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SMALLHOLDER COFFEE PROCESSING DESIGN USING WET TECHNOLOGY

BASED ON CLEAN PRODUCTION

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Rizal Syarief, Elida Novita, Erliza Noor and Sri Mulato, 2012. Smallholder Coffee Processing Design 0126-2807
Wet
Technology Based On Clean Production.
Volume 7, Number 2: 93-102, June, 2012
© T2012 Department of Environmental Engineering
Sepuluh Nopember Institute of Technology, Surabaya
& Indonesian Society of Sanitary and Environmental Engineers, Jakarta
Open Access http://www.trisanita.org/jases

International peer-reviewed journal

This work is licensed under the Creative Commons Attribution 3.0 Unported License, which permits
unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Research Paper

SMALLHOLDER COFFEE PROCESSING DESIGN USING WET

TECHNOLOGY BASED ON CLEAN PRODUCTION

RIZAL SYARIEF1, ELIDA NOVITA2*, ERLIZA NOOR3 and SRI MULATO4

1
Department of Food Technology Science, Bogor Agricultural University, Kampus IPB Darmaga, Bogor
16680, Indonesia.
2Department of Agricultural Engineering, Jember University, Jl. Kalimantan 37, Jember, 68121,

Indonesia.
3Department of Agroindustrial Technology, Bogor Agricultural University, Kampus IPB Darmaga, Bogor,

16680, Indonesia
4Post Harvest and Engineering Division, Indonesian Coffee and Cocoa Research Institute, Jl. PB.

Sudirman 90, Jember 68118, Indonesia.

*Corresponding Author: Phone: +62-331-321785; Fax: +62-331-321785; E-mail: elida_novita.ftp@unej.ac.id

Received: 28th February 2012; Revised: 28th March 2012; Accepted: 30th March 2012

Abstract: Wet processing for red coffee berry is intended to improve smallholder
coffee quality despite produce wastewater that can pollute the environment. In order to
minimize and prevent wastewater generated from processing, then it should be
designed coffee processing based on water minimization as part of clean production.
The purpose of this study is to design smallholder coffee processing using wet method
based on clean production that can provide added value and environmental friendly.
This study use experimental approach through water minimization design and
wastewater treatment alternatives. Alternative use of biodiesel also analyzed as a
preliminary study. The results showed water minimization in wet processing could
improve coffee quality. Minimum water volume for coffee pulping and washing are 0.73
– 0.78 and 2.25 – 2.56 m3.tonne-1 coffee berry, respectively. Highly concentration of
coffee wastewater caused by water minimization strategy is a great potential to
produce biogas as alternative fuel sources. Wastewater treatment alternatives which
can be applied are neutralization, anaerobic, coagulation flocculation, filtration and
sedimentation. There are also added-value byproducts generated from coffee
processing such as biogas, irrigation water, compost, organic fertilizer, animal feed
and briquettes. Biodiesel use in coffee processing increase the efficiency of energy
consumption and reduce carbon emissions impact.

Keywords: Coffee, wastewater, wet processing, coffee quality, anaerobic process

93
Journal of Applied Sciences in Environmental Sanitation, 7 (2): 93-102.
 Rizal Syarief, Elida Novita, Erliza Noor and Sri Mulato, 2012. Smallholder Coffee Processing Design Using Wet
Technology Based On Clean Production.

INTRODUCTION

Coffee has been giving its own benefit for Indonesian people as the main income for more
than one million small farming families (smallholder) and for upstream or downstream
businesses. Most of the coffee types that cultivated in Indonesia are robusta. About 86.38%
cultivated coffee in Indonesia are robusta where 96.33% are from smallholders [1]. The low
quality of robusta coffee produced by smallholders is generally caused by post-harvest
processing using dry processing which produced coffee beans called Asalan Coffee. This
quality causes low price of coffee beans on farm level. There is a way to improve the quality of
coffee in order to increasing price through proper post-harvest handling before selling to
exporters. Proposed processing stages are wet processing for red-picking coffee fruit. Unlike
dry processing with less waste, wet processing uses water to peel and wash. But, in wet
processing, coffee fruit get fermentation that believed can enhance the flavor [2-4].
For minimizing and preventing waste from wet process, it needs to design the process with
water minimization. Water minimization as a part of cleaner production concept is an effort to
increase coffee bean quality while to decrease the environmental impact. This research aims
to design the smallholders coffee process using wet-process technology based on clean
production which gives added value and environmental friendly.

