Studi Eksperimen Pengeringan Cascara Metode Gabungan Heat Pump Drying Dan Swirling Fluidized Bed Variasi Temperatur Inlet

Adhyaksa, Muhammad Andhana (2021) Studi Eksperimen Pengeringan Cascara Metode Gabungan Heat Pump Drying Dan Swirling Fluidized Bed Variasi Temperatur Inlet. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

	Text 10211710010127_Undergraduate Thesis.pdf - Accepted Version Restricted to Repository staff only until 1 October 2023. Download (13MB) | Request a copy
	Text 10211710010127_Undergraduate Thesis.pdf - Accepted Version Restricted to Repository staff only Download (13MB) | Request a copy

Abstract

Cascara adalah "kulit" dalam bahasa Spanyol. Cascara merupakan minuman yang dibuat dari luar kulit kopi. Teh cascara kini semakin populer di Indonesia, padahal minuman ini sudah populer di negara lain di dunia Pemrosesan cascara ini terdapat beberapa proses Dari awal pemrosesan tersebut, jika dilakukan pengeringan terdapat beberapa seperti pengeringan secara konvensional yang mengakibatkan menurunnya produktivitas petani, ataupun salah pengeringan yang menghasilkan seduhan cascara berbeda dari biasanya. Maka dari itu Pengeringan sangat penting dalam pengolahan kopi, tanpa penngeringan yang baik kualitas biji kopi tidak akan optimal.
Eksperimen dilakukan dengan alat percobaan yang baru dibuat (prototype) yaitu Heat pump dan Swirling Fluidized Bed. Percobaan dilakukan dengan sampel seberat 200gr dengan diameter rata-rata 1cm. Sampel dikeringkan pada drying chamber dengan pengambilan sampel pada tiap 10 menit. Sampel kemudian diukur menggunakan timbangan digital, dan mencatat Rh, Temperatur Outlet dan Inlet. Eksperimen dilakukan dengan memvariasikan temperatur inlet udara pada 40° C, 45° C, dan 50° C.
Hasil yang didapatkan dari eksperimen ini adalah temperatur dry bulb inlet dan outlet udara pengering, kelembaban relatif inlet, dan outlet udara pengering, serta massa basah dan massa kering dari cascara. Dari data yang didapatkan temperatur 50° C. memperoleh karakteristik pengeringan yang terbaik daripada temperatur yang lain dalam efisiensi dan keefektifan. Tetapi didalam tes organoleptik temperatur 45° C lebih baik dikualitasnya daripada temperatur lain
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In Spanish, cascara means "skin."Cascara is a drink created from the outer skin of coffee beans, despite the fact that it has no coffee flavor.Cascara tea is becoming more popular in Indonesia, despite the fact that it is already popular in other nations. If all part of the cascara processing process. If drying is done at the start of the processing, there are numerous options, such as conventional drying, which reduces farmer productivity. or incorrect drying, resulting in a different cascara steeping than usual. As a result, drying is critical in the coffee processing process; without it, the quality of the coffee beans would suffer.
Experiments were conducted using prototype experimental equipment, such as a heat pump and a swirling fluidized bed. The experiment was carried out with a 200gr sample with a 1cm average diameter. In a drying chamber, samples were taken every 10 minutes and dried. The samples were then weighed on a digital scale, and the temperatures of the Rh, Outlet, and Inlet were recorded. The air inlet temperature was varied between 40° C, 45° C, and 50° C during the experiments.
The dry bulb inlet and outlet temperatures of the drying air, as well as the relative humidity of the inlet and outlet of the drying air, as well as the wet and dry mass of the cascara, are the results of this experiment. A graph showing that 50° C is the best characteristic of drying than another temperature. In efficiency and effectiveness, but the organoleptic test said that temperature 45° C is better at quality than another temperature

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Heat Pump, Swirling Fluidized Bed Dryer, laju pengeringan , moisture content, psikometrik chart,psychometric chart
Subjects:	Q Science > QC Physics > QC320 Heat transfer T Technology > TK Electrical engineering. Electronics Nuclear engineering > TK4035.R4 Refrigeration and refrigerating machinery
Divisions:	Faculty of Vocational > Mechanical Industrial Engineering (D4)
Depositing User:	Muhammad Andhana Adhyaksa
Date Deposited:	05 Aug 2021 13:14
Last Modified:	05 Aug 2021 13:14
URI:	http://repository.its.ac.id/id/eprint/84924

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