International Journal For Multidisciplinary Research

E-ISSN: 2582-2160   •   Impact Factor: 9.24

A Widely Indexed Open Access Peer Reviewed Multidisciplinary Bi-monthly Scholarly International Journal

Call for Paper Volume 6 Issue 6 November-December 2024 Submit your research before last 3 days of December to publish your research paper in the issue of November-December.
Submit Research Paper Join as a Reviewer

Plagiarism is checked by the leading plagiarism checker TurnItIn

Call for Paper

Volume 6 Issue 6
November-December 2024

Submit your research paper

Indexing Partners
Academia Advanced Sciences Index Bielefeld Academic Search Engine CiteSeer DRJI Google Scholar Independent Search Engine & Directory Network ISI (International Scientific Indexing) Issuu Mendeley Research Networks
RefSeek ResearcherId - Thomson Reuters ResearchGate Scirus Scribd Semantic Scholar UTeM - Universiti Teknikal Malaysia Melaka Wiki for Call for Papers WorldCat Zenodo

Improving The Quality of Coffee Beans Using Electronic Fermenters To Increase The Economic Value Of Coffee

Author(s) Koko Joni, Riza Alfita, Panca Muji Sulistyawan, Deni Tri Laksono
Country Indonesia
Abstract Coffee is one of the most popular commodities, including in the international market. The process in developing the Robusta coffee commodity and increasing its economic value is to make fermented coffee into wine coffee. Coffee wine fermentation is traditionally placed in a closed place or container without temperature control and pH value checking. This study aims to create a fermentor system that can control temperature, detect pressure in the fermentor and determine the pH value in the fermentation process. Temperature control in the fermenter uses the PID (Proportional Integral Derivative) method. The PID controller determines the setpoint of 31oC. The actuators of the system are a series of thermocouples and TRIAC which control the light of an incandescent lamp which is a source of heat to raise the temperature in the fermenter. The fermentation process is complete when the pH value has touched 4. The results of this study produced fermented coffee which had a pH value of 4 using a fermenter for approximately 4 weeks, while for the traditional method without temperature control it took approximately 6 weeks. Testing the caffeine content in coffee before fermentation was 2.43% and the caffeine content after fermentation was 2.00%.
Keywords Wine coffee, robusta coffee, fermenter, PID Controller
Field Engineering
Published In Volume 5, Issue 3, May-June 2023
Published On 2023-06-02
Cite This Improving The Quality of Coffee Beans Using Electronic Fermenters To Increase The Economic Value Of Coffee - Koko Joni, Riza Alfita, Panca Muji Sulistyawan, Deni Tri Laksono - IJFMR Volume 5, Issue 3, May-June 2023. DOI 10.36948/ijfmr.2023.v05i03.3366
DOI https://doi.org/10.36948/ijfmr.2023.v05i03.3366
Short DOI https://doi.org/gr97sk
View / Download PDF File

Share this



E-ISSN 2582-2160
CrossRef

CrossRef DOI is assigned to each research paper published in our journal.

IJFMR DOI prefix is
10.36948/ijfmr

Downloads
Research Paper Format Copyright Permission Form and Undertaking Form Cover Page Vol 6 Isu 6Cover Page Vol 6 Isu 5Cover Page Vol 6 Isu 4

All research papers published on this website are licensed under Creative Commons Attribution-ShareAlike 4.0 International License, and all rights belong to their respective authors/researchers.

CC-BY-SA Open Access

About IJFMR
Fees & Payment
Current Issue
Publication Archive 		Submit Research Paper
Track Submission Status
Publication Guidelines
Publication Ethics
Peer Review & Plagiarism 		Join as a Reviewer
Editors & Reviewers
Reviewer Referral Program
Get Reviewer Membership Certi. 		Website/Journal Policies
Usage Policy
Content Policies
Privacy Policy
Contact Us +91-9898-5948-55 editor@ijfmr.com