RANCANG BANGUN KABINET FERMENTOR ROTI

Abstract

To make bread needs a step called fermentation or proofing. Fermentation needs temperature between 35 - 40o C. Natural conditions do not always accord to fermentation process, hence needs an appliance capable to set the temperature at an appropriate range ( 35 – 40o C). The research aim was to design a Wooden Bread Fermentation Cabin using a simple material. This research was conducted from December 2002 to September 2004 in two locations. Fabrication was done in Jl. Samanhudi No.10 Pacitan, while testing was conducted in Agricultural Machinery Laboratory, Faculty of Agricultural Technology, University of Jember. Parameters to be measured were weigh increase and lose after fermentation using formula PP = ( B1 + B2) x 100 %; size growth percentage using formula PP = Vs X VR2 x 100 %; and the amount of water evaporated from the pan using formula PP = 2 V JAU x 100 %. Capacity of Wooden Bread Fermentation Cabin were180 bread, bread fermentation in 30 minute with 28 cm2 volume, size growth percentage 91,47 % from the 1st size growth 81,66 gr become 82,38 gr, and the amount of water evaporated 18,7 % of 2000 ml. Economic analysis by comparing expense of Design of Wooden Bread Fermentation Cabin was made with the elementary material of wood compare with the Bread Fermentation Cabin made of Stainless Steel material. Cost of the wooden bread fermentation cabin = Rp. 894.400,-, while cost the Stainless Steel can on = Rp. 3.787.000. The designed wooden bread fermentation cabin can be used in home industrial bread makers.