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1
Hartono, Reonald, Ahmad Dzukfikri Halimi, Mohammad Dahrul Asmawan, Irfan Wahyudi, Oky Eliksandyca Satriya Pratama, and Moch Wisnu Arif Sektiono. "Analysis of Frame Strength in Coffee Bean Roasting Machines Using the Finite Element Method." Jurnal Permadi : Perancangan, Manufaktur, Material dan Energi 6, no. 02 (2024): 156–66. http://dx.doi.org/10.52005/permadi.v6i02.138.
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Indonesian coffee production is a commodity in both domestic and international markets.The quality of coffee products is influenced by the degree of maturity of the coffee beans duringthe roasting process. To improve the quality of coffee beans from the roasting process, aroasting machine is needed to produce large coffee beans. The reliability of a coffee roastingmachine takes into account the strength of the machine frame to support the load of the systemcomponents and the mass of the coffee beans. Finite element analysis was used to model theframe of the coffee bean roasting machine using Solidwork 2021 Student Version software. Theframe of the coffee bean roasting machine is made of ASTM A36 material with a square hollowsection (30 mm × 30 mm) and a thickness of 1.2 mm. Meanwhile, the frame dimensions of thecoffee roasting machine are (1300 × 560 × 250) mm3. The research was conducted bydesigning and simulating a coffee roasting machine frame with different coffee bean massvariations to determine von Mises stress, displacement and safety factor. When the coffee beanmass fluctuates from 5 kg to 12.5 kg per 2.5 kg increase, the von Mesis stress on the frame ofthe coffee bean roasting machine is ~ 60 with a displacement value of ~ 0.8 mm. For a varietyof coffee beans, the frame of the coffee bean roasting machine is considered safe because thesafety factor value is ~5.
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Kusumah, Slamet Hadi, Robi Andoyo, and Tita Rialita. "Isolation and Characterization of Red Bean and Green Bean Protein using the Extraction Method and Isoelectric pH." SciMedicine Journal 2, no. 2 (2020): 77–85. http://dx.doi.org/10.28991/scimedj-2020-0202-5.
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Stunting children need food intake with higher protein and essential amino acids such as lysine and leucine than normal children. Red Beans (Phaseolus Vulgaris L.) and Green Beans (Phaseolus Radiatus L.) have protein content, respectively 22.07 ± 0.13% and 19.99 ± 0.07%, and are rich in essential amino acids lysine and leucine needed by a stunting child. The Development of food products with high protein concentrations (high protein food) such as isolates/protein concentrates is an important subject that must be done. This study aims to determine the technique of isolating red bean and green bean protein through extraction and deposition methods at isoelectric pH. The research method used is an experimental method with descriptive data analysis. Identification of isoelectric pH of red bean and green bean protein is done through electrophoretic mobility (cm2/Vs) testing on samples that have been conditioned at 3 different depositional pHs namely pH 3.00, 4.00, and 5.00. The results showed the isoelectric pH value of red bean and green bean protein, namely pH 4.56 and pH 4.81 respectively, where the pH had electrophoretic mobility values equal to zero. The process of isolating red bean and green bean protein produces protein powder with a protein content of 79.22 ± 0.06% and 80.69 ± 0.06%, respectively. Based on the weight yield, red bean and green bean protein concentrate powder had a yield of 14.88% and 16.75%, respectively.
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Hisyam, Dhaffi Muhammad, and Nunung Kurniasih. "Tempe Made from Green Beans (Vigna radiata L.) and Red Beans (Phaseolus vulgaris L.) as Functional Food." ISTEK 13, no. 1 (2024): 12–16. https://doi.org/10.15575/istek.v13i1.968.
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Tempeh is a traditional Indonesian fermented food that is rich in protein and has various health benefits. This study aims to compare the nutritional content, bioactive compounds, and antioxidant activity in tempeh made from green beans (Vigna radiata L.) and red beans (Phaseolus vulgaris L.) as functional food. Tempeh is made by fermenting green beans and red beans using Rhizopus oligosporus inoculum. The levels of proteins, fats, carbohydrates, isoflavones, antioxidant activity and water were determined. The content of bioactive compounds such as isoflavones, total phenolic, and flavonoids was measured using the HPLC method. Antioxidant activity was measured by the DPPH method. The results showed that green bean tempeh has higher levels of antioxidants and carbohydrates compared to red bean tempeh. Red bean tempeh has higher levels of fat, protein, isoflavones and water. The content of isoflavones in green bean tempeh is much lower than that of red bean tempeh. The antioxidant activity of green bean tempeh is much higher than that of red bean tempeh.
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Winarto, Winarto, and Chandra Utami Wirawati. "Response Surface Method Approach for Optimizing Roasting Condition in Robusta Coffee Cupping Test Quality." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 12, no. 3 (2023): 610. http://dx.doi.org/10.23960/jtep-l.v12i3.610-618.
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The Roasting process was an important step to generate good-quality roasted coffee beans. Two factors that affected coffee bean perfection were roasting time and temperature. An appropriate time and temperature will emphasize the greatest coffee bean aroma, color, and flavor, while the speed of the roasting process depends on the number of stirring fins in a roasted machine. The purpose of this study was to optimization time, temperature, and stirring fin number in the roasting process to generate the best cupping test roasted coffee beans. The Central Composite Design (CCD) was used in this study to determine Response Surface model. Minitab 17 and Design Expert 4.0 software used to determine the combination for all variables. Robusta green bean was taken from Kota Agung Timur, Lampung, which had density of 701—750 g/L. The result recommended roasted coffee bean was at 213oC for 16.7 minutes and used 3 stirring fins. This condition will generate cupping test score 84.92 which is define as Excellent in score notation criteria. CCD methods has develop an equation from optimal process to predict roasted coffee bean cupping test quality i.e., Y = 85.6 – 0.0088X1 – 1.2X2 – 11.06X3 + 0.000043X12 – 0.038X22 – 0.70X32 + 0.01000X1X2 + 0.0625X1X3 + 0.300X2X3. Keywords: Cupping test, Response surface model optimization, Robusta coffee bean.
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Lubis, Satia Negara, and M. Jufri. "Comparative Analysis of Added Value of Green Bean and Roast Bean in Bener Meriah Regency, North Sumatra Province, Indonesia." Agro Bali : Agricultural Journal 5, no. 3 (2022): 470–76. http://dx.doi.org/10.37637/ab.v5i3.1049.
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This study aims to determine the amount of added value in the processing of coffee beans (Green bean) and coffee roast beans in Keramat Jaya Village, Bandar District, Bener Meriah Regency per one process. Methods The determination of the sample in this study, namely arabica coffee farmers who process logs of coffee (Cherry red) into coffee beans (Green bean) totaling 12 farmers will be sampled. Meanwhile, Green Bean coffee processors will be determined by the snowball sampling method. The results of this study indicate that the added value in the business of processing coffee logs (Cherry Red) into coffee beans (Green beans) has an added value ratio of 29.7%. The added value in the business of processing green beans into Roast Bean coffee has an added value ratio of 38.17%.
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Sitorus, Ragnar Octavianus, and Medi Lilis Wenny Nainggolan. "VALUE ADDED GREEN BEANS INTO GREEN BEAN BREAD CAP RAJAWALI IN TEBING TINGGI." Journal of Agriculture 1, no. 02 (2022): 65–79. http://dx.doi.org/10.47709/joa.v1i02.1713.
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This study aims to find out how to process Cap Rajawali mung bean bread, find out the added value of the Rajawali brand mung bean bread processing business, find out the income of Cap Rajawali Bread and determine the feasibility level of Cap Rajawali mung bean bread processing business. Determination of the research area is done purposively. The method of determining the processing sample is the census method. The study results found that the stages of processing mung beans into mung bean bread with stamp Rajawali started from the provision of raw materials, grinding raw mung beans that were still round into halves, soaking mung beans, draining mung beans, boiling mung beans, milling mung beans, mixing beans, green bean bread dough, making tausa as a filling for opaque skin, roasting mung bean bread, and packaging mung bean bread with Rajawali stamp. The added value of processing mung beans into mung bean bread stamped Rajawali is 71.13%, meaning that the added value of processing mung beans into mung bean bread stamped Rajawali is quite high. The income earned is Rp. 331,137,592.30, which means that the income of entrepreneurs (processors) of mung bean bread Cap Rajawali is high. The processing business of mung bean stamped Rajawali has an R/C of 2.54 (Easy to Work); for mung bean bread with the label Rajawali in small boxes, the production is 13,200 boxes > BEP for small box production is 5,054 boxes, and the price is Rp. 25,000 > BEP for the price of a small box is Rp. 9,571.14. For mung bean bread with Rajawali stamp in large boxes, the production is 7,200 boxes > BEP for large box production is 2,951 boxes, and the price is Rp. 30,000 > BEP, the price for large boxes is Rp. 12,294.90. This study concluded that processing mung beans into mung bean bread with stamp Rajawali is feasible in the research area.
