Garuda - Garba Rujukan Digital

Influence of Milling Process of Roasted Cocoa Beans on Size Distribution Change of Cocoa Cotyledon Sukrisno Widyotomo; Sri Mulato; Edi Suharyanto
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 23 No 1 (2007)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v23i1.51

One of important steps in secondarycocoa process is deshelling cocoa beans roasted. The aim of deshelling is to enrich cotyledon cocoa surface area which affects to reduce energy and processing time with good quality of the chocolate product. The objective of this research is to study the influence of milling process on physical characteristic change of cocoa beans roasted such as size distribution change, geometrical diameter average, uniformity index, fineness modulus, and average dimension of cotyledoncocoa roasted. The Indonesian Coffee and Cocoa Research Institute has designed and tested deshelling of roasted cocoa beans which will be used in this research. Before deshelling process, C grade bulk cocoa beans has been roasted up to 2.5—3% water contents. The result showed that optimal milling process by rotary cutter type milling unit has good size distribution change, geometrical diameter average, uniformity index, fineness modulus, and average dimension on 500 rpm rotary speed and 2.8 m/s air flow. On optimal process condition, 74.5% of cocoa cotyledon roasted has diameter size between 2.0—4.75 mm, 2.116 mm average of geometrical diameter, 0.864 mm average dimension, 3.052 fineness modulus, and 80% as crude size particel-20% as temperate size particel on uniformity index. Therefore, more than 80% of cocoa cotyledon roasted has diameter size between 2.0—4.75 mm with 700—900 rpm rotary cutter speed. Average of geometric diameter was 1.65—2.19 mm, and the dimension average was 0.69—0.89 mm. Uniformity index was crude size particle up to 80—90%, and in temperate size particle10—20%. Fineness modulus value was 2.73—3.09. Key words: cocoa, milling, size distribution, roasted beans.

Performance of A Horizontal Cylinder Type Rotary Dryer for Drying Process ofOrganic Compost from Solid Waste Cocoa Pod Sukrisno Widyotomo; Sri Mulato; H Ahmad; Siswijanto Siswijanto
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 24 No 2 (2008)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v24i2.100

Cocoa pod husk is the bigest component of cocoa pod, about 70% of total ht of mature pod, and to potentially used as organic compost source. Poten tial solid waste of cocoa pod husk from a cocoa processing centre is about 15— 22 m3/ha/year. A cocoa plantation needs about 20—30 ton/ha/year of organic matters. One of important steps in compos processing technology of cocoa pod solid waste is drying process. Organic compost with 20% moisture content is more easy in handling, application, storage and distribution. Indonesian Coffee and Cocoa Research Institute has designed and tested a horizontal cylinder type rotary dryer for drying process of organic compos from solid waste cocoa pod with kerosene burner as energy sources. The objective of this research is to study performance of a horizontal cylinder type rotary dryer using kerosene burner as energy source for drying process of organic compost from solid waste cocoa pod. The material used was solid waste cocoa pod with 70—75% moisture content (wet basis), 70% size particle larger than 4.76 mm, and 30% size particle less than 4.76 mm, 690—695 kg/m3 bulk density. Drying process temperatures treatment were 60OC, 80OC, and 100OC, and cylinder rotary speed treatments were 7 rpm, 10 rpm, dan 16 rpm. The results showed that dryer had capacity about 102—150 kg/h depend on drying temperature and cylinder rotary speed. Optimum operation condition at 100OC drying temperature, and 10 rpm cylinder rotary speed with drying time to reach final moisture content of 20% was 1,6 h, capacity 136,14 kg/ h, bulk density 410 kg/m3, porocity 45,15%, kerosene consumption as energy source was 2,57 l/h, and drying efficiency 68,34%. Key words : cocoa, drying, rotary dryer, compost, waste

Physical Characteristics of Coffee Beans from Steaming Processin Single Column Reactor Sukrisno Widyotomo; Sri Mulato; Hadi K. Purwadaria; A.M. Syarief
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 26 No 1 (2010)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v26i1.119

One of important steps in decaffeination process is steaming. The aim of steaming is to expand coffee beans porosity in order to obtain optimal condition for decaffeination process. Steaming can be done in single column reactor using saturated water vapour as media. The objective of this research is to study physical characteristics of coffee beans after steaming process using single column reactor. Material tested was Robusta coffee with 13—14% moisture content after dry processing. Reactor capacity is 6 kg dried coffee beans and 30 l water to produce water vapour. Dried coffee beans classified in 4 grades, i.e. diameter size (d) d>7,5 mm; 6,5<d³7,5 mm; 5,5<d£6,5 mm; and d£5,5 mm. Period of steaming process varied from 1 up to 3.5 hours. The result showed that the coffee beans expanded 8.6—9.5% in length, 12.2—13.3% in width, and 18.3—20.6% in thickness. Coffee bean volume increased 30—50%. Coffee bean moisture content increased f. Aritmatic diameter increased 8—13% while geometric diameter increased 9—18%. Sphericity not affected. Surface area increased 18—37%. True density increased 19—30% while bulk density was while. Porosity increased from 13—18% to 24—39% while coffee beans texture decreased from 323—384 g/1 mm to 212—225 g/1 mm. Color change increased from 14—20 to 38—40. The optimum steaming process was 3 hours.Key words : Coffee, steaming, single column reactor, decaffeination.

