<![CDATA[The development of the food industry, especially small and medium enterprises, requires a dough mixer that can increase production efficiency and produce consistent dough quality. The manual mixing process still has limitations in terms of time, energy, and uniformity of dough results. This study aims to design and create a horizontal type wonton cracker dough mixer with a timer system and to determine the effect of variations in mixing time on dough quality. The research method used is an experimental method with variations in mixing time of 20 minutes, 25 minutes, and 30 minutes. Testing was carried out using a horizontal mixer with a capacity of 2–5 kg equipped with a 1,500 Watt electric motor and an automatic timer system. Dough quality was analyzed through visual observation and elasticity testing using a spring balance based on Hooke's Law. The results showed that mixing time affects dough quality. Mixing for 25 minutes produced the best dough with a chewy texture, non-sticky, easy to shape, an elastic constant value of 150 N/m, and a strain of 0.5. It was concluded that a horizontal mixer with a timer system performed well and increased the effectiveness, efficiency, and consistency of the dough mixing process compared to manual methods.]]>
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