Pengaruh Variasi Suhu dan Kecepatan Udara Terhadap Efisiensi Penggunaan Bahan Bakar
DOI:
https://doi.org/10.29407/0xxcaf36Abstract
Keripik buah merupakan salah satu produk olahan pangan yang banyak diminati masyarakat karena daya simpannya yang lama dan nilai ekonomisnya yang tinggi. Salah satu metode pengeringan yang umum digunakan dalam proses produksi keripik adalah pengeringan menggunakan oven dengan sistem konveksi udara panas. Penelitian ini bertujuan untuk menganalisis pengaruh variasi suhu dan kecepatan udara terhadap efisiensi penggunaan bahan bakar pada mesin oven pengering keripik yang dirancang dan dibangun sendiri. Pengujian dilakukan menggunakan sampel buah pisang dengan variasi suhu pengeringan dan kecepatan aliran udara yang berbeda-beda, kemudian dilakukan pengukuran terhadap konsumsi bahan bakar, waktu pengeringan, dan kadar air akhir produk. Hasil pengujian menunjukkan bahwa peningkatan suhu pengeringan dan kecepatan udara memengaruhi laju penurunan kadar air pisang serta jumlah bahan bakar yang dikonsumsi selama proses pengeringan berlangsung. Kombinasi suhu dan kecepatan udara tertentu menghasilkan efisiensi bahan bakar yang optimal dengan waktu pengeringan yang relatif singkat. Penelitian ini diharapkan dapat memberikan rekomendasi parameter operasional yang tepat guna meningkatkan efisiensi energi pada mesin oven pengering keripik skala kecil dan menengah.
Keywords:
air velocity, banana chips, drying oven, drying temperature, fuel efficiency##plugins.themes.default.displayStats.downloads##
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