beans was performed, and energy analysis was carried out, to assess the system’s performance, in terms of energy efficiency, compared to solar drying and the open sun drying method. The dryer has three compartments: solar collector for collecting solar radiation, drying chamber, and a Liquid Petroleum Gas burner, which acted as an auxiliary heater to assist the thermal energy. The drying chamber has four trays for placing the dried product. The initial moisture content of coffee beans was 54.23% w.b and was reduced to the final moisture content between 11-12% w.b. The coffee beans dried faster when subjected to the solar hybrid drying method, compared to other methods, with the dryer temperature of 40°C, 50°C, and 60°C. Results indicated that the coffee beans’ drying times varied from 10 to 14 hours. However, at temperature 50°C and 60°C for the 1st tray, the water content was reduced more rapidly compared to the other tray. From the results of this study, we can see the different efficiency of solar collector that shows of 54.15% at variable temperature 60°C for drying time 12:00 to 14:00 p.m for hybrid solar drying and for the solar drying process is 50.07% at the range of drying time 12:00 to 14:00 p.m. Mathematical modelling shows that Page model is the most suitable for describing the coffee beans’ drying behaviour using a hybrid solar dryer. The effective diffusivity values found in this experiment are all in the acceptable range for most agricultural products. ©2020. CBIORE-IJRED. All rights reserved

Experiemental study on solar dryer with extended flat plate collector

These study relates to coffee dryers sourced from solar energy, the main objective of these experiements are make solar drying tools more effective, save time, and get good quality coffee beans, so that they can be received by the community. The parameters that are used in this combustion are temperature, rh, sun intensity, weight, and Mr. the results obtained are that the temperature can vary between 40-60°C, with a maximum rh is 5%, weighing 4.291 kg, and finally getting the drying rate. The main conclusion are these temperatures are very suitable for drying coffee beans, the higher the intensity of solar radiation will reduce the drying Moisture ratio and can be reduce of mass coffee.

Comparative analysis of drying coffee beans using microwave and conventional oven

This article reports a comparative study of experimental results obtained during the drying of Castilla-variety coffee beans from Santander, Colombia. They were performed by two means: thermal and electromagnetic radiation. Twenty experiments were carried out, ten tests in a microwave cavity at 2,450 MHz-1,080W, and ten tests using a conventional electric oven with temperature controlled at 50±2oC. Experiments were made using samples of coffee beans with parchment, without parchment, and of the only-parchment. For each sample, dimensionless moisture ratio and diffusion coefficients were determined, according to the second law of Fick. We found that the diffusion coefficient of the samples dried in a microwave cavity was twenty-two times higher than the diffusion coefficient of samples dried with thermal radiation. Likewise, it was observed that samples in conventional oven showed a uniform temperature, in contrast with those heated by microwave radiation. Such results are useful for designing hybrid systems for drying coffee beans.

Supplier Selection by Using Analytical Hierarchy Process (AHP) and Techniques for Order Preference Methods with Similarities to Ideal Solutions (TOPSIS)

One company that is engaged in drying coffee beans has problems, the problem is suppliers have not been able to meet the criteria set by the company. Within the last six months, there were coffee bean sacks that the company rejected because of the mismatch of the quality of the coffee beans obtained from suppliers with the standards set by the company so that the selection of suppliers that could meet the criteria of the company was needed. The criteria used by the company are quality, price, quantity, delivery time and response to claims. This study aims to determine the best suppliers based on criteria weights and to rank each alternative supplier. The method used by researchers for this problem is the method of Analytical Hierarchy Process (AHP) and Technique for Order Preference by Similarity to Ideal Solution (TOPSIS). This method is used to determine supplier priorities. Determination of criteria and subcriteria is built based on expert answers using a questionnaire. Assessment of the importance of criteria and alternative weights based on the AHP questionnaire. The results obtained using this method indicate that the supplier who gets the first and deserves priority is PT ABC with the highest preference value of 0.8639.

Prediction Shelf Life of Arabica Java Preanger Coffee Beans under Hermetic Packaging Using Arrhenius Method

Java Preanger Arabica coffee is a plantation crop with 2-3 months harvest period annually, therefore the storage system is required to keep the product available throughout the year. Postharvest handling, storage, and packaging particularly are the main factors to be considered so that the coffee beans can be stored for a long time. Hermetic packaging is identified as an effective and safe technology to preserve the quality of grain during storage. Specialty coffee beans cannot be accepted if the total quality value is below 80 according the SCAA protocol, therefore an estimation of the coffee beans shelf life is required. The objective of this research was to analyze and compare the difference between the quality changes of Preanger Arabica Coffee during storage period using hermetic packaging and non-hermetic packaging, and to estimate the shelf life of dried coffee beans based on taste value using ASLT (Accelerated Shelf-Life Testing) method by using Arrhenius approach. Storage simulation was conducted within temperature range of 40°C, 50°C, and 60°C, with 80% relative humidity using both hermetic and non-hermetic packaging. The degradation of quality rate (K value) which was obtained based on the simulation results, was used to predict coffee beans shelf-life by putting it on Arrhenius equation. Coffee packaged with hermetic plastic has a slower rate of quality decline compared to coffee packed with non-hermetic plastic. The predicted shelf-life of coffee beans with hermetic and non-hermetic packaging were 232 days and 45 days (10°C), 113 days and 26 days (15°C), and 57 days and 16 days (20°C), 29 days and 10 days (25°C) respectively.

