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15 results on '"Sudaryanto, Arie"'

2. Evaluation of Fluidized-Bed and Drum Roaster Performance in Roasting of Robusta Green Bean

Author

Rahayuningtyas Ari, Ardiasnyah Cecep E, Setiyoningrum Fitri, Sagita Daing, Sudaryanto Arie, Furqon Maulana, Nurwidha Fina, Arief Dede Zainal, and Hidayat Dadang

Subjects
coffee roasting, robusta coffee, roasting machine type, roasting level, coffee characteristics, roasting uniformity, flawor defelompment, roasting time, energy efficiency, Microbiology, QR1-502, Physiology, QP1-981, Zoology, QL1-991
Abstract

The roasting process is essential in producing ground coffee as it is where coffee's distinctive aroma and flavour are developed. There are two coffee roasters: drum and fluidized bed roasters, each with benefits and drawbacks. This study aimed to determine the effects of roasting machine type and roasting level on the characteristics of Robusta coffee. The experimental design used was a 2x3 factorial of a Randomized Block Design. The results indicated that the water content, ash content, caffeine content, total phenol content, bulk density, colour, coffee ground aroma, brewing colour, brewing aroma, bitterness, acidity, and sweetness were all affected by roasting level. The interaction between roaster type and roasting level affected the water content, total phenol content, bulk density, colour, ground coffee aroma, brewing aroma, bitterness, and acidity. The analysis of volatile compounds in ground roasted coffee by hot-air and drum roasters at light, medium, and dark levels revealed 40, 20, 18 and, 46, 48, 48 volatile compounds, respectively. As a conclusion it was found that the type of roasting machine and the degree of roasting have a strong influence on different characteristics of coffee powder, including moisture content, ash content, total phenol content, volatile compounds, bulk density, colour, and sensory qualities like aroma, bitterness, acidity, and sweetness. However, they didn't have a significant impact on the caffeine content.

Published
2023
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3. Engineering properties of cashew nut in context to design of post-harvest handling and processing machinery.

Author

Sudaryanto, Arie, Hidayat, Dadang D., Sagita, Diang, Darmajana, Doddy A., Indriati, Asri, and Kurniawan, Yose R.

Subjects
*CASHEW nuts, *STATIC friction, *SURFACE area, *ELASTICITY, *ENGINEERING, *HARDNESS
Abstract

The present study was conducted to examine the physical, mechanical, and colour properties of cashew nuts. The main characteristics included length, width, thickness, mass, volume, and density; the derivative properties consisted of geometric diameter, arithmetic diameter, surface area, frontal surface area, transverse area, shape index, sphericity, bulk density, and porosity. The mechanical properties included static friction, static and dynamic angle of repose, rupture force, elasticity, and hardness. The result revealed that The characteristic dimension of length, width, thickness, mass, volume, true density, bulk density, and porosity was 27.92 ±1.66 mm, 23.85±1.82 mm, 18.63±1.88 mm, 5.42±0.99 gr, 5.73±1.20 cm3, 0.96 gr/cm3, 0.59 gr/cm3, and 0.38±0.04, respectively. The shape tended to have similarities with obliquely flattened, and (L*, a*, b*) coordinates were (35.988, 0427, 1.718). [ABSTRACT FROM AUTHOR]

Published
2024
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6. Comparative study of changes in physical, mechanical, and colour properties between arabica and robusta coffee beans prior to and after roasting.

Author

Darmajana, Doddy A., Hidayat, Dadang D., Indriati, Ashri, Sagita, Diang, Rahayuningtyas, Ari, and Sudaryanto, Arie

Subjects
COFFEE beans, STATIC friction, STAINLESS steel, COLOR, COMPARATIVE studies, BEANS, PLYWOOD
Abstract

This study aimed to compare the changes in Arabica and Robusta coffee beans due to the roasting process. Results of this study revealed that the roasting process physically affected a significant difference change between Arabica and Robusta in the length, width, thickness, individual volume, bulk volume, moisture content, particle density, bulk density, porosity, roast volume and roast weight, but not in particular mass. Arabica beans tended to be elongated, while Robusta tended to be thickened and widened. Mechanically, the dynamic angle of repose (AoR) changes in both coffee beans showed a significant difference (p<0.05) on the plywood surface. At the same time, the significant difference (p<0.05) for the change in static AoR of both coffee beans occurred on the aluminium surface. The static friction changes between beans on either stainless steel orplywood surface were not signicantly different, but not for the aluminium surface. There were significant differences between Arabica and Robusta coffee beans in the case of hardness changes but not in fracturability. The total colour differences in Arabica and Robusta coffee were 36.827 ± 1.535 and 43.964 ± 2.011, respectively. To get the same level of roasting Arabica coffee was relatively faster than Robusta. [ABSTRACT FROM AUTHOR]

Published
2022
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