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Erwin Indayanti, Sugeng Maryanto, and Purbowati. "The Effect Of Fermentation On Nutrition Content (Protein, Fat, Carbohydrate And Fiber) In Processed Red Beans (Phaseolus Vulgaris L.)." JURNAL GIZI DAN KESEHATAN 13, no. 1 (2021): 104–10. http://dx.doi.org/10.35473/jgk.v13i1.105.
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Red bean tempeh is a processed product from nuts which is formed by the help of Rhizopus sp, mold through a fermentation process. One of the uses of red bean production through the boiling and fermentation process is an effort to increase the variety of red bean processing to increase the nutritional value of kidney beans. Purpose To determine the nutritional content and analysis of nutritional content in boiled red beans and red bean tempeh. This study was a pre experimental design. With a completely randomized design approach. The research carried out is by making preparations in the form of boiled red beans and red bean tempeh and then tested for nutritional content. The analysis test for protein content used the kjedahl method, the fat content used the Soxhlet method, the carbohydrate content used the anthrone method, and the fiber content used the reflux method. Statistical analysis of different tests was performed using the independent t test, with data distribution normally distributed. The average yield of nutrient content in boiled red beans was 18.77% protein, 4.03% fat, 27.40% carbohydrates, and 18.25% fiber. The nutritional content of red bean tempeh is 12.26% protein, 3.96% fat, 34.75% highest carbohydrate, and 22.10% fiber. The most significant test results were the carbohydrate content (p = 0.001) and the protein content (p = 0.021). Fat (p = 0.965) and fiber (p = 0.399) content showed no significant difference. There are differences in the nutritional content of boiled red beans and red bean tempeh, namely in the carbohydrate content and protein content, which shows a significant difference (p <0.05).
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Polanowska, Katarzyna, Rafal Łukasik, Maciej Kuligowski, and Jacek Nowak. "Development of a Sustainable, Simple, and Robust Method for Efficient l-DOPA Extraction." Molecules 24, no. 12 (2019): 2325. http://dx.doi.org/10.3390/molecules24122325.
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l-3,4-dihydroxyphenylalanine (l-DOPA) is a medically relevant compound in Parkinson’s disease therapy. Several extraction methods of l-DOPA from beans, including velvet and faba beans, have been described in the literature. However, these methods require the use of strong acids, long extraction times, or complex downstream processing, which makes the extraction of l-DOPA expensive and energy-demanding, limiting its industrial application. In addition, the stability of l-DOPA during the extraction process is critical, further complicating the extraction of adequate amounts of this amino acid. This work is the first report on a simple, rapid, greener, and robust extraction method of l-DOPA. The developed method consists of a quick homogenization step followed by a double extraction with 0.2% v/v acetic acid for 20 min and was applied to faba bean at a ratio of 1:25 with respect to the extracting solvent. This study also investigated the stability of l-DOPA during extraction and thermal treatment. The proposed method demonstrated to be robust and extraordinarily efficient for numerous cultivars of faba bean, velvet bean, and food products containing faba beans.
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Metha, Halifa Sekar, Kusrini Kusrini, and Dhani Ariatmanto. "Classification of types Roasted Coffee Beans using Convolutional Neural Network Method." Sinkron 8, no. 2 (2024): 846–51. http://dx.doi.org/10.33395/sinkron.v8i2.13517.
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In the current digital era, the role of technology in the agricultural industry is very necessary to increase yields which can have an impact on the productivity and welfare of farmers. Coffee is a drink that has been very popular for many years. Due to the high demand for coffee beans, this research aims to develop a system that can classify types of roasted coffee beans based on images using the Convolution Neural Network (CNN) method. Coffee bean processing is the most important stage in the coffee industry, classifying coffee beans often requires more in-depth knowledge and extensive experience regarding coffee beans. Therefore, this system can be a more effective solution. The author collects a dataset containing types of roasted coffee beans, then the Convolutional Neural Network (CNN) can analyze in the form of visual patterns each type of coffee bean. This implementation is expected to help the coffee industry identify coffee beans quickly and accurately.
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Alwi, Annisa Lutfi, Anni Nuraisyah, Zeni Ulma, Lilik Mastutik, and Rizky Nirmala Kusumaningtyas. "Water Content Comparison of Green Bean and Roasted Bean of Robusta Gumitir Coffee Based on Processing Method and Roast Level." Gontor Agrotech Science Journal 9, no. 1 (2023): 82–88. http://dx.doi.org/10.21111/agrotech.v9i1.9900.
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This study aims to compare the water content of green beans and roasted coffee bean based on the processing method and roasting level. The research was conducted at the TEFA Coffee Stub-Agricultural Plant Processing Laboratory, Politeknik Negeri Jember in April-July 2022. The coffee samples were Robusta coffee originating from the Gumitir area, Jember. This research consists of two main stages, green bean processing (dry (natural), honey, semi-wet, and full wash process) and roasting process based on light, medium, and dark levels. The analysis result showed that there was a decrease in the water content of coffee beans in each processing method as the roasting level increased. Overall, the water content of roast beans from full wash processing has the highest level compared to roast beans from other processed methods. The water content of green beans was originally 12.65%, decreased to 3.91%, 3.90%, and 3.38% after roasting with light, medium, and dark levels. The darker the roast level, the more weight loss. A significant decrease in water content was obtained in green beans processed by the honey method. Initially, the green bean water content was 13.05%, decreasing to 2.36%, 2.14, and 1.34% at each roasting level. Meanwhile, the green beans produced from natural processing (dry process), semi-wet, and full wash resulted in a decrease in water content that was not significant as the roasting level increased. Based on the results of this study, it is necessary to carry out further research related to the relationship between processing methods and roasting level on the physicochemical characteristics of coffee beans by optimizing.
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Shamkova, Natalia, Asmaa Abdulhamid, and Natalia Bugaets. "Effect of cooking in whey on the biological value of beans." BIO Web of Conferences 37 (2021): 00051. http://dx.doi.org/10.1051/bioconf/20213700051.
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Beans are an essential food and the primary protein source for many people worldwide, and there is a need to develop affordable and nutritious bean-based food products, particularly for individuals who are unable to consume animal protein due to financial or health constraints. This study aimed to investigate how cooking beans in whey can affect the biological value and the activity of protease inhibitors (TIA) of the bean puree obtained. Bean seeds were soaked in water for (5–6) hours, then cooked in the whey after discarding water. Boiled beans were then coarsely ground and followed by fine grinding after removing cooking liquid; the obtained bean puree was cooled to 20 °C. Following the same method, the control sample was prepared using water as a cooking liquid. Bean puree obtained from whey-cooking (BPCW) was compared to control (bean puree obtained from water-cooking (BPW)) in terms of trypsin inhibitor activity (TIA) and the relative biological value (RBV%) using the test organism (Tetrahymena Pyriformis). TIA in BPCW decreased by (6,7 %; 3,8 % – for water soluble and salt soluble TIA respectively). RBV % showed a significant increase (25 %) after treating samples with whey compared to control, demonstrating the efficacy of incorporating bean puree obtained by this method to develop highly nutritious bean-based foodstuffs for specialized and functional purposes.
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Chang, Shyang-Jye, and Chien-Yu Huang. "Deep Learning Model for the Inspection of Coffee Bean Defects." Applied Sciences 11, no. 17 (2021): 8226. http://dx.doi.org/10.3390/app11178226.
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The detection of coffee bean defects is the most crucial step prior to bean roasting. Existing defect detection methods used in the specialty coffee bean industry entail manual screening and sorting, require substantial human resources, and are not standardized. To solve these problems, this study developed a deep learning algorithm to detect defects in coffee beans. The results reveal that when the pooling layer was used to enhance features and reduce neural dimensionality, some of the coffee been features were lost or misclassified. Therefore, a novel dimensionality reduction method was adopted to increase the ability of feature extraction. The developed model also overcame the drawbacks of padding causing blurred image boundaries and the dead neurons causing impeding feature propagation. Images of eight types of coffee beans were used to train and test the proposed detection model. The proposed method was verified to reduce the bias when classifying defects in coffee beans. The detection accuracy rate of the proposed model was 95.2%. When the model was only used to detect the presence of defects, the accuracy rate increased to 100%. Thus, the proposed model is highly accurate in coffee bean defect detection in the classification of eight types of coffee beans.
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Sitohang, Nurdin, and Arjun Marbun. "Karakteristik Buah dan Biji Kakao (Theobroma Cacao L.) pada Berbagai Altitude di Dataran Tinggi Dairi." AGROSUSTAIN 2, no. 2 (2025): 55–65. https://doi.org/10.54367/agrosustain.v2i2.4618.
