Apriliawan, Arda Bayu (2020) Analisis Pemanfaatan Ruang Vakum Dengan Menggunakan Panas Buang AC Sebagai Pengurang Kadar Air Pada Irisan Bawang Merah. Other thesis, Institut Teknologi Sepuluh Nopember.
Preview |
Text
01111340000064-Undergraduate_Thesis.pdf Download (1MB) | Preview |
Abstract
Penggunaan AC diperkotaan semakin meningkat. Namun, panas buang yang ditimbulkan outdoor AC masih jarang dimanfaatkan. Pada penelitian ini mengunakan panas buang AC dengan menambahkan ruang vakum. Penambahan ruang vakum disini, untuk mengurangi kadar air pada irisan bawang merah. Metode yang digunakan adalah mengunakan ruang vakum (diameter 20 cm dan volume 4 liter) dengan variasi tekanan vakum konstan yaitu 70 KPa, 80 KPa, 90 KPa, dan 100 KPa. Jenis bawang merah yang digunakan yaitu bawang merah jenis 1 dan jenis 2. Berdasarkan hasil penelitian penurunan kadar air irisan bawang merah yang paling optimal yaitu pada tekanan vakum 100 KPa. Hasil yang diperoleh penurunan massa irisan bawang merah jenis 1 dengan selang waktu 5 menit berturut-turut sebesar 12,79 gram dan 11,39 gram. Lama penggorengan irisan bawang merah jenis 1 dan jenis 2 dengan selang waktu 5 menit berturut-turut sebesar 143 s dan 141 s.
=========================================================
The use of AC in cities is increasing. However, the exhaust heat generated by outdoor AC is still rarely used. In this study, using AC exhaust heat by adding a vacuum chamber. The addition of a vacuum here, to reduce the moisture content in the shallot slices. The method used is a vacuum chamber (20 cm in diameter and 4 liters in volume) with a constant variation of vacuum pressure, namely 70 KPa, 80 KPa, 90 KPa, and 100 KPa. The types of shallot used were type 1 and type 2. Based on the results of the research, the optimal reduction in water content of shallot slices was at a vacuum pressure of 100 KPa. The results obtained by reducing the mass of the type 1 shallot slices with an interval of 5 minutes were 12.79 grams and 11.39 grams, respectively. The frying time of the type 1 and type 2 shallot slices with an interval of 5 minutes was 143 s and 141 s, respectively.
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | Penurunan Kadar Air, Bawang Merah, Ruang Vakum, Outdoor AC ; Decreasing Moisture Content, Shallots, Vacuum Chamber, Outdoor AC |
| Subjects: | Q Science > QC Physics > QC151 Fluid dynamics Q Science > QC Physics > QC271 Temperature measurements |
| Divisions: | Faculty of Science and Data Analytics (SCIENTICS) > Physics > 45201-(S1) Undergraduate Thesis |
| Depositing User: | Ardh Bayu Apriliawan |
| Date Deposited: | 28 Aug 2020 08:13 |
| Last Modified: | 20 Dec 2023 07:53 |
| URI: | http://repository.its.ac.id/id/eprint/81527 |
Actions (login required)
 |
View Item |