MODEL MATEMATIK PENGERINGAN MEKANIS LAPIS TIPIS SAWUT UBIKAYU UNTUK PRODUKSI MOCAF

MUKHAMAD ANGWAR, Dr. Ir. Saiful Rochdiyanto, M.S; Dr. Ir. Bandul Suratmo; Prof.Dr. Ir . Sutardi, M. App. Sc

2014 | Tesis | S2 Teknik Pertanian

Telah dilakukan penelitian model matematika pengeringan mekanis lapis tipis sawut ubikayu fermentasi untuk produksi mocaf. Tujuan penelitian untuk penentuan nilai konstanta pengeringan mekanis lapis tipis sawut ubikayu fermentasi 3 aras suhu pengeringan 50, 55 dan 60 ⁰C pada kecepatan aliran udara 0,5 m/detik dan untuk mendapatkan salah satu model persamaan matematika pengeringan lapis tipis sawut ubikayu hasil fermentasi yang paling sesuai karakteristiknya berdasarkan model matematika Newton, Hendeson-Pabis dan Page. Penelitian dilakukan beberapa tahap mencakup penyiapan bahan peralatan, persiapan, model-model persamaan matematika pengeringan lapis tipis, pengambilan data, analisa model pengeringan, uji kesuaian model dengan data hasil observasi, validitas data dan perhitungan nilai predeksi kadar air. Pengeringan mekanis lapis tipis sawut ubikayu fermentasi dilakukan pada 3 aras suhu pengeringan 50, 55 dan 60 ⁰C pada kecepatan aliran udara pengering 0,5 m/detik dengan 3 variasi tebal hamparan sawut ubikayu fermentasi 0,3; 0,6 dan 0,9 cm. Hasil penelitian pengeringan mekanis lapis tipis sawut ubikayu fermentasi untuk produksi mocaf telah diuji bahwa model matematika Page merupakan model pengeringan mekanis lapis tipis sawut sawut ubikayu fermentasi yang paling sesui. Hal ini dapat dibuktikan dengan nilai koefisien determinasi (R2) tertinggi 0,990; nilai Chi Square (X2) terendah 0,001dan nilai Root Mean Square Error terendah 0,029 dibandingkan model Newton dan model Henderson-Pabis. Diperoleh nilai konstanta laju pengeringan sawut ubikayu fermentasi varietas Aldira 4 pada pengeringan mekanis lapis tipis dengan model Page pada 3 aras suhu 50, 55 dan 60 °C dengan variasi tebal hamparan 0,3; 0,6 dan 0,9 cm masing-masing yaitu : Nilai konstanta laju pengeringan pada tebal hamparan 0,3 cm pada 3 aras suhu 50, 55 dan 60°C masing-masing sebesar 1,499; 1,455 dan 1,455. Nilai konstanta laju pengeringan pada tebal hamparan 0,6 cm pada 3 aras suhu 50, 55 dan 60° masing-masing sebesar 1,077; 0,547 dan 0,619 . Nilai konstanta laju pengeringan pada tebal hamparan 0,9 cm pada 3 aras suhu 50, 55 dan 60° masing-masing sebesar 0,298; 0,306 dan 0,395. Data konstanta pengeringan mekanis lapis tipis model Page dapat digunakan untuk memprediksi kadar air berat kering selama pengeringan mekanis lapis sawut ubikayu fermentasi virietas Aldira 4 secara lebih akurat.

Fermented grated cassava to produce mocaf has been conducted. It aims to determine the mechanical thin-layer drying constant value at three different drying temperatures, namely 50, 55 and 60⁰C at a flow rate of air of 0.5 m/ sec and to generate a model of mathematical equations for the mechanical thin-layer drying of fermented grated cassava whose characteristics best suit the mathematical models proposed by Newton, Hendeson-Pabis and Page. The research was carried out in a number of stages, including preparing the materials and equipment, making preparations, the models of thin-layer drying mathematical equations, collecting data, analyzing the drying models, examining suitability of the models for the observed data and validity of the data as well as calculating the estimated water content value. The mechanical thin-layer drying of fermented grated cassava was performed at three different drying temperatures, namely 50, 55 and 60⁰C at a flow rate of air of 0.5 m/ sec with 3 different variations of fermented grated cassava layer thickness, namely 0.3, 0.6 and 0.9 cm. Findings of the research on the mechanical thin-layer drying of fermented grated cassava to produce mocaf suggest that the mathematical model developed by Page is the most suitable one. This is evident from the highest coefficient of determination (R2) which equals to 0.990, the lowest Chi Square (X2) value which equals to 0.001 and the lowest Root Mean Square Error value which equals to 0.029 compared to the Newton model and the Henderson-Pabis. The resulting drying-rate constant values of Aldira-4 variety fermented grated cassava for the mechanical thin-layer drying using the Page model at 3 different drying temperatures, namely 50, 55 and 60 ⁰C with 3 different variations of fermented grated cassava layer thickness, namely 0.3, 0.6 and 0.9 cm are: The resulting drying-rate constant values with the layer thickness by 0,3. cm at 3 different drying temperatures, namely 50, 55 and 60⁰C are 1.499, 1.455 and 1.455 respectively. The resulting drying-rate constant values with the layer thickness by 0.6 cm at 3 different drying temperatures, namely 50, 55 and 60⁰C are 1.077, 0.547 and 0.619 respectively. The resulting drying-rate constant values with the layer thickness by 0,9 cm at 3 different drying temperatures, namely 50, 55 and 60⁰C are 0.298, 0.306 and 0.395 respectively The data on the mechanical thin-layer drying using the Page model can be used to estimate the water level in the dry weight during the mechanical thin-layer drying of fermented grated cassava for the Aldira-4 variety more accurately.

Kata Kunci : Konstanta pengeringan, Model Page, Pengeringan lapis tipis, Sawut ubikayu fermentasi