Pengaruh Kecepatan Udara dan Laju Aliran Pendingin Terhadap Kualitas Kopi Sangrai
AbstractAbstrack Coffee is a type of drink that is popular with almost all people in the world, this drink goes through many processing stages to produce coffee drinks that have good taste, aroma and color. So that the process of post-harvest, washing, slime removal, drying, fermentation, roasting, cooling, grinding (milling) and serving must be considered.This study discusses forced cooling after roasting with the aim of keeping the coffee beans from experiencing continuous heat changes and increasing brittleness. So that in this study analyzing the effect of forced cooling on coffee beans using a medium with air velocity for testing the quality of roasted coffee from 1.54 m / s to 4.38 m / s, the effect of cooling flow rate on the quality of roasted coffee is 0.0834 L / s up to 0.24102 L / s and the Effect of Air Velocity and Cooling Flow Rate of 1.32 (m / s) and 0.054 (L / s) to 6.12 (m / s) and 0.324 (L / s) then a measuring instrument is installed four thermocouples at the top to measure the intake air and four thermocouples at the base of the coffee beans to measure the temperature of the coffee beans and one Hot Wire Anemometer gauge to collect data on the flow rate of air coming out of the cooling medium using a blower and water cooling as a cooling medium to force after roasting the coffee beans cool down in a relatively short time. The purpose of this study was to see the characteristics of coffee beans that were forced to cool from the color, aroma and resilience of the coffee beans. the effectiveness is only 2.57%. Keywords: Roasting, Forced Cooling, Blower and Water Cooling, Coffee Beans.
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