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All Journal KOVALEN: Jurnal Riset Kimia JC-T (Journal Cis-Trans): Jurnal Kimia dan Terapannya FLUIDA Jurnal Rekayasa Hijau International Journal of Applied Technology Research Jurnal Teknik Kimia dan Lingkungan
Muhari, Emma Hermawati
Chemical Engineering Department, Politeknik Negeri Bandung
Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics

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Journal : International Journal of Applied Technology Research

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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.
Effect of Fermentation Time on the Production of Ambon Banana Weevil Waste Bioethanol Budiastuti, Herawati -; Zulfa, Salma Indana; Sihombing, Nova; haryadi, haryadi; Muhari, Emma Hermawati; Soeswanto, Bambang; Widiastuti, Endang; Pullammanappallil, Pratap
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.v4i1.110

Abstract

The increase in population in Indonesia is directly proportional to the increase in the use of vehicles which results in an increase in fuel demand. The amount of fossil fuels continues to decrease and cannot be renewed, so alternative energy is needed, one of which is bioethanol. This study aims to make bioethanol from banana weevil waste, to determine the effect of fermentation time on the concentration of banana weevil bioethanol and to determine the concentration of bioethanol after going through the purification stage. The production of banana weevil bioethanol begins with the process of cutting the banana weevil which is then mashed with the help of water and then squeezed and starch is obtained and then hydrolyzed with the addition of glucoamylase and alpha-amylase enzymes for further anaerobic fermentation with the help of Saccharomyces cerevisiae with a concentration of 25%. In this study, variations of fermentation time were carried out for 5, 7, 9, and 10 days. The best fermentation time was obtained from 9 days of fermentation, where the conversion of glucose to bioethanol was 51%. The results of the analysis using a refractometer showed that the concentration of bioethanol obtained was 16.20% (v) which was obtained from fermentation for 9 days and purification using a rotary evaporator at a pressure of 360 mbar and a temperature of 500C.
Co-Authors Aldy Darmansyah Putra Alfiana Adhitasari Bambang Soeswanto Bambang Soeswanto Budiastuti, Herawati - Hariyadi, Tri Haryadi - Herawati Budiastuti Hidayatulloh, Irwan Kharisma, Luthfiana Kurnia, Dianty Rosirda Dewi Luthfiana Nurfauziah Marlina, Ari Muchtar Gozali Ngatin, Agustinus Ninik Lintang Edi Wahyuni Nurcahyo Paramitha, Tifa Permanasari, Ayu Ratna Pullammanappallil, Pratap Ramadhani, Laily Isna Retno Indarti Ririn Rismawati Rispiandi Rispiandi Robby Sudarman Salsabila Nisrina Junaedi Sari, Radianti Novita Sihombing, Nova Sihombing, Rony Pasonang Sudrajat Harris Abdulloh Unung Leoanggraini Widiastuti, Endang Wildan Nurfalah Wina Maulida Yulistiani, Fitria Yunus Tonapa Sarungu Yusmardhany Yusuf Yusmardhany Yusuf Zulfa, Salma Indana