Karakteristik Fisik Bubuk Kopi Arabika Hasil Penggilingan Mekanis dengan Penambahan Jagung dan Beras Ketan
Abstract: Size reduction
applied on Arabica Coffee bean may change its physical properties, where these
properties are utilized for designing process including packaging and
appliances for further processes. This research aims to investigate physical
characteristics of Arabica coffee powder with addition of corn and rice milled
through mechanical process. This experiment used two mechanical mills including
hammer mill and disc mill. Before it is milled, coffee was mixed with other
materials including corn and rice. Parameters observed were yield, moisture
content, bulk density, and angle of respose, particle uniformity index,
fineness modulus, and the average particle dimensions. Based on the results
obtained, it was revealed that moisture content of each test still meet SNI
standard with the maximum of 7%. Bulk density of coffee powder resulted using
disc mill was higher compared with hammer mill. However, particle generated
from milling process may be categorized as powder with medium cohesiveness
based on its angle of repose. Dimensional average particle is proportional to
the fineness modulus of coffee powder produced. Highest fineness modulus
obtained from coffee powder without additives, and using a hammer mill is equal
to 4.37 with the highest average dimensions of 2.05 mm, while the lowest
fineness modulus that the coffee powder without any additional ingredients
milled with a hammer mill is equal to 4.22, with the lowest average dimensions
of 1.94 mm.
Keywords: coffee powder, disc
mill, hammer mill, fineness modulus
Penulis: Hendri Syah,
Yusmanizar, Oki Maulana
Kode Jurnal: jppertaniandd130139
