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All Journal Jurnal Rekayasa Proses Reaktor Seminar Nasional Teknik Kimia Kejuangan Prosiding Semnastek KOVALEN: Jurnal Riset Kimia FLUIDA International Journal of Applied Technology Research Industrial Research Workshop and National Seminar
Tri Hariyadi
Politeknik Negeri Bandung
Aerospace Engineering Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics Other

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Pengaruh Pengupasan dan Lama Waktu Fermentasi terhadap Kadar Kafein, Nilai pH, dan Kadar Etanol Biji Kopi Arabika Hasil Fermentasi Aida Fitri Aini; Saripah Saripah; Rintis Manfaati; Tri Hariyadi
Prosiding Industrial Research Workshop and National Seminar Vol 12 (2021): Prosiding 12th Industrial Research Workshop and National Seminar (IRWNS)
Publisher : Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.816 KB)

Abstract

Pengaruh Pengupasan dan Lama Waktu Fermentasi terhadap Kadar Kafein, Nilai pH, dan Kadar Etanol Biji Kopi Arabika Hasil Fermentasi
Pengaruh Suhu Roasting Terhadap Perubahan Kadar Lemak, Kadar Asam Total, dan Morfologi Mikrostruktural Kopi Robusta Ripa Mardiana; Shabrina Sabila Shidiq; Endang Widiastuti; Tri Hariyadi
Prosiding Industrial Research Workshop and National Seminar Vol 12 (2021): Prosiding 12th Industrial Research Workshop and National Seminar (IRWNS)
Publisher : Politeknik Negeri Bandung

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Abstract

Pengaruh Suhu Roasting Terhadap Perubahan Kadar Lemak, Kadar Asam Total, dan Morfologi Mikrostruktural Kopi Robusta
Penentuan Suhu Optimum Dekafeinasi Kopi Arabika Sigarar Utang Menggunakan Pelarut Asam Asetat Nadia D N Azizah; Carolina R L Novita; Rony P Sihombing; Tri Hariyadi
Prosiding Industrial Research Workshop and National Seminar Vol 13 No 01 (2022): Vol 13 (2022): Prosiding 13th Industrial Research Workshop and National Seminar
Publisher : Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (382.077 KB) | DOI: 10.35313/irwns.v13i01.4173

Abstract

Kafein merupakan salah satu senyawa pada biji kopi Arabika yang jika dikonsumsi berlebih dapat memberikan efek pusing, mual, dan badan gemetar. Kadar kafein dapat dikurangi melalui proses dekafeinasi. Penelitian ini menggunakan metode Solvent Decaffeination yang dipengaruhi oleh suhu untuk mengurangi kadar kafein pada kopi Arabika Sigarar Utang. Rasio kopi dan pelarut yang digunakan penelitian ini adalah 1:5 (b/b). Variasi suhu yang digunakan dalam penelitian ini adalah 110°C – 130°C dengan waktu operasi masing-masing selama 3 jam. Suhu optimum proses dekafeinasi diperoleh berdasarkan koefisien distribusi dan efisiensi. Parameter tersebut diperoleh melalui analisis kadar kafein pada kopi menggunakan spektrofotometri UV-Vis. Berdasarkan hasil penelitian, suhu optimum proses dekafeinasi kopi Arabika menggunakan pelarut asam asetat 50%(- v/v) adalah 115°C dengan koefisien distribusi 5,733 dan efisiensi 85,2%.
Pengaruh Laju Alir Terhadap Penurunan Pengotor Limbah Laundry Metode Elektrokoagulasi Kontinyu Berpengaduk Agustinus Ngatin; Adi Rizki Nugraha; Mukhtar Gozali; Ageng Priyambudi; Tri Hariyadi; Rony Pasonang Sihombing; Yusmardhany Yusuf; Retno Dwi Jayanti; Retno Indarti
Fluida Vol 15 No 2 (2022): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v15i2.4040

