| NIM | A1H009034 |
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| Namamhs | TANTRI MULYANINGSIH |
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| Judul Artikel | Karakteristik Pengeringan Kerupuk Singkong dengan Menggunakan Alat Pengering Efek Rumah Kaca Tipe Rak Berputar Perputaran Tidak Kontinyu (Intermittent) |
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| Abstrak (Bhs. Indonesia) | Kerupuk merupakan produk makanan kering yang terbuat dari bahan berpati dan mengalami perubahan volume selama penggorangan. Penelitian ini bertujuan untuk mengetahui karakteristik pengeringan kerupuk singkong dengan menggunakan alat pengering efek rumah kaca tipe rak berputar. Variabel yang diukur adalah perubahan suhu pengeringan, perubahan suhu bahan, perubahan kelembaban udara, perubahan kadar air, menghitung laju pengeringan, dan menghitung kadar air prediksi. Penelitian dilakukan 4 kali percobaan dengan perbedaan bobot pada tiap rak dan perbedaan pada perputaran rak dengan masing-masing percobaan dilakukan 3 kali pengulangan. Hasil penelitian menunjukkan bahwa kerupuk singkong memiliki kadar air awal sebesar 44,44 %bb atau 79,99 %bk. Pengeringan kerupuk singkong dihentikan apabila kerupuk telah mencapai kadar air 7 – 10 %bk. Suhu ruang pengering berkisar antara 33,26¬oC-41,22oC. Suhu bahan berkisar antara 27,81oC-35,49oC. RH ruang pengering berkisar antara 88,41%-96,55%. RH lingkungan berkisar antara 68,71%-85,51%. Sedangkan RH outlet berkisar antara 82,23%-89,64%. Rata-rata laju pengeringan yang dicapai berkisar antara 35,09 %bk/jam-106,10 %bk/jam. Model matematik perubahan kadar air kerupuk singkong selama proses pengeringan dapat ditulis seperti berikut; Percobaan 1 : Mt = Me + [(M0-Me)(exp{(-2,28 x 1068).(e-49959/T).t})] ; Percobaan 2 : Mt = Me + [(M0-Me)(exp{(-4,69 x 1013).(e-10812/T).t})] ; Percobaan 3 : Mt = Me + [(M0-Me)(exp{(-2,06 x 10107).(e-78514/T).t})] ;dan Percobaan 4 : Mt = Me + [(M0-Me)(exp{(-6,49 x 1023).(e-17963/T).t})] . Data kadar air prediksi dan kadar air observasi pada hasil penelitian mengalami error rata-rata yaitu pada Percobaan 1 sebesar 20,28%; pada Percobaan 2 sebesar 22,89%; pada Percobaan 3 sebesar 19,86%; dan pada Percobaan 4 sebesar 28,98%. |
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| Abtrak (Bhs. Inggris) | Cracker is a crispy food product which is made from starchy material and it undergoes volume change during frying process. The aim of this research is to find out the characteristics of cassava cracker drainage using the dryer of greenhouse effect at the rotating rack type. In this research, variables that were measured such as the drainage temperature change, material temperature change, air humidity change, weight temperature change, weight loss change, water content change, calculate the drainage rate, calculate the drainage constants and water content prediction. This research was conducted during 4 times trial with the difference in rack’s weight and rack’s rotation by each experiment did 3 times repetition. The result of this research shows that cassava crackers have early water content as big as 44.44 %wb or 79.99 %db. The cassava crackers drainage will be discontinued if the cracker reaches the water content of 7-10 %db. Besides, the drainage chamber temperature is ranging from 33.26oC ¬ 41.22oC. Material temperature is ranging from 27.81oC – 35.49oC. RH drier chamber is ranging from 88.41 % -96.55 %. RH environment is ranging from 68.71% - 85.51%. Whereas the RH outlet ranging from 82.23% -89.64%. The average of drainage rate that is achieved ranging from 35.09 % bk/hour-106.10% bk/ hour. The mathematics models of water content change toward cassava crackers during drainage process can be written as follows; Trial 1 : Mt = Me + [(M0-Me)(exp{(-2,28 x 1068).(e-49959/T).t})] ; Trial 2 : Mt = Me + [(M0-Me)(exp{(-4,69 x 1013).(e-10812/T).t})] ; Trial 3 : Mt = Me + [(M0-Me)(exp{(-2,06 x 10107).(e-78514/T).t})] ;and Trial 4 : Mt = Me + [(M0-Me)(exp{(-6,49 x 1023).(e-17963/T).t})]. Thus, the data of water content prediction in the research outcome undergoes of average error at Trial 1 as big as20,28 %; Trial 2 as big as22,89%; Trial 3 as big as 19,86%; and Trial 4 as big as 28,98%. |
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| Kata kunci | Alat pengering efek rumah kaca, kerupuk singkong, suhu, RH, kadar air |
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| Pembimbing 1 | Ropiudin, S.TP., M.Si. |
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| Pembimbing 2 | Dr. Ir. Siswantoro, M.P. |
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| Pembimbing 3 | Furqon, S.TP., M.Si. |
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| Tahun | 2014 |
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| Jumlah Halaman | 9 |
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| Tgl. Entri | (belum diset) |
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