ANALISIS LAJU PERPINDAHAN PANAS PADA MESIN PENGERING BIJI KOPI

M Rakha Al Hakim; Fenoria Putri; Muhamad Irfan Dzaky

doi:10.33019/m98kks70

Authors

Muhammad Rakha Al Hakim Sriwijaya State Polytechnic
Ir. Fenoria Putri, S.T., M.T Sriwijaya State Polytechnic
Dr. Ir. Muhammad Irfan Dzaky, S.T., M.T. Sriwijaya State Polytechnic

DOI:

https://doi.org/10.33019/m98kks70

Keywords:

pengeringan kopi, biji kopi robusta, debit udara, suhu pengering, perpindahan panas

Abstract

Pagar Alam City, as one of the coffee-producing regions in South Sumatra, still relies heavily on traditional sun drying methods, which are highly dependent on weather conditions. The experiment was carried out by varying the air flow rate at 300, 400, and 500 liters per minute and drying air temperature at 60°C, 70°C, and 80°C. The observed parameters included the reduction of coffee bean mass, moisture content decreaseand the heat transfer rate. Supporting instruments used in this study included thermocouples, a hot wire anemometer, an RH meter, and a digital scale. The results showed that increasing both the air flow rate and drying temperature significantly enhanced the heat transfer rate and accelerated the reduction of moisture content in the coffee beans. At an air flow rate of 500 LPM and a temperature of 80°C, the highest heat transfer rate of 2,785 W was obtained, with the largest mass reduction of 534 grams from an initial mass of 2100 grams, a final moisture content of 38.93%.

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