Analisis Energi Panas Pada Proses Pengeringan Manisan Pepaya (Carica papaya l.) Menggunakan Alat Pengering Tipe Rak
| Main Authors: | Yulita, Dwi, Murad, Murad, Sukmawaty, Sukmawaty |
|---|---|
| Format: | Article info application/pdf Journal |
| Bahasa: | eng |
| Terbitan: |
Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA) Cabang NTB
, 2016
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| Online Access: |
http://jrpb.unram.ac.id/index.php/jrpb/article/view/19 http://jrpb.unram.ac.id/index.php/jrpb/article/view/19/10 |
| ctrlnum |
article-19 |
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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">Analisis Energi Panas Pada Proses Pengeringan Manisan Pepaya (Carica papaya l.) Menggunakan Alat Pengering Tipe Rak</title><title lang="id-ID">Analisis Energi Panas Pada Proses Pengeringan Manisan Pepaya (Carica papaya l.) Menggunakan Alat Pengering Tipe Rak (Analysis of Thermal Energy in Candied Papaya (Carica papaya L.) Drying Process using Shelf Type Dryer)</title><creator>Yulita, Dwi</creator><creator>Murad, Murad</creator><creator>Sukmawaty, Sukmawaty</creator><description lang="en-US">Conventional drying still has many deficiencies; weather dependence is one of the problems. Therefore, alternative treatment needed to be conducted by using mechanical dryer that use heat and require additional energy for heating the material and vaporized the water, such as a shelf type dryer. This study aims to analyze thermal energy and studying energy balance in candied papaya drying process at shelf-type. This research was conducted at Laboratory of Bioprocess Engineering and Laboratory of Power and Machinery, in Studies Program of Agriculture Engineering, Faculty of Food and Agroindustrial Technology, University of Mataram. This study was performed using experimental design and energy equilibrium approach, with variable of air flowrates which varies at 3.43 m/sec and 4.55 m/sec. Amount of the outcoming energy obtained at 3.43 m/sec was 4477.12 to 4821.52 kJ/h and at 4.55 m/sec was 5437.80 kJ/h to 6797.25 kJ/h. While useful energy at 3.43 m/sec decreasing from 3675.37-1336.83 kJ/h and useful energy at 4.55 m/sec decreasing from 3891.71 kJ/h to 1082.45 kJ/h. The outcoming energy decreasing from 4926.06 kJ/h to 2292.07 kJ/h at3.43 m/sec and 5247.75 kJ/h to 2155.51 kJ/h at 4.55 m/sec.
&nbsp;</description><description lang="id-ID">Conventional drying still has many deficiencies; weather dependence is one of the problems. Therefore, alternative treatment needed to be conducted by using mechanical dryer that use heat and require additional energy for heating the material and vaporized the water, such as a shelf type dryer. This study aims to analyze thermal energy and studying energy balance in candied papaya drying process at shelf-type. This research was conducted at Laboratory of Bioprocess Engineering and Laboratory of Power and Machinery, in Studies Program of Agriculture Engineering, Faculty of Food and Agroindustrial Technology, University of Mataram. This study was performed using experimental design and energy equilibrium approach, with variable of air flowrates which varies at 3.43 m/sec and 4.55 m/sec. Amount of the outcoming energy obtained at 3.43 m/sec was 4477.12 to 4821.52 kJ/h and at 4.55 m/sec was 5437.80 kJ/h to 6797.25 kJ/h. While useful energy at 3.43 m/sec decreasing from 3675.37-1336.83 kJ/h and useful energy at 4.55 m/sec decreasing from 3891.71 kJ/h to 1082.45 kJ/h. The outcoming energy decreasing from 4926.06 kJ/h to 2292.07 kJ/h at3.43 m/sec and 5247.75 kJ/h to 2155.51 kJ/h at 4.55 m/sec.
