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All Journal Jurnal Teknologi Pertanian Science and Technology Indonesia
Heryoki Yohanes, Heryoki
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Environmental Science Materials Science & Nanotechnology Physics

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KINERJA ALSIN SANGRAI KOPI TIPE FLUIDISASI DAN UJI KUALITAS KOPI SANGRAI Widodo, Wahyu Eko; Atmaji, Gigih; Yohanes, Heryoki; Astuti, Astuti
Jurnal Teknologi Pertanian Vol 16, No 2 (2015)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (628.79 KB)

Abstract

Citarasa kopi merupakan aspek utama dalam menentukan kualitas kopi. Banyak hal yang mempengaruhi citarasa kopi yaitu jenis, lokasi tumbuh, iklim, proses panen dan pasca panen, proses sangrai, grinding dan cara seduhan. Proses sangrai kopi bertujuan untuk mengembangkan aroma dan rasa kopi dengan karakteristik tertentu dan memudahkan proses grinding dan ekstraksi, tetapi dengan proses sangrai yang benar akan diperoleh kopi sangrai yang mempunyai aktivitas antioksidan. Secara umum terdapat dua tipe utama sangrai kopi yaitu silinder berputar dan fluidisasi. Pusat Teknologi Agroindustri (PTA) - BPPT telah merancang bangun mesin sangrai model fluidisasi dengan kapasitas 500 g/batch. Sangrai kopi tipe fluidisasi menggunakan udara panas bertekanan untuk mengaduk dan menyangrai kopi, perpindahan panas dominan secara konveksi, sedangkan silinder berputar dominan konduksi. Kopi yang digunakan adalah Kopi Arabika Java Sindoro Sumbing. Pengujian dilakukan untuk 4 jenis kopi Natural, dry, Honey dan Labu dengan 3 derajat kematangan yang berbeda yaitu Light (200 °C), Medium (220 °C), dan Dark (230 °C). Hasil pengujian proses sangrai menunjukkan kinerja alsin bekerja dengan baik, ditunjukkan dengan konsistensi profil temperatur selama proses sangrai dan produk yang dihasilkannya. Semua Proses roasting dengan derajat kematangan, Light roasting (200 °C) menghasilkan kopi dengan nilai citarasa diatas 80 (kategori specialty). Sebagai pembanding digunakan kopi jenis dry, yang diproses menggunakan rotating cylinder dengan derajat kematangan Light. Hasil pengukuran aktivitas antioksidan tipe fluidisasi menghasilkan 51%, sedang tipe Silinder Berputar 43% atau selisih 8%, sementara hasil uji cita rasa tidak menunjukkan perbedaan yang berarti, nilai total tipe fluidisasi 84.13, dan silinder berputar 84.38. 
A Multidimensional Assessment of Spouted-bed Roasted Almonds for Mitigating Acrylamide Formation While Enhancing Sensory and Functional Attributes Puspantari, Widya; Yohanes, Heryoki; Astin, Eko Pratama; Hartono, Lusiana Kresnawati; Alfa, Mohamad Nafila; Komariyah, Kokom; Atmaji, Gigih; Pramono, Edi Priyo; Widodo, Wahju Eko; Setianto, Wahyu Bahari
Science and Technology Indonesia Vol. 10 No. 4 (2025): October
Publisher : Research Center of Inorganic Materials and Coordination Complexes, FMIPA Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26554/sti.2025.10.4.1109-1119

Abstract

Almonds (Prunus dulcis) are widely valued for their nutritional composition and sensory properties, and roasting is commonly applied to enhance their flavor and extend their shelf life. However, thermal processing can degrade bioactive compounds and promote acrylamide formation. This study examined the effects of spouted-bed fluidization roasting at temperatures ranging from 150 to 180 °C for 5 to 7 min on acrylamide levels, antioxidant activity, physicochemical characteristics, and sensory profiles of almonds. The analytical methods included texture analysis, ultra-performance liquid chromatography (UPLC), colorimetry, Fourier-transform infrared spectroscopy (FTIR), and descriptive sensory evaluation. Acrylamide concentrations ranged from undetectable levels (<40 ppb) at 150 °C for 5 min to 1,672 ppb at 180 °C for 7 min. Total phenolic content increased at higher roasting temperatures (170–180 °C), reaching up to 0.90mg GAE/g, while antioxidant activity decreased from 0.51MBHA/g in raw almonds to 0.15–0.37MBHA/g in roasted samples. Roasting also reduced the moisture content (from 5.38% to 1.09%) and fracturability (from 102.39N to 71.81N), increased the browning intensity (BI: 42.13 to 30.77), and altered the FTIR spectra, indicating the formation of esters and carboxylic acids via Maillard reactions. Sensory evaluation showed that higher temperatures enhanced crispiness and aroma, but also increased bitterness and burnt characteristics. Overall, spouted-bed roasting at 160–170°C for 5–7 min minimized acrylamide formation while maintaining favorable sensory quality and preserving phenolic compounds. These results provide a basis for optimizing almond roasting parameters to improve safety and nutritional retention.
Co-Authors Alfa, Mohamad Nafila Astin, Eko Pratama Gigih Atmaji, Gigih Hartono, Lusiana Kresnawati Jamhari Jamhari KOKOM KOMARIYAH, KOKOM Pramono, Edi Priyo Puspantari, Widya Wahyu Bahari Setianto Wahyu Eko Widodo, Wahyu Eko Widodo, Wahju Eko