Kurniawan, Fani Dwi (2017) Analisis Laju Aliran Panas pada Mesin Sangrai Kopi (Roasting Coffee) terhadap Hasil Sangrai Kopi (Studi Kasus Kopi Jenis Arabika Coffee dan Robusta). Undergraduate thesis, UNIVERSITAS MUHAMMADIYAH JEMBER.
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Abstract
Coffee roaster machines currently undertaken by many people still use the traditional way is by using media such as roasted skillet / frying. The weakness of the traditional way is that it takes quite a long time, still using firewood as heating and still using manpower. Therefore, to overcome these weaknesses, the study was conducted using a coffee roaster coffee roaster machine automated systems. The use of the machine can overcome the disadvantages of roasted coffee in a traditional way because the temperature of the heating medium in the form of smoke from burning wood, but it can reduce contamination of the smoke of burning. During the roasting process takes place, there will be heat transfer from the heating surface into the material. Heat input into the material causing changes in the temperature of the material. The heat causes the temperature change material is called sensible heat. This condition will end when the state begins to saturate that if temperatures continue to rise until the material approaches roasting temperature. The temperature is very influential on the outcome of the coffee will be roasted as a coffee roasting roast is not just a course, it's all theory in order to get the coffee was good and had a nice flavor.
| Item Type: | Thesis (Undergraduate) |
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| Uncontrolled Keywords: | Temperature, Sensible, Casserole / Frying, Coffee |
| Subjects: | 600 Technology and Applied Science > 620 Engineering > 621 Applied Physics |
| Divisions: | Faculty of Engineering > Department of Mechanical Engineering (S1) |
| Depositing User: | Hendri Uut Fahrullah |
| Date Deposited: | 18 Sep 2018 02:22 |
| Last Modified: | 13 Sep 2019 10:21 |
| URI: | http://repository.unmuhjember.ac.id/id/eprint/748 |
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