Pengeringan Biji Kemiri pada Alat Pengering Tipe Batch Model Tungku Berbasis Bahan Bakar Cangkang Kemiri
| Main Authors: | Murad, Murad, Sabani, Rahmat, Mahardhian Dwi Putra, Guyup |
|---|---|
| Format: | Article info application/pdf Journal |
| Bahasa: | eng |
| Terbitan: |
Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA) Cabang NTB
, 2015
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| Online Access: |
http://jrpb.unram.ac.id/index.php/jrpb/article/view/17 http://jrpb.unram.ac.id/index.php/jrpb/article/view/17/8 |
| ctrlnum |
article-17 |
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| fullrecord |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="en-US">Pengeringan Biji Kemiri pada Alat Pengering Tipe Batch Model Tungku Berbasis Bahan Bakar Cangkang Kemiri</title><title lang="id-ID">Pengeringan Biji Kemiri pada Alat Pengering Tipe Batch Model Tungku Berbasis Bahan Bakar Cangkang Kemiri (Drying of pecan seed using Batch Type dryer with pecan sheel fuel)</title><creator>Murad, Murad</creator><creator>Sabani, Rahmat</creator><creator>Mahardhian Dwi Putra, Guyup</creator><description lang="en-US">Generally, this research aimed to study drying characteristic of pecan seed on a Batch type (stove) dryer using pecan shell as fuel. Specifically, this research aimed to determine moisture content reduction, temperature change, drying rate, mass transfer rate, air dryer flow rate, energy requirement, drying efficiency, and drying capacity. This research used experimental method in order to determine drying characteristic of pecan on thin layer method using oven, which was conducted in laboratorium by temperature varied of 40oC, 50oC, 60oC, 70oC, dan 80oC. Thick layer method was conducted by trial mathematical model, i.e. collected data from drying stage on batch stove dryer then analyzed using software based on mathematical model, actual data were also collected from on field experiments. Measurement of pecan geometric characteristic also had been conducted. Result showed that pecan had sphericity number of 0.79. Characteristic curve of thin layer drying obtained from analytical result showed the drying rate was decreasing and correlation between ln MR (%db) with t (hours) on drying temperature of 40 oC to 80 oC showed decreasing moisture content and drying rate towards drying time. General equation for moisture content ratio, MR = exp (-0,0141.T – 0,2583)*t. Graphic of correlation between fuel (kg) and moisture content equilibrium (%) showed decreasing moisture content equilibrium at every fuel addition.
&nbsp;</description><description lang="id-ID">Generally, this research aimed to study drying characteristic of pecan seed on a Batch type (stove) dryer using pecan shell as fuel. Specifically, this research aimed to determine moisture content reduction, temperature change, drying rate, mass transfer rate, air dryer flow rate, energy requirement, drying efficiency, and drying capacity. This research used experimental method in order to determine drying characteristic of pecan on thin layer method using oven, which was conducted in laboratorium by temperature varied of 40oC, 50oC, 60oC, 70oC, dan 80oC. Thick layer method was conducted by trial mathematical model, i.e. collected data from drying stage on batch stove dryer then analyzed using software based on mathematical model, actual data were also collected from on field experiments. Measurement of pecan geometric characteristic also had been conducted. Result showed that pecan had sphericity number of 0.79. Characteristic curve of thin layer drying obtained from analytical result showed the drying rate was decreasing and correlation between ln MR (%db) with t (hours) on drying temperature of 40 oC to 80 oC showed decreasing moisture content and drying rate towards drying time. General equation for moisture content ratio, MR = exp (-0,0141.T – 0,2583)*t. Graphic of correlation between fuel (kg) and moisture content equilibrium (%) showed decreasing moisture content equilibrium at every fuel addition.
