ANALISIS ALAT PENIRIS MINYAK GORENG PADA PRODUK MAKANAN

Rafly, Muhammad (2026) ANALISIS ALAT PENIRIS MINYAK GORENG PADA PRODUK MAKANAN. S-1 thesis, 021008 Universitas Tridinanti.

	Text (BAB. 1) BAB I RAFLY_compressed.pdf Download (461kB)
	Text (BAB. 2) BAB 2 MR2.pdf Restricted to Repository staff only Download (532kB) | Request a copy
	Text (BAB. 3) BAB 3 MR2.pdf Restricted to Repository staff only Download (435kB) | Request a copy
	Text (BAB. 4) BAB 4 MR2.pdf Restricted to Repository staff only Download (319kB) | Request a copy
	Text (BAB. 5) BAB 5 MR2.pdf Restricted to Repository staff only Download (150kB) | Request a copy

Abstract

Oil absorbed by fried food products can affect product quality, nutritional value, taste, and shelf life. Therefore, a device is needed to reduce the oil content in food after the frying process. This study aims to determine the effect of rotational speed variations on the performance of a cooking oil spinner machine and to identify the rotational speed that provides the most effective oil removal. The research method used was an experimental method by varying the rotational speeds of the spinning drum at 500 rpm, 700 rpm, and 900 rpm. The tests were conducted using 1 kg of fried food samples with a spinning time of 5 minutes for each treatment. The observed parameters included the amount of separated oil, centrifugal force, production capacity, and oil removal efficiency. The results showed that increasing the rotational speed of the spinning drum significantly affected the amount of oil removed from the food products. At 500 rpm, the separated oil reached 60 grams with an oil removal efficiency of 50%. At 700 rpm, the separated oil increased to 85 grams with an efficiency of 70.83%. Meanwhile, at 900 rpm, the separated oil reached 110 grams with the highest efficiency of 91.67%. The centrifugal forces generated at 500 rpm, 700 rpm, and 900 rpm were 410.78 N, 805.69 N, and 1331.47 N, respectively. The production capacity of the machine was 12 kg/h. Based on the results, it can be concluded that the cooking oil spinner machine operates effectively using the centrifugal force principle to reduce the oil content in fried food products. The rotational speed of 900 rpm was found to be the optimum operating condition, producing the highest amount of separated oil and the highest oil removal efficiency. This machine has the potential to be applied in micro, small, and medium enterprises (MSMEs) to improve the quality of fried food products. Keywords: Cooking Oil Spinner Machine, Centrifugal Force, Rotational Speed,

Item Type:	Thesis (S-1)
Subjects:	T Technology > TJ Mechanical engineering and machinery
Divisions:	Fakultas Teknik > S1 Teknik Mesin
Depositing User:	Tn MUHAMMAD RAFLY
Date Deposited:	24 Oct 2026 00:38
Last Modified:	24 Oct 2026 00:38
URI:	http://repository.univ-tridinanti.ac.id/id/eprint/11544

Actions (login required)

View Item