QUALITY OF NATURAL COFFEE AND PULPED IN THE FUNCTION OF TEMPERATURE ALTERNATION DURING MECHANICAL DRYING

The research evaluates the sensorial quality of processed and dried coffee beans in different ways. Two types of processing were performed: dry and wet; And seven drying methods: drying in the terrier, and mechanical drying with heated air at 50ºC until coffee reaches 30% water content, followed by drying with air heated to 35ºC until reaching 11% water content; drying in fixed-layer dryers with heated air at 45 ° C until the coffee reaches 30% water content, followed by drying with heated air at 35 ° C until reaching 11% water content; and drying in fixed layer dryers with heated air at 40 ° C until coffee reaches 30% water content, followed by drying with heated air at 35 ° C until reaching 11% water content; drying in fixed layer dryers with heated air at 35 ° C until the coffee reaches 30% water content, followed by drying with heated air at 50 ° C until reaching 11% water content; drying in fixed-layer dryers with heated air at 35 ° C until the coffee reaches 30% water content, followed by drying with heated air at 45 ° C until reaching 11% water content; drying in fixed-layer dryers with heated air at 35 ° C until the coffee reaches 30% water content, followed by drying with heated air at 40 ° C until reaching 11% water content. The mechanical drying system consisted of three dryers of fixed layer, allowing the control of temperature and drying flow. The cafes were tasted according to the evaluation system proposed by the American Specialty Coffee Association (SCAA). Analyzes of the physical-chemical composition and physiological quality of the grains were carried out, involving: acidity grease, potassium leaching, electrical conductivity, color and germination. The results show that the pulped coffee is more tolerant to drying than the natural coffee, regardless of how it was dried.

Analysis of temperature and velocity distributions in a solar drying box coffee beans

In this study the fluid flow and velocity distribution in a solar drying box which is used to dry coffee beans are studied numerically. The solar box receives the hot air from flat-plate collector. The hot air is flowed by using an electric fan which is powered by a photovoltaic. The objective of this study is to explore the temperature and velocity distributions in the box. The dimension of the drying box is 100 cm × 90 cm × 50 cm. Several experimental are carried out. The experimental results are used as boundary value in the numerical simulation. The commercial code CFD is used to perform the analysis. The results show that the temperature of the hot air entering the solar drying box varies from 29.29°C (at 9.00 AM) to 59.98°C (at 14.00 PM). By using these data, the numerical simulations are carried out. The temperature and velocity distributions are plotted and discussed. It is recommended to use the results to design an optimum solar drying box.

A field survey on coffee beans drying methods of Indonesian small holder farmers

Drying agricultural product is a post-harvest process that consumes significant energy. It can affect the quality of the product. This paper deals with literature review and field survey of drying methods of coffee beans of Indonesia farmers. The objective is to supply the necessary information on developing continuous solar drier. The results show that intermittent characteristic of sun drying results in a better quality of coffee beans in comparison with constant convective drying. In order to use energy efficiently, the drying process should be divided into several stages. In the first stage when the moist content is high, higher drying air temperature is more effective. After this step, where the moist content is low, lower drying air temperature is better. The field survey of drying coffee beans in Sumatera Utara province reveals that the used drying process is very traditional. It can be divided into two modes and depend on the coffee beans type. The Arabica coffee is firstly fermented and dried to moisture content of 80% using sun drying method, then followed by Green House model of drying up to moisture content about 12%. The latter typically spends 3 days of drying time. On the other hand, The Robusta coffee is dried by exposing to the sun directly without any treatment. After the coffee beans dried follow by peeled process. These findings can be considered to develop a continuous solar drying that suitable for coffee beans drying.

Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans

This study investigated the effect of different drying techniques, namely, room-temperature drying (RTD), solar drying (SD), heat-pump drying (HPD), hot-air drying (HAD), and freeze drying (FD), on bioactive components, fatty acid composition, and the volatile compound profile of robusta coffee beans. The data showed that FD was an effective method to preserve fat, organic acids, and monounsaturated fatty acids. In contrast, HAD was ideal for retaining polyunsaturated fatty acids and amino acids. Sixty-two volatile compounds were identified in the differently dried coffee beans, representing 90% of the volatile compounds. HPD of the coffee beans produced the largest number of volatiles, whereas FD resulted in the highest volatile content. A principal component analysis demonstrated a close relationship between the HPD, SD, and RTD methods whereas the FD and HAD methods were significantly different. Overall, the results provide a basis for potential application to other similar thermal sensitive materials.