YULIANTI, SITI (2016) Rancang Bangun Alat Pembuat Tepung Ubi Ungu (Pengaruh Kadar Air dan Tingkat Kehalusan Tepung yang Dihasilkan pada Disc Mill). Other thesis, POLITEKNIK NEGERI SRIWIJAYA.
|
Text
COVER.pdf Download (406kB) | Preview |
|
|
Text
BAB I.pdf Download (278kB) | Preview |
|
|
Text
BAB II.pdf Download (595kB) | Preview |
|
![[img]](http://eprints.polsri.ac.id/style/images/fileicons/text.png) |
Text (BAB III Metodologi Penelitian)
BAB III.pdf Restricted to Repository staff only Download (88kB) |
|
|
Text (BAB IV Hasil dan Pembahasan)
BAB IV.pdf Restricted to Repository staff only Download (114kB) |
|
|
Text
BAB V.pdf Download (15kB) | Preview |
|
|
Text
DAFTAR PUSTAKA.pdf Download (20kB) | Preview |
|
|
Text
LAMPIRAN I.pdf Download (73kB) | Preview |
|
|
Text
LAMPIRAN II.pdf Download (169kB) | Preview |
|
|
Text
LAMPIRAN III.pdf Download (93kB) | Preview |
Abstract
Food diversification from sweet potato into flour has given the value and good commodities. The process of sweet potato into flour is expected to reduce the amount of yams wasted because of being broken or rotten.The aims of this research is to design the equipment on semi automatically process for making flour of sweet potatoes; the equipment name is disc mill, it can produce quality flour according to SNI.The methods of planning and making this disc mill machine use dry method design. The test performance of disc mill machine includes characteristics of the engine capacity, weight lost, the efficiency and the quality of the flour is the particle size, the degree of fineness and the water content of the flour. The result showed that the water content reaches SNI purple yam flour. Disc mill equipment specifications with a speed of 700 rpm by using 80 mesh sieve size disc can generate the capacity of 2.49 kg product / hour that showed the flour produced the most optimal quality classified by the size of the chips chopped 2 mm thickness, drying for 2 hours, the degree of fineness of the flour which passes 30 mesh sieve around 182.40 gr. By seeing the level of moisture after flouring obtained through the process of flour to a moisture content about 11.95%, it is suitable as a raw material to make the products of people's food cake, cake, ice cream, and others.
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | Tepung ubi, ubi jalar ungu, kualitas tepung, karakteristik disc mill |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Chemical Engineering > Undergraduate Theses |
| Depositing User: | Mrs Trisni Handayani |
| Date Deposited: | 14 Sep 2017 07:00 |
| Last Modified: | 14 Sep 2017 07:00 |
| URI: | http://eprints.polsri.ac.id/id/eprint/4067 |
Actions (login required)
 |
View Item |
