Evaluasi Kebutuhan Energi Pemotongan Singkong Berdasarkan Variasi Sudut Asah Pisau

Abstract

Cassava (Manihot esculenta) is a staple food commodity in Indonesia, frequently processed into chips. The quality of these chips is largely dependent on consistent slice thickness, with an optimal range of 1-2 mm for efficient frying. This consistency is directly influenced by the knife sharpening angle. This study investigated the impact of various knife sharpening angles on the cutting energy required for cassava, utilizing a pendulum system. The research was conducted at Bengkel Mesin Bedadung Mandiri, Jember, from February to May 2026. Fresh white cassava, with an average diameter of 4,5 cm, served as the test material. Experiments were performed using a custombuilt pendulum-type cutting energy tester, equipped with a rotary encoder sensor and an Arduino microcontroller for precise, real-time data acquisition. Knife sharpening angles of 10°, 15°, 20°, 25°, and 30° were evaluated, with five repetitions for each angle. Cutting energy was determined by applying the law of conservation of mechanical energy, calculated from the difference in pendulum swing angles before and after the cutting event. Data analysis using one-way ANOVA and Tukey’s HSD post-hoc test (α=0.05) indicated that variations in the knife sharpening angle significantly affected the cutting energy of cassava (F-calculated 9.695 > F-table 2.866). The 10° sharpening angle represented the optimal configuration, yielding the lowest average cutting energy (0.91 J) and a specific cutting energy of 0.0572 J/cm². This angle also demonstrated the highest measurement consistency with a coefficient of variation of only 5.49%. Conversely, the highest energy requirement reached 30° 1.19 J at the 30° angle, which also produced slices with the highest variability. It is concluded that a 10° knife sharpening angle represents the optimal configuration for minimizing energy consumption while maintaining the desired quality of sliced cassava.