MATERIALS AND METHODS

Data used in this study were primary and secondary data from experimental results,
observation and literature studies. The stages of this research are; (1) water minimization
design on wet-technology modification for smallholder coffee processing using mass balance
analysis, quality and technological feasibilities analysis, (2) alternative design for wastewater
treatment from coffee processing using anaerobic (biological) process, coagulation flocculation
(chemical) and filtration (physical).
Red coffee berry

Water sortation
Water reuse
(floating)

Chosen red coffee berry

Pulping water with Emission Emission analysis

Pulping
volume design Pulp+Wastewater
Parchment coffee Wastewater treatment
(anaerobic, coagulationl
Alternative Dry and filtration)
design of fuel Fermentation

Parchment coffee
Wastewater analysis
Washing water with Pulp+Wastewater
Washing
volume design Emission Emission analysis

Parchment coffee
Description:
Pulping water volume design (m3.tonne-1 coffee berry):
Drying K1 : 1,44 – 1,48 K2 : 0,73 – 0,78 K3 : 0,23 – 0,28
Washing water volume design (m3.tonne-1 coffee berry):
Parchment coffee Stage 1: C1 : 2.25 - 2.27 C2: 1.54 - 1.81 C3: 1.09 - 1.13
Stage 2: C4 : 4.81 - 5.93 C5: 3.67 - 3.85 C6: 2.38 - 2.56
Hulling Fuel alternative design :
1. Solar,
2. Biodiesel

Analysis:
Coffee bean 1. Physical defect test
(green coffee) 2. Cup test analysis

Fig. 1: Experimental design

94
Journal of Applied Sciences in Environmental Sanitation, 7 (2): 93-102.
 Rizal Syarief, Elida Novita, Erliza Noor and Sri Mulato, 2012. Smallholder Coffee Processing Design Using Wet
Technology Based On Clean Production.

RESULTS AND DISCUSSION

Water minimization of coffee processing

Water minimization conducted based on water volume per tonne of coffee berry that can
be processed according to equipment capability. Pulping and washing of wet coffee processing
have potentially produces waste water. Mechanic pulping still leave pulp and mucilage residues
on thin layer skin surround the beans. Dry fermentation process for 12-24 hour and washing
are combination method to remove the rest of mucilage layer. The water content of parchment
coffee at final stage should be lowered to 12-12.5% according to SNI 01-2907-2008
(Indonesian Standard of Coffee Bean). Using mass balance known the potency of wastewater
decreases and resulted for 18-19% yield of coffee bean (Fig. 2). Water minimization treatment
from pulping stage has significant effect for waste water volume, solid waste and number of
beans. Minimum water volume can inhibit separation between pulp and beans then cause
uncompleted peeling. Water minimization on washing process affect wastewater volume
significantly (Table 1).
Chosen red coffee berry
(1 tonne)
Water content 59 – 70%

Wastewater (0.04 – 1.14) m3

Water flow 0.23 – 1.48 m3
Pulping
Pulp (0.33 – 0.57 tonne)

Parchment coffee (0.70 – 0.81) tonne Water content 65 – 72%

Dry
fermentation

Parchment coffee Water content 64 – 72%

3 Wastewater +mucilage (1.34 – 2.57) m3

Water flow 1.09 – 2.38 m
Washing
Pulp (0.01 – 0.03) tonne

Parchment coffee (0.47 – 0.51) tonne Water content 50 – 60%

Drying Vapor (0.25 – 0.31) tonne

Parchment coffee (0.21 – 0.24) tonne Water content 12 – 12,5%

Hulling Parchment + silver skin (0.03 – 0.05) tonne

Coffee bean (green coffee) (0.18 – 0.19) tonne

Fig. 2: Mass balance of coffee wet processing

Table 1. Results of Duncan continue test from pulping and washing process
Pulping (kg) Washing (kg)
Treatment Wastewater Pulp Parchment Wastewater Pulp Parchment
coffee coffee
K1C1 57.00 b 28 ab 39 ab 134.05b 0.6a 23.50a