Keywords: pecan, stove, drying, batch type
&nbsp;
ABSTRAK
Secara umum penelitian ini bertujuan untuk mempelajari karakteristik pengeringan kemiri pada alat pengering tipe Batch model tungku berbasis bahan bakar cangkang kemiri. Tujuan secara khusus adalah untuk mengetahui penurunan kadar air biji kemiri, perubahan suhu, laju pengeringan, laju perpindahan massa, laju aliran udara pengering, untuk mengetahui kebutuhan energi pengeringan, efisiensi dan kapasitas pengeringan. Metode yang digunakan pada penelitian ini adalah metode eksperimental yaitu menentukan karakteristik pengeringan kemiri pada lapis tipis menggunakan oven sebagai dasar untuk melakukan simulasi pengeringan lapis tipis sehingga diperlukan data yang diperoleh dari penelitian di Laboratorium dengan perlakukan suhu 40oC, 50oC, 60oC, 70oC, dan 80oC. Pengeringan lapis tebal dengan menguji model matematika yaitu data yang akan diperoleh pada tahap pengeringan menggunakan alat pengering tipe batch model tungku akan diolah menggunakan program komputer berdasarkan model matematika yang akan diperoleh serta melakukan pengeringan aktual lapis tebal di lapangan. Pengukuran sifat geometrik biji kemiri. Hasil pengukuran dan analisis sifat geometrik biji kemiri menunjukkan bahwa biji kemiri memiliki sifat geometrik kebulatan (sphericity) dengan nilai rata-rata 0,79. Dari hasil analisis didapatkan kurva karakteristik pengeringan lapis tipis biji kemiri dengan laju pengeringan menurun dan hubungan ln MR (% db) dengan waktu t (jam) pada suhu pengeringan&nbsp; 40°C sampai dengan 80°C menunjukkan bahwa proses pengeringan biji kemiri mengalami penurunan kadar air dan laju pengeringan terhadap lama waktu pengeringan. Persamaan umum untuk rasio kadar air, MR = exp (-0,0141.T – 0,2583)*t. Grafik hubungan bahan bakar (Kg) dengan kadar air keseimbangan (%) menunjukkan bahwa terjadinya penurunan kadar air keseimbangan setiap ada penambahan bahan bakar.
Kata kunci: kemiri, model tungku, pengeringan, tipe batch</description><publisher lang="en-US">Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA) Cabang NTB</publisher><date>2015-03-31</date><type>Journal:Article</type><type>Other:info:eu-repo/semantics/publishedVersion</type><type>Journal:Article</type><type>File:application/pdf</type><identifier>http://jrpb.unram.ac.id/index.php/jrpb/article/view/17</identifier><source lang="en-US">Jurnal Ilmiah Rekayasa Pertanian dan Biosistem; Vol 3 No 1 (2015): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem; 122-127</source><source lang="id-ID">Jurnal Ilmiah Rekayasa Pertanian dan Biosistem; Vol 3 No 1 (2015): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem; 122-127</source><source>2443-1354</source><source>2301-8119</source><language>eng</language><relation>http://jrpb.unram.ac.id/index.php/jrpb/article/view/17/8</relation><rights lang="en-US">Copyright (c) 2015 Jurnal Ilmiah Rekayasa Pertanian dan Biosistem</rights><recordID>article-17</recordID></dc>
|
| language |
eng |
| format |
Journal:Article Journal Other:info:eu-repo/semantics/publishedVersion Other File:application/pdf File Journal:Journal |
| author |
Murad, Murad Sabani, Rahmat Mahardhian Dwi Putra, Guyup |
| title |
Pengeringan Biji Kemiri pada Alat Pengering Tipe Batch Model Tungku Berbasis Bahan Bakar Cangkang Kemiri |
| publisher |
Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA) Cabang NTB |
| publishDate |
2015 |
| url |
http://jrpb.unram.ac.id/index.php/jrpb/article/view/17 http://jrpb.unram.ac.id/index.php/jrpb/article/view/17/8 |
| contents |
Generally, this research aimed to study drying characteristic of pecan seed on a Batch type (stove) dryer using pecan shell as fuel. Specifically, this research aimed to determine moisture content reduction, temperature change, drying rate, mass transfer rate, air dryer flow rate, energy requirement, drying efficiency, and drying capacity. This research used experimental method in order to determine drying characteristic of pecan on thin layer method using oven, which was conducted in laboratorium by temperature varied of 40oC, 50oC, 60oC, 70oC, dan 80oC. Thick layer method was conducted by trial mathematical model, i.e. collected data from drying stage on batch stove dryer then analyzed using software based on mathematical model, actual data were also collected from on field experiments. Measurement of pecan geometric characteristic also had been conducted. Result showed that pecan had sphericity number of 0.79. Characteristic curve of thin layer drying obtained from analytical result showed the drying rate was decreasing and correlation between ln MR (%db) with t (hours) on drying temperature of 40 oC to 80 oC showed decreasing moisture content and drying rate towards drying time. General equation for moisture content ratio, MR = exp (-0,0141.T – 0,2583)*t. Graphic of correlation between fuel (kg) and moisture content equilibrium (%) showed decreasing moisture content equilibrium at every fuel addition.
