Proceedings of the 5th FIRST T1 T2 2021 International Conference (FIRST-T1-T2 2021)

<Previous Article In Volume
Next Article In Volume>

Prototype of Kempelang Fish Dryers Reviewed from Energy of H2O that is Evaporated to Air

Authors
Ida Febriana1, *, KA Ridwan2, Anerasari M2, Taufik jauhari2
1Chemical Engineering Department, State Polytecnik Of Sriwijaya, South Sumatera, Indonesia
2Chemical Engineering Department, State Polytecnik Of Sriwijaya, South Sumatera, Indonesia
Corresponding Author
Ida Febriana
Available Online 14 February 2022.
DOI
10.2991/ahe.k.220205.020How to use a DOI?
Keywords
Kempelang; Dryer; Energy; Prototype
Abstract

Kempelang is a typical food of Palembang City. The hallmark of ths food lies in the prominent taste of fish. The use of fish will affect the distinctive taste and price of this food. Kempelang crackers are one of the small industry products that are quite popular in the community. In order for kempelang crackers to last a long time and have a crunchy taste after frying, it is necessary to reduce the cracker content (moisture) in fish kempelang. To do this, one of them is the drying process. One effort made to facilitate the making of this kempelang in order to become a better product is to design an automatic fogging system in an enclosed space with dual blower curing system configuration and natural material smoke filter to produce clean and continuos air. In the drying machne prototype, the constant variables are the mass of pempek kempelang, operating temperature, and fuel supply, while the variables that are changed are operating time 30 minutes, 45 minutes, 60 minutes, 75 minutes, 90 minutes, 105 minutes and 120 minutes, are the rate of the supply air is 6,3 m/s, 7,3 m/s and 8,3 m/s. Based on the results of the research, the finela water content of pempek kempelang fish which was obtained was 5,702%, it met the standard SNI 2713.1:2009 with the most optimum time of 120 minutes, and the air flow velocity of 8,3 m/s produced the greatest heat of evaporation of water which was 2797,29 kJ.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the 5th FIRST T1 T2 2021 International Conference (FIRST-T1-T2 2021)
Series
Atlantis Highlights in Engineering
Publication Date
14 February 2022
ISBN
10.2991/ahe.k.220205.020
ISSN
2589-4943
DOI
10.2991/ahe.k.220205.020How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

risenwbib
TY  - CONF
AU  - Ida Febriana
AU  - KA Ridwan
AU  - Anerasari M
AU  - Taufik jauhari
PY  - 2022
DA  - 2022/02/14
TI  - Prototype of Kempelang Fish Dryers Reviewed from Energy of H₂O that is Evaporated to Air
BT  - Proceedings of the 5th FIRST T1 T2 2021 International Conference (FIRST-T1-T2 2021)
PB  - Atlantis Press
SP  - 115
EP  - 118
SN  - 2589-4943
UR  - https://doi.org/10.2991/ahe.k.220205.020
DO  - 10.2991/ahe.k.220205.020
ID  - Febriana2022
ER  -