Uji Jarak Rotor dan Variasi Bentuk Mata Pisau pada Alat Pengupas Kulit Kopi Mekanis Silinder Tunggal

Abstract

Pulping of coffee there were still crushed coffee beans and unpeeled coffee. Quality of coffee affected by rotor gap and blade variation. This research was held to test the rotor gap and blade variation of parameters measured were on the effective capacity of the equipment, unpeeled beans percentage, crushed beans percentage, percentage beans in wet skin output and percentage wet skin in beans output. This research using factorial completely randomized design with two factors which were rotor gap (0,8, 1,0, 1,2, 1,4 cm) and variant of blade (linear, curve, triangle and half of circle). The result showed that the rotor gap had significantly affected all parameters. Variant of blade had significantly affected all parameters except percentage beans in wet skin output. The interaction of the two factors had significantly affected all parameters except percentage beans in wet skin output and percentage wet skin in beans output. The best result was the combination at 1,0 cm gap with half of circle blade which resulted effective capacity in amount of 170,787 kg/hour, unpeeled beans percentage was 8,3%, crushed beans percentage was 2,8%, percentage beans in wet skin output was 9,8%, percentage wet skin in beans output was 8,3%.