Wardana, Humaidillah Kurniadi (2015) Rancang bangun sistem pengukuran temperatur pada proses pengeringan daun tembakau Madura. Masters thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Telah dilakukan penelitian berkenaan dengan pengeringan tembakau
rajangan madura dengan menggunakan sistem pengovenan. Hasil pengovenan
dilakukan dengan waktu selama 20 menit menghasilkan distribusi suhu dalam
ruang pengeringan 25 – 30 C dengan penurunan kadar air 26 – 35 % dan laju
pengeringan 0,26 – 0,35 (g/menit) serta energi kalor sebesar 0 – 20,20 J.
Pengeringan selama 30 menit menghasilkan distribusi suhu dalam ruang
pengeringan 24 – 30 C dengan penurunan kadar air 32 – 50 % dan laju
pengeringan 0,21 – 0,35 (g/menit) serta energi kalor yang diterima oleh rak
sebesar 0 – 25,40 J. Pengeringan 40 menit menghasilkan distribusi suhu dalam
ruangan pengeringan 25 – 31 C dengan penurunan kadar air 51 - 60 % dan laju
pengeringan 0,26 – 0,35 (g/menit) serta energi kalor yang diterima oleh rak
sebesar 0 – 32,32 J. Hasil pencatatan data temperatur di tiap rak di dalam ruangan
pengeringan digunakan untuk menganalisis faktor-faktor yang mempengaruhi
hasil pengeringan. Besarnya penurunan kadar air hasil pengeringan secara
signifikan dipengaruhi oleh temperatur dan lamanya pengeringan yang diinginkan.
Peletakan dan susunan bahan tembakau rajangan pada rak juga mempengaruhi
hasil pengeringan.
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A study on drying process of chopped leaves of Madura tobacco has been
carried out. The drying process in the study was used oven with three racks. The
rate of drying of chopped leaves has been measured and analyzed for drying time
for 20, 30 and 40 minutes. The results showed that every rack has a different rate
of drying shrinkage for drying time. For 20 minutes of drying process, the result
showed that the rate of drying shrinkage was achieved at 26 – 25% (0.26 − 0.35
g/min with heat energy around 0 – 20.20 J) for all racks with a temperature
distribution in oven at 25 − 30 ° C whereas the rate of drying shrinkage of 32 –
50% (0.21 − 0.35 g/min with heat energy around 0 – 25.40 J) can be achieved
when drying process lasted for 30 minutes with a temperature distribution in oven
at 24 − 30 ° C. Meanwhile, the rate of drying shrinkage for 51 – 60% (0.26 −0.35
g/min with heat energy around 0 – 32.332 J) can be achieved when drying
process lasted for 40 minutes with a temperature distribution in oven at 25 − 31
°C. From the data measurement can be concluded that the rate of drying shrinkage
of chopped leaves of Madura tobaccco depends on drying time, temperature and
position where chopped leaves placed on the racks.
| Item Type: | Thesis (Masters) |
|---|---|
| Additional Information: | RTFi 681.2 War r |
| Uncontrolled Keywords: | Pengukuran; suhu; pengeringan; tembakau rajangan |
| Subjects: | H Social Sciences > HD Industries. Land use. Labor > HD56.25 Industrial efficiency--Measurement. Industrial productivity--Measurement. |
| Divisions: | Faculty of Mathematics and Science > Physics > 45101-(S2) Master Thesis |
| Depositing User: | - Taufiq Rahmanu |
| Date Deposited: | 13 May 2019 01:21 |
| Last Modified: | 13 May 2019 01:21 |
| URI: | http://repository.its.ac.id/id/eprint/63003 |
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