The Effect of Varying the Air Flow in a Solar Collector on the Quality of Arabica Coffee Beans

Agricultural commodity drying technology aims to maintain and improve the quality of agricultural products. Coffee quality is important for the welfare of coffee farmers, and drying technology plays an important role in determining the quality of coffee. Various drying models can be applied, including the traditional model that is still applied today: drying directly under solar radiation. One drying technology that can accelerate the drying time is varying the air velocity in the drying chamber. In this study, the air velocity was varied by 1–3 m/s over coffee bean samples with an initial weight of 1500 g that were dried in parallel simultaneously. The time required was 25 h, with a maximum radiation of 586.9 w/m2 and total solar energy over 3 days of 16.6 MJ/m2. It was found that good quality coffee was achieved using drying box 1, with a drying air velocity of 1.0 m/s, with which a final mass of 732.24 g was obtained with coffee moisture content of 12.0%, protein content of 11.7%, carbohydrate content of 21.7%, and free fatty acid content of 0.05%. Higher air velocities resulted in almost the same protein and carbohydrate content, as well as a fatty acid content of less than 0.1%, but a higher moisture content.