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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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Journal : International Journal of Applied Technology Research

 1 
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.
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