RANCANG BANGUN MESIN MINI ROASTER KOPI OTOMATIS UNTUK DESA WISATA EDUKASI KOPI HARJOKUNCARAN - Ubaid Ikbar Najib Nur Fauzi; Akhmad Zainuri; Onny Setyawati (Jurnal Mahasiswa TEUB, 2020)
Kualitas kopi konsumsi dipengaruhi oleh beberapa faktor, meliputi pertanian kopi (50%), kegiatan roasting (30%) dan brewing (20%). Kegiatan roasting kopi sering kali dilaksanakan secara subjektif sehingga kualitas dan tingkat kematangan roasting sangat bergantung pada penyangrai. Pada saat roasting, kopi akan mengalami tiga fase yaitu: fase dehidrasi, fase maillard dan fase development. Tiap penyangrai harus memiliki keahlian khusus dan pengalaman terutama dalam kepekaan memantau tiap fase proses roasting, mengatur suhu dan waktu roasting. Apabila penyangrai salah dalam penerapan manajemen proses akan menyebabkan kecacatan hasil roasting. Pengaturan manajemen proses yang sesuai standar dan teruji oleh profesional dengan menerapkan otomatisasi diharapkan masyarakat secara umum pun dapat melaksanakan kegiatan roasting ini dengan mudah. Perancangan ini mengatur tiga jenis mode roasting yaitu light roast, medium roast dan dark roast. Komponen yang digunakan antara lain sensor suhu thermocouple, pembaca kecepatan putar rotary encoder, elemen pemanas, motor DC mikrokontroler ESP32 sebagai pengontrol bagian suhu menggunakan metode kontrol ON/OFF dan Arduino Mega 2560 sebagai pengontrol bagian motor dan LCD 20x4, serta komponen pendukung lainnya. Waktu yang dibutuhkan pada proses roasting mode light roast= 13 menit 30 detik, medium roast= 14 menit 30 detik dan dark roast=15 menit 30 detik. Penilaian hasil roasting oleh 3 orang barista profesional di kota Malang menggunakan parameter penilaian mutu SNI antara lain flavor, fragrance, aftertaste, acidity, body, sweetness, uniformity, clean cup, balance dan overall. Kata kunci: mesin roasting kopi otomatis, teknik roasting, thermocouple, rotary encoder,   ABSTRACT The quality of coffee consumption is affected by several factors, there are agricultural processes coffee (50 %), roasting activity (30 %) and brewing (20 %). Roasting coffee activities often carried out very subjective and the quality and level of roasting maturity depend on roaster.  During the roasting process, coffee will be in the three phases and: dehydration phase, maillard phase and development phase. Each roaster must have special skills and experience especially in monitoring each roasting phase, regulating temperature and roasting time. When roaster wrong in the implementation of the management process will cause defect results. The management process according to standard and tested by professional that will be implemented in automation method, general people can carry on a roasting process easily. This design set three types of roasting mode. There are light roast, medium roast and dark roast. The components needed are thermocouple as temperature sensor, rotary encoder as speed reader, a heating element, microcontroller esp32 as a temperature control with ON/OFF control methode, and Arduino Mega 2560 control as the controller of motorcycle and lcd 20x4, and other component supports. The Roasting time to do overall process are light roast= 13 minutes 30 seconds, medium roast= 14 minutes 30 seconds and dark roast=15 minutes 30 seconds. The results of the testing by the 3 proffesional baristas in Malang City use parameter from Indonetia National Standarized  (SNI) are flavor, fragrance, aftertaste, acidity, body, sweetness, uniformity, clean cup, balance dan overall. Keywords: Automatic coffee roaster machine, roasting technique, thermocouple, rotary encoder