The Design of a Red Cracker (Kerupuk Merah) Dough Mixing Machine in the Development of the Small Industry in Lima Puluh Kota Regency

Abstract

Kerupuk merah is a type of crackers made of flour, and it isred in color. It is a type of snacks used as complementary foods, and it can add more taste and aesthetic value on the main dish. It is a unique local product. In West Sumatra, a kerupuk merah industrial center can be found in Piladang, Akabiluru District, Lima Puluh Kota Regency. The production of this cracker is still performed manually, raising major concerns with production capacity and hygiene. The capacity of kerupuk merah production is determined by the dough mixing process (the first process). This process involves the use of a rectangular wooden box and man power from 3 to 4 people for kneading. The production capacity is 500 kg of dough/day or 56–63 kg/hour. The dough mixing process is performed 1–2 times/week. The data above reflect that the production process of kerupuk merah is energy- and time-consuming, thereby reducing the quantity and quality of the production. The design of a dough mixing machine is a solution to this problem. The dough mixer drum is designed in length, width, and height of 80 cm, 80 cm, and 60 cm, respectively. The optimum capacity of the dough mixer drum in each mixing process at the speed of 27.2 rpm and mixing rate of 906.34 kg/h is 150–200 kg. The mixing machine designed is food-safe because it is made of stainless steel. This invention may increase the industrial production capacity of kerupuk merah, save the kneading time, and improve the hygiene of the production, allowing the business to be developed.

Pemanfaatan Energi Panas untuk Meningkatkan Proses Produksi Kerupuk Ikan di Kota Semarang

“…Kerupuk merupakan makanan ringan yang terbuat dari campuran tepung singkong yang dicampur dengan bahan penyedap rasa seperti udang dan ikan (Asikin, 2019;Anggraeni, 2020;Afifah, 2019;Moelyaningrum, 2019;Jumiati, 2019;Melly, 2022) Kusmartini, 2022. Definisi lain menyatakan bahwa kerupuk adalah sejenis makanan ringan yang volumenya bertambah hingga membentuk produk yang kenyal dan berkepadatan rendah pada saat digoreng.…”

The effect of adding sodium tripolyphosphate on thiobarbituric acid value, crispiness, and organoleptic on salted egg crackers

“…The TBA number is defined as mg of malonaldehyde per kg of sample. The result of the analysis of TBA Values is calculated using (1).…”

“…The development of crackers has been carried out with various modifications of other additives to improve the taste such as skin crackers, shrimp crackers, fish crackers, sand crackers, and others. Their crunchy texture makes crackers often consumed as a snack or side dish and can add to the taste and aesthetic value of the main dish [1]. Currently, there have been many cracker developments made with the addition of protein ingredients, such as prawn crackers, fish crackers, and salted egg crackers.…”