ALAT PENDETEKSI KUALITAS BIJI KOPI UNTUK KOPI PAPAIN (KOPI CITARASA KOPI LUWAK TANPA MENGGUNAKAN LUWAK) DENGAN METODE PENGUKURAN NILAI KAPASITANSI

Layla Febry Hidayati, Yuliana Setiarini, Haki Midia Aliman Hakim

Abstract


Has realized a detection tool quality coffee beans to coffee papain using the principle of measurement of the capacitance. The working principle of this tool is to use a conveyor which serves to select the color of coffee beans and a capacitive sensor to measure the capacitance value of the coffee beans. The research that has been conducted producing good quality coffee beans that is red and has a rated capacitance range between 160 fF -170 fF. The coffee beans that has been retrieved is evidenced by the conventional method of soaking in water, where the range of 160 fF -170 fF the coffee beans submerged. Compared to manual, this technique is more effective because it can generate data capacitance can be used as a reference to identify the range of good quality coffee beans and of poor quality.

           

Keyword: capacitance, range 160 fF -170 fF, quality coffee bean


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