K2C1 20.70a 28.25ab 38.75ab 132.78b 1.23 a 24.25a

K3C1 10.835a 16.5a 37.00a 133.125b 0.925a 24.00a
K1C2 56.15 b 27.00 ab 40.75 ab 107.70a 1.05 a 25.50a
K2C2 20.35 a 27.00 ab 39.75 ab 104.125 0.875
a a 25.50a
K3C2 6.59a 20.25a 35.00a 114.975 ab 1.225 a 23.50a
K1C3 53.8b 27.75ab 40.5ab 80.5a 1a 26.25a
K2C3 20.055 a 26.5 ab 40.0 ab 91.725 0.975
a a 25.50a
K3C3 2.05a 23.75a 37.50a 87.775 0.775
a a 25.50a

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Journal of Applied Sciences in Environmental Sanitation, 7 (2): 93-102.
 Rizal Syarief, Elida Novita, Erliza Noor and Sri Mulato, 2012. Smallholder Coffee Processing Design Using Wet
Technology Based On Clean Production.

Coffee quality improvement through wet processing based on water minimization

The quality of coffee characteristic determined by consumer [5]; [6]. Quality analysis of
coffee bean include: (1) physical quality of beans from pulping and washing (2) physical and
cup quality of beans from washing with water minimization. Based on the result of Duncan test
and physical quality of coffee beans from pulping and washing process, the limit of water
minimization in pulping process is about 0.73-0.78 m3.tonne-1 coffee berry (K2). These result
becomes a standard to know the physical and cup quality from washing process with wáter
minimization.

160 4,0 250 7,0

Total defect Water flow Total Defect Water flow
140 3,5 6,0
200
120 3,0

Water flow(m .tonne )

Water flow(m3.tonne -1)

-1
5,0
Total defect

100 2,5 6
150

Total defect
4,0

3.
80 2,0
6 3,0
100 5
60 1,5 5
5 2,0
40 1,0 50 5 4B
4B 4B 4B
1,0
20 0,5 4A
0 0,0
0 0,0
WSmo K2C4b K2C5b K2C1b K2C2b K2C4a K2C5a K2C1a K2C2a Dsmo DKwg
K3C3 K2C3 K3C2 K2C2 K1C3 K3C1 K2C1 K1C2 K1C1
Treatment Treatment

Pulping and washing treatment Washing treatment

Fig. 3: Physical quality of coffee bean with water minimization treatment
Notes : a = coffee from peak harvest, b = coffee last harvest, WSmo : wet coffee bean from Sidomulyo village,
DSmo = dry coffee bean from Sidomulyo village, DKwg = dry coffee bean from Kaliwining plantation

Coffee defects divided based on (1) defects from farm, (2) defects because of processing
and (3) other materials non coffee bean [7]. Based on the results, water minimization on
pulping process affect defect of processing and water minimization on washing process mainly
affect physical defect because other material non coffee beans.
Coffee with pulp is the defect that happened in pulping process and not preferred by consumer
because of dominant taste of pulp. Large number of coffee with pulp defects found in coffee
bean that using at least of water at pulping. Other dominant defects come from broken beans
which giving burn taste after roasted. Broken beans can happen because huller machine works
imperfectly or because beans have unequal size after drying. Imperfect washing could
increase high water content in coffee bean, further affect the huller mechanism after drying [3].

Pulping and washing treatment Washing treatment

Fig. 4: Coffee defect percentages of processing treatment

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Journal of Applied Sciences in Environmental Sanitation, 7 (2): 93-102.
 Rizal Syarief, Elida Novita, Erliza Noor and Sri Mulato, 2012. Smallholder Coffee Processing Design Using Wet
Technology Based On Clean Production.

Other material non coffee defect is dominant defects that occur due to lack of water in
pulping and washing process. If total defect because other material non coffee reach 20-25%,
coffee is classified as Asalan Coffee [8]. Otherwise, other material non coffee defect can be
minimized by doing grading after hulling.

