Edi Suharyanto
Pusat Penelitian Kopi dan Kakao Indonesia

Published : 3 Documents
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Optimizing of a Horizontal Cylinder Type Cocoa Roaster for Dried Cocoa Cotyledon Roasting Widyotomo, Sukrisno; Mulato, Sri; Suharyanto, Edi
Pelita Perkebunan (Coffee and Cocoa Research Journal) Vol 22, No 2 (2006)
Publisher : Indonesian Coffee and Cocoa Research Institute

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Abstract

The secondary process of cocoa is one of the promising alternatives to increase the value added of dried cocoa beans. One the other hand, the development for secondary cocoa process requires an appropriate technology that is not available yet for small or medium scale business. Cocoa roaster is a basic equipment to produce good and competitive secondary cocoa products for chocolate industry. The Indonesian Coffee and Cocoa Research Institute has, therefore, designed and tested a horizontal cylinder type roaster for drying cocoa cotyledon. The cylinder has 405 mm diameter, 520 mm long and is rotated by a 1 HP (0.75 kW), 220 V, single phase and 1400 rpm electric motor. Assisted with a gear reducer, the final cylinder rotation is adjusted at approximately 6 rpm. The heat for roasting process is generated from kerosene burner. At the end of roasting, the roasted beans are cooled down by ambient air inside a cooling platform by natural air flow. The raw material used in this optimizing test was dried fine cocoa cotyledon. Field tests showed that the optimum performance of the roaster was 7 kg dried fine cocoa cotyledon loaded with roasting temperature 120 oC and 25.57 kg/h optimum capacity. The organoleptic test showed that score of aromatic, flavour, acidity, bitterness, astringency and burnt were 4.8, 5.2, 5.4, 5.2, 4.8 and 0.8 with 10 scale, also 4.2 with 5 scale for likely. The roasting time was 15—25 minutes to get 2.5—3% final water content depend on roasting temperature and cocoa cotyledon loaded. Key words: cocoa, roasting, horizontal cylinder, quality.
Influence of Milling Process of Roasted Cocoa Beans on Size Distribution Change of Cocoa Cotyledon Widyotomo, Sukrisno; Mulato, Sri; Suharyanto, Edi
Pelita Perkebunan (Coffee and Cocoa Research Journal) Vol 23, No 1 (2007)
Publisher : Indonesian Coffee and Cocoa Research Institute

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Abstract

One of important steps in secondarycocoa process is deshelling cocoa beans roasted. The aim of deshelling is to enrich cotyledon cocoa surface area which affects to reduce energy and processing time with good quality of the chocolate product. The objective of this research is to study the influence of milling process on physical characteristic change of cocoa beans roasted such as size distribution change, geometrical diameter average, uniformity index, fineness modulus, and average dimension of cotyledoncocoa roasted. The Indonesian Coffee and Cocoa Research Institute has designed and tested deshelling of roasted cocoa beans which will be used in this research. Before deshelling process, C grade bulk cocoa beans has been roasted up to 2.5—3% water contents. The result showed that optimal milling process by rotary cutter type milling unit has good size distribution change, geometrical diameter average, uniformity index, fineness modulus, and average dimension on 500 rpm rotary speed and 2.8 m/s air flow. On optimal process condition, 74.5% of cocoa cotyledon roasted has diameter size between 2.0—4.75 mm, 2.116 mm average of geometrical diameter, 0.864 mm average dimension, 3.052 fineness modulus, and 80% as crude size particel-20% as temperate size particel on uniformity index. Therefore, more than 80% of cocoa cotyledon roasted has diameter size between 2.0—4.75 mm with 700—900 rpm rotary cutter speed. Average of geometric diameter was 1.65—2.19 mm, and the dimension average was 0.69—0.89 mm. Uniformity index was crude size particle up to 80—90%, and in temperate size particle10—20%. Fineness modulus value was 2.73—3.09. Key words: cocoa, milling, size distribution, roasted beans.
Performance of Rotary Cutter Type Breaking Machine for Breakingand Deshelling Cocoa Roasted Beans Widyotomo, Sukrisno; Mulato, Sri; Suharyanto, Edi
Pelita Perkebunan (Coffee and Cocoa Research Journal) Vol 21, No 3 (2005)
Publisher : Indonesian Coffee and Cocoa Research Institute

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Abstract

Conversion of cocoa beans to chocolate product is, therefore, one of the promising alternatives to increase the value added of dried cocoa beans. On the other hand, the development of chocolate industry requires an appropriate technology that is not available yet for small or medium scale of business. Breaking and deshelling cocoa roasted beans is one important steps in cocoa processing to ascertain good chocolate quality. The aim of this research is to study performance of rotary cutter type breaking machine for breaking and deshelling cocoa roasted beans. Indonesian Coffee and Cocoa Research Institute has designed and tested a rotary cutter type breaking machine for breaking and deshelling cocoa roasted beans. Breaker unit has rotated by ½ HP power, single phase, 110/220 V and 1440 rpm. Transmission system that use for rotating breaker unit is pulley and single V belt. Centrifugal blower as separator unit between cotyledon and shell has specification 0.5 m 3 /min air flow, 780 Pa, 370 W, and 220 V. Field tests showed that the optimum capacity of the machine was 268 kg/h with 500 rpm speed of rotary cutter, 2,8 m/s separator air flow, and power require was 833 W. Percentage product in outlet 1 and 2 were 94.5% and 5.5%. Particle distribution from outlet 1 was 92% as cotyledon, 8% as shell in cotyledon and on outlet 2 was 97% as shell, 3% as cotyledon in shell. Key words:cocoa, breaking, rotary cutter, quality.