14 research outputs found
PERANCANGAN PENGERING KERUPUK RAMBAK DENGAN MENGGUNAKAN KOMBINASI ENERGI SURYA DAN ENERGI BIOMASSA KAYU BAKAR
Kerupuk merupakan salah satu makanan ringan yang sangat digemari oleh masyarakat Indonesia dan sering dijadikan sebagai pelengkap berbagai sajian makanan atau sebagai lauk pauk. Permasalahan mendasar dalam pengelolaan industri kerupuk terdapat pada proses pengeringan Salah satu bentuk pengering yang cocok untuk diterapkan dalam proses pengeringan pada kerupuk yaitu bentuk rak pengeringan yang mengkombinasikan kombinasi energi matahari dan tungku biomassa sebagai sumber energi untuk proses pengeringan. Penelitian ini dilakukan untuk membuat rancangan bangunan pengering yang hygienis dan juga untuk memanfaatkan energi matahari dan energi  biomassa kayu bakar. Dalam penelitian ini panas dari proses penggorengan dan pengukusan disalurkan pada pipa pemindah panas yang terbuat dari tanah liat dan bermuara pada sebuah cerobong asap. Bangunan pengeringan terbuat dari tembok yang dilengkapi dengan ventilator. Atap bangunan pengering menggunakan bahan polikarbonat yang dimaksudakan agar dapat menangkap gelombang panjang dari sinar matahari sehingga dapat memanfaatkan efek rumah kaca. Tahapan dalam penelitian ini yaitu menentukan kapasitas bangunan, merancangan ketinggian cerobong, ukuran tungku, jumlah pipa pemindah panas, ketebalan dinding, dan jumlah ventilator.Bangunan pengering ini memiliki ukuran 450 cm x 350 cm x 300 cm. Pipa pemindah panas yang dibutuhkan sebanyak 34 buah dan ketebalan plaster pada dinding yaitu 27,735 cm tiap sisi-sisinya. Ketebalan pintu yaitu 6 cm yang terbuat dari anyaman bambu. Jumlah ventilator yang dibutuhkan sebanyak 2 buah dengan ukuran 12 inch
Penerapan Pengering Surya-Tungku Termodifikasi Dalam Peningkatan Produktivitas dan Higienitas Produksi Ikan Asin Tanpa Formalin Nelayan Pantai Congot, Kulonprogo, Daerah Istimewa Yogyakarta
Salted fish is a fish product with simple preservation method as a solution to increase value added, extend shelf life and expand the distribution chain, and provide convenience and distinctive taste to be consumed. The groups of small industries and marketer “POKLAHSAR SRIKANDI” and “BOGOWONTO” have produced 10-50 kg salted fish per day. The fish is taken from Congot coastal areas, to increase its value added when it was in low price because it was abundant and to maintain the stability of Pohlaksar’s income when it was scarcity. Both the POKLAHSAR have commitment to produce healthy salted fish (without formaldehyde) but they had problem, especially in the rainy season, in drying process that took a long time and attrack the flies so it can be harmfull. Program of Science and Technology for community has applied dryer as innovation product to improve  productivity, hygiene and quality of salted fish. The dryer which was made of affordable material, has affordable operation manner and maintenance, so it can be adopted by fishermen. The design of dryer combine solar heating systems and air heating units using modified furnaces. This dryer is capable to dry 25 kg of fresh fish by reducing their water content from 72.2% to 12.3% within 9 hours. The salted fish processed within this dryer was more white, crunchy and not fishy than the salted fish dried by convensional drying. In addition, the programs also consist of packaging advisory, marketing and business coach to trigger the motivation of both POKLAHSAR for their development and sustainability
Physical characteristics of extrudate from mixed corn gritsoybean flour with treatments of moisture content and extruder barrel temperature
Corn is a commonly used raw material for snack production. However, corn has a relatively low protein content, approximately 7%. Consequently, adding soybean flour is expected to enhance the protein content in snacks. This study investigates the impact of moisture content and barrel temperature treatments on the physical properties of the produced extrudates. Snacks were manufactured using a SYSLG-IV twinscrew extruder with a capacity of 10-15 kg/h and a die diameter of 6 mm. The raw material utilized in the experiment comprised a mixture of 20% soybean flour and 80% corn grit. The study involved two main treatments: barrel temperature (at 120°C, 130°C, and 140°C) and moisture content (at 14%, 16%, and 18%). Parameters assessing the physical properties of the extrudates included expansion ratio, hardness, moisture content, water absorption index, and water solubility index. The results demonstrated that increased moisture content led to increased extrudate moisture content (ranging from 1.80% to 4.71%) and hardness (ranging from 17.45 N to 40.16 N). Conversely, it caused a decrease in the expansion ratio (ranging from 2.11 to 2.03), water solubility index (ranging from 8.82% to 7.01%), and water absorption index (ranging from 5.70 to 4.92)
