Full Paper Asep Andi for TRI-U IJSS 2012

8/10/2019 Full Paper Asep Andi for TRI-U IJSS 2012

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MATRIX, A New Device for Opak Singkong Production

Asep Andi1, Fajar Febriyadi

2, Heri Heriyanto

3, Rahmat Hidayat

4, and Dr. Ir. Radite, M.Agr5

1Student of Mechanical and Biosystem Engineering Department, Faculty of Agricultural Technology

and Engineering, Bogor Agricultural University, Darmaga, Bogor, 16680, Indonesiae-mail: [email protected]



3Student of Mechanical and Biosystem Engineering Department, Faculty of Agricultural Technologyand Engineering, Bogor Agricultural University, Darmaga, Bogor, 16680, Indonesia

e-mail: [email protected]



5Lecturer of Mechanical and Biosystem Engineering Department, Faculty of Agricultural Technology

and Engineering, Bogor Agricultural University, Darmaga, Bogor, 16680, Indonesia

e-mail: [email protected]

Abstract Opak singkong or kecimpring is one kind of crispy snack which was made from cassava, salt,and spices. Usually, it produced by home industries in rural or sub-urban area in mostly part of Indonesia. Onits production process, there are several processing steps starting with cassava peeling process, grating,

mixing, pressing or forming process, cooking, and ending with drying process which was taking very longproduction time.

This project aim is to design and produce an equipment which can be modified the pressing orforming process and cooking process by using electrical device called MATRIX, so the process could be donemore efficient on both of energy and production capacity. The device performance shows that the productioncapacity was increasing to more than 50% and the thickness of the snacks (product) can be easy to be

adjusted based on the consumer request.

Key words:Opak singkong, crispy snack, cassava, device, production

1. IntroductionIndonesia has many kind of traditional snacks which will

be marked as equity of each region. The special food of eachregion is one of the ways to increase people income and

prosperity. Thus many people want to try thosespecial/traditional foods not only from other countries but alsofrom each regions in their country. Cassava is one of materialswhich can be used to produce traditional food in West Java and

other regions in Indonesia.

Cassava is one of the tuber group. The tuber that formed bylong process is root, which is change its form and function aslocation of storage food reserves. This food reserves usuallycalled as starch. Cassava is an important plant in the tropicalareas. Some countries like Indonesia, Nigeria, Zaire, Thailand,

and India are known as cassava producer in the world [1].According to the result from FAO (2005), production of

cassava in Indonesia was 19.196.849 ton with extensivecultivate area around 1,21 million hectare [2]. Unfortunately,cassava productivity in Indonesia is lower than others countries

in Asia. Some regions such as West Java, East Java, CentralJava, Lampung, and Yogyakarta are cassava producer inIndonesia[3].

Opak singkong is one of traditional snack from West Java,Indonesia. It was made from cassava, salt, and spices like

coriander and scallion. This snack usually produced by people

in rural and sub-urban area in a traditional way as homeindustries activity. So, they could not accomplish the demands

in great quantities at short notice.Traditionally, the processes to produce opak singkong are

strarting with paring or peeling the cassava and then washing it.After that, cassava is grated to small particle and mixed it with

others ingredients like salt, coriander or scallion to be batter.Take a part of batter and put it on upper section of plate,formed manually by hand, and steamed until cooked well.Take over the sticky batter and move it to the winnowing tray

for dried. The drying process was done by direct sunlight..

After dried, opak singkong was ready to be frying and sell tothe market.

Those traditional process to produce opak singkong hassome weakness, such as less hygienity, less safety,uncomfortable, low productivity, and high energy consumpsion.

Thereby a new appliances or method was needed in order toimprove the productivity and quality of the product.

The aim of this project is to design a better device orequipment to produce opak singkong with high productivityprocess and better quality.

2. Design of DeviceThe purpose of designing the device or equipment are to

increase opak singkong productivity, make it more efficient,more easy, safe, and convenience to operator. So, the opak

singkong enterpriser will get more profit, as well as helping

them to accomplishing the market in shorter time.

Proceedings of the 19th

Tri-University International Joint Seminar and Symposium 2012

Bogor, Indonesia, October 2126, 2012

TRIUPN-01 (paper number)


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Basically, this device using simple principles of heat

transfer in the form of conduction.

Fig. 1 Simulation of conduction

Conduction is the transfer of heat energy from the more

energetic particles of a substance to the adjacent less energeticones as a result of interactions between the particles. In solid, itis due to the combination of vibrations of the molecules in a

lattice and the energy transport by free electrons [4]. Everymaterial has different heat conductivity value each other. These

differences can affect to heat value that can be transferred.