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The cocoa productivity is currently quite low quantity (454 kg ha-1) and quality, one of it caused by planting location of various altitude especially the highlands. The focus of this research were characteristic of cocoa pod and beans on several altitudes in Dairi highland. The research method were survey as purposive sampling on four altitudes as 860, 940, 1040, and 1120 m from sea levels (asl). The observed parameters were pod size, pod diametre, pod volume, dry weight of pod, dry weight of kolven, dry weight of beans, bean count per pod, dry weight per bean, pods value, and bean yield at 4 different altitudes in Dairi highland (>800 m asl) with 10 pods (replications) at each altitudes. The results of research showed that the increasing of altitude caused the decresed of pod size, pod diametre, pod dry weight, dry weight of beans, bean count per pod, dry weight each bean, pod value, and bean yield. The best pods and beans were at altitude of 860 m asl, namely fruit length 18.3 cm, fruit dry weight 118.6 g, beans dry weight 48.3 g, number of beans per fruit 43.7 and average weight per bean 1.10 g. The physical characteristics of cocoa pods and beans are still in the normal category.
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Epriliati, Indah. "Minimum water consumption method screening of velvet bean (Mucuna sp.) processings to produce functional food ingredients." Journal of Functional Food and Nutraceutical 2, no. 1 (2020): 1–28. http://dx.doi.org/10.33555/jffn.v2i1.34.
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Velvet bean (Mucuna sp.) has been proven containing many beneficial compounds that can be implemented in pharmaceutical and medicines but less noticed for functional foods even though traditionally it is consumed as daily foods or snacks. The indigenous food preparation such as velvet bean Tempe warrants scientific investigation to help society with better public health management. The objective of the review is to select the best method for functional food ingredient product development using velvet beans and provide hypothetical health-oriented food processing e.g. velvet bean flour as functional food ingredients with a focus on less water consumption during processing. Steaming is the selected method.
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SMITH, D. L., and D. J. HUME. "COMPARISON OF ASSAY METHODS FOR N2 FIXATION UTILIZING WHITE BEAN AND SOYBEAN." Canadian Journal of Plant Science 67, no. 1 (1987): 11–19. http://dx.doi.org/10.4141/cjps87-002.
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Acetylene reduction estimates of N2 fixation and nodulation by white bean (Phaseolus vulgaris) are generally low under field conditions. Recent reports using 15N dilution have resulted in higher estimates. In the work reported here, estimates of white bean N2 fixation determined by acetylene reduction, 15N dilution, and the difference method were compared under field conditions. Difference and acetylene reduction assays were also compared under controlled environment conditions. Soybean (Glycine max), which has given high estimates by all three methods and is generally well nodulated under field and controlled environment conditions, was included as a control. Results from field experiments showed that the 15N dilution and difference method estimates were not different within or between species. Acetylene reduction estimates of N2 fixation for soybean grown in the field or under controlled environment conditions were about half those of the difference assay. This was also true for white bean in the growth room, but in the field the acetylene reduction estimate for white bean was about 10% that of the difference or 15N dilution method. Either the acetylene reduction assay is not applicable to white bean under field conditions, or white bean has access to a source of N not detected by acetylene reduction and not available to soybean or the control plants used in the 15N dilution and difference methods. In support of the latter possibility, white beans grown under controlled environment conditions, without soil N, nodulated and reduced acetylene as well as soybeans grown under the same conditions.Key words: Phaseolus vulgaris, Glycine max, N2 fixation assay methods, alternate N sources, bean (white), soybean
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Pratama, Angga, Rizki Mela Kurnia, and Veri Ilhadi. "Sistem Pengambilan Keputusan Penentuan Kualitas Biji Kopi Ekspor Menggunakan Metode TOPSIS dan VIKOR (Studi Kasus : Biji Kopi Ekspor Pada Tiap Koperasi)." Jurnal Ilmiah SINUS 21, no. 2 (2023): 1. http://dx.doi.org/10.30646/sinus.v21i2.689.
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Coffee, which has grown to be one of the most popular traditional plantation crops, contributes significantly to the economics of a coffee-producing region. Central Aceh, Bener Meriah, and Gayo Highlands are three of Indonesia's largest coffee-producing districts. A number of standards must be met in order for coffee beans to be regarded high grade and fall into the category of quality beans. TOPSIS and VIKOR methods were utilized in this research to develop a decision support system for assessing the quality of exporting beans. This system generates a rating as an output based on input values and weights, with weight values that can be adjusted by the chosen criteria. The purpose of this research is to develop software for grading coffee beans based on user input such as bean flaws, water volume, bean size, bean color, and aroma. Moreover, after two methods had been evaluated, TOPSIS method with the results of Gayo Permata cooperative with Grade 1 Arabica Gayo Coffee was recognized as the most effective method. Based on the results of KBQ Baburrayan cooperative using Arabica Gayo Coffee, TOPSIS is closer to the ideal solution than the VIKOR approach.
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Suud, Hasbi Mubarak, Noer Novijanto, Rufiani Nadzirah, and Dyah Ayu Savitri. "Study of Coffee Bean Displacement Inside Drum Roaster Using Force Balance Analysis." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 12, no. 4 (2023): 909. http://dx.doi.org/10.23960/jtep-l.v12i4.909-920.
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The drum roaster's design and operating method significantly affect the coffee roasting process. The coffee bean displacement inside the drum roaster can be observed to compare the drum roaster's different designs and operating methods. The coffee bean movement is crucial since it affects the heat transfer distribution among coffee beans inside the drum roaster. The more dynamic displacement of coffee beans gives more even heat distribution. Force balance analysis can be used to predict the coffee bean displacement since it can predict particle movement with mutable variables. This paper compares the coffee bean displacement inside the drum roaster with flippers and without flippers using simple force balance analysis. The analysis involves tangential force, centrifugal force, frictional force, and the beans' weight itself. The analysis shows that the radius of the drum roaster (r) and angular acceleration (ω) significantly change the resultant force's dynamic, and the various tilt angle of flippers (β) did not too significantly affect it. The bigger radius (r) and angular acceleration (ω) generate a stronger centrifugal force influencing the bean's equilibrium. The direction change of force resultant applied to the bean is more smooth in the drum with flippers than without flippers. Keywords: Coffee bean displacement, Drum coffee roaster, Force balance analysis, Resultant force Turning point duration
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Parfeniuk, O. O., S. H. Trush, and L. O. Balaniuk. "Productive potential of common beans under different sowing methods and sowing density in the Forest Steppe of Ukraine." Scientific Journal Grain Crops 7, no. 2 (2023): 322–27. https://doi.org/10.31867/2523-4544/0293.
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Topicality. The development and introduction into production of new adaptive cultivation technologies, considering the genotype of the variety, are essential for the effective utilization of the biological potential of bean varieties in Forest Steppe of Ukraine. In order to significantly improve productivity of common bean and increase grain production, a comprehensive study of agrobiological characteristics and bean cultivation technology is required. Purpose. Investigation of the influence of sowing methods and sowing density on the formation of common bean productivity under climate change in the Forest-Steppe of Ukraine. Methods. Field (laying out experiments, phenological observations and records), laboratory (determining protein content), measuring and weighing (determining yield structure elements), statistical (mathematical processing of research results). Results. It was established that the highest grain yield of common bean in the agroclimatic conditions of the Forest-Steppe was obtained in all experimental variants with wide-row sowing (on average 3.22 t/ha in Mavka variety and 2.98 t/ha in Panna variety), while in the conventional row sowing it was 2.25 and 2.13 t/ha, respectively. Also, the highest grain yield of common beans was obtained with wide-row sowing method at a plant density of 450 thsd pcs/ha (Mavka variety – 3.29 t/ha, Panna variety – 3.11 t/ha), with the conventional sowing method at a plant density of 750 thsd pcs/ha (2.38 and 2.20 t/ha, respectively). The highest protein content was observed in the wide-row sowing method at a plant density of 350 thsd pcs/ha (22.21 % in Mavka variety, 20.42 % in Panna variety). Conclusions. Sowing methods and plant density significantly influenced all productivity elements of common bean, except for the absolute seed weight. This indicator is largely determined by the variety genotype. Higher productivity of common bean was observed with a wide-row sowing method. The highest yield was in the variant with a plant density of 450 thsd pcs/ha, the highest protein content in the grain was at a plant density of 350 thsd pcs/ha. Key words: common bean, sowing method, plant density, productivity, yield, protein content
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Nasution, Hasriati, Ubaidillah Ubaidillah, Yusfaneti Yusfaneti, and Asmadi Saat. "Using Liquid Organic Fertilizer for Banana Stems for Bean Plants of Farmers Group at Mendalo Darat Muaro Jambi Regency." Bulletin of Community Engagement 2, no. 1 (2022): 52. http://dx.doi.org/10.51278/bce.v2i1.291.
