PENGARUH TEKANAN KETEL UAP DAN VOLUME AIR BAK MASAK TERHADAP LAMA PENCAPAIAN SUHU DIDIH DAN EFISIENSI PENGGUNAAN BAHAN BAKAR PADA PROSES PEMASAKAN TAHU
Small scale industries of tofu production have various capacity of soybeans processing, they are 50 kg/day, 100 kg/day, 600 kg/day, dan 1000 kg/day. In the traditional method of tofu processing, the soybean porridge is cooked with direct heating. That method produces browny tofu coloured with smoky...
| Main Authors: | , |
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| _version_ | 1826047227735310336 |
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| author | , ELISA PERWITASARI , Ir. Sunarto Ciptohadijoyo, SU |
| author_facet | , ELISA PERWITASARI , Ir. Sunarto Ciptohadijoyo, SU |
| author_sort | , ELISA PERWITASARI |
| collection | UGM |
| description | Small scale industries of tofu production have various capacity of
soybeans processing, they are 50 kg/day, 100 kg/day, 600 kg/day, dan 1000
kg/day. In the traditional method of tofu processing, the soybean porridge is
cooked with direct heating. That method produces browny tofu coloured with
smoky smell. Besides, the cooking of soybean porridge leaving crust. Those risks
move the industries to use steam boiler in cooking the soybean porridge.
However, the characteristic of steam boiler has not given the efficient steam
pressure yet for an optimal cooking time of soybean porridge.
This research used steam boiler type TPD-80V-13 which could be applied
in small scale industry of tofu. The steam boiler would produce steam in 4
variation of pressure which flowed to cooking vessel with 4 variation of water in
it. The boiling point of water is assumed to be similar to the boiling point of
soybean porridge, then this research would show about the suitable steam pressure
in order to get an efficient cooking time of the various volume of water. The
output of this research was aimed to help tofu industry in tofu processing.
The result of this research are, based on the duration of boiling water, to
boil 50 liter water (50 kg soybeans/day) is suggested to set the steam boiler at 0
atm pressure gauge, 100 liter water (100 kg soybeans/day) at 1 atm pressure
gauge, 150 liter water (600 kg soybeans/day) at 2 atm pressure gauge, and 200
liter water (1000 kg soybeans/day) at 3 atm pressure gauge. The highest efficiency
for boiling water at volume 50 liter, 100 liter, and 150 liter is reached at 0 atm
pressure gauge. While the highest efficiency of 200 liter water is at 3 atm pressure
gauge. |
| first_indexed | 2024-03-13T23:07:07Z |
| format | Thesis |
| id | oai:generic.eprints.org:124450 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:07:07Z |
| publishDate | 2013 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1244502016-03-04T08:33:19Z https://repository.ugm.ac.id/124450/ PENGARUH TEKANAN KETEL UAP DAN VOLUME AIR BAK MASAK TERHADAP LAMA PENCAPAIAN SUHU DIDIH DAN EFISIENSI PENGGUNAAN BAHAN BAKAR PADA PROSES PEMASAKAN TAHU , ELISA PERWITASARI , Ir. Sunarto Ciptohadijoyo, SU ETD Small scale industries of tofu production have various capacity of soybeans processing, they are 50 kg/day, 100 kg/day, 600 kg/day, dan 1000 kg/day. In the traditional method of tofu processing, the soybean porridge is cooked with direct heating. That method produces browny tofu coloured with smoky smell. Besides, the cooking of soybean porridge leaving crust. Those risks move the industries to use steam boiler in cooking the soybean porridge. However, the characteristic of steam boiler has not given the efficient steam pressure yet for an optimal cooking time of soybean porridge. This research used steam boiler type TPD-80V-13 which could be applied in small scale industry of tofu. The steam boiler would produce steam in 4 variation of pressure which flowed to cooking vessel with 4 variation of water in it. The boiling point of water is assumed to be similar to the boiling point of soybean porridge, then this research would show about the suitable steam pressure in order to get an efficient cooking time of the various volume of water. The output of this research was aimed to help tofu industry in tofu processing. The result of this research are, based on the duration of boiling water, to boil 50 liter water (50 kg soybeans/day) is suggested to set the steam boiler at 0 atm pressure gauge, 100 liter water (100 kg soybeans/day) at 1 atm pressure gauge, 150 liter water (600 kg soybeans/day) at 2 atm pressure gauge, and 200 liter water (1000 kg soybeans/day) at 3 atm pressure gauge. The highest efficiency for boiling water at volume 50 liter, 100 liter, and 150 liter is reached at 0 atm pressure gauge. While the highest efficiency of 200 liter water is at 3 atm pressure gauge. [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , ELISA PERWITASARI and , Ir. Sunarto Ciptohadijoyo, SU (2013) PENGARUH TEKANAN KETEL UAP DAN VOLUME AIR BAK MASAK TERHADAP LAMA PENCAPAIAN SUHU DIDIH DAN EFISIENSI PENGGUNAAN BAHAN BAKAR PADA PROSES PEMASAKAN TAHU. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=64595 |
| spellingShingle | ETD , ELISA PERWITASARI , Ir. Sunarto Ciptohadijoyo, SU PENGARUH TEKANAN KETEL UAP DAN VOLUME AIR BAK MASAK TERHADAP LAMA PENCAPAIAN SUHU DIDIH DAN EFISIENSI PENGGUNAAN BAHAN BAKAR PADA PROSES PEMASAKAN TAHU |
| title | PENGARUH TEKANAN KETEL UAP DAN VOLUME AIR BAK MASAK TERHADAP LAMA PENCAPAIAN SUHU DIDIH DAN EFISIENSI PENGGUNAAN BAHAN BAKAR PADA PROSES PEMASAKAN TAHU |
| title_full | PENGARUH TEKANAN KETEL UAP DAN VOLUME AIR BAK MASAK TERHADAP LAMA PENCAPAIAN SUHU DIDIH DAN EFISIENSI PENGGUNAAN BAHAN BAKAR PADA PROSES PEMASAKAN TAHU |
| title_fullStr | PENGARUH TEKANAN KETEL UAP DAN VOLUME AIR BAK MASAK TERHADAP LAMA PENCAPAIAN SUHU DIDIH DAN EFISIENSI PENGGUNAAN BAHAN BAKAR PADA PROSES PEMASAKAN TAHU |
| title_full_unstemmed | PENGARUH TEKANAN KETEL UAP DAN VOLUME AIR BAK MASAK TERHADAP LAMA PENCAPAIAN SUHU DIDIH DAN EFISIENSI PENGGUNAAN BAHAN BAKAR PADA PROSES PEMASAKAN TAHU |
| title_short | PENGARUH TEKANAN KETEL UAP DAN VOLUME AIR BAK MASAK TERHADAP LAMA PENCAPAIAN SUHU DIDIH DAN EFISIENSI PENGGUNAAN BAHAN BAKAR PADA PROSES PEMASAKAN TAHU |
| title_sort | pengaruh tekanan ketel uap dan volume air bak masak terhadap lama pencapaian suhu didih dan efisiensi penggunaan bahan bakar pada proses pemasakan tahu |
| topic | ETD |
| work_keys_str_mv | AT elisaperwitasari pengaruhtekananketeluapdanvolumeairbakmasakterhadaplamapencapaiansuhudidihdanefisiensipenggunaanbahanbakarpadaprosespemasakantahu AT irsunartociptohadijoyosu pengaruhtekananketeluapdanvolumeairbakmasakterhadaplamapencapaiansuhudidihdanefisiensipenggunaanbahanbakarpadaprosespemasakantahu |