Formulation of conduction generally is:

.........................................................................(1)

...................................................................(2)

Where:

dQ/dt = energy per unit time (W)

k = heat conductivity of material (W/mK)T = temperature change (K)

d = thickness of material (m)

Q = work (kJ)

cp = specific heat of material (kJ/kgK)

m = mass (kg)

Cassava as food material (Cp = 1.636 3.26 kJ kg 1C1)has characteristic one other thing is glutinous if bringing to the

boil. On that reason, cassava processing especially for opaksingkong must be chose technical materials for the formingtool. Materials that is used for forming tool must be heatresistant and nonstick. One of those materials is Teflon or

Polytetraflourethylene. Coefficient of thermal expansion of

Polytetraflourethylene is 100 x 10-6 /oC, specific heat of

Polytetraflourethylene at constant pressure is 1050 J/Kg K, andHeat conductivity (k) of Polytetraflourethylene is 0,25 W/m K[5].

Fig. 2 Photo of MATRIX

2.1

Functional design

The device to produce opak singkong has two main parts,

they are frame of the device and electric heat system. Deviceframe consist of:(a)

Outer part of deviceOuter part of device made of iron-seat which rather thick

and iron-foot which made of square irons. In beside that, theouter part is equipped by mast as buffer to mass arm and belt

conveyor movement mechanism with two sprockets and onechain.

(b)

Forming unit

The forming unit of device is made of Teflon orpolytetrafluoroethilene (PTFE). This material was choosen inorder to elaborate sticky while the equipment operated. Whereasunder forming tool using buffer of food grade that made ofsilicon.

(c) Mass armThe mass arm has function as holder for operator when

forming process . The holder is made of iron that is isolated by

insulant at the end and be comfortable when used. (d)

Belt conveyor movement

When mass arm lifted, first sprocket will make a move and

distribute it to second sprocket which is one by bearing frombelt conveyor. This movement is attributed by enchain.Thereby one job lift the printing or forming can at one blowshift the belt conveyor to right simultaneously.

(e)

Element of electrics heater

The electrics heater is used to degrade the rate irrigate atsubstance so that dough or batter can be matured and ready tobe dried by the sun. This technique make the drier processmore simple because rate of water have very minimum.

According to the test of heat transfer conduction, yielded aheater element used by it is type tubular 300 Watt to becontrolled by a thermostat 30 - 110 oC.

2.2

Structural design

In scheme of this opak singkong maker appliance require to

be paid attention to in structural device aspect. How thisappliance can work optimally hence require to be considered inelection of design of construction of machine and its rawmaterial election. Thereby, so that this appliance is sturdy and

strong, hence construct the made appliance from iron of pipeand box.

According to Hermawan (2006), in course of techniquescheme, a designer will through some step, for exampleidentifying requirement, problems definition, information

gathering, conceptualization, evaluate, and communications ofresult, and technique scheme [6]. Hereinafter, designer do thefield survey and dialogued with the experienced workshoptechnician. In phase conceptualization, designer conduct the

element determination to be used, like element of tubular heater,

special belt conveyor of food grade, thermostat, iron construct,enchain and sprocket. Then, designers formulate technical workfrom starting forming till ready for dried. Next process namelyevaluates. In this phase, a designer get an evaluation from somephases previously, start from way of appliance making,

substance election from element, evaluation from availability ofsubstance exist in marketing. Phase of communications,expressed by finish in designing appliance and ready forpublicized.

3. Results and Discussion

4.1. Thermostat callibrationThis experiment was conducted to determine the optimum

temperature at thermostat when the device operated (rawmaterial of opak singkong was processed). The process offorming will needs optimum temperature to produce good

products. Not all temperature circumstance is applicable for


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the process. Low temperature will result the old maturation

process and high temperature will result very quickly gelatineprocess and the substance will be sandbank.

Table 1. Result of thermostat callibration and real temperature

at the forming unit.

NoTemperature (oC)

Thermostat Heat censor-end Teflon

1 40 44 51

2 50 100 130

3 60 75 158

4 70 79 175

5 80 79 204

6 90 120 215

7 100 127 250

8 110 187 266

Fig. 3 Graph result of calibration

According to the experiment can be determined thatoptimum temperature of the thermostat is 75 oC .

4.2 Water content of substance

The experiment of water content is conducted to get the bestcomposition of batter among cassava and other ingredients. The

equation which has been used is:

....................................(3)

........................................(4)

................................................................(5)

Table 2. Result of water content determination

No m1 m2[B] [A] [%bb] [%bk]

1 125 92.5 32.5 26 % 35 %

2 120 70 50 42 % 71 %

3 95 45 50 53 % 111 %

4 90 55 35 39 % 64 %

According to the experiment data (Table 2), the best content

of water is 53 % bb. While the thickness of opak singkong aswell as the thickness of opak singkong which is produced bytraditional methods.