ANALISIS PERPINDAHAN PANAS PADA PROSES PENGOLAHAN LARUTAN KUNYIT MENGGUNAKAN KRISTALISATOR BERJAKET AIR PANAS DAN UJI KUALITAS PRODUK
Instant Turmeric is instant beverage crystal form products with sugar as basic
ingredients and turmeric solution as an additive functional compounds. The process of
heat transfer during processing of instant turmeric solution and product quality is
important information to recognize the success of the treatment process. The research
aims to analyze the heat transfer during the processing of turmeric solution with hot water
jacketed crystallizer machine as well as the quality of the resulting product.
Heat transfer analysis was conducted on the determination of convection heat
transfer coefficient value during the process of heating water in the boiler, evaporation,
and crystallization of instant turmeric solution. This crystallizer using hot water that
flowed from the kettle into the jacket as a heating medium of solution. Variations in
solution concentration used were 83.33%, 77.07%, and 66.67%.
The results showed that the convection heat transfer coefficient for the water
heating process ha1ranged between 183,75 W/m2.oC - 243,20 W/m2. oC and ha2ranged between 45,94 W/m2.oC - 136,19 W/m2.oC, with efficiency of heating water as a heat
source in the evaporation process of 18.31% - 25.55% and the value of the convection
heat transfer coefficient for the evaporation, and crystallization process he1 ranged
between 13,60 W/m2.oC - 302,57 W/m2.oC, he2 ranged between 7,57 W/m2.oC -52,83W/m2.oC, and hk ranged between 36,15 W/m2.oC - 116,37 W/m2.oC, with heat transfer
efficiency of 2.94% - 9.36%. Instant turmeric particle sizes obtained ranged from 0.31
mm - 0.69 mm
Safety Assessment of Questionable Food Additives in the Halal Food Certification: A Review
Food additive demand was increased due to the higher need for long-lasting and ready-to-eat food. Some food ingredients are concerned about their halal status due to the source of ingredients and technology processes. Halal is not only related to the religious motif but also the food’s integrity. This research aims to describe the scientific relevance of some questionable food additives in halal food certification in HFFIA (Halal Feed and Food Inspection Authority). The ingredients of food that have unclear halal status were subjected in this study. Literature reviews from some scientific sources for relevant papers in English were used to understand the suspected food additive. Food safety is included of certification process; it is essential for certificate application and verification procedures requirement. Food additives are used at food industry to enhance food quality. Some food additives have questionable halal status because of their principal ingredients. According to this study, those food additives were found in the screening process. The plant-based ingredients are good alternatives to ensure the halal status of those food additives. Also, the use of raw materials and processing aids from halal-approved origins and suitable processing technologies will provide the halal status and give the trustworthy among consumers. This review may serve as a basis for using food additives considering halal not only for further research but also for food industry
PENGARUH SUHU PENGOVENAN TERHADAP PERUBAHAN KADAR AIR DAN SIFAT FISIK MI JAGUNG KERING
The reason of food diversification, with corn as the raw material, is utilize
domestic raw materials so it can reduce the number of Indonesian wheat imports.
One of food diversification is corn noodles. Oven temperature can give effects on
the result of corn noodles. This study aimed to determine the changes of water
content, oven rate constants, the value of activation energy and frequency
factors, and physical properties of corn noodles which affected by oven
temperature.
Determination of water content changes and rate constants use the drying
method of thin layer. Determination of the activation energy ( Ea ) and frequency
factor ( A ) use the Arrhenius equation. The process needs three oven
temperature variations are 60oC, 70oC, and 80oC. Measurement of physical
properties use a Shimadzu Ez Test.
