Penentuan Difusivitas Panas Pempek Lenjer Selama Perebusan Menggunakan Metode Numeri

https://doi.org/10.22146/agritech.9415

Railia Karneta(1*), Amin Rejo(2), Gatot Priyanto(3), Rindit Pambayun(4)

(1) Sekolah Tinggi Ilmu Pertanian Sriwigama, Jl. Demang IV, Demang Lebar Daun Palembang 30137
(2) Fakultas Pertanian, Universitas Sriwijaya, Jl. Raya Palembang - Prabumulih Km. 32 Sumatera Selatan 30662
(3) Fakultas Pertanian, Universitas Sriwijaya, Jl. Raya Palembang - Prabumulih Km. 32 Sumatera Selatan 30662
(4) Fakultas Pertanian, Universitas Sriwijaya, Jl. Raya Palembang - Prabumulih Km. 32 Sumatera Selatan 30662
(*) Corresponding Author

Abstract


The knowledge of thermal diffusivity coefficient is important in order to determine the proper or optimum time for pempek lenjer processing. Formula and temperature will affect thermal diffusivity. The research objective was to numerically determine thermal diffusivity coefficient of pempek lenjer during boiling. The measured variables were sample temperature measured at pempek center point (r0) = 0 cm, r1= 1 cm, r= 2 c, and time for boiling pempek. Data was analyzed by using 9 and 12 models through computer program of Engineering Equation Solver (EES) Ver 8.91. The results showed that thermal diffusivity coefficient of pempek lenjer for formula 1, 2, 3, and 4 were between 0.321 and 1.515 .10 -7 m2/s, between 0.297 and 1.389.10-7 m2/s, between 0.378 and 1.471. 10-7 m/s and between 0.2778 and 1.620. 10-7 m2/s respectively .

ABSTRAK

Koefisien difusivitas panas pada perebusan pempek lenjer harus diketahui, karena dapat ditentukan waktu pengolahan pempek yang tepat (optimal). Formula dan suhu akan mempengaruhi koefisien difusivitas panas.Tujuan penelitian adalah menentukan koefisien difusivitas panas pada perebusan pempek lenjer secara numerik. Variabel yang diukur adalah suhu sampel pada titik pusat (r0) = 0 cm, r1= 1 cm, r2= 2 cm, dan lama pemasakan pempek. Data yang diperoleh dianalisis menggunakan model difusivitas panas di titik sembarang dan model difusivitas panas di titik pusat, dengan program computer Engineering Equation Solver (EES) Ver 8.91.Hasil penelitian menunjukkan bahwa koefisien difusivitas panas pempek lenjer pada formula 1 adalah interval 0,321 - 1,515. 10-7 m/s, pada formula 2 adalah 0,297 - 1,389. 10-7 m2/s, pada formula 3 adalah 0,378 - 1,471. 10-7 m/s, dan formula 4 adalah 0,2778 - 1,620. 10-7 m2/s.


Keywords


Thermal diffusivity; pempek lenjer; numerical method

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DOI: https://doi.org/10.22146/agritech.9415

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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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