Effects of temperature improvement rate on the results of coffee seeds in a coffee roasting machine with internal warming system

  • I Gede Nyoman Suta Waisnawa Mechanical Engineering Department, Politeknik Negeri Bali
  • I Made Sudana Mechanical Engineering Department, Politeknik Negeri Bali
  • I Made Rajendra Mechanical Engineering Department, Politeknik Negeri Bali

Abstract

The technology used to make coffee in Bangli Regency, which is a means that varies greatly from traditional to modern. Technology which is one of the same goals that is producing quality coffee. To get good quality coffee is the roasting process. The coffee roaster machine in coffee is mostly using an external heating system that is heating from outside the cylinder. Coffee or roasting time becomes less efficient because much heat is wasted. This study covers the development of coffee roaster machines with an internal heating system that uses heating elements in the cylinder, to regulate the temperature using digital thermocouples that can be adjusted according to need. The results of the test of the coffee component on the degree of light maturity result in a test value of taste above 80 which means that it is included in a special category. The productivity of the external heating system roasting is 0.41% and the internal heating system of 0.67% means that there is a difference of 0.26%. And an internal heating system that provides electricity with a usage time of 1.25 hours of Rp. 285,239 /month.

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Published
Mar 31, 2019
How to Cite
WAISNAWA, I Gede Nyoman Suta; SUDANA, I Made; RAJENDRA, I Made. Effects of temperature improvement rate on the results of coffee seeds in a coffee roasting machine with internal warming system. Journal of Applied Mechanical Engineering and Green Technology, [S.l.], v. 1, n. 1, p. 9-13, mar. 2019. ISSN 2684-8201. Available at: <http://ojs.pnb.ac.id/index.php/JAMETECH/article/view/1292>. Date accessed: 24 aug. 2019.
Section
Articles