Rancang bangun sistem pengukuran temperatur pada proses pengeringan daun tembakau Madura

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. ========================================================================================================= 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: https://repository.its.ac.id/id/eprint/63003

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