Keywords: candied papaya, energy equilibrium, shelf type dryer
&nbsp;
ABSTRAK
Pengeringan secara konvensional masih memiliki banyak kekurangan, salah satunya sangat tergantung dengan cuaca. Sehingga perlu dilakukan suatu penanganan alternatif yaitu dengan menggunakan alat pengering mekanis menggunakan tambahan panas dan memerlukan energi untuk memanaskan bahan dan menguapkan air, yaitu dengan menggunakan alat pengering seperti alat pengering tipe rak. Penelitian ini bertujuan untuk menganalisis energi panas dan mempelajari kesetimbangan energi pada proses pengeringan manisan pepaya menggunakan alat pengering tipe rak pada. Penelitian ini dilaksanakan di Laboratorium Teknik Bioproses dan Laboratorium Daya dan Mesin Pertanian Fakultas Teknologi Pangan dan Agroindustri Universitas Mataram. Penelitian ini dilakukan menggunakan metode eksperimental menggunakan pendekatan kesetimbangan energi dengan variabel kecepatan aliran udara yang bervariasi, yaitu kecepatan 3,43 m/detik, dan 4,55 m/detik. Pada kecepatan aliran udara 3,43 m/detik diperoleh jumlah energi yang masuk sebesar 4477,12-4821,52 kJ/jam dan pada kecepatan aliran udara 4,55 m/detik diperoleh jumlah energi yang masuk sebesar 5437,80-6797,25 kJ/jam. Energi berguna untuk kecepatan 3,43 m/detik menurun dari 3675,37-1336,8 kJ/jam. Energi berguna untuk kecepatan 4,55 m/detik menurun dari 3891,71-1082,45 kJ/jam. Untuk energi keluar menurun dari 4926,06-2292,07 kJ/jam untuk kecepatan 3,43 m/detik dan 5247,75-2155,51 kJ/jam untuk kecepatan 4,55 m/detik.
Kata kunci: kesetimbangan energi, manisan pepaya, pengering tipe rak</description><publisher lang="en-US">Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA) Cabang NTB</publisher><date>2016-04-15</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/19</identifier><source lang="en-US">Jurnal Ilmiah Rekayasa Pertanian dan Biosistem; Vol 4 No 1 (2016): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem; 192-199</source><source lang="id-ID">Jurnal Ilmiah Rekayasa Pertanian dan Biosistem; Vol 4 No 1 (2016): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem; 192-199</source><source>2443-1354</source><source>2301-8119</source><language>eng</language><relation>http://jrpb.unram.ac.id/index.php/jrpb/article/view/19/10</relation><rights lang="en-US">Copyright (c) 2016 Jurnal Ilmiah Rekayasa Pertanian dan Biosistem</rights><recordID>article-19</recordID></dc>
|
| language |
eng |
| format |
Journal:Article Journal Other:info:eu-repo/semantics/publishedVersion Other File:application/pdf File Journal:Journal |
| author |
Yulita, Dwi Murad, Murad Sukmawaty, Sukmawaty |
| title |
Analisis Energi Panas Pada Proses Pengeringan Manisan Pepaya (Carica papaya l.) Menggunakan Alat Pengering Tipe Rak |
| publisher |
Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA) Cabang NTB |
| publishDate |
2016 |
| url |
http://jrpb.unram.ac.id/index.php/jrpb/article/view/19 http://jrpb.unram.ac.id/index.php/jrpb/article/view/19/10 |
| contents |
Conventional drying still has many deficiencies; weather dependence is one of the problems. Therefore, alternative treatment needed to be conducted by using mechanical dryer that use heat and require additional energy for heating the material and vaporized the water, such as a shelf type dryer. This study aims to analyze thermal energy and studying energy balance in candied papaya drying process at shelf-type. This research was conducted at Laboratory of Bioprocess Engineering and Laboratory of Power and Machinery, in Studies Program of Agriculture Engineering, Faculty of Food and Agroindustrial Technology, University of Mataram. This study was performed using experimental design and energy equilibrium approach, with variable of air flowrates which varies at 3.43 m/sec and 4.55 m/sec. Amount of the outcoming energy obtained at 3.43 m/sec was 4477.12 to 4821.52 kJ/h and at 4.55 m/sec was 5437.80 kJ/h to 6797.25 kJ/h. While useful energy at 3.43 m/sec decreasing from 3675.37-1336.83 kJ/h and useful energy at 4.55 m/sec decreasing from 3891.71 kJ/h to 1082.45 kJ/h. The outcoming energy decreasing from 4926.06 kJ/h to 2292.07 kJ/h at3.43 m/sec and 5247.75 kJ/h to 2155.51 kJ/h at 4.55 m/sec.
