Implementation of fuzzy logic control algorithm for temperature control in robusta rotary dryer coffee bean dryer

Background: Indonesia is one of the coffee producers ranked third in the world in the supply of coffee beans. To maintain competitiveness international market, it is necessary to maintain and improve the quality of coffee beans. Objective: One crucial aspect of maintaining the quality of coffee beans is maintaining the moisture content of green coffee beans. One of the water content settings is using the drying method. While traditional drying methods often experience weather and long-time constraints. Results: This study designed an innovative coffee bean dryer based on fuzzy logic to overcome the problem. This system uses temperature control with Mamdani's fuzzy logic control interference algorithm, input and delta errors, and output percentage valve opening. This method achieved a moisture content following SNI standards of 12% and a 0.00015% / s drying rate for each coffee bean mass increased by 1kg. This method is also more efficient and stable in maintaining the temperature at a value of 50 degrees C. Methods: The drying equipment also estimates the drying time by considering variations in the mass of coffee beans. This dryer can provide an effective solution to maintain optimal coffee bean quality. Conclusion: The second semi -wash method of drying coffee beans using a fuzzy logic -based coffee bean drier has proven successful for drying coffee beans to a moisture content of 12% in a period of 90 min to 195.65 min with a drying capacity of 1 kilogram to 10kg at 50 degrees C. The coffee beans utilized in the studies are robusta coffee beans from plantations on Mount Kawi's slopes in East Java, Indonesia. The trial sample was 1 kilogram of green coffee beans removed from the horn skin. According to SNI standards, the drying performed is the second in the postharvest semi -wash procedure to achieve a moisture content of 12%.