Abstract

Limbah laundry dapat menjadi masalah serius bagi lingkungan jika dibuang tanpa pengolahan. Masalah yang timbul diantaranya nilai Chemical Oxygen Demand (COD), fosfat, dan kekeruhan yang tinggi. Tujuan penelitian yaitu mempelajari pengaruh laju alir terhadap efisiensi penurunan kadar kekeruhan, COD, dan TSS, serta menentukan kondisi optimalnya dengan alat elektrokoagulasi kontinyu berpengaduk. Reaktornya adalah reaktor berkapasitas 10 L dilengkapi pengaduk 180 rpm, pompa peristaltik, rectifier dan 3 pasang elektroda Alumunium dengan ketebalan 0,3x15x15cm yang disusun secara monopolar. Percobaan variasi laju alir (115mL/menit, 170 mL/menit, 340mL/menit) dilakukan dengan rapat arus tetap (70 A/m2), dengan waktu operasi 60 menit untuk setiap variasi. Hasilnya menunjukkan bahwa pada laju tinggi (340 mL/menit) dan laju rendah (115 mL/menit) menghasilkan efisiensi penurunan pengotor yang rendah dan laju alir terbaik ditunjukkan pada 170 mL/menit. Kondisi optimal terjadi pada laju alir 170 mL/menit pada rapat 70 A/m2 menghasilkan efisiensi penurunan kekeruhan, COD, dan TSS berturut-turut 89,35%, 73,33%, dan 99,26%. Laundry waste can be a serious problem for the environment if it is disposed of without treatment. Problems that arise include the value of Chemical Oxygen Demand (COD), phosphate, and high turbidity. The aims of the research were to study the effect of flow rate and current density on the efficiency of reducing turbidity, COD, and TSS levels, and to determine the optimal conditions using a continuous stirred electrocoagulation device. The reaktor used is a reaktor with a capacity of 10 L equipped with a 180 rpm stirrer, a peristaltic pump, a rectifier and 3 pairs of aluminum electrodes with a thickness of 0.3x15x15cm arranged in a monopolar manner. The flow rate variation experiment was carried out with a constant current density (70 A/m2), and the current density variation experiment was carried out with a fixed flow rate (170 ml/minute) with an operating time of 60 minutes for each variation. The results of the flow rate variation showed that at a high rate (340 ml/min) and a low rate (115 ml/min) resulted in a low impurity reduction efficiency, the best flow rate was shown at 170 ml/min. The results of the current density variation show that the increase in impurity reduction efficiency occurs as the current density increases, the best results occur at a current density of 70 A/m2. Optimal conditions occurred at a flow rate of 170 ml/min at a rate of 70 A/m2 resulting in the efficiency of reducing turbidity, COD, and TSS respectively 89.35%, 73.33%, and 99.26%.
Fermentasi Kopi Arabika Menggunakan Fermentor Skala UMKM Tri Hariyadi; Zahra Nur Salsabila; Gianistri Maulani; Keryanti Keryanti
Fluida Vol 15 No 2 (2022): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v15i2.4391

Abstract

Coffee farmer in Babakan Kertasari Village requires a fermenter that can ferment 100 kg of coffee cherries per day to fulfill the market demand. Therefore, the object of this study is to make a coffee fermenter with SMEs scale and to evaluate the performance of the fermenter with the addition of 130 ml/L of Local Microorganism (MOL) made from fermented cassava (cassava tape). Fermentation was carried out for 72 hours in room temperature and in semi-aerobic condition with 14 kg of coffee cherries in SMEs scale fermenter. Evaluation of the fermenter performance was done by analysing pH and ethanol content and organoleptic test of taste and aroma of fermented coffee. The result of analysis shows that fermented Arabica coffee which called cultured coffee fulfilled the National Indonesian Standard (SNI) with pH greater than 4 and caffeine content of 1.97%. Organoleptic test showed that 56% of panellists really like the aroma and 24% of panellists really like the taste of cultured coffee.
Effect of Fruit Ripening Level and Roasting Temperature on Robusta Coffee Bean Quality Emma Hermawati Muhari; Rony Pasonang Sihombing; Yunus Tonapa Sarungu; Ari Marlina; Unung Leoanggraini; Tri Hariyadi
Jurnal Internasional Penelitian Teknologi Terapan Vol 4 No 1 (2023): April 2023
Publisher : Bandung State Polytechnic (Politeknik Negeri Bandung)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/ijatr.v4i1.88

