Prototype of Kempelang Fish Dryers Reviewed from Energy of H2O that is Evaporated to Air

Abstract

Kempelang is a typical food of Palembang City. The hallmark of ths food lies in the prominent taste of fish. The use of fish will affect the distinctive taste and price of this food. Kempelang crackers are one of the small industry products that are quite popular in the community. In order for kempelang crackers to last a long time and have a crunchy taste after frying, it is necessary to reduce the cracker content (moisture) in fish kempelang. To do this, one of them is the drying process. One effort made to facilitate the making of this kempelang in order to become a better product is to design an automatic fogging system in an enclosed space with dual blower curing system configuration and natural material smoke filter to produce clean and continuos air. In the drying machne prototype, the constant variables are the mass of pempek kempelang, operating temperature, and fuel supply, while the variables that are changed are operating time 30 minutes, 45 minutes, 60 minutes, 75 minutes, 90 minutes, 105 minutes and 120 minutes, are the rate of the supply air is 6,3 m/s, 7,3 m/s and 8,3 m/s. Based on the results of the research, the finela water content of pempek kempelang fish which was obtained was 5,702%, it met the standard SNI 2713.1:2009 with the most optimum time of 120 minutes, and the air flow velocity of 8,3 m/s produced the greatest heat of evaporation of water which was 2797,29