30 10 25 20

Percentage of twig, soil and stone (%)

Percentages of twig, soil and stone

25 20 16
8

20

Percentages of defect (%)

Percentage of defect (%)

6 15 12

15
4 10 8
10

2 5 4
5

0 0
0 0 WPSd DPKlw DPSdm
K1C1 K2C1 K3C1 K1C2 K2C2 K3C2 K1C3 K2C3 K3C3 K2C4a K2C5a K2C1a K2C2a K2C4b K2C5b K2C1b K2C2b
mo ng o
Coffee parchment 0,00 0,00 0,13 0,71 0,93 1,33 1,15 1,34 5,87 Coffee parchment 0,00 1,00 0,25 0,25 0,00 0,78 0,00 0,00 14,90 1,81 0,00
Coffee husk 16,50 12,70 14,11 8,75 14,84 18,03 19,62 20,04 18,85 Coffee husk 17,90 23,34 18,53 20,76 23,81 20,99 11,28 22,66 2,87 8,64 0,59
Twig, soil and stone 2,23 1,92 2,57 8,93 3,09 2,85 3,82 3,08 1,45 Twig, soil and stone 0,00 3,76 2,54 0,00 1,80 0,86 0,00 0,96 0,00 8,54 15,81

Washing and pulping treatment Washing treatment

Fig. 5: Other material non coffee defect percentages

10 10
Q.Fragrance Q.Aroma I. Fragrance I.Aroma Q.Flavor Body I.Flavor Bitterness
8 8
Cup test score

6
Cup test score

4 4

2 2

0 0
DP Kwg K2C4a K2C5a K2C1a K2C2a K2C4b K2C5b K2C1b K2C2b DP WP DP Kwg K2C4a K2C5a K2C1a K2C2a K2C4b K2C5b K2C1b K2C2b DP WP
Sample Sdmo Sdmo Sdmo Sdmo
Sample

10 10
Astringency Q.Aftertaste I.Aftertaste Clean cup Preference Balance
8 8
Cup test score
Cup test score

6 6

4 4

2 2

0 0
DP Kwg K2C4a K2C5a K2C1a K2C2a K2C4b K2C5b K2C1b K2C2b DP WP DP Kwg K2C4a K2C5a K2C1a K2C2a K2C4b K2C5b K2C1b K2C2b DP SdmoWP Sdmo
Sample Sdmo Sdmo Sample

Fig. 6: Cup test of washing treatment coffee

Generally, wet process can improve coffee cup. Water minimization can increase quality
and fragrance intensity also flavor from roasted coffee. It is also common for flavor and body
although the difference is not really obvious. Bitterness, a caffeine indicator which is a specific
characteristic from robusta coffee, tends to decrease because of wet process. Generally, the
smaller caffeine contents the tastier coffee taste [9]. Clean cup refers to coffee flavor without
defect and free from coffee bean defects. Minimization water will affect clean cup attribute.
Assessment of balance and preference attribute indicates preference of panelist for coffee from
wet processing with a tendency to choose minimum water in coffee washing (C6).

97
Journal of Applied Sciences in Environmental Sanitation, 7 (2): 93-102.
 Rizal Syarief, Elida Novita, Erliza Noor and Sri Mulato, 2012. Smallholder Coffee Processing Design Using Wet
Technology Based On Clean Production.

Wastewater Treatment Analysis of coffee processing with water minimization

Water minimization made to reduce wastewater volume without affect the coffee quality.
Minimum volume of water input that can be used for pulping and washing are 0.73 – 0.78 and
2.25 – 2.56 m3.tonne-1 coffee berry. Wastewater volume decreases until 50% and even to 80%
rather than those general wet processing. Water minimization can decrease the volume but it
may affect the wastewater quality that produced [10].

50000 6,00 50000 7,00

BOD COD TSS pH
BOD COD TSS pH
6,00
5,00 40000
40000

Concentration (mg.L-1 )
5,00
Concentration(mg.L-1)

4,00
30000
30000 4,00

3,00 3,00
20000

pH

pH
20000
2,00 2,00
10000
1,00
10000
1,00
0 0,00

0 0,00 0,00 1,00 2,00 3,00 4,00 5,00 6,00

0,00 0,50 1,00 1,50 2,00
Water flow (m3. tonne -1 coffee berry)
Water flow(m3.tonne-1 coffee berry)
Pulping treatment Washing treatment

25000
TSS TDS VSS Carbon total

20000
Concentration (mg.L-1)

15000

10000

5000

0
0,00 1,00 2,00 3,00 4,00 5,00 6,00
Water volume (m3.tonne-1)
Washing treatment
Fig. 7: Water minimization impacts for wastewater quality

Wastewater from minimization treatment has higher concentration of organic pollution while
water volume is lower. Organic material in wastewater mainly comes from pulping process of
fruit and mucilage. Low pH values (4.0) derived from fermentation process of sugar component
from pulp and mucilage into acetic acid [11]. Acidity and high organic content in wastewater
require specific handling in order to environmental safety.