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The type of soil planted is Ultisol soil which has many problems with low physical and chemical properties; hence the soil fertility is low. To be able to grow peanuts optimally, it is necessary to apply fertilizer to the soil. This article was to assist groups farmer in the use of liquid banana stem fertilizer for long bean plants. The method uses Participation Action Research (PAR). Some of the mentoring programs carried out were counseling on materials and practices for making liquid fertilizer which lasted for 4 months through several stages: preliminary survey, schedule determination and outreach of extension in the manufacture of liquid organic fertilizer from banana stems for long beans. The extension is carried out in two stages, namely by the method provides material related to the manufacture of liquid organic fertilizer for banana stems and also material on how to use banana stem organic fertilizer for long bean plants. After that, it was continued by carrying out a direct demonstration in the field on how to give liquid organic fertilizer from banana stems to long bean plants in farmer groups, In addition, farmer groups can make liquid organic fertilizer from banana stems and have also been able to determine the dose for long bean plants. In the appearance of long bean growth, the leaves are very green and bear fruit after adding liquid organic fertilizer. After the implementation of this service, it can be seen that the yield of long beans has increased from 10 tons to 17.5 tons per ha.
 Keywords: Liquid Organic Fertilizer, Assistance Farmer Group, Banana Stems
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Jiao, Yujie, Yuqing Zhao, Aoying Jia, et al. "Swin-HSSAM: A green coffee bean grading method by Swin transformer." PLOS One 20, no. 5 (2025): e0322198. https://doi.org/10.1371/journal.pone.0322198.
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A novel shifted window (Swin) Transformer coffee bean grading model called Swin-HSSAM has been proposed to address the challenges of accurately classifying green coffee beans and low identification accuracy. This model integrated the Swin Transformer as the backbone network; fused features from the second, third, and fourth stages using the high-level screening-feature pyramid networks module; and incorporated the selective attention module (SAM) for discriminative power enhancement to enhance the feature outputs before classification. Fusion Loss was employed as the loss function. Experimental results on a proprietary coffee bean dataset demonstrate that the Swin-HSSAM model achieved an average grading accuracy of 96.34% for the three grading as well as the nine defect subdivision levels, outperforming the AlexNet, VGG16, ResNet50, MobileNet-v2, Vision Transformer (ViT), and CrossViT models by 3.86%, 2.56%, 0.44%, 4.05%, 5.36%, and 5.40% percentage points, respectively. Evaluations on a public coffee bean dataset revealed that, compared with the aforementioned models, the Swin-HSSAM model improved the average grading accuracy by 1.01%, 0.13%, 4.75%, 0.85%, 0.73%, and 0.27% percentage points, respectively. These results indicate that the Swin-HSSAM model not only achieved high grading accuracy but also exhibited broad applicability, providing a novel solution for the automated grading and identification of green coffee beans.
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Agustin, Rizky Amalia Eka. "Test For Antibacterial Activity Of Green Bean Extract (Vigna Radiata L.) Against Bacteria Escherichia Coli Using Well Diffusion Method." Journal of Medical Laboratory in Infectious and Degenerative Diseases 1, no. 1 (2023): 1–8. http://dx.doi.org/10.36858/jmid.v1i1.4.
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Background: Mung beans (Vigna radiata L.) bioactive components that known antibacterial but for their benefits not widely known. This plant includes VIMA 5 mung bean type which the most common variates. Bacteria digestive tract infections Escherichia coliPurpose: to determine antibacterial activity of mung bean extract against bacteria that commonly infect digestive tract,namely Escherichia coli.Methods: Design of this research experimental laboratory using sokhletasi method with ethanol solvent. Sample used ethanol extract mung bean (Vigna radiata L.) concentration dilutions of 10%, 20%, 30% 40%. The positive control used chloramphenicol and negative control DMSO. Inhibition test using the well diffusion method with a diameter of 6 mm. Mung bean compounds contain bioactive components such as flavonoids, tannins, saponins and triterpenoids.Results: The test results show that mung bean seeds have antibacterial activity against Escherichia coli bacteria characterized by the presence of inhibition zones obtained on average for 10% concentration (11.04 mm), 20% concentration (12.04 mm), 30% concentration (12.83 mm), and 40% concentration (13.88 mm) where the whole is classified in the strong category.Conclusions: It can be concluded that the ethanol extract of mung bean seeds (Vigna Radiata L) has antibacterial activity.
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Moreira, Sarah Ola, Marcelo G. de Morais Silva, Rosana Rodrigues, Alexandre Pio Viana, and Messias Gonzaga Pereira. "Breeding methods and history of bean cultivars released in CBAB - Crop Breeding and Applied Biotechnology." Crop Breeding and Applied Biotechnology 10, no. 4 (2010): 345–50. http://dx.doi.org/10.1590/s1984-70332010000400009.
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Common bean is a staple food of great economic and social importance and breeding programs are being carried out in different institutions in Brazil and abroad. Aiming to determine how many new cultivars were presented in the journal CBAB - Crop Breeding and Applied Biotechnology and which breeding methods were used to develop the new genotypes, a historical survey of CBAB from 2001 to 2008 was carried out. During this period, 23 new common bean cultivars were described in CBAB, of which all but two that were bred at universities had been developed by public research institutes. The most commonly used breeding method was the pedigree, followed by bulk and the single pod descent (SPD) method. Since the preference of Brazilian consumers for carioca and black grain beans is noticeable, most bean breeders in the country have focused their research on these two bean types.
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Febjislami, Shalati, and Sanna Paija Hasibuan. "OPTIMASI DAN MODIFIKASI METODE KOLEKSI STOMATA TANAMAN KACANG PANJANG (Vigna sesquipedalis L. Fruwith) MENGGUNAKAN METODE STOMATAL PRINTING." Jurnal Pertanian Presisi (Journal of Precision Agriculture) 7, no. 1 (2023): 59–73. http://dx.doi.org/10.35760/jpp.2023.v7i1.8275.
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Long beans are a popular horticultural crop known for their nutritious green vegetables, particularly the young fruit and leaves. There have been numerous studies conducted on the cultivation and breeding of long beans. However, further research is required to obtain more data on preparation of stomata imprint and morphology. This study aims to examine the optimization and modification of stomatal printing methods on long bean plants to produce imprint in a short time with clear quality. The experiment was carried out from April to June 2021 at the Plant Physiology Laboratory, Department of Agronomy, Faculty of Agriculture, Andalas University, using stomatal printing method on long bean plant leaves. The experiment consisted of two stages: first, the removal of cuticle and trichome; and second, the method of application of the printing material and the drying time of the imprint. Based on the experimental results, it was found that stomatal imprint of long bean plants could be obtained without having to remove the cuticle or trichomes. Applying a thin layer of nail polish for at least 20 minutes can produce 100% imprinted stomata, while using a thin layer of adhesive glue takes at least 10 minutes. Adhesive glue can be used as an alternative to nail polish with faster drying time and clearer imprint results in the stomatal printing method. The stomata number of long bean plants is enormous, with a density of 184-237 per mm2. The stomata type of long bean plants is parasitic.
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Sakung, Jamaludin M., Sitti Rahmawati, Sri Hastuti Pulukadang, and Afadil Afadil. "Saponins and Tannin Levels in Chayote, Mung Beans, and Biscuits from Chayote and Mung Beans." Open Access Macedonian Journal of Medical Sciences 10, A (2022): 1355–58. http://dx.doi.org/10.3889/oamjms.2022.10130.
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BACKGROUND: Saponins and tannins are active compounds of secondary metabolites which are known to have several health benefits, including antibacterial and antioxidant. Chayote and green beans are natural ingredients that contain saponins and tannins. Starch from these two ingredients is used as a basic ingredient for making biscuits. AIM: The purpose of this study was to determine the levels of saponins and tannins in biscuits made from chayote and green beans. METHODS: Saponins and tannins in the samples were extracted and analyzed using the Gravimetric method. The tannin content of flour and biscuits based on chayote and green beans was analyzed spectrophotometrically. RESULTS: The results of the saponin analysis of biscuits made from chayote, flour, and chayote were 5.693%, 2.813%, and 2.574%. Meanwhile, the tannin levels were 1.143%, 4.308%, and 1.922%, respectively. The saponin levels in biscuits made from mung bean, flour, and mung bean obtained were 6.742%, 4.593%, and 4.315%, respectively, while the tannin levels were 4.464%, 3.250%, and 3.893%, respectively. From the sample of chayote and green bean flour biscuit formulation (1:1), the saponin content was 1.558%, while the tannin content was 3.436%. CONCLUSION: In mung bean flour and mung bean biscuits, the saponin content was higher than that of chayote flour and chayote biscuits. The increase in tannin content in the formulation (1:1) was derived from mung bean flour, because the tannin content in mung bean was higher than that of chayote.
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Rosa, Yunilda, and Riyanto Riyanto. "Potential of Robusta Coffee Bean Extract (Coffea canephora) Peaberry Roasted and Green Bean Pagar Alam City against the Growth of Candida albicans Fungus." Jurnal Biologi Tropis 22, no. 4 (2022): 1108–14. http://dx.doi.org/10.29303/jbt.v22i4.4311.
