PENGARUH VARIASI TEMPERATUR DAN WAKTU PADA PENGERINGAN BIJI KOPI MENGGUNAKAN ALAT FLUIDIZED BED DRYER

Feraldy Alief, Pradana (2023) PENGARUH VARIASI TEMPERATUR DAN WAKTU PADA PENGERINGAN BIJI KOPI MENGGUNAKAN ALAT FLUIDIZED BED DRYER. S1 thesis, Universitas Mataram.

[img] Text
TA_Feraldy Alief Pradana_F1C019046.pdf
Restricted to Repository staff only

Download (30MB)
[img]
Preview
Text
Jurnal Skripsi Feraldy Alief Pradana.pdf

Download (848kB) | Preview

Abstract

The process of drying coffee beans that is common and cheap to do by the community is drying them in the sun. This sun drying process still has weaknesses, including being very dependent on the weather. When the rainy season arrives, the drying of coffee beans cannot run optimally, because the drying process still relies on heat from the sun. High humidity can cause coffee beans to be attacked by fungus. The purpose of this study was to find out how the effect of variations in temperature and time on the results of drying coffee beans in a fluidized bed dryer with a heater sourced from an LPG gas stove. This research was conducted with temperature variations of 35oC, 40oC and 45oC with different time variations of 120 minutes, 180 minutes and 240 minutes. The research results obtained for water content vary according to temperature variations during the drying process. In general, the longer the drying time and the higher the temperature, the higher the moisture content evaporated from the material which causes the water content in the material to decrease. The most decrease in water content occurred at 45oC with a time 120 minutes, 180 minutes adn 240 minutes with a final moisture content of 31.07%, 27.81% and 25.15% and the least decrease in water content occurred at a temperature of 35oC with a time 120 minutes, 180 minutes and 240 minutes with a final moisture content of 35.79%, 34.05% and 33.88%. In the last 4 hours, the most evaporation of water occurred at a temperature of 45oC, which was 0.074 kg. Meanwhile, at temperatures of 35oC and 40oC the water evaporated was 0.031 kg and 0.036 kg. This states that the longer the drying process, the less water content in the material will be slight

Item Type: Thesis (S1)
Keywords (Kata Kunci): coffee beans, moisture content, drying, fluidized bed)
Subjects: T Technology > TJ Mechanical engineering and machinery
Divisions: Fakultas Teknik
Depositing User: Meike Megawati
Date Deposited: 31 Aug 2023 04:57
Last Modified: 31 Aug 2023 04:57
URI: http://eprints.unram.ac.id/id/eprint/42451

Actions (login required)

View Item View Item