MODIFIKASI MESIN ROASTING BIJI KOPI MEREK MEREK WILIAM EDISON TIPE W600I (STUDI KASUS: JAVA SUMEDANG COFFEE, KABUPATEN SUMEDANG, JAWA BARAT)
Wiliam Edison tipe W600i roasting machine has the disadvantages of uncontrolled fuel gas pressure and the exhaust systems that was not optimal to suck out the smoke and the burned coffee husk in the roasting room. It had implications for the roasted coffee beans that causes smoky taste after roast...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | Indonesian |
| Published: |
Jurusan Teknik Pertanian Universitas Lampung
2020-12-01
|
| Series: | Jurnal Teknik Pertanian Lampung |
| Subjects: |
| Summary: | Wiliam Edison tipe W600i roasting machine has the disadvantages of uncontrolled fuel gas pressure and the exhaust systems that was not optimal to suck out the smoke and the burned coffee husk in the roasting room. It had implications for the roasted coffee beans that causes smoky taste after roasting. Based on these problems, it is necessary to modify and test the performance of the roasting machine. The method used in this study was an engineering approach to exhaust fan modify the roasting machine. Data from machine test were analyzed descriptively. The results showed that the average temperature in the roasting room before modification was 217.11°C, water content was 2.42%, roasting rate was 0.09% / minute, roasting efficiency was 18.55, leftover roasting husk shell was 4.6 g, material burn consumption 0.5 kg / hour. While the average temperature in the roasting room after modification is 212.11oC, water content is 2.44%, roasting rate is 0.08% / minute, roasting efficiency is 18.36, remaining roasting husk is 3.4g, fuel consumption is 0 , 5 kg / hour. |
|---|---|
| ISSN: | 2302-559X 2549-0818 |