The results showed that the changes of water content and rate constants
oven was effected by the temperature. The higher oven temperature change the
moisture content and drying rate constants to be getting bigger. High temperature
oven generate the hard dry corn noodles but brittle, high value of cooking loss,
fast optimal rehydration time, and low ability of absorb water. Activation energy
(Ea) value of water evaporation constant is 8.779 kcal / mol with frequency factor
value ( A ) is 540364.9. And the activation energy ( Ea ) value of water
evaporation constant is 11.4505 kcal / mol with frequency factor value (A) is
545,795.
EVALUASI KINERJA PENGERING SALE PISANG TIPE RAK BERBAHAN BAKAR GAS
The process of drying banana sale manually through direct drying under the
sun has some obstacles often encountered among which the drying time too long
in the rainy season resulting in low productivity, lack of hygiene and quality of
material uniformity. The study was conducted to evaluate the performance of the
dryer and changes in the texture of banana sale with rack typed dryer by air
warmer box on stove using fuel gas. This study was conducted to know the
change of drying air temperature, moisture content of bananas, the rate of drying,
drying efficiency, heating efficiency, as well as changes in the mechanical
properties of banana.
The study was conducted in 3 variations of the air flow in a row at 0.0176
m3/s, 0.0194 m3/s, 0.0272 m3/s by giving several variations on the blower
openings. The process of drying bananas performed for 400 minutes with a fuel
capacity of 15 kg.
From the results of evaluation of the performance of the dryer and changes in
the texture of bananas is known that the average air temperature in the drying
chamber when empty (without substance) is equal to 61.17°C for variation 1,
60.81°C for variation 2, and 60.54°C for variation 3. The average air temperature
in the drying chamber when the material is equal to 58.52°C for variation 1,
57.04°C for variation 2, and 55.88°C for variation 3. The drying process can dry
banana banana sale of the water content of 69.38% - 71.55% to approximately
17.88% - 24.4% within 400 minutes. Constant drying rate constants ranged
between 0.647/min - 0,972/min and to decrease the drying rate ranged between
0.0092/min - 0.0177/min . Heating efficiency in the first variation of 15.9% , the
second variation of 17.12%, and the third variation of 22.8%. On the drying
efficiency variation 1 of 7.37%, the second variation of 6.6% , and the third
variation of 5.97%. Rated voltage of material drying banana sale proceeds ranging
between 0.0029N/mm2 - 0,656N/mm2. Material strain value of sale proceeds
banana drying process ranged from 0.0173 to 0.04. The elasticity of the material
of banana drying process results ranged from 0.111N/mm2 - 3,714N/mm2. The
longer the drying time then the value of the voltage and the higher the elasticity,
where as the lower strain values. Broke slew rate constants ranged from
0.0339/min - 0.00785/min
MODEL MATEMATIS PERUBAHAN SIFAT FISIK LARUTAN KUNYIT PADA PROSES PEMBUATAN KUNYIT INSTAN MENGGUNAKAN KRISTALISATOR BERJAKET AIR PANAS
turmeric Instant is produced from a solution of turmeric (turmeric juice and
sugar) are thickened by heating. After cooling the thickened done at the same place
during cooking by mixing. This mixing results generated from the small clumps
called viscous solution kunnyit instant turmeric.
This study was conducted to determine the changes in the physical
properties of materials include brix, viscosity, and density making use of turmeric
instant hot water jacketed crystallizer with various concentration. Variations in the
concentrations used 67% 77% and 83%. The method used is the analysis of first
order reaction kinetics equation and Newton's law of cooling anologi.
The results showed that the mathematical model brix changes turmeric
instant solution using analytical equations first order reaction kinetics with a
constant value in the 77%, and 83% concentration are 0,3023 minute-
UJI KINERJA PENGERING TIPE RAK BERBAHAN BAKAR KAYU UNTUK PENGERINGAN SALE PISANG
Traditional drainage of banana sale using directly had some weaknesses such as
long drainage, bad environmental condition, and it was less healthy. It was
conducted a research to examine the performance of rack typed dryer by air warmer
box on the stove in the process of banana sale drainage. This study was conducted to
know temperature change and air humidity of dryer, mathematic model of water
content change of banana sale, and the efficiency of drainage and the efficiency of air
heating.
