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Image of MODEL PENDUGAAN DIFUSIVITAS PANAS PEMPEK LENJER DENGAN METODE BEDA HINGGA

Skripsi

MODEL PENDUGAAN DIFUSIVITAS PANAS PEMPEK LENJER DENGAN METODE BEDA HINGGA

Saputra, Donny - Personal Name;

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Penilaian anda saat ini :  

The objective of this research was to develop a model prediction of thermal diffusivity and the temperature distribution of pempek lenjer with several treatments of tapioca and ground snakefish (Ophiocephalus sriatus) by using finite difference method during the boiling process. The research was done in June 2012 to January 2013 in the Biosystem Laboratory, Department of Agricultural Technology, Faculty of Agriculture, University of Sriwijaya, Indralaya. The materials that were used grounded fish and tapioca which were mixed until a homogeneous formulation 1 (1 ground fish : 1 tapioca), formulation 2 (1 ground fish : 1.5 tapioca), and formulation 3 (1 ground fish : 2 tapioca). Each formulation was formed into lenjer (cylindrical). The result showed that the value of the average thermal diffusivity pempek lenjer for formulation 1, formulation 2, and formulation 3 were 1.788 x 10'7 m2/s, 2.587 x 10'7m2/s, and 2.896 x 10'7m2/s respectively. The results of the validation test mathematical model which was used to estimate the temperature distribution at the center, the middle, and the surface was shown by the coefficient of determination (R2), they were 0.9951, 0.9809, and 0.8121 for formulation 1. 0.9844, 0.9909, and 0.8110 for formulation 2. And 0.9908, 0.9903, and 0.8188 for formulation 3.


Availability
Inventory Code Barcode Call Number Location Status
1307000360T141052T1410522013Central Library (Reference)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1410522013
Publisher
Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwjay., 2013
Collation
xix, 71 hlm. : ilus. ; tab. ; 28 cm
Language
Indonesia
ISBN/ISSN
-
Classification
664.07
Content Type
Text
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
teknologi pembuatan makanan
Prodi Teknologi Hasil Pertanian
Pendugaan Difusivitas
Specific Detail Info
-
Statement of Responsibility
DS
Other version/related

No other version available

File Attachment
  • MODEL PENDUGAAN DIFUSIVITAS PANAS PEMPEK LENJER DENGAN METODE BEDA HINGGA
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