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All Journal KOVALEN: Jurnal Riset Kimia FLUIDA International Journal of Applied Technology Research Industrial Research Workshop and National Seminar Jurnal Rekayasa Proses
Hariyadi, Tri
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Aerospace Engineering Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics Other

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Penentuan Suhu Optimum Dekafeinasi Kopi Arabika Sigarar Utang Menggunakan Pelarut Asam Asetat Azizah, Nadia D N; Novita, Carolina R L; Sihombing, Rony P; Hariyadi, Tri
Prosiding Industrial Research Workshop and National Seminar Vol 13 No 01 (2022): Vol 13 (2022): Prosiding 13th Industrial Research Workshop and National Seminar
Publisher : Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (382.077 KB) | DOI: 10.35313/irwns.v13i01.4173

Abstract

Kafein merupakan salah satu senyawa pada biji kopi Arabika yang jika dikonsumsi berlebih dapat memberikan efek pusing, mual, dan badan gemetar. Kadar kafein dapat dikurangi melalui proses dekafeinasi. Penelitian ini menggunakan metode Solvent Decaffeination yang dipengaruhi oleh suhu untuk mengurangi kadar kafein pada kopi Arabika Sigarar Utang. Rasio kopi dan pelarut yang digunakan penelitian ini adalah 1:5 (b/b). Variasi suhu yang digunakan dalam penelitian ini adalah 110°C – 130°C dengan waktu operasi masing-masing selama 3 jam. Suhu optimum proses dekafeinasi diperoleh berdasarkan koefisien distribusi dan efisiensi. Parameter tersebut diperoleh melalui analisis kadar kafein pada kopi menggunakan spektrofotometri UV-Vis. Berdasarkan hasil penelitian, suhu optimum proses dekafeinasi kopi Arabika menggunakan pelarut asam asetat 50%(- v/v) adalah 115°C dengan koefisien distribusi 5,733 dan efisiensi 85,2%.
Effect of Fruit Ripening Level and Roasting Temperature on Robusta Coffee Bean Quality Muhari, Emma Hermawati; Sihombing, Rony Pasonang; Sarungu, Yunus Tonapa; Marlina, Ari; Leoanggraini, Unung; Hariyadi, Tri
Jurnal Internasional Penelitian Teknologi Terapan Vol 4 No 1 (2023): April 2023
Publisher : Bandung State Polytechnic (Politeknik Negeri Bandung)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/ijatr.v4i1.88

Abstract

The purpose of this study is to determine the effect of roasting temperature on the chemical content of Robusta coffee at various levels of Robusta coffee maturity. The research will be conducted at roasting temperatures of 190℃, 200℃, 210℃, 220℃ and chemical content analysis is carried out bygravimetric method and UV-VIS spectrophotometry on fresh beans, green beans and coffee beans at each temperature variation and the maturity level of Robusta coffee. Maturity of coffee beans will be classified visually and use an RGB meter to help and facilitate the selection of coffee beans in accordance with the level of maturity. The variables taken and observed in the study are the temperature of the roasting process, the time required at the time of roasting, as well as the mass, chemical content and physical parameters of robusta coffee beans observed before and after the roasting process. Chemical content was observed in the form of water content, fat content, caffeine, and antioxidants, then the physical parameters observed were aroma, color, shape, taste, and characteristics of coffee beans at each level of robusta coffee fruit maturity. The results obtained value of the chemical content and organoleptic test at each level of maturity of the coffee fruit and roasting temperature variations because basically the roasting temperature will produce coffee beans that have their own characteristics and flavors. This study also determines the value of the mass transfer coefficient and heat transfer in the drying process by the roasting method.
The Effect of Pineapple Crude Enzymes and Fermentation Time on The Decaffeination Process of Robusta Coffee Hariyadi, Tri; Paramitha, Tifa; Irmawati, Dwi; Salsabila, Salwa Ainaya
Jurnal Internasional Penelitian Teknologi Terapan Vol 5 No 1 (2024): February 2024
Publisher : Bandung State Polytechnic (Politeknik Negeri Bandung)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/ijatr.v5i1.128

Abstract

The decaffeination of robusta coffee can be done through fermentation with a crude enzyme containing bromelain enzyme from pineapple. The study aims to determine the activity of the bromelain enzyme by the Kunitz method, the effect of fermentation time and crude enzyme concentration on the decaffeination process, and the characteristics of coffee before and after fermentation using FTIR. The fermentation time was varied from 6 to 36 hours and the crude enzyme concentration was varied from 10 to 80%. The activity of the bromelain enzyme was 36 U/ml. Fermentation time affects the decaffeination process, wherein the longer the fermentation time from 6 hours to 36 hours obtained caffeine content from 2.39% to 0.07%. Besides that, the crude enzyme concentration affects the decaffeination process, which obtained the lowest caffeine content or percent decaffeination at the crude extract concentration of 80% (v/v). FTIR results showed that the decaffeination process affected the reduction of caffeine in coffee samples. It can be shown from the increase in the %T value of the C-N functional group from 40.731 to 54.85.
The Effect of Cabbage Waste Concentration and Fermentation Time on The Decaffeination of Arabica Coffee Hariyadi, Tri; Keryanti, Keryanti; Asih, Ria Puspa; Ahmad, Zidni Zakiyyah
Jurnal Internasional Penelitian Teknologi Terapan Vol 5 No 2 (2024): June 2024
Publisher : Bandung State Polytechnic (Politeknik Negeri Bandung)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/ijatr.v5i2.129

