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Suardy Suardy
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Education Mechanical Engineering

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The influence of Temperature and Vacuum Pressure on Water Vaporization, Volume Changes and Density Ratio of Fruit Chips During Vacuum Frying Jamaludin, Jamaludin; Suardy, Suardy; Siswantor, Siswantor; Laga, Suriana
Jurnal Teknologi Pertanian Vol 12, No 2 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (409.79 KB)

Abstract

During vacuum frying process of product (fruit), simultanous heat and masstransfers occur. Heat transfer from hot oil to product surface, and into product causeswater to evaporate. This makes changes of volume and density ratio of fried products.This research aims to investigate the infulence of water vaporization on volume anddensity ratio changes of product during vacuum frying process. The samples are jackfruits fried at temperature of 90 and 100OC with frying duration of 15-16 minutes atvacuum pressure of 10 and 15 kPa (absolute pressure). All water in products isassumed to be free water causing shrinkage and puffing, and also decreasing andincreasing of product pores, if the water is removed. The observed parameters are water vaporization of volume and density ratio change. The result showed thattemperature and vacuum pressure influenced water vaporization, volume change, anddensity ratio of product. The rate of volume and density ratio changes were affected byrate of water vaporization. If the water vaporization was not stable yet, decreasing andincreasing of pores occurred. After being stable, puffing and pore increasing started tooccur untill the end of frying.Keywords: temperature, vacuum pressure, water content, volume and porousity
MODIFIKASI MESIN PENGADUK DODOL SKALA INDUSTRI RUMAH TANGGA Haerani, Benarti; Jamaluddin, Jamaluddin; Suardy, Suardy
Jurnal Pendidikan Teknologi Pertanian Vol 5 (2019): April Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (424.776 KB) | DOI: 10.26858/jptp.v5i0.9076

Abstract

Dodol is a traditional food that is quite popular in several regions in Indonesia. Dodol is one of  agricultural products the processed which is included in the type of food that has a rather wet nature. One of the difficulties in processing dodol is the stirring process which takes a long time and must be carried out continuously. Therefore, research on dodol stirrer is needed so that it can simplify the dodol stirring process. This study aims to determine the mechanism of modification stirrer dodol household scale industrial stirrers and effective and efficient work method. The form of this research is tool modification. The research data was obtained from the results of a comparison testing of dodol manually and using the dodol stirrer. The parameters tested in this study are the weight of the material processed and the time needed to proces dodol. Data analysis techniques are carried out quantitatively with descriptive statistics. The results showed that the effectiveness of dodol making using the dodol stirrer machine was 24 grams / minute and the efficiency of the dodol production obtained was 67.8%.
Co-Authors Haerani, Benarti Jamaluddin Jamaluddin Jamaludin . Siswantor Siswantor Suriana Laga