Conventional drying still has many deficiencies; weather dependence is one of the problems. Therefore, alternative treatment needed to be conducted by using mechanical dryer that use heat and require additional energy for heating the material and vaporized the water, such as a shelf type dryer. This study aims to analyze thermal energy and studying energy balance in candied papaya drying process at shelf-type. This research was conducted at Laboratory of Bioprocess Engineering and Laboratory of Power and Machinery, in Studies Program of Agriculture Engineering, Faculty of Food and Agroindustrial Technology, University of Mataram. This study was performed using experimental design and energy equilibrium approach, with variable of air flowrates which varies at 3.43 m/sec and 4.55 m/sec. Amount of the outcoming energy obtained at 3.43 m/sec was 4477.12 to 4821.52 kJ/h and at 4.55 m/sec was 5437.80 kJ/h to 6797.25 kJ/h. While useful energy at 3.43 m/sec decreasing from 3675.37-1336.83 kJ/h and useful energy at 4.55 m/sec decreasing from 3891.71 kJ/h to 1082.45 kJ/h. The outcoming energy decreasing from 4926.06 kJ/h to 2292.07 kJ/h at3.43 m/sec and 5247.75 kJ/h to 2155.51 kJ/h at 4.55 m/sec. Keywords: candied papaya, energy equilibrium, shelf type dryer ABSTRAK Pengeringan secara konvensional masih memiliki banyak kekurangan, salah satunya sangat tergantung dengan cuaca. Sehingga perlu dilakukan suatu penanganan alternatif yaitu dengan menggunakan alat pengering mekanis menggunakan tambahan panas dan memerlukan energi untuk memanaskan bahan dan menguapkan air, yaitu dengan menggunakan alat pengering seperti alat pengering tipe rak. Penelitian ini bertujuan untuk menganalisis energi panas dan mempelajari kesetimbangan energi pada proses pengeringan manisan pepaya menggunakan alat pengering tipe rak pada. Penelitian ini dilaksanakan di Laboratorium Teknik Bioproses dan Laboratorium Daya dan Mesin Pertanian Fakultas Teknologi Pangan dan Agroindustri Universitas Mataram. Penelitian ini dilakukan menggunakan metode eksperimental menggunakan pendekatan kesetimbangan energi dengan variabel kecepatan aliran udara yang bervariasi, yaitu kecepatan 3,43 m/detik, dan 4,55 m/detik. Pada kecepatan aliran udara 3,43 m/detik diperoleh jumlah energi yang masuk sebesar 4477,12-4821,52 kJ/jam dan pada kecepatan aliran udara 4,55 m/detik diperoleh jumlah energi yang masuk sebesar 5437,80-6797,25 kJ/jam. Energi berguna untuk kecepatan 3,43 m/detik menurun dari 3675,37-1336,8 kJ/jam. Energi berguna untuk kecepatan 4,55 m/detik menurun dari 3891,71-1082,45 kJ/jam. Untuk energi keluar menurun dari 4926,06-2292,07 kJ/jam untuk kecepatan 3,43 m/detik dan 5247,75-2155,51 kJ/jam untuk kecepatan 4,55 m/detik. Kata kunci: kesetimbangan energi, manisan pepaya, pengering tipe rak |
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