Skripsi

MODIFIKASI DAN UJI TEKNIS ALAT PENGERING KEMPLANG TIPE RAK

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Penilaian

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Kemplang crackers are a typical type of traditional food Palembang is loved by almost all Indonesian people. The problem faced at this time is the traditional drying process, namely drying in open areas that depend on sunlight. This research aims to design a kemplang cracker dryer tray type to minimize drying time thus produce kemplang cracker products with appropriate water content with the national quality standard (SNI), namely ± 12%. On the tray dryer It consists of several components such as furnace, blower and rack dryer. The heating system of this tray type dryer using a furnace using biomass fuel with a drying time of 1 – 2 hours and a temperature range 70oC. Based on the results of the analysis produced crackers with the water content meets SNI quality, namely 7.43% in a drying time of 105 minutes, and the convection heat transfer rate is 1.6924 kJ and the conduction heat transfer 1.299 kJ at drying temperature 70oC with a drying time of 105 minutes.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407003112	T144644	T1446442024	Central Library (References)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1446442024

Publisher

Indralaya : Prodi Teknik Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2024

Collation

xiv, 54 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

631.07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Kerupuk kemplang
Prodi Teknik Pertanian

Specific Detail Info

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Statement of Responsibility

KA

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