ANALISIS MESIN PENGIRIS TEMPE DENGAN VARIASI SUDUT PISAU TERHADAP KETEBALAN IRISAN

Abstract

Tempe is a traditional food that has long been known in Indonesia. Home industry of chips industry still use the traditional way that is less efficient. The purpose of designing this machine is to increase the production of kripik tempe with the variations of 10 °, 20 ° and 30 ° Knife. The mass of tempe slice result based on criteria A (the result of intact slices 75-100%, criteria B (the result of half intact slices 40-74%), criteria C (the result less than half intact <40%), criteria D (not sliced). This machine uses 3 knives blades that can be adjusted thick or thin slices, with variations of knife angle 10°, 20° and 30°. The blade angle of 30° more effective than the knife angle of 10° and 20° because produces of 258.854 gr of the criteria A.The thickness of 2 mm slices using the blade angle of 30 ° more effective in terms of the criterion perfect tempe slices and in terms of the size of damaged, but less good in the production of kripik tempe because the slices are too thick.