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All Journal Madani: Multidisciplinary Scientific Journal Jurnal Rekayasa Mesin
Sofi, Nurul Ainu
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Analisis pengaruh kecepatan dan lama waktu putaran alat sentrifugal terhadap viskositas susu kedelai maulana, Faiz sahrullah; Sakti, Arya Mahendra; Sofi, Nurul Ainu; Riandadari, Dyah
Jurnal Rekayasa Mesin Vol 11 No 01 (2026): JRM April 2026 (In Press)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jrm.v11i01.74419

Abstract

This study aims to analyze the effect of variations in rotational speed and centrifugation time on the viscosity and quality of soy milk. The centrifugation process was applied to accelerate the separation of liquid and solid phases (okara) in order to improve the physical quality of soy milk. The research was conducted using an experimental method with three rotational speed variations, namely 700 rpm, 900 rpm, and 1100 rpm, and three centrifugation time variations of 15 minutes, 20 minutes, and 25 minutes. The observed parameter was the viscosity value of soy milk. The results showed that increasing rotational speed and centrifugation time significantly affected changes in viscosity. The lowest viscosity value was obtained at a rotational speed of 700 rpm, amounting to 14,531 cP, while the highest viscosity value was recorded at 1100 rpm, reaching 44,194 cP. The rotational speed of 900 rpm was considered the most optimal condition because it produced a balance in viscosity without causing excessive thickening. This study is expected to serve as a reference for determining optimal centrifugation operating parameters in soy milk processing, particularly for small- and medium-scale applications.
Redesign of A Cake Batter Mixing Machine Using A Stepped Pulley Ramadhan, Rafli Rizki; Riandadari, Dyah; Wulandari, Diah; Sofi, Nurul Ainu
Madani: Jurnal Ilmiah Multidisiplin Vol 4, No 1 (2026): February 2026
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.18507000

Abstract

One of the key elements in making high-quality sponge cake batter is consistent and precise mixing, ensuring all ingredients are well-blended and producing the air bubbles necessary for softness. The aim of this machine redesign was to overcome the limitations of the previous design by using a multi-stage pulley. By redesigning the machine, it can be tailored to more specific operational needs, improve product quality, and minimize wasted time. To achieve this goal, the sponge cake mixer, which previously used a fixed-size pulley system, was updated to be more efficient in regulating rotation speed. Therefore, research was conducted by replacing the pulley size variations with a 5-inch diameter with 840 rpm, 6 inches with 700 rpm, and 7 inches with 600 rpm. During the testing process, the dough was mixed and the time required until the dough was ready was recorded.Based on the results of the trial using a multi-level pulley, it was found that the average time for mixing sponge cake batter with a 5-inch pulley produced an average time of 37 minutes, while a 6-inch pulley produced an average time of 46 minutes, and for a 7-inch pulley produced an average time of 55 minutes. A 5-inch diameter pulley is the appropriate size for use in a redesigned sponge cake batter mixer machine because it produces the fastest mixing time, which is an average of 37 minutes, with a rotation speed of 840 rpm. This pulley size is able to increase the efficiency of production time without reducing the quality of the dough mixing results
Co-Authors Arya Mahendra Sakti Diah Wulandari Dyah Riandadari maulana, Faiz sahrullah Ramadhan, Rafli Rizki