Kinerja alat dan mesin pengolahan pisang menjadi tepung
2010
Rasmarestia W. E.
Processing bananas into flour aims not only for preservation but also for wheat flour substitution or functional food ingredients. At small scale production, banana flour processing have been made simply by using sunlight drying and less hygienic equipments, therefore the production capacity was small and low-quality flour. This activity was developed mechanization technologies for processing bananas into flour on a farmer group scale to improve processing quality and production capacity. The processing unit consists of a horizontal rotating disc type of slicer, a tunnel dryer and a disc mill. Performance tests have been conducted to determine the capacity of each machine and the quality results. Test performance of the slicer driven with pedal revealed an average capacity of 107 kg/hr, with the efficiency of the 2-3 mm of slice thickness 81.8 percent. While the test of tunnel dryer with the loading capacity approximately 40 kg of slices resulted in seven hours of drying time to decrease the initial water content of 67.8 percent w.b. into 10.8 percent w.b. The disc mill performance test was conducted at the speed of the disk 7000 RPM, yielding an average capacity of flour 44.98 kg/hr with the percentage of particle size of flour more than 80 mesh was 97 percent. Flour whiteness test was yielded 84.8 percent, whiter than banana flour produced by sun drying with the whiteness degree of 71.4 percent. Simple financial analysis shows that the value of R/C ratio was 1.39 and the payback period of machines investment cost was about two years.
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