Generally, this research aimed to study drying characteristic of pecan seed on a Batch type (stove) dryer using pecan shell as fuel. Specifically, this research aimed to determine moisture content reduction, temperature change, drying rate, mass transfer rate, air dryer flow rate, energy requirement, drying efficiency, and drying capacity. This research used experimental method in order to determine drying characteristic of pecan on thin layer method using oven, which was conducted in laboratorium by temperature varied of 40oC, 50oC, 60oC, 70oC, dan 80oC. Thick layer method was conducted by trial mathematical model, i.e. collected data from drying stage on batch stove dryer then analyzed using software based on mathematical model, actual data were also collected from on field experiments. Measurement of pecan geometric characteristic also had been conducted. Result showed that pecan had sphericity number of 0.79. Characteristic curve of thin layer drying obtained from analytical result showed the drying rate was decreasing and correlation between ln MR (%db) with t (hours) on drying temperature of 40 oC to 80 oC showed decreasing moisture content and drying rate towards drying time. General equation for moisture content ratio, MR = exp (-0,0141.T – 0,2583)*t. Graphic of correlation between fuel (kg) and moisture content equilibrium (%) showed decreasing moisture content equilibrium at every fuel addition. Keywords: pecan, stove, drying, batch type ABSTRAK Secara umum penelitian ini bertujuan untuk mempelajari karakteristik pengeringan kemiri pada alat pengering tipe Batch model tungku berbasis bahan bakar cangkang kemiri. Tujuan secara khusus adalah untuk mengetahui penurunan kadar air biji kemiri, perubahan suhu, laju pengeringan, laju perpindahan massa, laju aliran udara pengering, untuk mengetahui kebutuhan energi pengeringan, efisiensi dan kapasitas pengeringan. Metode yang digunakan pada penelitian ini adalah metode eksperimental yaitu menentukan karakteristik pengeringan kemiri pada lapis tipis menggunakan oven sebagai dasar untuk melakukan simulasi pengeringan lapis tipis sehingga diperlukan data yang diperoleh dari penelitian di Laboratorium dengan perlakukan suhu 40oC, 50oC, 60oC, 70oC, dan 80oC. Pengeringan lapis tebal dengan menguji model matematika yaitu data yang akan diperoleh pada tahap pengeringan menggunakan alat pengering tipe batch model tungku akan diolah menggunakan program komputer berdasarkan model matematika yang akan diperoleh serta melakukan pengeringan aktual lapis tebal di lapangan. Pengukuran sifat geometrik biji kemiri. Hasil pengukuran dan analisis sifat geometrik biji kemiri menunjukkan bahwa biji kemiri memiliki sifat geometrik kebulatan (sphericity) dengan nilai rata-rata 0,79. Dari hasil analisis didapatkan kurva karakteristik pengeringan lapis tipis biji kemiri dengan laju pengeringan menurun dan hubungan ln MR (% db) dengan waktu t (jam) pada suhu pengeringan 40°C sampai dengan 80°C menunjukkan bahwa proses pengeringan biji kemiri mengalami penurunan kadar air dan laju pengeringan terhadap lama waktu pengeringan. Persamaan umum untuk rasio kadar air, MR = exp (-0,0141.T – 0,2583)*t. Grafik hubungan bahan bakar (Kg) dengan kadar air keseimbangan (%) menunjukkan bahwa terjadinya penurunan kadar air keseimbangan setiap ada penambahan bahan bakar. Kata kunci: kemiri, model tungku, pengeringan, tipe batch |
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