MODIFIKASI DAN UJI TEKNIS ALAT PENGERING KEMPLANG TIPE RAK

TAMPUBOLON, SAMUEL and Saputra, Daniel (2023) MODIFIKASI DAN UJI TEKNIS ALAT PENGERING KEMPLANG TIPE RAK. Undergraduate thesis, Sriwijaya University.

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Abstract

Kemplang crackers are a typical type of traditional food Palembang is loved by almost all Indonesian people. The problem faced at this time is the traditional drying process, namely drying in open areas that depend on sunlight. This research aims to design a kemplang cracker dryer tray type to minimize drying time thus produce kemplang cracker products with appropriate water content with the national quality standard (SNI), namely ± 12%. On the tray dryer It consists of several components such as furnace, blower and rack dryer. The heating system of this tray type dryer using a furnace using biomass fuel with a drying time of 1 – 2 hours and a temperature range 70oC. Based on the results of the analysis produced crackers with the water content meets SNI quality, namely 7.43% in a drying time of 105 minutes, and the convection heat transfer rate is 1.6924 kJ and the conduction heat transfer 1.299 kJ at drying temperature 70oC with a drying time of 105 minutes.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kerupuk Kemplang, Tray Dryer, Konveksi, Konduksi
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41201-Agricultural Engineering (S1)
Depositing User:	Samuel Tampubolon
Date Deposited:	21 May 2024 07:48
Last Modified:	21 May 2024 07:48
URI:	http://repository.unsri.ac.id/id/eprint/144644

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