Rancang Bangun Alat Penggoreng Keripik Tempe menggunakan Sistem Saringan Celup

Abstract

Tempeh chips are one type of processed food from tempeh. Frying is done in stages, starting with dipping the tempeh slices into the seasoning liquid and then into a pan containing hot oil. So far, frying using a sieve has been widely used, one of which is making french fries. The use of a fryer with a dipping sieve system can provide an easier and more effective frying process. The purpose of this research is to design a tempeh chips fryer with a dipping sieve system and test the tool including functional tests, tool capacity, frying results, and ergonomic tests. The results of this study are the dimensions of a 30 cm long, 30 cm wide, 10 cm high frying pan, 29 cm x 29 cm square dipping sieve, 10 cm high, and 20 cm long handle. The functional test results of the tool can accommodate and fry tempeh according to its function. The capacity of the dipping sieve is 3.04 kg/hour and the pan is 1.21 kg/hour. The ergonomics conculed on the tool resulted in an average index value of 3.63, therefore it can be said that the designed tool received a good assessment