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A type of coffee plant that is widely cultivated in the city of Pagar Alam, South Sumatra is Robusta coffee (Coffea canephora). The robusta coffee plant is one of the traditional plants that can be used as a medicine. The purpose of this research is to analyze the potential of Robusta peaberry Sangrai coffee bean extract and green bean from Pagar Alam city against the growth of Candida albicans fungus. The test method is carried out by extraction, phytochemical screening test and anti-fungal activity test of Robusta coffee bean extract. The results of testing antifungal activity showed that ethanol extracts of roasted peaberry robusta coffee beans and green bean can inhibit the growth of C. albicans fungi by forming clear zones. Secondary metabolite compounds contained in roasted peaberry robusta coffee bean extract and green bean are alkaloids, flavonoids, tannins, saponins and terpenoids. The minimum inhibitory content (MIC) of ethanol extract of roasted peaberry robusta coffee beans and green bean against the growth of C. albicans fungus in vitro is at a concentration of 10%. Based on the results of research on ethanol extract, roasted peaberry robusta coffee beans and green bean have the potential to be anti-fungal because they can inhibit the growth of C. albicans fungus.
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aili, ZHAO, GUO zhanbin, WANG liming, QU qingfeng, and QIN haibin. "Research on Participatory Design Method of Mixed Bean Planting Machinery." E3S Web of Conferences 198 (2020): 03016. http://dx.doi.org/10.1051/e3sconf/202019803016.
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To promote the realization of collaborative design path of mixed bean planting machinery by studying the application of participatory design method in mixed bean planting machinery. To clarify the importance of industrial design for the innovation and development of mixed bean planting machinery, use participatory design methods to coordinate the development trend of industrial design and mixed bean planting machinery, and guide design practice to achieve joint research and joint design, thus realizing the innovative development of mixed bean planting machinery.
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Chang, Yi-Ting, Pi-Hui Hsu, Mao-Che Chiu, and Jui-Yu Chou. "Eff ects of Selected Yeasts on the Chemical Profi les and Antioxidant Activity of Fermented Coff ee Beans during the Aging Process." Chiang Mai Journal of Science 51, no. 1 (2024): 1–15. http://dx.doi.org/10.12982/cmjs.2024.016.
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Coffee, a globally popular beverage, undergoes various processing methods such as natural (also known as dry process), washed (also known as wet processed), and honey (also known as pulped natural), impacting bean composition and beverage quality. Microorganisms, especially yeasts, play a crucial role in these processes. We investigated three yeasts’ effects on chemical profi les and antioxidant activity during coffee bean aging. Our fi ndings indicate signifi cant infl uences of processing method and yeast choice on antioxidant potential and physicochemical properties. Dry-processed beans demonstrated a heightened DPPH scavenging capacity, surpassing other processing methods by approximately 69.21%, while Saccharomycopsis fi buligera fermentation exhibited superior antioxidant activity, outperforming other yeasts by 69.42%. However, no signifi cant impact on SOD-like activity was observed. Coffee bean aging, not yeast or processing method, affected total phenolic content, while total fl avonoid content showed temporal variations. Quality and sensory evaluations suggest the potential for specialty-grade coffee. Coffee beans fermented by S. fi buligera using dry methods scored 83.31, while those fermented by Pichia kluyveri with wet methods scored 82.31 in SCAA evaluations. Our study emphasizes the role of specifi c yeasts in controlled fermentation for enhanced coffee sensory qualities.
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Wanita, Y. P., E. Damayanti, R. U. Hatmi, et al. "Mycotoxin contamination profiling in coffee bean by targeted LC-HRMS." IOP Conference Series: Earth and Environmental Science 1377, no. 1 (2024): 012027. http://dx.doi.org/10.1088/1755-1315/1377/1/012027.
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Abstract Indonesia is the fourth coffee producer in the world which is 95% produced by smallholder plantations with various ways of processing and storage in the form of green beans and roasted beans. This study aims to analyse the presence of mycotoxin contamination of Menoreh coffee in various storage levels using Liquid Chromatography tandem High-Resolution Mass Spectrometry (LC-HRMS) analysis. The analysis of mycotoxin contamination in green beans and roasted beans is crucial to ensure the safety and quality of the coffee for consumption. This study used a random sampling method. The samples tested were Menoreh Robusta coffee bean from two processors in Samigaluh, Kulon Progo, Yogyakarta, Indonesia. The results showed that green beans stored in the dryer house for more than 6 months were contaminated with aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), ochratoxin, and patulin with 24.48; 10.98; 57.18 and 16.92 of area max (106), respectively. Samples of broken green beans stored in contaminated warehouses were contaminated with patulin. However, all roasted bean and roasted bean samples that have been mashed do not contain aflatoxin B1, B2, or patulin. Targeted metabolomic using LC-HRMS profiling is a powerful tool for the rapid detection of mycotoxin in coffee bean. This method could be developed for quantitative analysis to provide accurate concentration.
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Anju Hasudungan Naibaho, Kustopo Budiraharjo, and Wahyu Dyah Prastiwi. "Analisis Usaha dan Nilai Tambah Agroindustri Kacang Rondam di Kecamatan Pangururan Kabupaten Samosir." SUNGKAI 12, no. 2 (2024): 1–16. https://doi.org/10.30606/sungkai.v12i2.2593.
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This study aims to analyze costs, revenues, revenues, business feasibility, and analyze the added value of rondam beans. The research location is in Sentra Kacang Rondam, Pangururan District, Samosir Regency, North Sumatra. The research method used was a census with 3 respondents in the rondam bean agroindustry. The analysis methods used are cost analysis, revenue analysis, revenue analysis, business feasibility analysis, Hayami value-added analysis. The results showed production cost of IDR30.520.672.00/month. Receipt of IDR42.750.000,00/month. Revenue of IDR12.229.328.00/month. R/C Ratio of 1,40. ROI of 10%. Payback Period for 9 months 1 day. The added value produced by the rondam bean agroindustry in the process of making rondam beans is IDR14.800/kg. The added value ratio of rondam bean agroindustry of 34,98% is classified as moderate.
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Haryadi, Celvin, I. Gede Putu Wirawan, and Made Sritamin. "Identifikasi Senyawa Fitokimia dan Uji Aktivitas Antioksidan Ekstrak Etanol Limbah Kulit Biji Kakao (Theobroma cacao L.) Varietas Trinitario." Agrotrop : Journal on Agriculture Science 13, no. 3 (2023): 345. https://doi.org/10.24843/ajoas.2023.v13.i03.p03.
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Identification of Phytochemical Compounds and Antioxidant Activity Test of Ethanol Extract of Cocoa Bean Shell Waste (Theobroma cacao L.) Trinitario Varieties. Cocoa is one of the mainstay commodities of plantations in Indonesia, contributing to the country's foreign exchange earnings. Byproducts such as fruit skins and pulp are produced during the production of dry cocoa beans, and waste in the form of cocoa bean husks is produced during the processing of dry cocoa beans into chocolate products. So far, cocoa bean husk waste has not been used optimally, leading to a low economic value. The purpose of this study was to determine the bioactive compounds in the skin and the levels of antioxidant compounds in cocoa bean husk waste so that it could be used as a raw material for medicine. The GC-MS analysis method was used to identify bioactive compounds in cocoa bean husk waste, and the DPPH method was used to test antioxidant activity. According to the results of the GC-MS analysis, the cocoa bean husk waste extract contains four compounds with quality value higher than 90. These four compounds are Alpha-Copaene, Copaene, Caryophyllene, and Caffeine. The antioxidant test results of the cocoa bean husk waste extract revealed an IC50 value of 86,213 ppm, indicating strong antioxidant activity because the IC50 value is between 50-100 ppm.
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Sitohang, Nurdin. "KARAKTERISTIK BUAH DAN BIJI KAKAO (Theobroma cacao L.) PADA BERBAGAI ALTITUDE DI DATARAN TINGGI HUMBAHAS." AGROSUSTAIN 2, no. 1 (2024): 1–9. https://doi.org/10.54367/agrosustain.v2i1.3581.
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The cocoa beans of small holder were usually still low quality, one of it caused by planting location of various altitude. The focus of this research were characteristic of cocoa pod and beans on several altitudes in Humbahas highland. The research method were survey as purposive sampling on four altitudes as 865, 960, 1030, and 1118 m from sea levels. The observed parameters were pod size, pod diametre, pod volume, dry weight of pods, dry weight of kolven, dry weight of beans, bean count per pod, and dry weight per bean at 4 different altitudes in Humbahas highland (>800 m asl) with 10 pods (replications) at each altitudes. The results of research showed that: pod size increased, pod diametre increased, pod dry weight increased, dry weight of beans increased, bean count per pod increased, and dry weight each bean increased with the increasing of altitude. The best pods and beans were at altitude of 960 m asl, namely fruit length 18.10 cm, fruit dry weight 85,92 g, beans dry weight 39,02 g, number of beans per fruit 38,7 and average weight per bean 1,02 g. The physical characteristics of cocoa pods and beans are still in the normal category.
