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All Journal Agrointek Jurnal Pangan dan Agroindustri Agroscientiae INSIST (International Series on Interdisciplinary Research) Tropical Wetland Journal Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat
Alia Rahmi
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Environmental Science Medicine & Pharmacology Social Sciences Other

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Journal : Agroscientiae

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A REVIEW ON INSTANT WHITE COFFEE AND INSTANT DECAFFEINATED COFFEE PROCESSING Rahmi, Alia
Agroscientiae Vol 20
Publisher : Agroscientiae

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ABSTRACT Instant white coffee is commonly associated with its preceding popular counterpart, the instant decaffeinatedcoffee. Questions of whether the two products are made from different variety of coffee bean, underwentdifferent processing techniques, or shares different caffeine contents, are poorly explained. The purpose ofthis review is to provide a better understanding on both products. Instant white coffee and instantdecaffeinated (black) coffee are made from similar coffee varieties, the Arabica and the Robusta. Bothproducts undergo similar coffee processing from harvesting, de-pulping, mucilaginous coating removal todrying. The difference takes place in the decaffeination process and the roasting process. Consequently, asinstant products, both are processed through an instant making process. Instant decaffeinated coffee isprocessed through a decaffeination process whereas it is not common for instant white coffee. Instant whitecoffee is processed through a lower roasting temperature and a shorter roasting time, hence possesses adetracted bitter aftertaste, a lightened colour, a higher caffeine content and a high acidic note. Instantdecaffeinated (black) coffee is processed at a higher roasting level (160 – 280oC; 20 – 40 minutes), thereforebears bitter aftertaste, dark colour, lower caffeine content and slightly acidic. The claim for health benefits,although not specifically on lean body mass, in white coffee, it is maybe true due to the high caffeine,chlorogenic and cafeic acid content. However, the claim for softness on the stomach is still debatable. Keywords: coffee, white coffee, decaffeinated coffee, instant
FORCE ANALYSIS OF THE OPERATIONAL TAJAK BEDANDAN AS A BASIS FOR THE DEVELOPMENT OF LOCAL AGRICULTURAL MACHINERY Dewi, Indya; Rahmi, Alia; Hardarani, Nofia
Agroscientiae Vol 21, No 1 (2014)
Publisher : Agroscientiae

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Tajak that has been used for hundreds of years by traditional local farmers in South Kalimantan has shown its excellence. It is the appropriate tool to be used on agricultural land that has a typology of swamp land. The difficulty of the operation, the amount of power needed to operate and a decline in interest in the younger generation to work in agriculture demanded a call for this tool under research for improvement. By analyzing the forces acting on tajak, its operational principles will be obtained. This information is useful as a reference for the procedure of t ools utilization in swamp land preparation accordingly with the local wisdom. It may promote a correct tajak operation procedure, hence reducing the workload and the number of occupational accidents, and also important in designing an ergonomic, effective and efficient tajak. In the long run, this research is expected to be the basis for developing tajak as local knowledge -based agricultural machinery of the Banjarese society in South Kalimantan. The research was conducted following these steps:site selection, land preparation, operator selection, data recording and data processing/analysis. The result showed that the pattern of tajak operational motion is uniform, with the cutting direction to the left and theoperator’s left hand plays an important role a s the ‘rudder’. Tajak mass and the lift angle affect the magnitude of force acting on tajak with the maximum force at the minimum axial force. The maximum force experienced by tajak is at the shaft end and decreases toward the eye.
Co-Authors Akbar, Arief Rahmad Maulana Alan Dwi Wibowo, Alan Dwi Arief RM Akbar, Arief RM Aristya, Muhammad Nabil Raihan Emy Rahmawati Finola, Marsya Ayu Indya Dewi Khairina, Mahfuzah Khusna, Lailil Nofia Hardarani Nugroho, Agung Nur Azizah Palupi, Dyah Retno Putri, Ratna Ariani Nilateja Rini Hustiany Rohmanna, Novianti Adi Sari, Nur Sinta Saufi, Ahmad Sigit Prabawa susi susi Tanwirul Millati