Test was conducted in 3 variations of air rate flow in the warmer box of
0.0207096, 0.022923, and 0.03214 kg/s through opening blower regulation. The
process of banana drainage was conducted for 440 minutes using the material
capacity of 15 kgs.
It was found from the analysis of technical performance of the dryer that the
greater rate of air flow would make smaller the temperature in the drainage room.
Water content of the drainage result in variation 1 ranged between 15.69% to 26.18%,
in variation 2 it ranged between 19.94% to 25.57%, and in variation 3 it ranged
between 19.05% to 24.69%. In the drainage process of banana sale conducted in this
study, there were two periods of drainage rates: constant drainage rate and decreased
drainage rate. The constant drainage rate in variation 1 ranged between 0.466 to
0.690 percent/minute, in variation 2 it ranged between 0.640 to 0.743 percent/minute,
and in variation 3 it ranged between 0.682 to 0.779 percent/minute. Number of
constant drainage rate was decreased in variation 1 between 0.007 to 0.014
percent/minute, in variation 2 it ranged between 0.007 to 0.010 percent/minute, and in
variation 3 it ranged between 0.007 to 0.010 percent/minute. Number of efficiency of
drainage in variation 1 was 27 percent, 26.77 percent in variation 3, and 27.56 percent
in variation 3. And the number of efficiency of air warming in variation 1 was 28.51
percent, 29.96 percent in variation 2, and 36.89 percent in variation 3
ANALISIS PERUBAHAN KADAR AIR CHIP SINGKONG DAN PERUBAHAN SIFAT UDARA PENGERING SELAMA PENGERINGAN DENGAN TRAY DRYER
Cassava is classified as one of tropical plant, but it can adapt and grow
well in subtropic area. This plant doesn�t demand spesific condition for its
planting. Cassava can be found in many areas in Indonesia, because Indonesia has
suitable climate for this plant. The research studies about the change on water
content for cassava�s chips when drying process was occured while altering
drying temperature in tray dryer and variating sample mass on every treatment.
Tray dryer was set in 50oC, 60oC, dan 70oC temperature and on every temperature
change different sample mass was used, we took 4 kg, 8 kg, and 12 kg mass.
First, we prepared the sample. Cassava was peeled and cleaned with fresh
water, then chopped chip like. The research was done under 50oC, 60oC, dan 70oC
temperature and on every temperature change we put different sample mass, that
was 4 kg, 8 kg, and 12 kg. Sample was dried until it reached specified water
content. Before drying, sample was taken to measure starting water content with
thermogravimetri method. Next, in every treatment, more water content
measurement was taken in every sample. We also took measurement of dryer
temperature, humidity ratio, and drying air velocity (including input and output
air). Data was taken in every 15 minutes. Decrease on water content was used to
determine the drying constant number.
The research resulted, that on drying process of cassava chip using tray
dryer, mostly falling rate was found in every treatment. Drying rate of cassava
chip on tray dryer was affected by mass and drying temperature. Drying rate on 4
kg mass on 50oC, 60oC, dan 70oC temperature were 0,0164 minutes-1, 0,0226
minutes-1 dan 0,0258 minutes-1 consecutively. 8 kg mass reached 0,0141 minutes-
1, 0,0223 minutes -1 dan 0,0171 minutes-1 on 50oC, 60oC, dan 70oC temperature.
Last, 12 kg mass was measured at 0,0137 minutes-1, 0,0143 minutes-1 dan 0,0149
minutes-1 on 50oC, 60oC, dan 70oC temperature. Drying efficiency reached 1,69-
5,89%, and heating efficiency of tray dryer hit 12,8004% to 59,6146%. Activation
energy (Ea) that needed for drying process on 4 kg, 8 kg, and 12 kg mass were
20,947 KJ/mol, 9,215 KJ/mol, dan 3,866 KJ/mol consecutively. Collision
frequency (Ao) that happened on 4 kg mass was 41,1943 and 0,4896 on 8 kg
mass, on 12 kg mass it reached 0,0578