UJI PRESTASI KERJA MESIN PEMBUATAN SANTAN KERING SISTEM SPRAY DRYING
ABSTRACT: This paper will
discuss the characteristics of the drying rate to determine performance-making
machine dry coconut milk with spray drying system. Coconut is a versatile
plant, can be used from the root to the leaves. Coconut meat is the most widely
used for food products. Main utilization of coconut other than copra used as
the basic ingredient of cooking oil, can also be taken for various purposes
it’s milk to make dishes. Fresh coconut milk is a nutritious food containing
high because nutrients are complete and balanced as proteins, fats, and
carbohydrates. High nutritional value also causes milk is a very popular medium
by mikrooragnisme for growth and development so that in a very short time become
wet milk consumption if not feasible ditanganni correctly. To enhance it’s
storage age, more practical and necessary way of proper processing of coconut
milk transform into coconut milk dry wet. To achieve this goal in the first
year of research used experimental methods. This research is an experimental
study with the aim to create and examine the Coconut Milk Making Machines Using
Principles of Dry Spray Drying As part of the Integrated coconut processing.
From the observations it was found that the distribution of temperature in the
drying room quite well and can reach temperatures 90oC to 104oC. Obtained
by drying rate of approximately 0.010 kg/sec to 0.080 kg / s and the efficiency
of the dryer 20 to 40%
Penulis: Arwizet K
Kode Jurnal: jptmesindd090192
