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Warta IHP (Warta Industri Hasil Pertanian)
Published by Politeknik AKA Bogor
ISSN : 02151243     EISSN : 26544075     DOI : -
Core Subject : Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering
Warta IHP (Industri Hasil Pertanian) is a Scientific Journal which is sourced from research papers, new theoretical/interpretive findings, and critical studies or reviews (by invitation) in the agro-based industry scope that cover any discipline such as: food science and technology, agricultural industry technology, chemistry and essential oils, agricultural products processing machinery, food microbiology, renewable energy, chemical analysis, and food engineering.
Arjuna Subject : -
Articles 11 Documents
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Search results for , issue "Vol 37, No 1 (2020)" : 11 Documents clear
Optimasi Proses Sangrai Biji Kakao pada Alat Vibro-Fluidized Roaster Mochammad Jusuf Djafar; Achmad Sofian Nasori
Warta Industri Hasil Pertanian Vol 37, No 1 (2020)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v37i1.5560

Abstract

Optimasi proses penyangraian biji kakao (Theobroma cacao L.) menggunakan alat sangrai getar terfluidisasi, menggunakan rancangan percobaan response surface method dengan central composite dua faktor (terhadap 13 variabel sampel) telah digunakan untuk mendapatkan pengaruh frekuensi getaran dan jarak bidang pemanas sinar infra merah terhadap kualitas dan kadar air produk biji kakao non-fermentasi yang disangrai. Bahan yang digunakan merupakan biji kakao non-fermentasi yang diperoleh dari Gabungan Kelompok Tani Kakao di Blitar, sementara itu alat yang digunakan berupa alat sangrai getar terfluidisasi (vibro- fluidized roaster) dilengkapi pemanas sinar infra merah. Nilai optimum penyangraian diperlihatkan oleh frekuensi getar sebesar 40 Hz dan jarak letak pelat tempat biji kakao dari pemanas adalah 10 cm, dengan kadar air biji kakao sebesar 1,7-2%, dan lama waktu penyangraian 6 menit. Produk biji kakao yang dihasilkan dari proses penyangraian menggunakan alat vibro-fluidized roaster memiliki kandungan anti oksidan sebesar 32,297 %.

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