Pengaruh Gaya Pengepresan terhadap Perubahan Suhu Badan pada Pembuatan Tablet Effervescent Buah Markisa

https://doi.org/10.22146/agritech.9472

Ansar Ansar(1*), Budi Rahardjo(2), Zuheid Noor(3), Suyitno Suyitno(4)

(1) Fakultas Pertanian UNRAM, Mataram
(2) Fakultas Teknologi Pertanian, UGM, Yogyakarta
(3) Fakultas Teknologi Pertanian, UGM, Yogyakarta
(4) Fakultas Teknologi Pertanian, UGM, Yogyakarta
(*) Corresponding Author

Abstract


Research about effect of compression force on material temperature change in the markisa fruit effervescent tablet has not been properly. So that the objectives of the research are (1) to the develop a mathematical models to predict change of material temperature and (2) to study variables influences to material temperatures during compression. The investigation was done by varying six variables are the high of material in punch, punch diameter, particles diameter, moisture contents, compress force, and test speed.
The result of the research showed that change of material temperature during compression can be predict with mathematical equation of dimension analysis.
To prove whether the sixth independent variables influence to dependent variable together, with used analysis of variants and the research showed that the F value (35.33) is greater than the F table (2.51). This indicated that the sixth independent variables more influences to change of material temperature during compression.

Keywords


Temperature; effervescent tablet; markisa fruits

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DOI: https://doi.org/10.22146/agritech.9472

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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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