Arinal Hamni, Gusri Akhyar Ibrahim, Achmad Yahya, Tarkono, Muhammad Taqwa

Optimasi Mesin Pengayak Rotary Dalam Pemisahan Glukomanan Menggunakan Metode Full Factorial

Introduction

Optimasi mesin pengayak rotary dalam pemisahan glukomanan menggunakan metode full factorial . Optimasi mesin pengayak rotary untuk memisahkan glukomanan dari tepung porang. Analisis pengaruh sudut kemiringan & kecepatan putaran menggunakan full factorial, temukan kondisi terbaik.

Abstract

Tepung porang diperoleh dari proses pengeringan dan pengayakan umbi porang, yang mana memiliki kadar glukomanan yang tinggi. Glukomanan merupakan serat pangan larut air yang mengandung kalori yang rendah dan banyak digunakan sebagai bahan pengental dalam industri pangan. Salah satu proses pengolahan porang menjadi glukomanan diantaranya adalah pengayakan rotary screen, yaitu suatu proses pemisahan bahan berdasarkan ukuran lubang kawat atau mesh yang terdapat pada ayakan yang berputar. Tulisan ini bertujuan untuk menganalisis pengaruh sudut kemiringan dan kecepatan putaran ayakan terhadap kinerja mesin rotary screen dan menentukan kondisi terbaik mesin rotary screen dalam pemisahan glukomanan tepung porang. Mesin pemisah yang digunakan jenis rotary screen dengan dua jenis ukuran mesh. Sudut kemiringan yang digunakan 5°, 10°, dan 15°, kecepatan putaran ayakan divariasikan pada 30 rpm, 40 rpm,dan 50 rpm. Desain penelitian yang dipilih untuk dua faktor dan dua level adalah full factorial, dimana massa input awal tepung porang sebanyak 1 kg. Hasil analisis ANOVA menunjukkan bahwa kedua parameter, baik sudut kemiringan ataupun kecepatan putaran berpengaruh secara signifikan terhadap massa glukomanan dengan nilai P-value sebesar 0,03, sedangkan kecepatan putaran ayakan sebesar 0,017. Berdasarkan hasil respon parameter terbaik diperoleh bahwa variasi sudut kemiringan 5° dan kecepatan putaran ayakan 30 rpm memberikan hasil terbesar dengan rendemen glukomanan sebesar 340 gram.

Review

This paper, "Optimasi Mesin Pengayak Rotary Dalam Pemisahan Glukomanan Menggunakan Metode Full Factorial," presents a focused study on optimizing the separation of glucomannan from porang flour using a rotary screen machine. The topic is highly relevant given glucomannan's established value as a low-calorie, water-soluble dietary fiber and its extensive application as a thickening agent in the food industry. The authors clearly articulate their objective: to analyze the impact of inclination angle and rotation speed on the rotary screen's performance and to determine the most effective operating conditions for maximizing glucomannan yield. The selection of a full factorial experimental design is well-suited for systematically investigating the individual and interactive effects of these key process parameters. The methodology involved using a rotary screen separator with two types of mesh sizes, testing three different inclination angles (5°, 10°, and 15°) and three rotation speeds (30 rpm, 40 rpm, and 50 rpm) with a consistent 1 kg input of porang flour. A full factorial design was applied, and the resulting data were analyzed using ANOVA. The findings conclusively demonstrate that both the inclination angle (P-value = 0.03) and the rotation speed (P-value = 0.017) significantly influence the mass of separated glucomannan. Crucially, the study successfully identifies the optimal operational parameters: an inclination angle of 5° combined with a rotation speed of 30 rpm, which yielded the highest glucomannan recovery at 340 grams from the initial 1 kg input, suggesting that a slower and less inclined process is more beneficial. The study's strengths lie in its clear objectives, systematic experimental approach through a full factorial design, and the practical applicability of its findings for porang processing. The identified optimal conditions provide valuable guidance for industrial applications. However, the abstract would benefit from specifying the exact mesh sizes used in the rotary screen, as this is a critical parameter for reproducibility and a complete understanding of the separation efficiency. Furthermore, while the yield of glucomannan is reported, information regarding the *purity* of the separated glucomannan fraction would significantly enhance the depth and practical value of the results. Despite these minor suggestions, this paper makes a valuable contribution to the field of food processing by providing insights into the efficient separation of glucomannan.

Full Text

Comments

You need to be logged in to post a comment.