Analisis Energi Potong Ubi Jalar Menggunakan Lima Variasi Sudut Asah Pisau Dengan Sudut Kemiringan Tetap

Abstract

Cutting is a crucial process in sweet potato processing that requires energy to separate the material. Cutting energy requirements are influenced by several factors, one of which is the blade sharpening angle. Variations in the sharpening angle affect blade sharpness, which in turn influences the amount of energy required during the cutting process. This study aimed to analyze the effect of various blade sharpening angles on the cutting energy of sweet potatoes and to determine the angle that results in the lowest cutting energy requirement. An experimental method was employed using five variations of blade sharpening angles (10°, 15°, 20°, 25°, and 30°), while the blade inclination angle was kept constant at 25°. Each treatment was replicated five times using a pendulum-based cutting energy measuring device. The obtained data were analyzed descriptively and further evaluated using the Shapiro–Wilk normality test, Levene’s homogeneity test, one-way Anova, and Tukey’s Honestly Significant Difference (HSD) post-hoc test at a 5% significance level. The results indicated that cutting energy requirements increased as the blade sharpening angle increased. The average cutting energy rose from 0.75 J at a 10° sharpening angle to 1.38 J at 30°, while specific cutting energy increased from 0.047 J/cm² to 0.086 J/cm². One-Way Anova results showed that blade sharpening angle variations had a significant effect on cutting energy (F-calculated = 12.664 > F-table = 2.866). Furthermore, the Tukey HSD test indicated that sharpening angles of 10° and 15° were the best treatments, as they showed no significant difference between each other and resulted in lower cutting energy and specific cutting energy requirements compared to the other treatments.