Design of a Chip Maker and Calcium Oxalate Reduction Machine for Porang Tubers
Article Sidebar
Main Article Content
Abstract
The main constraint in porang processing are porang chips thickness uniformity and high calcium oxalate content. There are three stages of porang processing are washing, slicing, and boiling. The machine designed in this research combining the function of three machines : washing machine, slicer, and boiler. First, porang roots is placed into the hopper, then porang is cleaned using rotating washing brush with the translational movement of the screw conveyor. After that, porang is sliced and boiled in NaCl solution to reduce its calcium oxalate content. This research uses VDI 2222 design methodology including planning, conceptualizing, designing, and finishing. The design and validation process of critical components is carried out using CAE (Computer Aided Engineering) software. After going through the design process, a machine design was produced with a production capacity of 500 kg/hour.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Artikel yang diajukan untuk dipublikasikan pada JTRM (Jurnal Teknologi dan Rekayasa Manufaktur) ini adalah karya dari penulis dan/atau tim penulis yang memiliki pembahasan pada bidang sains dan teknologi. Naskah tersebut belum pernah dipublikasikan di Jurnal (media) apapun atau tidak sedang diajukan untuk dipublikasikan pada jurnal atau prosiding lain. Apabila terdapat duplikasi penerbitan, artikel akan dicabut/dihapus oleh Dewan Redaksi.
Nama dan alamat email yang dimasukkan pada laman JTRM (Jurnal Teknologi dan Rekayasa Manufaktur) hanya akan digunakan sebatas kepentingan penerbitan artikel pada laman JTRM (https://jtrm.polman-bandung.ac.id/) dan tidak akan diberikan kepada pihak lain untuk kepentingan apapun.
References
[2] C. Kadurumba, J. Aririguzo, O. Uzoma, S. Ogbonnaya dan O. Ogbonna, “Development of a Reciprocating Motion Cassava slicing Machine,” Nigerian Agricultural Journal, pp. 194-201, 2021.
[3] T. K. Jinyemiema, T. G. Amie-Ogan, G. Dan-Orawari dan A. Hachimenum, “Design of Versatile Cassava Shredding Machine for Food Processing Industries,” International Journal of Innovative Research & Development Vol 11 Issue 2, pp. 1-5, 2022.
[4] O. Seth, “Design of a Portable Cassava Chopping Machine,” International Journal of Innovative Research in Science, Engineering, and Technology, pp. 13840-13850, 2020.
[5] V. Wangkuanklang, W. Meeklangsaen, J. Suntudprom, P. Akkarakultron, K. Phasinam dan D. Watcharinrat, “Designing and Constructing a Cassava Slicing Machine for Household Use,” International Journal of Mechanical Engineering Vol 6 No 3, pp. 536-540, 2021.
[6] Suharto, Suryanto, Sarana dan T. B. Santosa, “Rancang Bangun Mesin Pencuci Umbi Porang untuk Meningkatkan Kinerja Pengolahan Porang,” Jurnal Teknologi Terapan Volume 4 No.2, pp. 108-112, 2018.
[7] K. Umam dan Wilarso, “Perencaan Mesin Perajang Umbi Porang Dengan Pisau Horizontal,” Jurnal Rekayasa Material, Manufaktur, dan Energi, pp. 75-82, 2022.
[8] E. Yuniwati, E. Trianasari dan IndralokaAldy Bahadury, “Peningkatan Kualitas dan Kuantitas Perajangan Porang Melalui Teknologi Tepat Guna Mesin Perajang Porang,” Abdimas UNWAHAS, pp. 90-98, 2022.
[9] M. T. Nurhibatullah dan Haryadi, “Perancangan Alat Perajang Umbi Porang dengan Pendorong Pneumatik dan Kontrol PLC,” dalam Prosiding the 12th Industrial Research Workshop and National Seminar, Bandung, 2021.
[10] R. Y. Panjaitan, Junaidi dan Yulfitra, “Rancang Bangun Mesin Perajang Model Vertikal dengan Spinner Pencuci Umbi-Umbian Kapasitas 60 kg/jam,” Buletin Utama Teknik Vol.18 No.3, pp. 223-229, 2023.
[11] E. Alhassan, O. Ijabo dan E. Afolabi, “Development of Cassava Peeling Machine Using an Abrasive Mechanism,” Journal of Production Engineers, vol. 21, no. 1, p. 16, 2018.
[12] S. Sonawane, G. Sharma dan A. Pandya, “Design and Development of Power Operated Banana Slicer for Small Scale Food Processing Industries,” Research in Agricultural Engineering, vol. 57, no. 4, pp. 144-152, 2011.