The Effect of Temperature and Air Velocity on Drying Rate of Cracker Dough Using Cabinet Dryer Pengaruh Variasi Temperatur dan Kecepatan Udara Terhadap Laju Pengeringan Adonan Kerupuk Menggunakan Cabinet Dryer

Main Article Content

A’rasy Fahruddin
As’ad Anom Isti
Mulyadi
Prantasi Harmi Tjahjanti

Abstract

Drying is the heating process of food so that it reaches the water content of a certain material. This study aims to determine the drying rate and drying efficiency of wet crackers by using a dryer that is varied with variations in temperature and air velocity. The drying rate is the rate at which the water content of the specimen is reduced. In the drying rate test, it is obtained from the rate of reduction of the mass of the specimen due to evaporation of the water content in the specimen. The test was carried out in stages by adjusting the temperature to 60oC, 70oC, and 80oC with the air speed of the blower at 700 rpm, 1150 rpm, and 1600 rpm continuously. The test results show that the drying rate and drying efficiency are the most optimal as follows: a temperature of 80oC at a blower speed of 700 rpm produces a drying rate of 11.67 mg/min.

Article Details

How to Cite
Fahruddin, A., Anom Isti , A., Mulyadi, & Tjahjanti, P. H. (2022). The Effect of Temperature and Air Velocity on Drying Rate of Cracker Dough Using Cabinet Dryer: Pengaruh Variasi Temperatur dan Kecepatan Udara Terhadap Laju Pengeringan Adonan Kerupuk Menggunakan Cabinet Dryer. Procedia of Social Sciences and Humanities, 3, 840 - 844. https://doi.org/10.21070/pssh.v3i.250
Section
Articles

References

[1] Tri Yulia Helmi Diza, Tri Wahyuningsih, Silfia Silfia. Penentuan Waktu dan Suhu Pengeringan Optimal Terhadap Sifat Fisik Bahan Pengisi Bubur Kampiun Instan Menggunakan Pengering Vakum. Jurnal Litbang Industri. 2014; 4(2): 105-114.
[2] Sumarlin, Susandi, Parulian Silalahi, Yudhi. Oven Pengering Makanan Ringan Serba Guna Dengan Metode Look Up Table. Seminar Nasional Applied Business and Engineering Conference; 18 Oktober 2017; Bangka Belitung. Bangka Belitung: Politeknik Manufaktur Negeri Bangka Belitung; 2017. 161-164.
[3] Erdi Tobing, Erdi K. L., A. Rohanah dan S. B. Daulay. Uji Variasi Suhu terhadap Hasil Pengering pada Alat Pengering Ikan (Tipe Kabinet). Jurnal Rekayasa Pangan dan Pertanian. 2016; 4(2): 236-239.
[4] Marni, Muhammad Ishak Jumarang. Analisa Hubungan Kelembaban Udara dan Suhu Udara terhadap Paramater Tebal Hujan di Kota Pontianak. Prisma Fisika. 2016; 4(3): 80-83.
[5] Iqlima Idayah Tika. Variasi Suhu dan Kelembaban Udara di Taman Suropati dan Sekitarnya. Depok: Universitas Indonesia; 2010.
[6] Istiadi, Ngudi Tjahjono. Model Pengendali Oven Semiotomatis Berbasis Mikrokontroler. Widya Teknika. 2010; 18(1): 34-39.
[7] Sasono Wibowo, Sri Rahayuningsih. Cowskin Oven Sebagai Satu Alternatif Alat Pengeringan bagi Kelompok UKM Pembuat Kerupuk Rambak. Rekayasa. 2016; 14(1): 11-17.
[8] Chalilullah Rangkuti, Rosyida Permatasari. Pengujian Inkubator Bayi Menggunakan 2 Buah Lampu Pijar Berkapasitas 25 Watt pada 11 Suhu Ruangan yang Berbeda. Jurnal Penelitian dan Karya Ilmiah Lembaga Penelitian Universitas Trisakti. 2020; 5(2): 0853-7720.