Performance of a table vibration type coffee grading machine Sukrisno Widyotomo; Sri Mulato
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 21 No 1 (2005)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v21i1.125

One of important coffee beans quality is the size uniformity. To confirm with the standart requirement, coffee beans have to be graded before being traded. Until now, grading process is still carried out fully manual, so that the grading cost is very expensive about 40% of total processing cost. Meanwhile, shortage of skill workers is as a limiting factor of the process. Therefore, machine for grading coffee beans is good alternative for grading cost. Indonesian Coffee and Cocoa Research Institute has designed a table vibration type coffee grading machine for grouping of coffee beans in order to consistent quality and reduce grading cost. The machine has dimension of 272 cm length, 126 cm height, and 144 cm width. The machine has three primary components, i.e. grader table, combustion engine, and beam. The machine has three kinds of grader table that each grader table has different holes size, i.e. 7 mm x 7 mm for top grader table, 5 mm x 5 mm for axle grader table, and 4 mm x 4 mm for bottom grader table. Each grader table has dimension of 206 cm length, 105.5 cm height, and 14 cm width. The grading mechanism is by vibration grader table with the power source 5.5 HP combustion engine. The results shown that the outlet are in farms of three grades of coffee beans with connected to each compartement. Assessment of the grading machine reveals that the optimum capacity of 1,406 kg/hour reached when the speed 2,600 rpm and the angle 10O. Economic analysis showed that operational cost for grading one kilogram Robusta coffee beans with moisture content 13—14% wet basis is Rp 7.17.Key words : grading, coffee, quality, vibration table.

Decaffeination process characteristic of Robusta coffee in single column reactor using ethyl acetate solvent Sukrisno Widyotomo; Sri Mulato; Hadi K. Purwadaria; A.M Syarief
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 25 No 2 (2009)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v25i2.133

Consumers drink coffee not as nutrition source, but as refreshment drink. For coffee consumers who have high tolerance for caffeine, coffee may warm up and refresh their bodies. High caffeine content in coffee beans may cause several complaints to consumers who are susceptible to caffeine. One of the efforts, for coffee market expansion is product diversification to decaffeinated coffee. Decaffeination process is one of process to reduce caffeine content from agricultural products. Indonesian Coffee and Cocoa Research Institute in collaboration with Bogor Agricultural University has developed a single column reactor for coffee beans decaffeination. The aim of this research is to study process characteristic of coffee decaffeination in single column reactor using ethyl acetate (C4H8O2) solvent. Treatments applicated in the research were time and temperature process. Temperature treatment were 50—60OC, 60—70OC, 70—80OC, 80—90OC and 90—100OC. Time treatment were 2 h, 4 h, 6 h, 8 h, 10 h, and 12 h Size of Robusta coffee beans used were less than 5.5 mm (A4), between 5.5 mm and 6.5 mm (A3), between 6.5 mm and 7.5 mm (A2), and more than 7.5 mm (A1). The result showed that decaffeination process with ethyl acetate solvent will be faster when its temperature was higher and smaller bean size. For bean size less than 5,5 mm, decaffeination process by 10% ethyl acetat can be done 8—10 hours in 90—100OC solvent temperature or 12 hours in 60—70OC solvent temperature for 0.3% caffein content. Organoleptic test showed that 90—100OC temperature solvent treatment decreased coffee flavor, which aroma, bitterness and body values were 1.9 each . Key words : Coffee, caffeine, decaffeination, quality, single column.

Decaffeination process characteristic of Robusta coffee in single column reactor using ethyl acetate solvent Sukrisno Widyotomo; Sri Mulato; Hadi K. Purwadaria; A.M Syarief
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 26 No 3 (2010)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v26i3.138

AbstractThis experiment aims to know the solar energy efficiency of four clones of cocoa that cultivated under three different shading plants. This experiment has been done from September until December 2013 located at Kaliwining Experiment Farm with characteristic 45 m above sea level, soil type is low humic gley, soil texture is silty clay loam, and climate classification type D based on Scmidht and Fergusson Classification. This experiment used Nested Design as Experimental Design with species of shading plant as main plot which are Teak (Tectona grandis L.), Krete (Cassia surattensis (Burm.) F.), Lamtoro (Leucaena leucocephala L.) and Cocoa clones as sub plot which are Sulawesi 1, Sulawesi 2, KKM 22, KW 165. The observation of solar energy efficiency consists of daily solar radiation intensity, solar radiation intensity above plant, solar radiation intensity under plant, and also plant total dry weight. The experimental result showed that there is differences (heterogenity) between shading location based on homogenity test by Bartlett Method. There are some interaction between the kind of shading plant and clones in parameter of interception efficiency, absorbtion efficiency, the efficiency of solar energy that caught by plant, and solar energy conversion efficiency. The efficiency of solar energy that caught by plant will affect the solar energy conversion efficiency with R2 = 0,86. Keywords : Solar Energy Efficiency, Cocoa Clones, Shading Plant, Nested Design, Bartlett Method

Title

Found 6 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 6 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 6 Documents
Search