LAJU PENURUNAN KADAR AIR KERIPIK PISANG PADA SUHU 60 DERAJAT CELCIUS DENGAN VARIASI KECEPATAN SUHU

Authors

  • Andika Yogik Prasetyo Universitas Nusantara PGRI Kediri Indonesia
  • Fatkur Rhohman Universitas Nusantara PGRI Kediri Indonesia

DOI:

https://doi.org/10.29407/2wga3793

Abstract

Umbi-umbian merupakan komoditas pangan yang memiliki potensi besar sebagai bahan baku produk olahan bernilai tambah. Namun, proses pemotongan umbi-umbian pada skala usaha mikro, kecil, dan menengah masih banyak dilakukan secara manual sehingga kurang efisien dan menghasilkan ukuran potongan yang tidak seragam. Penelitian ini bertujuan merancang mesin pemotong umbi-umbian berbentuk stick yang mampu meningkatkan efisiensi proses produksi. Metode penelitian yang digunakan adalah pendekatan pengembangan rekayasa dengan tahapan perancangan, pembuatan, pengujian, dan analisis kinerja mesin. Pengujian dilakukan menggunakan kentang, ubi jalar, dan talas dengan parameter kapasitas produksi, efisiensi waktu, dan keseragaman hasil potongan. Hasil penelitian menunjukkan bahwa mesin memiliki kapasitas produksi sebesar 5 kg/jam, mampu meningkatkan efisiensi waktu pemotongan, serta menghasilkan potongan yang relatif seragam. Mesin yang dirancang berpotensi menjadi solusi praktis dan ekonomis bagi pelaku UMKM.

Keywords:

Pengeringan konveksi, keripik pisang, kadar air, laju pengeringan, kecepatan udara.

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Published

2026-07-20

Issue

Vol. 10 No. 2 (2026): Prosiding Seminar Nasional Inovasi Teknologi Tahun 2026

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How to Cite

LAJU PENURUNAN KADAR AIR KERIPIK PISANG PADA SUHU 60 DERAJAT CELCIUS DENGAN VARIASI KECEPATAN SUHU. (2026). Prosiding SEMNAS INOTEK (Seminar Nasional Inovasi Teknologi), 10(2), 1887-1893. https://doi.org/10.29407/2wga3793