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Titova, A. E. "Complex selection of the best collection of chick-peaby method of multi-criterian optimization anh Harrington's reliable function." Bulletin of Kharkiv National Agrarian University named after V.V. Dokychaiev. The series “Crop production, selection and seed production, fruit and vegetable growing” 2019, no. 1 (2019): 81–88. http://dx.doi.org/10.35550/visnykagro2019.01.081.
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A comprehensive selection of the best collection sample of chickpeas by the method of multicriteria optimization and by the Harrington desirability function in seven varieties of chickpeas - Cicer arietinum L., C. Reticulatum Labizinsky., C. Judaicum Boiss., C. Bijugum K.N. Rech., C. Pinnatifidum Jaub., C. chorassinicum (Bge) M. Pop., C. yamashitae Kitam by the comparative evaluation of the alternatives by a set of the indicators of resistance to diseases and pests, the number of beans per plant, the number of grains in the bean, the number of grains per plant, the mass of grains per plant, the weight of 1000 grains, plant height, height of the lower bean, protein and oil content has been made. A set of evaluation criteria has been defined. The analysis of similar criteria at application of a method of multicriteria optimization (geometrical check of criteria) has been used. The importance of selections on a number of the indicators of productivity and adaptability to the environmental conditions for successful selection work in order to improve the economically valuable signs of chickpeas has been analyzed. Key words: complex selection, multicriteria optimization method, Harrington desirability function, plant height, lower bean attachment height, number of beans, number of grains per plant, weight of grain per plant, number of grains in a bean, weight of 1000 grains.
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Septiarini, Anindita, Hamdani Hamdani, Aji Ery Burhandeny, Damar Nurcahyono, and Surya Eka Priyatna. "Image analysis for classifying coffee bean quality using a multi feature and machine learning approach." IAES International Journal of Artificial Intelligence (IJ-AI) 13, no. 4 (2024): 4241. http://dx.doi.org/10.11591/ijai.v13.i4.pp4241-4248.
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Price and customer satisfaction depend on coffee bean quality. The coffee industry must analyze coffee bean quality. Global demand for robusta coffee is high. Coffee industry professionals mostly understand coffee bean quality. Thus, an image analysis using a computer vision-based approach for classifying robusta coffee bean quality is required. Image acquisition, region of interest (ROI) detection, pre-processing, segmentation, feature extraction, feature selection, and classification are covered in this study. A multi-feature derived based on color, shape, and texture features was employed in feature extraction, followed by feature selection using principal component analysis (PCA). Several machine-learning methods classified the coffee beans. The method performance was assessed using precision, recall, and accuracy. The selected features using the backpropagation neural network (BPNN) classifier outperformed others with 98.54% accuracy.
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Anindita, Septiarini, Hamdani Hamdani, Ery Burhandeny Aji, Nurcahyono Damar, and Eka Priyatna Surya. "Image analysis for classifying coffee bean quality using a multi feature and machine learning approach." IAES International Journal of Artificial Intelligence (IJ-AI) 13, no. 4 (2024): 4241–48. https://doi.org/10.11591/ijai.v13.i4.pp4241-4248.
Full textAbstract:
Price and customer satisfaction depend on coffee bean quality. The coffee industry must analyze coffee bean quality. Global demand for robusta coffee is high. Coffee industry professionals mostly understand coffee bean quality. Thus, an image analysis using a computer vision-based approach for classifying robusta coffee bean quality is required. Image acquisition, region of interest (ROI) detection, pre-processing, segmentation, feature extraction, feature selection, and classification are covered in this study. A multi-feature derived based on color, shape, and texture features was employed in feature extraction, followed by feature selection using principal component analysis (PCA). Several machine-learning methods classified the coffee beans. The method performance was assessed using precision, recall, and accuracy. The selected features using the backpropagation neural network (BPNN) classifier outperformed others with 98.54% accuracy.
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Fauzi, Muhammad Burhanuddin, Engkos Achmad Kosasih, Muhammad Irfan Dzaky, Gaizka Ghifari Nasution, and Ahmad Zikri. "Experimental Analysis and Numerical Simulation of Coffee Bean Drying in Packed Beds with Different Coffee Bean Stack Height." Journal of Advanced Research in Fluid Mechanics and Thermal Sciences 128, no. 2 (2025): 122–38. https://doi.org/10.37934/arfmts.128.2.122138.
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This research aims to optimize the coffee bean drying process through numerical simulation using numerical computational tools. Drying coffee beans plays a crucial role in enhancing their quality and shelf life and contributing to food sustainability. The aim of this study was to develop an accurate and efficient simulation model to analyze the coffee bean drying process using the packed-bed drying method and variations in the stack height of coffee beans. The objectives of this research include achieving the lowest Specific Energy Consumption (SEC) to improve energy utilization efficiency and determining the value of the Ratio of Specific Energy Consumption (RSEC) by comparing drying processes with and without refrigeration systems. This research also considers the limitations of the drying air temperature and humidity used. The results demonstrate a strong correlation between the simulation model and experimental data regarding moisture content, providing insights into energy usage optimization for coffee bean drying. Refrigeration systems for coffee bean drying yield an RSEC value below 1, indicating good energy utilization efficiency. Thus, this research significantly contributes to the development of efficient and effective coffee bean drying methods.
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Yudha, Eka Purna, Farah Larasati, and Adistia Fadhilah. "Faktor-Faktor yang Memengaruhi Ekspor Biji Kakao Indonesia ke Pasar Amerika Serikat." Mimbar Agribisnis : Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis 10, no. 2 (2024): 2097. http://dx.doi.org/10.25157/ma.v10i2.14012.
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Cocoa is one of the leading commodities in the plantation sector which has an important role and contributes greatly to Indonesia's export activities. Cocoa has the potential to improve the country's economy through international trade between Indonesia and its destination market, the United States, which is known as a world cocoa beans importer. Part of the cocoa that is processed and used as this research material is cocoa beans. This study aims to identify and analyze the factors that influence the export of Indonesian cocoa beans to the United States. The method used is a multiple linear regression analysis method using SPSS software using variables that are processed. These variables are world cocoa bean prices, Indonesian cocoa bean export prices to the United States market, cocoa bean export prices to competing countries (Ecuador), Indonesia's real GDP, GDP real United States, Population of Indonesia and the United States, and Productivity of cocoa beans.
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Terenzi, Cristina, Gabriela Bermudez, Francesca Medri, Serena Montanari, Franz Bucar, and Vincenza Andrisano. "Valorization of Legume By-Products Based on Polyphenols and Protein Contents for Potential Nutraceutical Applications." Antioxidants 13, no. 12 (2024): 1531. https://doi.org/10.3390/antiox13121531.
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A significant amount of agri-food by-products is generated by large food industry production lines. Aligned with the principles of a circular economy, this project aims to recycle and valorize legumes, such as beans, green beans and soy by-products characterized by different heat treatments, maturation stages and cultivation methods. The valorization of food waste involved the development of an Ultrasound-Assisted Extraction (UAE) method to isolate polyphenols. Analytical techniques, including UHPLC-DAD-ESI-MSn, were used to identify polyphenols in legume, green bean and soy extracts obtained through UAE. Additionally, UV-Vis spectrophotometric assays measured the Total Phenolic Content (TPC) and Total Antioxidant Status (TAS), while the Kjeldahl method was employed to assess the protein content in each UAE extract. The analyses revealed a variety of valuable polyphenols in legume, green bean and soy by-products. For instance, bean by-products contain feruloyl glucaric acid derivatives, green beans by-products have different types of flavonols such as quercetin-3-O-glucuronide, and soy by-products are rich in isoflavones. These findings demonstrate the potential for formulating nutraceuticals from these by-products’ extracts.
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Winarsi, H., E. Erminawati, A. Andreas, and I. Nuraeni. "Mung bean sprouts yoghurt rich in antioxidants as a functional drink during pandemic." Food Research 6, no. 1 (2022): 287–95. http://dx.doi.org/10.26656/fr.2017.6(1).176.
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This study was aimed to determine the effect of Lactic Acid Bacteria (LAB) and the proportion of mung bean sprouts milk - skim milk on phenolic content, protein, and fibre of mung bean sprouts yoghurt, and the best formula. Green beans are germinated for 10 hrs, blended until smooth, and then fermented into yoghurt. LAB levels of 0.25% and 0.5%, as well as the proportion of mung bean sprouts milk - skim milk 100: 0, 90:10, 80:20, and 70:30, with three replications. Phenolic levels were determined by the FolinCiocalteu method; dissolved protein by the Lowry method; and fibre by the AOAC method. LAB levels of 0.5% increased the content of phenolic (P = 0.02), protein (P = 0.0003), and fibre (P = 0.046), as well as the proportion of 70% mung bean sprouts milk and 30% skim milk also increased the content of phenolic (P = 0.0014), protein (P = 0.014), and fibre (P = 0.036) of mung bean sprouts yoghurt, but the treatment interaction had no effect (P<0.05). The best mung bean sprouts yoghurt formula was mung bean sprouts yoghurt made with the proportion of mung bean sprouts milk: skim milk, 70:30 with LAB 0.5%, with the content of phenolic 1273.11 mg GAE/L, 41.40% protein, and 12.17% fibre. Mung bean sprouted yoghurt was rich in phenolic antioxidants, protein, and fibre and suitable as an antioxidant-rich drink during the COVID-19 pandemic.
