Analysis of the Effect of Conveyor Speed in Cryo-Grinding System on Matcha Product Quality

In a cryo-grinding system, a conveyor is one of the important components. On the conveyor, the
time of stay of raw materials can be varied, allowing for differences in product quality resulting from
different cryo-grinding conveyor speeds. The purpose of this study is to determine the best level of conveyor
speed treatment in the cryo-grinding system to produce matcha products with the best color, water content,
and water activity. In this study, the variations of conveyor speed on the cryo-grinding system used were 20
rpm, 30 rpm, 40 rpm, and 50 rpm. The matcha samples obtained were tested for color quality (L*, a*, b*)
using a chromameter, moisture content value using a moisture analyzer, and water activity using an AW
meter. The data were analyzed using one-way ANOVA and if significantly different, it was continued with
Duncan's test. To determine the best treatment level, the effectiveness index calculation was used. Based on
the research and discussion that has been done, the calculation results using the effectiveness index show
that the best level of conveyor speed treatment in the cryo-grinding system is at a speed of 40 rpm. At 40
rpm conveyor speed, the test results of L notation color were 53.21, a* notation color was -7.54, b* notation
color was 28.11, water content value was 9.29%, and water activity value was 0.69.
Keywords: cryo-grinding, matcha, speed of conveyor.