Abstract

The purpose of this study was to determine the effect of the concentration of cabbage waste and fermentation time on the caffeine content reduction of Arabica coffee from Pangalengan. Decaffeination is carried out using a wet fermentation method using protease enzyme activity produced by lactic acid bacteria from cabbage waste. Protease enzymes can break down the slime layer on coffee beans so that caffeine is decomposed through the esterification process to become chlorogenic acid. Fermentation was carried out anaerobically in a fermenter with a capacity of ± 2L with a fermentation time of 72 hours and sampling every 6 hours. The concentration of cabbage waste ranged from 10-80% (w/w). Arabica coffee beans were tested for caffeine content (%) using a UV-Vis spectrophotometer. According to the study's findings, the caffeine level decreases as the concentration of cabbage waste increases. Meanwhile, the caffeine level decreases as fermentation time increases. The addition of 80% concentration of cabbage waste with 48 hours of fermentation time produced the optimum results for the Arabica coffee decaffeination process. This method achieved a decaffeination efficiency of more of 96% and met the quality standards outlined in SNI 01-3542-2004.
The Effect of Maltodextrin Concentration and Drying Temperature on the Instant Coffee Production with Spray Drying Method Hariyadi, Tri
Jurnal Internasional Penelitian Teknologi Terapan Vol 5 No 3 (2024): October 2024
Publisher : Bandung State Polytechnic (Politeknik Negeri Bandung)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/ijatr.v5i3.193

Abstract

The operating temperature and the addition of fillers such as maltodextrin had a valuable effect on the quality of instant coffee production. Based on this, the purpose of this research is to determine the effect of maltodextrin concentration and operating temperature on the quality of instant coffee powder produced by the spray drying method. The variation of operating temperature was conducted in the range of 120 to 170⁰C without the addition of maltodextrin, and the variation of maltodextrin concentration was conducted in the range of 5% to 35% (w/v) with the optimum operating temperature at the lowest water content. The observed quality parameters of the coffee were yield, moisture, ash, caffeine content, and organoleptic tests. The optimum operating temperature was 140⁰C with a moisture content of 5.17% (w/w). The best instant coffee quality was achieved with a 15% concentration of maltodextrin, with a yield of 50.49%, a moisture content of 3.94% (w/w), an ash content of 6.66% (w/w), and a caffeine content of 5.16% (w/w). Based on the organoleptic test, the coffee sample with 15% maltodextrin had a brownish color, a moderately strong aroma, was moderately bitter, and was liked by the panelists.
The Effect of Fermentation Time in Full Wash and Honey Processing on Arabica Coffee Characteristics Lidya, Bevi; Rahma Wildiani, Isnaeni; Zikri Ramadhan, Muhammad; Hariyadi, Tri
Fluida Vol. 17 No. 2 (2024): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v17i2.6124

Abstract

Fermentation is the key to every post-harvest processing method carried out. Fermentation in coffee also serves to determine the characteristics of the resulting coffee. To bring out the characteristics of coffee, modification of the fermentation process is used by adding lactic acid bacteria which aims to reduce the caffeine and pH levels in coffee. Low pH in coffee can protect coffee beans from another microorganism and give fruity flavour in coffee. This research aims to determine the effect of lactic acid fermentation time on processing with the full wash and honey method on the characteristics of arabica coffee beans. Fermentation is done with time variations of 8, 16, 24, 32, 40, and 48 hours. The post-harvest processing carried out is the full wash and honey method. The analysis was carried out to determine the water content (gravimetric method), caffeine content (UV- Vis spectrophotometry), pH (pH metre), and total acid level (titration method). The results showed that the longer the fermentation time, the lower the caffeine content and pH levels in coffee. Processing with the full wash method produces lower caffeine levels, while the honey method produces a lower pH and a higher total acid content. The best experiment was obtained at 40-hour fermentation using the honey method, with water content of 9.07%; caffeine 1.11%; pH 4.00; and total acid content of 27%, based on SNI 2008.
Pengaruh konsentrasi mikroorganisme lokal pada fermentasi biji kopi arabika menggunakan fermentor skala pilot plant Hariyadi, Tri; Rispiandi; Abdulloh, Sudrajat Harris; manfaati, Rintis
Jurnal Rekayasa Proses Vol 18 No 1 (2024): Volume 18, Number 1, 2024
Publisher : Jurnal Rekayasa Proses

