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All Journal Teknotan: Jurnal Industri Teknologi Pertanian International Journal of Technology, Food and Agriculture
Hastutik, Septi Dwi
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Agriculture, Biological Sciences & Forestry Other

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Developing Coffee Cherry Skin and Coffee Husk by Products as Sustainable Novel Food and Fuel Irawan, Andik; McLellan, Benjamin C; Hastutik, Septi Dwi
International Journal of Technology, Food and Agriculture Vol. 1 No. 1 (2024): February
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v1i1.4572

Abstract

Coffee plantations can potentially support an integrated sustainable coffee production (SCP) system, particularly through the expanded utilization of by-products. Smallholders mostly manage coffee plantations in Indonesia. Coffee processing cannot avoid waste entirely. However, poor processing will increase waste. This research aims to utilize by-products (coffee skin) to create novel food (cascara) and potential fuel. The raw materials from Cherry skin (CS) and Husk skin (HS) are obtained from wet and dry coffee processes. This research conducts the process of sorting raw cascara and roasting it. TDS and pH are examined to measure the level of extraction, while a group of panelists assess the aroma, taste, and mouthfeel using a series of scaling points for justification. CS does not require sorting. However, HS is sorted into three sizes: 7.5mm, 6.5mm, and 5.5mm, respectively. In this study, 1,000g HS has an approximate size distribution of about 25% 7.5 mm, 15% 6.5 mm, and 20% 5.5 mm; the rest is dust and green beans (GB) coffee pixels. In conclusion, CS and HS were roasted to produce food products (cascara). About 2.5kg of raw HS is needed for 1kg feed HS (7.5mm and 6.5mm). HS measuring 5.5mm or below, and the remaining fraction of dust makes up about 54% of the raw feed and can be used as fuel (briquettes).
Design and Evaluation of a Small-Scale Hydraulic Cocoa Press Machine Irawan, Andik Irawan.,; Tyagita, Dicky Adi; Asmono, Sepdian Luri; Hastutik, Septi Dwi
Teknotan: Jurnal Industri Teknologi Pertanian Vol 19, No 3 (2025): TEKNOTAN, Desember 2025
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol19n3.8

Abstract

Cocoa is crucial for Small and Medium Enterprises (SMEs), facilitating the production of primary and secondary cocoa-based products, including various chocolate derivatives. This study aims to design and evaluate a small-scale hydraulic cocoa press suitable for SME applications by examining the effects of temperature and material mass on extraction yield. These factors form the basis for developing an efficient press machine for small to medium-scale production. The research involved a theoretical machine design followed by experimental testing using three temperature levels (90°C, 100°C, and 110°C) and three material capacities (150 g, 200 g, and 250 g). Results indicated that temperature was the primary factor affecting extraction performance. A temperature of 110°C consistently yielded the highest extraction, reaching 25% at 150 g and staying above 17% at 250 g. Lower temperatures (90°C and 100°C) produced significantly lower yields, with minimal gains despite increased material amounts. These findings offer a strong technical foundation for designing a more efficient cocoa press with an integrated heating system to maintain optimal operating temperature. Implementing this machine in SMEs could enhance production efficiency, reduce processing losses, and increase the added value of cocoa products, thereby strengthening SME competitiveness in the agro-industrial sector.
Co-Authors Dicky Adi Tyagita Irawan, Andik Irawan, Andik Irawan., McLellan, Benjamin C