A COMPARISON OF THE CAPACITY AND WORKING TIME OF MASHED SAGO SNACKS PRODUCTION USING CONVENTIONAL AND MECHANIZED SYSTEMS

Nanse H. Pattiasina (Mechanical Engineering Department, Politeknik Negeri Ambon)
Jeffrie Malakauseya (Mechanical Engineering Department, Politeknik Negeri Ambon)
Josef Matheus (Mechanical Engineering Department, Politeknik Negeri Ambon)
Hermon Latumaerissa (Mechanical Engineering Department, Politeknik Negeri Ambon)

Multicience
Vol. 3 No. 02 (2022): INTERNATIONAL JOURNAL OF MULTISCIENCE - AUGUST - DECEMBER 2022 EDITION

Sago processing based on technical aspects has not been handled systematically with the use of technology that is still very simple. The technology used is generally traditional manual and a small part is semi-mechanized. This causes a lot of sago flour to be wasted due to the inefficient extraction process, resulting in low productivity and low quality of sago flour produced. This research focuses on the processing of conventional and mechanized mashed sago snacks or cakes according to the resulting prototype design. The method used is development research. The results showed that the ratio of working time and production capacity conventionally was in the range of 29.93 gr/min - 52.74 gr/min while mechanically achieving the ratio of time and production capacity of 33.65 gr/min