Analisis Termal pada Mesin Penggorengan Vakum Skala UMKM dengan Variasi Ketebalan Dinding Tabung

Abstrak

Vacuum frying technology has become an effective solution for small and medium enterprises (SMEs) in producing high-quality fried products with reduced oil absorption and preserved nutritional value. However, thermal performance of the frying chamber is strongly influenced by wall thickness, which affects heat transfer, energy efficiency, and product quality. This study analyzes the thermal behavior of a vacuum frying machine with three variations of chamber wall thickness: 2 mm, 3 mm, and 4 mm. Experiments were conducted using 10 kg of jackfruit slices under constant vacuum pressure and oil temperature. Parameters measured included heating rate, oil temperature stability, energy consumption, and product quality. Results show that thinner walls (2 mm) achieved faster heating but required higher energy input, while thicker walls (4 mm) provided better thermal stability and lower energy consumption, producing more uniform fried products. The findings suggest that a 3 mm wall thickness offers the best compromise between efficiency and product quality, making it suitable for SMEs.