Direct fuel using and coffee processing emission analysis

Direct fuel using analysis in this study was conducted to determine the effect of different
fuel consumption for energy needs for processing and emissions that released into
environment. Fuel selection can save energy consumption and environmental friendly. Low
emission levels of biodiesel can reduce the impact of air pollution and greenhouse effect till
40%. Therefore, it is necessary to make further study on utilization of alternative fuels used in
coffee processing.

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Journal of Applied Sciences in Environmental Sanitation, 7 (2): 93-102.
 Rizal Syarief, Elida Novita, Erliza Noor and Sri Mulato, 2012. Smallholder Coffee Processing Design Using Wet
Technology Based On Clean Production.

Fig. 8: Energy input in coffee processing Fig. 9: Volume of fuel and emission

Wastewater treatment using anaerobic process

Water minimization treatment that is chosen is in the range water volume process 2.99 m3 –
3.34 m3.tonne-1 coffee berry. On this treatment, coffee bean quality has improved than that
from dry processing and showed no difference with higher water volume of minimization
treatment. Waste water characteristic indicates the suitability of waste water treatment using
anaerobic process in digester to produce biogas as by-product.

Table 2: Mass balance of chosen water minimization in wet coffee processing

Components Input Output
Coffee bean Waste
Coffee berry, kg 1000
Water processing, kg (average) 3012
Total, kg 4012

Coffee bean, kg 185

Coffee skin, kg 565
Pulp, kg 24.6
Hull, kg 53
Wastewater + mucilage, kg 2937.4
Losses, kg 247
Total, kg 4012

Wastewater from coffee processing neutralized with adding limestone (CaCO 3 = 1g.L-1)
until it reaches a neutral pH (6.5-7.5) before it flows into anaerobic digester. Anaerobic
digester (30 m3 capacity) has been operated before coffee harvest with input solution from cow
manure (1:1). Biogas formation occurred after 21 days and produce 2-6 m3.d-1 (Fig.10.). Total
production of biogas reached 16 – 18 m3.d-1 until coffee harvest. When coffee harvest,
livestock manure input solution was replaced by wastewater from coffee processing. Methane
gas composition in biogas reaches 60%. The rate of biogas production increases after 20 days
while input from wastewater coffee processing are unto 40 m3.d-1. Biogas production rate from
coffee wastewater is higher than using manure solution (Fig.11).

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Journal of Applied Sciences in Environmental Sanitation, 7 (2): 93-102.
 Rizal Syarief, Elida Novita, Erliza Noor and Sri Mulato, 2012. Smallholder Coffee Processing Design Using Wet
Technology Based On Clean Production.

Fig. 10: Biogas rate production during coffee production cycle

Coffee wastewater

Manure

Fig. 11: Biogas daily production based on two kinds of input

Through hydrolysis, acidogenesis and methagenesis in anaerobic treatment, coffee

wastewater concentration can be reduced untill 90% and produce biogas contained methan,
carbondioxyde, hydrogen, nitrogen, and other volatile acids. Methane has fuel potencial that
can be used as energy resources [12]. Biogas is one of alternative utilization from anaerobic
by-product which contribute to energy or fuel need. Biogas can be used in cooking, lighting,
water pumping, boiler and etc.

Table 3: Water and anaerobic wastewater characteristic

Water pH BOD COD (mg.L-1) BOD/COD TSS
(mg.L )
-1 (mg.L-1)
Input water processing 7.15 35 80 32
Wastewater 4.20 8,314 18,774 0.44 10,943
Anaerobic effluent 6.57 820 2160 0.38 920
Percentage of reduction (%) 90.13 88.50 91.60

Chemical and physical process of coffee wastewater

The alternatives of wastewater treatment from coffee processing are chemical and physical
processes. Chemical process through coagulation flocculation is the chosen process because
its effectiveness, cheapness and easiness to handle waste water along with optimum process
condition [13]. Physical process with filtering process is old treatment that has been used for
wastewater of coffee production in Indonesian big plantation.

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Journal of Applied Sciences in Environmental Sanitation, 7 (2): 93-102.
 Rizal Syarief, Elida Novita, Erliza Noor and Sri Mulato, 2012. Smallholder Coffee Processing Design Using Wet
Technology Based On Clean Production.

