ANALISIS PERPINDAHAN PANAS DAN MASSA PADA PEMBUATAN KELAPA PARUT KERING (DESICCATED COCONUT) MENGGUNAKAN METODE PENYANGRAIAN DENGAN PEMANAS TIDAK LANGSUNG

NOVIKA FRISCILLA MAEDA, Hanim Zuhrotul Amanah, STP. MP

2014 | Skripsi | TEKNIK PERTANIAN

Desiccated coconut merupakan produk olahan kelapa yang dihasilkan melalui proses pengeringan. Proses pengeringan sangat berpengaruh terhadap mutu akhir produk yang diharapkan. Mengingat sebagian besar produktivitas kelapa di Indonesia berada di daerah-daerah terpencil, maka diperlukan teknologi sederhana tepat guna dan efisien. Oleh karena itu diperlukan metode baru pengeringan kelapa yang mudah diaplikasikan dalam masyarakat serta dengan biaya operasional yang rendah. Salah satu metode pengeringan yang mudah diaplikasikan dan biaya operasionalnya rendah yaitu dengan metode sangria. Penelitian ini bertujuan untuk menganalisis proses perpindahan panas dan massa selama proses penyangraian desiccated coconut sebagai fungsi suhu dan dimensi. Penelitian ini dilakukan dengan variasi suhu 500C, 600C dan 700C serta variasi dimensi bahan (parut dan sawut). Perubahan yang diamati selama penyangraian adalah perubahan suhu dan kadar air bahan. Perpindahan panas dan massa dianalisis secara simultan menggunakan Runge Kutta hingga diperoleh suatu model. Model ini digunakan untuk menentukan nilai konstanta penurunan kadar air (k) dan koefisien perpindahan panas gabungan (U). Hasil penelitian ini menunjukkan bahwa nilai k kelapa parut berkisar 0,7/menit � 0,93/menit sedangkan untuk kelapa sawut nilainya berkisar 0,7/menit � 1,2/menit. Nilai U pada kelapa parut 7 KJ/m2 0Cs� 58,33 KJ/m2 0Cs sedangkan untuk kelapa sawut berkisar 8,333 KJ/m2 0Cs � 37,66 KJ/m2 0Cs. Berdasarkan hasil analisis statistika nilai k pada kelapa parut tidak dipengaruhi oleh suhu, tetapi pada kelapa sawut nilai k dipengaruhi oleh suhhu. Pada kelapa parut nilai U dipengaruhi oleh suhu, sebaliknya pada kelapa sawut nilai U tidak dipengaruhi oleh suhu

Desiccated coconut is a processed coconut product which is produced throught the drying process. The drying process really affects the final quality of the expected product. Considering most of the productivity of coconut in Indonesia is located in remote areas, so it is necessary to have simple and efficient technology. Therefore, a new drying coconut method is necessary to be applied within the society using low operational cost. One of the drying methods which is easy to apply is roasted method. The purpose of this research is to analyze the heat transfer and mass during the process of roasting desiccated coconut as temperature and dimension function. This research uses various temperature such as 500C, 600C, 700C and also varied dimensions of the material (shredded and grates). Changes that come out during roasting observation are a changed of temperature and moisture content ofmaterial. Heat transfer and mass are analyzed simultaneously using Runge Kutta method to obtain a model. This model is used to determine the value of constant decreas in watter (k) content and coefficient of combined heat transfer (U). This result of this research shows that the value of k to grated coconut is 0.7/ min - 0.93 / min whereas shredded coconut is 0.7/min - 1.2/min. The value of U to grated coconut is 7 KJ/m 2 0Cs- 58.33 KJ/m 2 0Cs and shredded coconut is 8.333 KJ/m 2 0Cs - 37.66 KJ/m 2 0Cs. Based on the statistical analysis result on the value of k to grated coconut is not affected by temperature, but the value of k to shredded coconut is influenced by teemperature. The value of U for grated coconut is influenced by temperature, otherwise the shredded coconut U value is not affected by temperature. Desiccated coconut is a processed coconut product which is produced throught the drying process. The drying process really affects the final quality of the expected product. Considering most of the productivity of coconut in Indonesia is located in remote areas, so it is necessary to have simple and efficient technology. Therefore, a new drying coconut method is necessary to be applied within the society using low operational cost. One of the drying methods which is easy to apply is roasted method. The purpose of this research is to analyze the heat transfer and mass during the process of roasting desiccated coconut as temperature and dimension function. This research uses various temperature such as 500C, 600C, 700C and also varied dimensions of the material (shredded and grates). Changes that come out during roasting observation are a changed of temperature and moisture content ofmaterial. Heat transfer and mass are analyzed simultaneously using Runge Kutta method to obtain a model. This model is used to determine the value of constant decreas in watter (k) content and coefficient of combined heat transfer (U). This result of this research shows that the value of k to grated coconut is 0.7/ min - 0.93 / min whereas shredded coconut is 0.7/min - 1.2/min. The value of U to grated coconut is 7 KJ/m 2 0Cs- 58.33 KJ/m 2 0Cs and shredded coconut is 8.333 KJ/m 2 0Cs - 37.66 KJ/m 2 0Cs. Based on the statistical analysis result on the value of k to grated coconut is not affected by temperature, but the value of k to shredded coconut is influenced by teemperature. The value of U for grated coconut is influenced by temperature, otherwise the shredded coconut U value is not affected by temperature.

Kata Kunci : Kelapa parut kering, perpindahan panas, perpindahan massa