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jrekpros.86718

Abstract

Kopi wine adalah kopi hasil fermentasi yang memiliki rasa seduhan kopi yang khas menyerupai aroma dan rasa wine. Aroma dan rasa wine pada kopi wine dihasilkan oleh adanya perombakan senyawa pektin dan gula akibat metabolisme mikroorganisme selama proses fermentasi. Fermentasi biji kopi Arabika dilakukan dengan metode fermentasi basah, semi anarerob dalam reaktor sederhana menggunakan Mikroorganisme Lokal (MOL) tapai singkong. dengan waktu fermentasi 54 jam. Tujuan penelitian ini adalah mempelajari pengaruh suhu operasi terhadap perubahan kadar kafein , kadar etanol dan nilai pH biji kopi Arabika hasil fermentasi. Data hasil penelitian diolah menggunakan metode Anova Two-Factor Without Replications, dengan taraf signifikansi P < 5%. Penelitian ini menunjukkan bahwa suhu operasi berpengaruh signifikan terhadap kadar kafein dan etanol tetapi tidak berpengaruh signifikan terhadap nilai pH. Pengupasan berpengaruh signifikan terhadap kadar kafein, nilai pH, dan kadar etanol biji kopi Arabika hasil fermentasi. Biji kopi Arabika hasil fermentasi mengalami penurunan kadar kafein yaitu 86,4%, kenaikan kadar etanol 2,5 kali lebih tinggi dan kenaikan nilai pH dari 4,34 menjadi 5,33 pada suhu fermentasi 30°C. Fermentor skala pilot plant dibandingkan dengan fermentor skala lab memberikan pengaruh yang sama pada proses fermentasi kopi Arabika
The Effect of Temperature and Fermentation Time Using Local Microorganism on Robusta Coffee Characteristics Suryadi, Joko; Subagja, Ardika Rizki; Nur Amalia, Arini; Hariyadi, Tri
Fluida Vol. 18 No. 1 (2025): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v18i1.6119

Abstract

Robusta coffee beans are known to have higher caffeine levels compared to other coffee beans. Fermentation is one of the steps to reduce caffeine levels in coffee. This study aims to determine the effect of temperature and fermentation time on robusta   coffee characteristics consisting of testing caffeine content, ethanol content, moisture content and pH. The fermentation process of coffee beans is carried out using local microorganism cassava tapai. The local microorganism of cassava tapai was chosen because it can be a source of microbial activity. Fermentation of coffee beans was carried out anaerobically with temperature variations of 30ºC and 37ºC and with fermentation time variations of 0, 6, 12, 18, 24, 30, 36, 42 and 48 hours. The results showed that the longer the fermentation time, the lower the caffeine content. Caffeine levels decreased from 4.88% to 2.53% ± 0 and 3.73% ± 0 at the 30ºC and 37ºC temperature variations at the longest time variation (48 hours). The degree of acidity or pH value decreased from 5.10 to 4.38 ± 0 and 4.27 ± 0,01. Moisture content is relatively fluctuating but all sample variations are in the standard range of 10-12.5%. Whereas ethanol content increased from 2.46% to 4.36% ± 0 and 4.26% ± 0,13. Through the P-value ANOVA Two Factor Without Replication test, it can be concluded that fermentation temperature has a significant effect on caffeine content and pH, while fermentation time has a significant effect on caffeine content, ethanol content and pH.
The Effect of Solvent-to-Coffee Ratio on Caffeine Content in Ethyl Acetate Extracts of Arabica Gayo Coffee Beans Soeswanto, Bambang; Sihombing, Rony Pasonang; Suryadi, Joko; Hariyadi, Tri; Paramitha, Tifa; Yusuf, Yusmardhany; -, Alfiana Adhitasari
KOVALEN: Jurnal Riset Kimia Vol. 9 No. 3 (2023): December Edition
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/kovalen.2023.v9.i3.16573

Abstract

This paper studies the optimal ratio that gives the highest caffeine amount and improves the efficiency and quality of extraction from Arabica Gayo coffee beans. No previous studies have explored the best ratio of Gayo Arabica coffee beans to ethyl acetate solvent for extracting caffeine. The paper explains the method used, which has four main steps: preparing materials, extracting and measuring caffeine, and analyzing the results. The paper presents the experimental findings and discusses how different ratios affect caffeine content in Arabica Gayo coffee beans. It uses statistics to show significant differences between the ratios and compares them using Tukey tests. The paper concludes that the best solvent-to-coffee ratio for maximizing caffeine in ethyl acetate extracts is 1:5, resulting in a concentration of 1411.1 ppm. This ratio gives the best balance between caffeine yield and solvent usage.
Co-Authors -, Alfiana Adhitasari Ahmad, Zidni Zakiyyah Asih, Ria Puspa Azizah, Nadia D N Bambang Soeswanto Bevi Lidya Dwi Irmawati, Dwi Keryanti, Keryanti Manfaati, Rintis Marlina, Ari Muhari, Emma Hermawati Novita, Carolina R L Nur Amalia, Arini Paramitha, Tifa Rahma Wildiani, Isnaeni Rispiandi Rispiandi Salsabila, Salwa Ainaya Sihombing, Rony P Sihombing, Rony Pasonang Subagja, Ardika Rizki Sudrajat Harris Abdulloh Suryadi, Joko Unung Leoanggraini Yunus Tonapa Sarungu Yusuf, Yusmardhany Zikri Ramadhan, Muhammad