Table 4: Efficiency of chemical and physical process treatment

Treatment Early COD Optimum COD COD Colour
pH input pH : output efficiency efficiency
(mg.L-1) dosis(g.L-1) (mg.L-1) (%) (%)
Chemical coagulant
a. Alum 4.5 5,000 6.0 ; 5.0 2,453 50.93 89.15
b. FeCl3 4.5 5,000 6.0 ; 7.5 1,404 71.91 97.84
c. Alum + Ca 4.5 5,000 6.0 ; 5.0 2,121 57.58 88.47
d. FeCl3 + Ca 4.5 5,000 6.0 ; 7.5 1,449 71.02 96.36
e. Alum 7.12 988.80 a) 6.0 ; 5.0 191.01 80.68 70.48
f. PAC 7.12 988.80a) 7.0 ; 5.0 137.49 86.10 88.25
Filtering through palm fiber- 4.64 987.16 b) 618.08 37.39 45.08
ijuk, active carbon & zeolit) 7.12 988.80 a) 622.33 37.06 40.15
a) Anaerobic effluent from Indonesia Coffee and Cacao Research Institute
b) Wastewater from rural coffee proceesing at Sidomulyo village, Jember Regency

Smallholder coffee processing design based on clean production.

Water minimization of wet processing for smallholder coffee processing can improve coffee
bean quality although the yield of waste water and solid water can pollute the environment.
Utilization of solid waste into compost, organic fertilizer, animal feed and briquettes have been
done and proven to reduce environmental pollution and provide added value to the farmer
[14];[15]. Based on the alternative wastewater and solid waste treatment, it can be made a
small coffee processing design with giving added value and environmentally friendly.
Biogas
Controlling

1 Minimum water Biodiesel

Irrigation/recycle

Neutralization Anaerobic Filtration

Red coffee berry

2
Wet processing Green coffee
P-167
Irrigation/recycle

Filtration Coagulation Sedimentation Solid waste

Wastewater (Pulp, Parchment)
Biogas
Low emission

Coffee processing 3
Recycle/reuse • Compost (organic
Wastewater Treatment Plant: fertilizer)
Neutralization Anaerobic Coagulation Sedimentation • Irrigation • Livestock feeding
Biogas • Recycle water • Briquette
4 • Biogas • Mushroom cultivation
Recycle/reuse • Liquid fertilizer • Particle board
Neutralization Anaerobic Aeration Sedimentation

Fig. 12: Wastewater treatment alternatives Fig. 13: Smallholder coffee design

CONCLUSIONS

Water minimization in small coffee processing which are used wet processing can be used
to improve coffee bean quality. Minimum water volume for pulping and washing process are
0.73 – 0.78 and 2.25 – 2,56 m3.tonne-1 coffee berry. High concentration of waste water is a
potensial to produce biogas as one of alternative fuels. Alternative waste water treatment that
may applied are neutralization, anaerobic, coagulation flocculation, filtration and sedimentation.
Various byproduct with added value from small coffee processing are biogas, water irrigation,
compost, fertilizer, animal feed and briquettes. Using alternative fuel (biodiesel) for coffee
processing can reduce emissions and environmentally friendly.

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Journal of Applied Sciences in Environmental Sanitation, 7 (2): 93-102.
 Rizal Syarief, Elida Novita, Erliza Noor and Sri Mulato, 2012. Smallholder Coffee Processing Design Using Wet
Technology Based On Clean Production.

Alternative waste water treatment from coffee process and biofuel utilization as an effort to
improve the energy efficiency and to reduce the greenhouse effect is determined by
appropriate level on farmer level. It needs to do financial feasibility study as a base for
implementation small coffee process with water minimization. This implementation will be
affected by various factor such as technology, environment, social cultural, institutional and
government policies. Therefore, it needs in-depth study that related to various factors to
support small coffee processing with quality and environmentally friendly oriented.

Acknowledgement: DIKTI-Depdiknas through SPS IPB that has given the author the opportunity to do
part of research on Sandwich-Like Program in AWMC, The University of Queensland, Australia on 6
November 2009 – 14 February 2010 and Rector of IPB which has provided research funding through
Dana Penelitian Hibah Doktor year 2011 under SK Rektor No.102/I3/PP/2011 on 1 Juli 2011.

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