Please use this identifier to cite or link to this item: https://repositori.uma.ac.id/handle/123456789/12891
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dc.contributor.advisorUmroh, Bobby-
dc.contributor.advisorZulfikar-
dc.contributor.authorAlamsyah, Rudi-
dc.date.accessioned2021-02-16T03:34:38Z-
dc.date.available2021-02-16T03:34:38Z-
dc.date.issued2020-03-02-
dc.identifier.urihttps://repositori.uma.ac.id/handle/123456789/12891-
dc.description56 Halamanen_US
dc.description.abstractKopi merupakan komoditi perkebunana yang masuk dalam kategori komoditi strategis diIndonesia. Pengolahan kopi pasca panen khususnya disumatera utara masih sangat tradisional mulai dari pemetikan, pengupasan, pengeringan, sampai proses penyangraian. Proses penyangraian adalah proses pembentukan rasa dan aroma pada biji kopi. Kopi disangrai dengan cara dipanaskan kemudian diaduk dengan temperature tertentu hingga warna berubah dari biji berwarna coklat menjadi coklat kehitaman. Berdasarkan hasil penelitian diperoleh hasil analisa yang menunjukan bahwa kadar air pada penyangraian 100 gram pada 35 menit yaitu 25%, penyangraian 200 gram yaitu 20%, penyangraian 300 gram yaitu 13%, penyangraian 400 gram yaitu 10%, penyangraian 500 gram yaitu 8%. Hasil analisa karakteristik alat hanya mampu beroperasi dengan kapasitas 430 gram dengan pengurangan kadar air 10%. Coffee is a plantation commodity that is included in the strategic commodity category in Indonesia. Coffee processing after the post-harvest, especially in North Sumatra, is still a very traditional start from picking, stripping, drying, to the roasting process. The roasting process is the process of taste and aroma formations in the coffee beans. Coffee is roasted by heating and then stirring at a certain temperature until the color changes from brown to blackish brown beans. Based on the results of this study gained the analysis result showed that water content at roasting 100 grams at 35 minutes is 25%, roasting 200 grams is 20%, roasting 300 grams is 13%, roasting 400 grams is 10%, and roasting 500 grams is 8%. The results of characteristics analysis that the roaster tool was only able to operate at 430-gram capacity with a reduction in water content of 10%.en_US
dc.language.isoiden_US
dc.publisherUniversitas Medan Areaen_US
dc.subjectbiji kopien_US
dc.subjectkadar airen_US
dc.subjectkarakteristik alaten_US
dc.titleAnalisa Karakteristik Alat Sangrai Biji Kopi 500 Gram Dengan Waktu Operasi Tetap Pada 35 Meniten_US
dc.title.alternativeCharacteristics Analysis of 500 Gram Coffee Beans Roaster With Fixed Operation Time At 35 Minutesen_US
dc.typeThesisen_US
Appears in Collections:SP - Mechanical Engineering

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