UJI PRESTASI KERJA MESIN PEMBUATAN SANTAN KERING SISTEM SPRAY DRYING

ABSTRACT: This paper will discuss the characteristics of the drying rate to determine performance-making machine dry coconut milk with spray drying system. Coconut is a versatile plant, can be used from the root to the leaves. Coconut meat is the most widely used for food products. Main utilization of coconut other than copra used as the basic ingredient of cooking oil, can also be taken for various purposes it’s milk to make dishes. Fresh coconut milk is a nutritious food containing high because nutrients are complete and balanced as proteins, fats, and carbohydrates. High nutritional value also causes milk is a very popular medium by mikrooragnisme for growth and development so that in a very short time become wet milk consumption if not feasible ditanganni correctly. To enhance it’s storage age, more practical and necessary way of proper processing of coconut milk transform into coconut milk dry wet. To achieve this goal in the first year of research used experimental methods. This research is an experimental study with the aim to create and examine the Coconut Milk Making Machines Using Principles of Dry Spray Drying As part of the Integrated coconut processing. From the observations it was found that the distribution of temperature in the drying room quite well and can reach temperatures 90oC to 104oC. Obtained by drying rate of approximately 0.010 kg/sec to 0.080 kg / s and the efficiency of the dryer 20 to 40%
Keywords: spray drying, coconut milk
Penulis: Arwizet K
Kode Jurnal: jptmesindd090192

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Jp Teknik Mesin dd 2009