4.3 Comparison of energy consumption

In this experiment, comparation of energy consumptionwas done for energy consumed by the equipment only. Humanenergy represented by working hours of the operator was notincluded. Also, some assumptions has been used in calculation

since detail data couldnt get directly in the field, such as :mwater = 12 kg

To water = 27 oCT1 water = 100

oC

Cpwater = 4.2 kJ/kgoC

Lwater = 2600 kJ/oC

Table 3. Energy consumption by traditional methods

ActivitiesTime

(hour/day)

Energy consumption

kJ kW kWh

Boiling water 0.5 3528 1.96 0.98

Cooking 5.56 27120 1.35 7.51

Total 3.31 8.49

Energy for boiling water was supplied by firewood, and

could be counted using equation (6) below:

Q = mwater Cpwater T ................................................ .....(6)

Energy consumption for cooking process represent by theenergy needed to evaporate water as shows in equation (7):

Qc=mwater Lwater ................................. ..........................(7)

Table 4. Energy consumption by using MATRIX device

ActivitiesTime

(hour/day)

Used Energy

kW kWh

Heating device 0.05 0.3* 0.015

Cooking 6.25 0.3* 1.875

Total 0.6 1.890

*used energy of tubular electrics heater

4.4 Comparison of production capacityComparison between production time was conducted as

capability of the two methods (traditional and using MATRIXdevice) to produce 500 opak singkong.

Table 5. Production time to produce 500 opak, using traditional

Method.

Step Activities Times

0 Boiling water 0.50 hour/ day/ person

1 Forming process 4.17 hours/ day/ person

2 Cooking process 5.56 hours/ day/ person

3 Preparing to drying 0.56 hour/ day/ person

Total 10.8 hours/ day/ person

Table 6. Production time to produce 500 opak, using MATRIX

device

Step Activities Times

0 Heating device 0.05 hour/ day/ person

1 Forming & Cooking 6.25 hours/ day/ person

2 Preparing to drying 0.56 hour/ day/ person

Total 6.86 hour/ day/ person


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Based on data in Table 5 and 6, it can be seen that theusage of MATRIX device has made the production processmore simple than traditional methods, reducing productiontime and also energy consumpsion. So, it will help to increase

production capacity and give more benefits to opak singkongproducers.

4. ConclusionThis new device application has been proven to give some

benefits in opak singkong production activities. It will helpthe producers to increase their production capacity, reducingproduction cost, produce more hygienic products, and moreover elaborate bad effect of smooke produced by firewoodcombustion. This appliance also easy to be moved and more

practical due to it do not need any special space such astraditional stove. With the existence of this appliance, allentrepreneur of opak singkong can get the profit larger ones

from way of traditional previously.

References

[1]

Sukria, Heri Ahmad dan Krisnan, Rantan. Sumber danKetersediaan Bahan Baku Pakan di Indonesia. Bogor :

IPB Press, 2009.[2]

[Wikipedia]. Singkong. 2011. [Online]. Available:

http://id.wikipedia.org/ wiki/Singkong (AccessedSeptember 27, 2011).

[3]

FAO. In book : Sumber dan Ketersediaan Bahan BakuPakan di Indonesia.Pengarang: Sukria, Heri Ahmad danKrisnan, Rantan. Bogor : IPB Press, 2009.

[4]

Cengel, Yunus. Introduction to Thermodynamics andHeat Transfer : Second Edition. United State :McGraw-Hill Companies, 2009.

[5] Schaffer, et al. The Science and Design of

Engineering Materials : Second Edition. New York :McGraw-Hill Companies, 1999.

[6] Hermawan, Wawan. Slide Mata Kuliah RancanganTeknik: Proses Desain. Fateta. IPB, 2006.

Asep Andi

Student of Mechanical and Biosystem

Engineering Department, Faculty ofAgricultural Technology andEngineering, Bogor AgriculturalUniversity, Darmaga, Bogor, 16680,

Indonesia

Fajar Febriyadi



Indonesia

Heri Heriyanto



Indonesia

Rahmat Hidayat



Indonesia

Dr. Ir. Radite P.A. Setiawan, M.Agr.

Lecturer of Mechanical and BiosystemEngineering Department, Faculty ofAgricultural Technology and

Engineering, Bogor Agricultural

University, Darmaga, Bogor, 16680,Indonesia

Photo 1

24 x 30 mm

567 x 709 pxgray scale

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24 x 30 mm


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Photo 1

24 x 30 mm


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Photo 2

24 x 30 mm567 x 709 px

gray scale

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Photo 1

24 x 30 mm567 x 709 px

gray scale

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Full Paper Asep Andi for TRI-U IJSS 2012