Optimizing the Drying Process of Menoreh Coffee Beans Using Microwave Techniques

¹ Department of Mechanical Engineering, Faculty of Engineering, 55183 Universitas Muhammadiyah Yogyakarta, Indonesia
² Department of Chemical Engineering, Faculty of Engineering, 50232 Universitas Wahid Hasyim, Indonesia

^* Corresponding author: novicaroko@umy.ac.id

Abstract

Drying is one of the crucial stages in processing coffee cherries into ready-to-use coffee beans. The drying process aims to reduce the moisture content in coffee beans so as to prevent mold growth and maintain the quality of coffee beans. The development of a coffee cherry dryer is very important to obtain superior quality coffee beans in a shorter time. Currently, Menoreh coffee farmers in the Menoreh Hills of Kulon Progo Regency generally carry out the drying process naturally by sun-drying. On the other hand, this method requires a longer time of up to several weeks, which can cause unpleasant odors and a decrease in the quality of coffee beans. This study aims to determine the drying characteristics of Menoreh coffee using a microwave to improve the quality and efficiency of Menoreh coffee production. The microwave drying method was chosen as an alternative to optimize the drying process of Menoreh coffee. This study used the microwave drying method for 30 minutes with two temperature variations, 90 and 100°C at 800 W. The results showed that more effective drying was achieved using the microwave method with 800 W power at 100°C. In addition, the reduction in moisture content obtained after the drying process at 90 and 100°C was 40.9645% and 45.0231%, respectively.