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SKRIPSI
OLEH :
SUPRIADI
SKRIPSI
OLEH :
SUPRIADI
040308003/TEKNIK PERTANIAN
Disetujui Oleh :
Komisi Pembimbing
ABSTRAK
ABSTRACT
Increased demand of potato for snack and fast food like french fries is
along with extension of market segment. The need of domestic potato for french
fries is still imported in the form of freezed potato which have been cut in to
square log. For research scale, an electrics french fries potatoes cutter have been
design and made before, but some weakness was still found such as the knife was
not skaxp, feeder not continiue and irreguler movement of product in cutting
chamber. This research was to minimalize the weakness by hopper addition and
blade design to increase the equipment performance. The aim of the hopper was to
reduce man power. The cutting ability of the blade was calculated. Then cutting
power was calculated to find the efficiency of the equipment. It can be concludes
that the blade design reduce broken product and the hopper still not able to
increase the equipment performance.
Keyword : blade design, hopper, amputation style, energy, efficiency.
RINGKASAN PENELITIAN
RIWAYAT HIDUP
praktek kerja
KATA PENGANTAR
Puji dan syukur penulis panjatkan kehadirat Allah SWT atas rahmat dan
karunia-Nya sehingga penulis dapat menyelesaikan skripsi ini.
Adapun skripsi ini berjudul Desain Pisau Pemotong dan Penambahan
Hopper Pada Alat Pemotong Kentang Bentuk French Fries yang merupakan
salah satu syarat untuk menyelesaikan studi di Program Studi Teknik Pertanian
Fakultas Pertanian Universitas Sumatera Utara, Medan.
Pada
kesempatan
ini
penulis
mengucapkan
terima
komisi
kasih
pembimbing
dan kepada Bapak Ir. Edi Susanto, M.Si selaku anggota komisi pembimbing yang
telah banyak membimbing penulis sehingga dapat menyelesaikan skripsi ini
dengan baik. Ucapan terima kasih juga penulis ucapkan kepada ayah, ibu serta
seluruh keluarga yang telah memberi dukungan moril maupun materil termasuk
teman-teman yang membantu penulisan skripsi ini.
Akhir kata penulis ucapkan terima kasih.
Penulis
DAFTAR ISI
Hal
ABSTRAK ..................................................................................................
RINGKASAN PENELITIAN .......................................................................
RIWAYAT HIDUP ......................................................................................
KATA PENGANTAR ..................................................................................
DAFTAR TABEL ........................................................................................
DAFTAR GAMBAR ...................................................................................
DAFTAR LAMPIRAN ................................................................................
i
ii
iv
v
viii
ix
x
PENDAHULUAN
Latar Belakang ...................................................................................... 1
Tujuan Penelitian .................................................................................. 3
Kegunaan Penelitian.............................................................................. 3
TINJAUAN PUSTAKA
Kentang................................................................................................
Varietas .........................................................................................
Kandungan Gizi dan Manfaat Kentang ...........................................
Kentang Goreng ................................................................................
Mesin Pemotong Kentang Bentuk French fries...................................
Stainless steel .....................................................................................
Gaya Pemotongan ..............................................................................
Daya Pemotongan ............................................................................
Elemen Mesin ...................................................................................
Motor Listrik .................................................................................
Poros .............................................................................................
Kopling ..........................................................................................
Reducer .........................................................................................
Puli . ..............................................................................................
Sabuk-V .........................................................................................
Bantalan ........................................................................................
4
4
8
10
11
12
12
13
14
14
14
15
16
16
17
19
METODOLOGI PENELITIAN
Lokasi dan Waktu Penelitian ...............................................................
Bahan dan Alat Penelitian ...................................................................
Bahan .............................................................................................
Alat ................................................................................................
Komponen Utama Alat ........................................................................
Pembuatan pisau .................................................................................
Pembuatan hopper ...............................................................................
Metode Penelitian ...............................................................................
Persiapan Penelitian ...........................................................................
Persiapan Bahan ..............................................................................
Persiapan Alat .................................................................................
20
20
20
20
21
22
22
23
23
23
24
Prosedur Penelitian..............................................................................
Parameter yang Diamati ......................................................................
Kapasitas Efektif Alat .....................................................................
Efisiensi Pemotongan .....................................................................
Persentase Kerusakan Hasil ............................................................
Analisis Ekonomi ...........................................................................
24
25
25
25
26
26
29
31
31
31
33
34
35
36
DAFTAR TABEL
Hal
DAFTAR GAMBAR
Hal
1
DAFTAR LAMPIRAN
Hal
1
10
11
12
13
14
15
16
17
18