Pengaruh Variasi Suhu dan Waktu Pengeringan Terhadap Efisiensi Mesin Oven Pengering Kerupuk
DOI:
https://doi.org/10.29407/6mx06376Abstract
Industri kerupuk di Indonesia menghadapi tantangan inkonsistensi kualitas produk akibat proses pengeringan yang belum optimal. Penelitian ini bertujuan untuk: (1) menganalisis pengaruh variasi suhu pengeringan terhadap efisiensi termal dan konsumsi bahan bakar LPG; (2) mengevaluasi dampak durasi waktu pengeringan terhadap laju penurunan kadar air; dan (3) menentukan kombinasi suhu dan waktu pengeringan paling optimal pada mesin oven pengering kerupuk tipe rak berbahan bakar LPG. Pendekatan eksperimental kuantitatif digunakan dengan variasi suhu 60°C, 70°C, dan 80°C serta durasi 30, 60, dan 90 menit. Tiga perlakuan memenuhi SNI 01-4307-1996 (kadar air ≤12%): 70°C/90 menit (KA=8,83%), 80°C/60 menit (KA=9,90%), dan 80°C/90 menit (KA=5,50%). Perlakuan 80°C/60 menit ditetapkan paling optimal dengan efisiensi termal 16,8% dan konsumsi LPG 114 gram.
Keywords:
Kata Kunci— efisiensi termal, kadar air, kerupuk, mesin oven pengering, suhu pengeringan, waktu pengeringan##plugins.themes.default.displayStats.downloads##
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