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All Journal Jurnal Hasil Penelitian Industri JURNAL PANGAN
Aidil Haryanto, Aidil
Pusat Pengembangan Teknologi Tepat Guna – LIPI, JL. KS. Tubun No.5 Subang Jawa Barat, Indonesia
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy Environmental Science Social Sciences

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PENGARUH PENINGKATAN KAPASITAS PRODUKSI MI JAGUNG KERING TERHADAP NERACA BAHAN (Effect of Scale up Dried Corn Noodle Production Capacity on Material Balance) Sholichah, Enny; Indrianti, Novita; Haryanto, Aidil
Jurnal Hasil Penelitian Industri Vol 28, No 1 (2015)
Publisher : Baristand Industri Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (23.353 KB)

Abstract

Implementation of dried corn noodle processing technology is required to enrich cornprocessing culture in our sociaty. However improvement of the process is still required to becommercially feasible. In general, scale-up production capacity will affect the operating conditionspecially to the material balance during the production process. Material balance used as a base infinalcial analysis dan feasibility study. This research aimed to study the effects of production capacityscale-up on material balance. In this study the weight of all material during corn noodle processingstages are recorded. The increment of corn noodle production capacities are 3, 4, 5 and 6 kg per batch.The results showed that final yields range from 63.3 to 64.5%. Production capacity scale-up is notsignificantly affected material balance during row material weighing,dough steaming,sheeting-slitting,drying and packaging. Production capacity scale-up increase the process efficiency during doughcompressing and noodle steaming stages, however decrease the mixing stage efficiency.
RANCANG BANGUN DAN PENGUJIAN KAMAR PENGERING INFRAMERAH UNTUK PENGERINGAN SINGKONG (Design, Construction, and Test of Infrared Dryer Room for Drying Cassava) Haryanto, Aidil; Novrinaldi, Novrinaldi; Putra, Satya Andika
Jurnal Hasil Penelitian Industri Vol 29, No 1 (2016)
Publisher : Baristand Industri Banda Aceh

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A model of infrared dryer for drying post-harvest products was designed and tested. Infrareddryer is one of an alternative food tool which mostly used when the production process occur for dryingpost-harvest products to increase time efficiency and product quality. Infrared drying technology has highefficiency because its radiation go through inside area of molecule item without hot air mediator like theone in convection and conduction process. This tool is designed with 2 x 2 x 2 m of outer dimension whichhas one exhaust fan, two fans, two air holes, two shelves, one infrared dryer (gasolec), and one control tool.Drying capacity is about 36 kg/batch. In a test, dryed products were sliced cassava with thickness between1-2 mm as many of 12 kg/3 hour with 50 oC dan 60 oC temperature. The data were taken at four point insidedryer. At 50 oC drying temperature the moisture content of cassava were 12,28% at T1, 14,93 % at T2,18,70% at T3 and 20,62% at T4 while at 60 oC drying temperature, the moisture content of cassava were7,36% at T1, 14,57 % at T2, 11,30% at T3, and 17,05% at T4 with average elpiji consumption is1,5 kg/batch. RH value were stable between 40-50 %.
Pengeringan Lapisan-Tipis Irisan Singkong Menggunakan Pengering (Infrared Thin-Layer Drying Of Cassava Chips Using Infrared Dryer) Afifah, Nok; Rahayuningtyas, Ari; Haryanto, Aidil; Intan Kuala, Seri Intan Kuala
JURNAL PANGAN Vol 24, No 3 (2015): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (789.421 KB) | DOI: 10.33964/jp.v24i3.237

Abstract

Penelitian ini bertujuan untuk mengevaluasi karakteristik pengeringan lapisan-tipis irisan singkong dengan menggunakan pengering inframerah pada skala pilot untuk memenuhi kebutuhan usaha kecil dan menengah. Penelitian dilakukan pada dua tingkat temperatur “set-point” yaitu 50oC dan 60oC. Irisan singkong sebanyak 6 kg dengan kadar air awal 60–68 persen pada basis basah dikeringkan dalam pengering menjadi kadar air 14 persen. Setiap 30 menit, udara pengering diukur temperaturnya dan irisan singkong yang dikeringkan dianalisis kadar airnya. Hasil penelitian memperlihatkan bahwa waktu pengeringan lebih cepat dengan peningkatan temperatur set-point dan sekitar 44–62 persen kadar air teruapkan selama pengeringan 3-4 jam. Berkaitan dengan kinetika pengeringan, dua buah model matematika diujikan terhadap data eksperimen. Ditemukan bahwa model Page lebih dapat mempresentasikan pola pengeringan irisan singkong dibandingkan model Henderson-Pabis.This study is aimed to evaluate the characteristics of the thin-layer drying of cassava chips using a pilot scale infrared dryer to meet the needs of small and medium enterprises. The drying experiments are carried out at two levels of temperature set-points viz. 50 and 60°C respectively. Every 30-minute the drying air temperature is measured and the chips is analyzed for its moisture content. Cassava chips with 6 kg weight and 60–68 percent moisture content on wet basis is dried in the dryer. It is found that the drying time decreases with an increase in temperature set point and approximately 44–62 percent of the moisture is removed during the drying for 3-4 hours. With regard to drying kinetics, two commonly used mathematical models sre examined with the experimental data. It is found that the Page model provides a good fit between the experimental and predicted moisture ratio values compared to that of Henderson-Pabis model. 
Co-Authors Ari Rahayuningtyas Enny Sholichah, Enny Intan Kuala, Seri Intan Kuala Muhammad Afif Novita Indrianti Novrinaldi Novrinaldi, Novrinaldi Satya Andika Putra, Satya Andika