Ramadan, Muhamad Fadillahkhan (2024) Analisis Pengaruh Scalding Temperature terhadap Perebusan ayam pada Prototype Mobile Poultry Slaughterhouse dengan Propeller Scalder. S1 thesis, Fakultas Teknik Universitas Sultan Ageng Tirtayasa.
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Abstract
This research aims to determine the results of chicken carcasses by boiling using temperatures of 49o C - 52o, and 56o C - 60o C. This research was conducted in October – December 2023 at the Center of Excellence (COE) Building, Floor 1, Faculty of Engineering, Department of Mechanical Engineering, Sultan Ageng Tirtayasa University. This test focuses on the results of chicken carcasses after going through the process of boiling and removing chicken feathers with the Prototype Mobile Poultry Slaughterhouse. Tests were carried out using boiling temperatures of 49o C – 52o C and 56o C – 60o C with a boiling time of 60 seconds. The results obtained were that the average length of the plucked feathers had a feather length of 34.9 mm, the second sample was 38 mm and the third sample was 40 mm with a boiling temperature of 49o C - 52o C and from the average plucking results, the length of the chicken feathers was used at a temperature of 56o C - 60o C has a difference. In the first chicken the feathers that were plucked had an average length of 44 mm, the average length of the feathers in the second chicken was 42 mm, and the average length of the feathers in the third chicken was 45 mm.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Penelitian ini bertujuan untuk mengetahui hasil karkas ayam dengan perebusan menggunakan suhu 49o C – 52o , dan 56o C – 60o. Penelitian ini dilakukan pada bulan Oktober – Desember 2023 di Gedung Center Of Excellence (COE) Lantai 1 Fakultas Teknik Jurusan Teknik Mesin Universitas Sultan Ageng Tirtayasa. Pengujian ini berfokus pada hasil karkas ayam setelah melalui proses perebusan dan pencabutan bulu ayam dengan Prototype Mobile Poultry Slaughterhouse. Pengujian yang dilakukan menggunakan suhu perebusan 49o C – 52o C dan 56o C – 60o Dengan lama waktu perebusan yaitu 60 detik. Hasil yang didapat adalah rata rata panjang bulu yang tercabut memiliki panjang bulu 34,9 mm sampel kedua 38 mm dan sampel ketiga 40 mm dengan suhu perebusan 49o C – 52o C dan Dari hasil rata rata pencabutan, panjang bulu ayam menggunakan suhu 56o C – 60o C memiliki perbedaan. Pada ayam pertama bulu yang tercabut memiliki panjang rata-rata 44 mm, Panjang rata-rata pada bulu ayam yang kedua 42 mm, dan panjang rata-rata bulu ayam yang ketiga adalah 45 mm. | |||||||||
| Subjects: | T Technology > TJ Mechanical engineering and machinery | |||||||||
| Divisions: | 03-Fakultas Teknik 03-Fakultas Teknik > 21201-Jurusan Teknik Mesin |
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| Depositing User: | Mr Muhamad Fadillahkhan Ramadan | |||||||||
| Date Deposited: | 15 May 2024 10:19 | |||||||||
| Last Modified: | 15 May 2024 10:19 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/35311 |
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