Modifikasi Tabung Sangrai pada Alat Penyangrai Kopi Tipe Rotari

Abstract

Coffee roasting is a post-harvest process that plays an important role in determining the flavor quality of brewed coffee. Small-scale coffee roaster with economical prices and short roasting times are rarely available. Previous research developed a rotary-type coffee roaster with a capacity of 4 kg per batch; however, the required roasting time was relatively long, reaching 45 minutes. Therefore, modifications are necessary to reduce the duration of roasting time in order to improve the heating efficiency, heat distribution uniformity, and the quality of roasted coffee beans. In this study, modifications were carried out on the roasting drum, followed with the coffee roaster performance testing by evaluating several parameters, including yield, moisture content, roasting time, and economic analysis. Results showed that the required roasting time to achieve medium to dark roasting level was 19 minutes with rendemen of 75% and moisture content of 2.91%. Moreover, the economic analysis result showed that the coffee roaster was feasible, indicated by the production cost of IDR 1,357 per kg, cost of goods sold of IDR1,677 per kg, selling price of IDR 2,163 per kg, break-even point of 3,981 kg per year, R/C ratio of 1.286, net present value of IDR 59,759,213 per year at a 6% discount rate and IDR 56,425,579 per year at an 8% discount rate, and the internal rate of return of 43.85%.

Keywords: Coffee Roaster, roasting drum, roasting time, yield, economic analysis.