MODEL PENDUGAAN DIFUSIVITAS PANAS PEMPEK LENJER DENGAN METODE BEDA HINGGA

SAPUTRA, DONNY and Rejo, Amin and Kuncoro, Endo Argo (2013) MODEL PENDUGAAN DIFUSIVITAS PANAS PEMPEK LENJER DENGAN METODE BEDA HINGGA. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to develop a model prediction of thermal diffusivity and the temperature distribution of pempek lenjer with several treatments of tapioca and ground snakefish (Ophiocephalus sriatus) by using finite difference method during the boiling process. The research was done in June 2012 to January 2013 in the Biosystem Laboratory, Department of Agricultural Technology, Faculty of Agriculture, University of Sriwijaya, Indralaya. The materials that were used grounded fish and tapioca which were mixed until a homogeneous formulation 1 (1 ground fish : 1 tapioca), formulation 2 (1 ground fish : 1.5 tapioca), and formulation 3 (1 ground fish : 2 tapioca). Each formulation was formed into lenjer (cylindrical). The result showed that the value of the average thermal diffusivity pempek lenjer for formulation 1, formulation 2, and formulation 3 were 1.788 x 10'7 m2/s, 2.587 x 10'7m2/s, and 2.896 x 10'7m2/s respectively. The results of the validation test mathematical model which was used to estimate the temperature distribution at the center, the middle, and the surface was shown by the coefficient of determination (R2), they were 0.9951, 0.9809, and 0.8121 for formulation 1. 0.9844, 0.9909, and 0.8110 for formulation 2. And 0.9908, 0.9903, and 0.8188 for formulation 3.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	DIFUSIVITAS PANAS
Subjects:	S Agriculture > S Agriculture (General) > S671-760.5 Farm machinery and farm engineering
Divisions:	05-Faculty of Agriculture > 41201-Agricultural Engineering (S1)
Depositing User:	Lipi Sunarti
Date Deposited:	26 Feb 2024 02:23
Last Modified:	26 Feb 2024 02:23
URI:	http://repository.unsri.ac.id/id/eprint/141052

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