ANALISA PENGARUH KOMPOSISI BUMBU DAPUR TERHADAP WAKTU PENGGILINGAN

Dendi Fajri, Anwar (2026) ANALISA PENGARUH KOMPOSISI BUMBU DAPUR TERHADAP WAKTU PENGGILINGAN. S-1 thesis, 021008 Universitas Tridinanti.

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Abstract

This study aims to determine the changes in the weight of rendang, opor, and malbi spices based on the testing time and to compare the weight reduction of each spice. The method used was observation by recording the initial weight, testing time, and final weight of each sample. The results showed that all samples experienced a decrease in weight after testing. Rendang decreased from 300 grams to 200–210 grams within 121–122 seconds, opor decreased from 125 grams to 90–91 grams within 67–69 seconds, while malbi decreased from 110 grams to 85 grams within 43–45 seconds. Based on these results, it can be concluded that there was a change in the weight of each sample after the testing process, with different levels of weight reduction for each type of spice. Keywords: Spice Weight, Testing Time, Rendang, Opor, Malbi.

Item Type:	Thesis (S-1)
Subjects:	T Technology > TJ Mechanical engineering and machinery
Divisions:	Fakultas Teknik > S1 Teknik Mesin
Depositing User:	Tn DENDI FAJRI ANWAR
Date Deposited:	21 Oct 2026 02:53
Last Modified:	21 Oct 2026 02:53
URI:	http://repository.univ-tridinanti.ac.id/id/eprint/11558

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