Abstract

The purpose of this study is to determine the effect of roasting temperature on the chemical content of Robusta coffee at various levels of Robusta coffee maturity. The research will be conducted at roasting temperatures of 190℃, 200℃, 210℃, 220℃ and chemical content analysis is carried out bygravimetric method and UV-VIS spectrophotometry on fresh beans, green beans and coffee beans at each temperature variation and the maturity level of Robusta coffee. Maturity of coffee beans will be classified visually and use an RGB meter to help and facilitate the selection of coffee beans in accordance with the level of maturity. The variables taken and observed in the study are the temperature of the roasting process, the time required at the time of roasting, as well as the mass, chemical content and physical parameters of robusta coffee beans observed before and after the roasting process. Chemical content was observed in the form of water content, fat content, caffeine, and antioxidants, then the physical parameters observed were aroma, color, shape, taste, and characteristics of coffee beans at each level of robusta coffee fruit maturity. The results obtained value of the chemical content and organoleptic test at each level of maturity of the coffee fruit and roasting temperature variations because basically the roasting temperature will produce coffee beans that have their own characteristics and flavors. This study also determines the value of the mass transfer coefficient and heat transfer in the drying process by the roasting method.
The Effect of Solvent-to-Coffee Ratio on Caffeine Content in Ethyl Acetate Extracts of Arabica Gayo Coffee Beans Bambang Soeswanto; Rony Pasonang Sihombing; Joko Suryadi; Tri Hariyadi; Tifa Paramitha; Yusmardhany Yusuf; Alfiana Adhitasari -
KOVALEN: Jurnal Riset Kimia Vol. 9 No. 3 (2023): December Edition
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/kovalen.2023.v9.i3.16573

Abstract

This paper studies the optimal ratio that gives the highest caffeine amount and improves the efficiency and quality of extraction from Arabica Gayo coffee beans. No previous studies have explored the best ratio of Gayo Arabica coffee beans to ethyl acetate solvent for extracting caffeine. The paper explains the method used, which has four main steps: preparing materials, extracting and measuring caffeine, and analyzing the results. The paper presents the experimental findings and discusses how different ratios affect caffeine content in Arabica Gayo coffee beans. It uses statistics to show significant differences between the ratios and compares them using Tukey tests. The paper concludes that the best solvent-to-coffee ratio for maximizing caffeine in ethyl acetate extracts is 1:5, resulting in a concentration of 1411.1 ppm. This ratio gives the best balance between caffeine yield and solvent usage.
Co-Authors Adi Rizki Nugraha Ageng Priyambudi Aida Fitri Aini Alfiana Adhitasari Ari Marlina Bambang Soeswanto Carolina R L Novita Emma Hermawati Muhari Gianistri Maulani Herry Santoso Herry Santoso Jayanti, Retno Dwi Judy Retti B Witono Judy Retti Witono Keryanti, Keryanti Lathifa Abirrania S Manfaati, Rintis Mukhtar Gozali Nadia D N Azizah Ngatin, Agustinus Paramitha, Tifa Retno Indarti Ripa Mardiana Rony P Sihombing Salsabila Aurelia W Saripah Saripah Saripudin Saripudin Shabrina Sabila Shidiq Sihombing, Rony Pasonang Suryadi, Joko Unung Leoanggraini Widiastuti, Endang Yunus Tonapa Sarungu Yusmardhany Yusuf Yusmardhany Yusuf Zahra Nur Salsabila