Evaluasi Energi Potong Ubi Jalar Kuning dengan Variasi Sudut Kemiringan Pisau

Abstract

This study aims to examine the effect of blade inclination angles on energy efficiency and slicing quality of sweet potato (Ipomoea Batatas) using a cutting machine. Slicing is a critical step in sweet potato chip production, influencing slice thickness, shape, and quality, which affect the crispness and visual appeal of the final product. Efficient slicing also contributes to increased production capacity and reduced operational time. Key factors affecting the slicing process include slice thickness, machine speed, cutting time, machine load, and blade inclination angle. Despite its importance, limited research has focused specifically on how blade angle influences slicing performance and energy use. This research is designed to address that gap by testing different blade angles on an automatic slicing machine, measuring the energy consumed, and evaluating the resulting slice quality. The expected outcome is to identify the blade angle that uses less energy while still producing good-quality slicing results. This will contribute to the development of more effective and efficient sweet potato processing technology. Additionally, the findings may help increase the added value of sweet potato-based products and support the production of sweet potato chips with better consistency, appearance, and economic value.