This Author published in this journals
All Journal Rekayasa
Heni Kusumayani
Unknown Affiliation

Published : 1 Documents
Articles

Found 1 Documents
Search

MODIFIKASI PERALATAN PENGERING PADA INDUSTRI EMPING GEPUK MELINJO Astuti, Widi; Kusumayani, Heni; Broto, RTD Wisnu
Rekayasa Vol 8, No 1 (2010): Juli 2010
Publisher : Unnes Journal. Research and Community Service Institute, Semarang State University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Limpung is area of melinjo plant cultivation, so there are many emping gepuk melinjoentrepreneurs in this area. But, problem of rancidity often experienced by the enterpreneurs. Thisis due to still high levels of water in emping, due to imperfect of drying process. As a result, in thefrying process requires a lot of oil that resulted in rancidity. This society service is intended tomodify the drying equipment that can improve the quality of the product. The methods usedinclude planning and design, prototype manufacturing and testing equipment. Modification is doneby replacing plate using stainless steel dryer that has holes 10 mm in diameter. Stainless steel,beside has a good heat transfer, also has a high food safety standards (food grade) so as to improvethe quality and hygiene products. Result, the use of stainless steel plate can cause the dryingprocess of emping running optimally so that the water level can be lowered to below 15%. Inaddition, its anti-rust will not cause rust contaminated products.Limpung merupakan wilayah budidaya tanaman melinjo sehingga banyak ditemukanpengrajin emping gepuk melinjo di daerah ini. Namun, permasalahan ketengikan sering dialamipara pengrajin. Hal ini disebabkan masih tingginya kadar air dalam emping, akibat kurangsempurnanya proses pengeringan sehingga proses penggorengan membutuhkan banyak minyak.Kegiatan ini bertujuan memodifikasi peralatan pengering yang sudah ada untuk meningkatkankualitas produk. Modifikasi meliputi penggantian plat besi dengan stainless steel yang mempunyaikoefisien transfer panas dan standar keamanan pangan tinggi (food grade) sehingga dapatmeningkatkan kualitas dan higienitas produk. Metode yang digunakan meliputi perancangan dandesain, pembuatan prototype dan pengujian. Hasilnya, penggunaan plat stainless steel dapatmenyebabkan proses pengeringan emping lebih optimal sehingga kadar air dapat diturunkanhingga di bawah 15% dan standar keamanan pangan dapat terpenuhi.Kata kunci: peralatan pengering, emping gepuk melinjo