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Ali, Ahmad Abidin, Shofia Nur Awami, Indah Arum Ganestyani, and Lutfi Aris Sasongko. "Analisis Sosial Ekonomi dan Pendapatan Usahatani Buncis Blue Lake di Kecamatan Ngablak Kabupaten Magelang." Jurnal Ilmiah Membangun Desa dan Pertanian 10, no. 2 (2025): 236–44. https://doi.org/10.37149/jimdp.v10i2.1630.
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Ngablak District is an agropolitan area located on the slopes of Mount Merbabu, which has abundant natural resource potential, such as vast agricultural land for horticultural crops. Blue lake beans are one of the horticultural crops cultivated in Ngablak District with a partner system of PT. X. This study aims to determine blue lake bean farmers' socio-economic characteristics, bean cultivation, and income levels. The number of farmers involved was 44 farmers. The analysis method in this study was a descriptive quantitative analysis method. The results showed that the socio-economic characteristics of farmers were the average age of 42 years, the level of education of farmers was high school or equivalent, the number of family members of farmers was two people, and some farmers also had other jobs besides farming beans. Blue Lake bean cultivation activities include land preparation, planting, weeding, harvesting, and post-harvest. The bean cultivation system used by farmers used monoculture and multiculture cultivation. The average production cost incurred by farmers for bean farming is IDR1,259,071/planting season, with IDR2,364,432/planting season revenue. The average income of farmers is IDR1,287,753/planting season.
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Adewumi, Idowu Israel, Towobola Afusat Babalola, and Ibrahim Folorunsho Ayanda. "Perceived Influence of Locust Beans Processing on the Income of Rural Women in Kwara State, Nigeria." Journal of Agricultural Extension 29, no. 1 (2024): 16–22. http://dx.doi.org/10.4314/jae.v29i1.2s.
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One of the biggest challenges in using African locus beans is the processing method, depriving many rural women of the opportunity to earn daily income. However, this study was conducted to determine the perceived impact of African locust bean processing on rural women's income in Asa and Ilorin East Local Government Areas. A multi-stage sampling procedure was used to select 300 respondents. Primary data was collected using a structured interview schedule. The results showed that the majority of the respondents (71.2%) use traditional methods to process African locust beans. There was a positive and significant (p<0.05) relationship between earned income, perceived limitations and impact of African locust bean processing on rural women. Inadequate technical know-how (63.84%), low demand for African locust beans (62.32%), high cost of African locust beans seeds (23.56%), and high loan interest rate (16.34%) were found to be the main limitations in African locust beans processing. It was concluded that African locust bean processing has the potential to improve the economic situation of processors.
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Sari, Sinta Dewi Kumala, and Niniek Imaningsih. "Effect of Production, Price, and Rupiah Exchange Rate on the Export Value of Cocoa Beans (HS 1801) in Indonesia." Journal of Business Management and Economic Development 2, no. 02 (2024): 501–11. http://dx.doi.org/10.59653/jbmed.v2i02.591.
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Among Indonesia's many plantation exports, cocoa beans play a starring role. In general, the trends in the export value of cocoa beans is inseparable from external changes including prices, production, and exchange rates. The purpose of this study is to determine the effect of the independent variables cocoa bean price (X1), rupiah exchange rate (X2), and cocoa bean production (X3) on the dependent variable Indonesian cocoa bean export value (Y). This research uses a quantitative approach in the form of a time series. the data used is secondary data sourced from the Badan Pusat Statistik, Bank Indonesia, and the International Cocoa Organization starting from 2008 to 2022. The data analysis method is multiple linear regression (ordinary Least Square). Based on the results of the analysis obtained information that the price of cocoa beans has a significant impact on the export value of cocoa beans, the rupiah exchange rate has no affect the export value of cocoa beans, and cocoa bean production has a significant impact on the export value of Indonesian cocoa beans.
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Djaafar, Titiek F., Nurdeana Cahyaningrum, and Heni Purwaningsih. "PHYSICO-CHEMICAL CHARACTERISTICS OF TRIBAL BEAN (Canavalia virosa) AND ITS ALTERNATIVE TOFU AND TEMPEH FOOD PRODUCTS." Indonesian Journal of Agricultural Science 11, no. 2 (2013): 74. http://dx.doi.org/10.21082/ijas.v11n2.2010.p74-80.
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<p>Increasing price of soybean becomes a serious problem for producers of traditional foods such as tempeh and tofu. These traditional foods are important protein sources for many Indonesian people. Tribal bean (Canavalia virosa) could be used as a substitution of soybean for tempeh and tofu processing. This study aimed to determine physico-chemical characteristics of tribal bean and its products such as tofu and tempeh. Tribal bean old pods were peeled manually in the Postharvest and Agricultural Machinery Laboratory of the Yogyakarta AIAT. The peeled seeds were dried until 10% water content and their epidermis were removed mechanically by using an abrasive peeler to produce yellowish clean peeled beans. The beans were analyzed physically and chemically using the standard prosedure. Since the tribal bean seeds contained high HCN, to minimize HCN content the beans were presoaked for 48 hours in water. The beans were then mixed with soybean at a ratio of 50:50 or 25:75 and processed for making tempeh and tofu using traditional method. Physicochemical and organoleptic characteristics of the tribal bean tempe and tofu were analysed, involving organoleptic test with hedonic method, texture, as well as water, ash, protein and crude fiber contents. The results showed that tribal bean contained protein (37.30%), essential amino acids, minerals and fiber (3.1%), and a toxic substance HCN. Presoaking the beans in water for 48 hours significantly reduced HCN content by 98.51%, from 1334 ppm. Tofu made of a mixture of tribal bean and soybean at a ratio of 25:75 plus 2% rice vinegar as a coagulant has a white color and normal flavor appearances, and was accepted by panelists. The tribal bean tempeh contained 78.1% water, 1.21% ash, 8.14% protein, 3.1% crude fiber, and 44 ppm HCN. Tempeh made of a mixture of tribal bean and soybean at ratios of 50:50 and 25:75 showed good characters (flavor, taste, color, and texture) and panelist acceptance, as well as nutrition values (76% water, 2.71% ash, 14% protein, 0.25% crude fiber, and 14% lipid). However, HCN content in the tofu was still higher (85 ppm HCN) than the recommended maximum value of 50 ppm. This study suggests that tribal bean is more suitable for tempeh than for tofu based on its HCN content.</p>
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Priyantono, Eko, and Indri Fariroh. "PENINGKATAN MUTU BIJI KAKAO MENGGUNAKAN TEKNOLOGI FERMENTASI DI DESA MASARI, PARIGI MOUTONG." PAPUMA: Journal of Community Services 2, no. 01 (2024): 44–52. http://dx.doi.org/10.19184/papuma.v2i01.835.
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Masari village is one of the cocoa production centers in Parigi Moutong regency, but in recent years cocoa production has decreased. The decline in cocoa production was due to the low selling value of cocoa beans, thereby reducing farmers' income. Farmers uncertain income caused the transition of crop commodities into plantation and food crops. The low selling value of cocoa beans was caused by the low quality of cocoa beans. One of the factors that caused the low quality of beans was post-harvest management, which is the cocoa bean fermentation process that is rarely done by the farmers. This community service program aims to provide knowledge about the correct bean fermentation method so they can improve the quality of cocoa beans. Service activities are carried out using counseling and training methods followed by demonstrations on how to ferment cocoa beans. In general, the counseling activity about the selection of cocoa pods that are ready to be harvested and fermentation procedures went well. The seed demonstration activity was also successful which was indicated by brown cocoa beans and had a fragrant smell. The target community already can carry out a good cocoa bean fermentation process. Cocoa bean fermentation technology can be used to improve the physical and chemical quality of cocoa beans so it can increase the value and sales of cocoa beans. The increase in sales will encourage farmers to develop a cocoa-based farming system.
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Nafi'iyah, Nur, Endang Setyati, Yosi Kristian, and Retno Wardhani. "Recognizing the Types of Beans Using Artificial Intelligence." Register 9, no. 2 (2023): 134–43. http://dx.doi.org/10.26594/register.v9i2.3054.
