Analisis Efisiensi Termal pada Mesin Penggorengan Vakum dengan Variasi Material Tabung

Abstrak

Vacuum frying technology has been widely adopted by small and medium enterprises (SMEs) to produce high-quality fried products with reduced oil absorption and preserved nutritional value. However, the thermal efficiency of the frying chamber is strongly influenced by the material of the vessel wall, which affects heat transfer, energy consumption, and product quality. This study analyzes the thermal performance of a vacuum frying machine using three different chamber materials: stainless steel, aluminum, and carbon steel. Experiments were conducted with 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 aluminum provided the fastest heating rate but consumed more energy, stainless steel offered balanced performance with good stability, while carbon steel showed slower heating but higher energy efficiency. The findings suggest that stainless steel is the most suitable material for SMEs, offering a compromise between efficiency, durability, and product quality.