UJI SUHU PENYANGRAIAN PADA ALAT PENYANGRAI KOPI MEKANIS TIPE ROTARY TERHADAP MUTU KOPI JENIS ARABIKA (Coffea arabica)
ABSTRACT: On mechanical coffee
roasters, roasting temperature needs to be considered. The temperature
determines the quality of the roasting product. This study is testing the
temperature at various levels of coffee roasters rotary tool on the yield and quality
of coffee. The study was conducted at the Laboratory of Agricultural
Engineering USU College of Agriculture in January to April 2013 using a
non-factorial completely randomized design at 70 ⁰C, 75 ⁰C, 80 ⁰C, 85 ⁰C and 90
⁰C. Parameters measured were yield, processing capacity and water content. The
results showed that the test temperature had highly significant effect on
yield,had highly significant to the processing capacity, and had not significant
affected the water content. The best treatment of this research is the
treatment T3 (80⁰C) which produced 81.2% yield, processing capacity of 3,252 kg
/ hour, and the water content of 5.948%
Penulis: Tommi Persada
Sembiring, Achwil Putra Munir, Sumono, dan Ainun Rohanah
Kode Jurnal: jppertaniandd140239