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Many studies have previously addressed the recognition of plant leaf types. The process of identifying these leaf types involves a crucial feature extraction stage. Image feature extraction is pivotal for distinguishing the types of objects, thus demanding optimal feature analysis for accurate leaf type determination. Prior research, which employed the CNN method, faced challenges in effectively distinguishing between long bean and green bean leaves when identifying bean leaves. Therefore, there is a need to conduct optimal feature analysis to correctly classify bean leaves. In our research, we analyzed 69 features and explored their correlations within various image types, including RGB, L*a*b, HSV, grayscale, and binary images. The primary objective of this study is to pinpoint the features most strongly correlated with the recognition of bean leaf types, specifically green bean, soybeans, long beans, and peanuts. Our dataset, sourced from farmers' fields and verified by experienced senior farmers, consists of 456 images. The most highly correlated feature within the bean leaf image category is STD b in the L*a*b image. Furthermore, the most effective method for leaf type recognition is Neural Network Backpropagation, achieving an accuracy rate of 82.28% when applied to HSV images.
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Noer Syamsiana, Ika, Moh Ari Wahyudi, Tresna Umar Syamsuri, Nihayatun Nafisah, and Arwin Datumaya Wahyudi Sumari. "Implementasi Sistem Monitoring Alat Pengering Biji Kopi Berbasis IoT (Internet of Things)." Elposys: Jurnal Sistem Kelistrikan 11, no. 1 (2024): 62–67. http://dx.doi.org/10.33795/elposys.v11i1.4964.
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Indonesia holds the third position in global coffee bean supply, with a 3.3% increase in demand in 2021 according to ICO data. In line with ICO Resolution 407, coffee bean quality must be high, indicated by a 12.5% moisture content through drying processes. Mechanical drying is faster than traditional methods, thus becoming the focus of this research. This study implements an IoT-based monitoring system for coffee bean drying equipment. The aim is to create and implement a monitoring system for temperature (0°C - 70°C) and electrical energy consumption (kWh) in coffee bean drying, displayed on the ThingSpeak dashboard. Test results show that the temperature monitoring system using DHT22 sensors at the inlet and outlet of the rotary dryer tube has an average error of 2.1%. The energy monitoring system using PZEM-004T has a 0% energy measurement error. These results indicate a reliable monitoring system that enables remote monitoring via the internet. Furthermore, the study tests manual (on/off) and fuzzy logic control methods to achieve 12% moisture content in coffee beans. The fuzzy logic control method demonstrates better temperature stability and 11.2% cost savings in operational expenses. This research benefits coffee farmers by facilitating efficient monitoring of the bean drying process, and recommends the use of the fuzzy logic control method for stable temperature and lower operational costs.
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Cheng-Lung Chang, Shou-Chuan Lai, and Ching-Yi Chen. "Domain Adaptation for Roasted Coffee Bean Quality Inspection." International Journal of Engineering and Technology Innovation 14, no. 3 (2024): 321–34. http://dx.doi.org/10.46604/ijeti.2024.13315.
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Current research in machine learning primarily focuses on raw coffee bean quality, hampered by limited labeled datasets for roasted beans. This study proposes a domain adaptation approach to transfer knowledge acquired from raw coffee beans to the task of inspecting roasted beans. The method maps the source and target data, originating from different distributions, into a shared feature space while minimizing distribution discrepancies with domain adversarial training. Experimental results demonstrate that the proposed approach effectively uses annotated raw bean datasets to achieve a high-performance quality inspection system tailored specifically to roasted coffee beans.
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Novariani, Cindi, Muchtolifah Muchtolifah, and Sishadiyati Sishadiyati. "Analisis Daya Saing dan Faktor yang Mempengaruhi Volume Ekspor Biji Kopi Indonesia Ke Jepang." Eksis: Jurnal Ilmiah Ekonomi dan Bisnis 12, no. 1 (2021): 16. http://dx.doi.org/10.33087/eksis.v12i1.226.
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Indonesia is one of the developing countries in the world with abundant availability of natural resources, one of which is coffee bean commodities. Overproduction will be a benefit if the commodity can be exported mainly to developed countries, one of which is Japan. This study aims to analyze how much competitiveness value of Indonesian coffee bean commodities and factors that affect the volume of Indonesian coffee bean exports to Japan. This study used secondary data with a period of 12 years in the period 2008-2019. The Revealed Comparative Advantage (RCA) method is used to analyze the competitiveness of coffee beans as well as the Double Linear Regression Analysis with the Ordinary Least Square (OLS) model used to analyze the influence of coffee bean production, exchange rates and international prices of coffee on the volume of coffee bean exports to Japan. The results of the study found that during the period 2008-2019 the value of Indonesian coffee beans RCA has a strong competitiveness because it has a value of more than 1; partial production of coffee beans does not affect the export volume of coffee beans while the exchange rate and international price of coffee partially negatively affects the volume of Indonesian coffee beans exports to Japan.
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Andert, Sabine. "The Method and Timing of Weed Control Affect the Productivity of Intercropped Maize (Zea mays L.) and Bean (Phaseolus vulgaris L.)." Agriculture 11, no. 5 (2021): 380. http://dx.doi.org/10.3390/agriculture11050380.
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Intercropping results in high overall system productivity on a given piece of land due to the efficient use of available plant growth resources. Weed control in intercropping systems is, however, still a challenge. This study focuses on the effect of the type of weed control (chemical/mechanical) and the timing of chemical herbicide application (pre-emergence/post-emergence) on weed control and crop productivity in a maize bean mixture. For this purpose, the results of a three-year field experiment (2017 to 2019) in northeast Germany will be presented. The experimental setup included a control, three chemical methods, and one mechanical method of weed control. Except for the mechanical treatment, a completely randomized block design was established. Weeds were assessed at BBCH 12 of the maize, immediately before the first weed control treatments to estimate the initial weed infestation, and twice in the six to eight leaf stage of the maize. The weed coverage (%) was estimated. The maize bean mixture was harvested and yields (t ha−1) were measured. The results confirm that the type of weed control, as well as the timing of herbicide application, significantly affects the weed coverage of the maize bean mixture. The most successful weed control strategy was the double chemical herbicide application, in which chemical herbicides are in used pre-emergence beans (BBCH 12 maize) and post-emergence beans (BBCH 12 bean). Weed coverage was reduced by up to 75% using this most effective herbicide strategy and by up to 61% through mechanical weed control, compared to the control. The additional effects of post-emergence treatment on the pre-emergence herbicide control resulted in a 16.5% weed coverage decline. The yield surplus of double chemical herbicide application (pre/post-emergence) was up to 53%, and for the mechanical weed control up to 23%. Additionally, post-emergence herbicide use in intercropped maize and bean resulted in a 16% yield surplus, compared to the single pre-emergence chemical weed control. Optimal timing of weed control during the most sensitive phenology stages of the maize bean mixture is crucial for productivity. The results of this study provide an additional option for suitable weed control of intercropped maize and bean.
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Mechelen, Dook van, Daan Meulendijks, and Milan Koumans. "Coffee Bean Characterization Using Terahertz Sensing." Sensors 25, no. 7 (2025): 2096. https://doi.org/10.3390/s25072096.
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Coffee bean sorting is currently based primarily on visual appearance and near-infrared techniques that probe the bean’s skin. However, sorting based on compositional differences has significant potential to optimize the roasting process. We present a novel coffee bean sorting method using terahertz (THz) spectroscopy, which effectively penetrates both green and roasted beans. Our findings show that the optical properties of coffee beans at THz frequencies are primarily governed by internal moisture levels. To demonstrate industrial feasibility, we implement a robot-guided THz sensing system capable of scanning beds of beans for automated sorting. More broadly, our results confirm the potential of THz technology for moisture content analysis across various applications.
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Sankula, Sujatha, Mark J. VanGessel, Walter E. Kee, and J. L. Glancey. "Impact of Row Spacing and Herbicide Rate and Application Method on Weed Control and Harvest Efficiency of Lima Bean." HortTechnology 9, no. 4 (1999): 636–41. http://dx.doi.org/10.21273/horttech.9.4.636.
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Field studies were conducted in 1997 and 1998 to evaluate labeled (1×) or reduced (0.5×) rates of metolachlor plus imazethapyr preemergence either broadcast or band applications to lima bean (Phaseolus lunatus L.) planted in 30-inch (76-cm) or 15-inch (38-cm) rows for weed control, yield, harvestability, and harvest recovery. Lima bean was planted in large plots simulating a commercial production system. All 30-inch rows were cultivated once 40 days after planting in 1997 and 21 days after planting in 1998. No differences were noted in weed densities between treatments both years. Marketable lima bean yield was greater from plots thatwere spaced 15 inches apart in 1997 only. However, total hand-harvested yield in both years, machine-harvested yield in 1998, and marketable yield in 1998 were not different between treatments. Measurements on harvest recovery revealed that a greater number of unstripped pods were left on plants after harvest in 15-inch row plots that were sprayed broadcast with 1× herbicide rate in 1997 only. Weight of beans lost per unit area and trash weight from 7-oz (200-g) bean sample was similar among treatments both years. Overall, weed control, yield, and harvest efficacy of lima bean was not impacted by row spacing, herbicide rate, or method of herbicide application in a commercial production system.