The Effect of Mixing Time and Rotation Speed on the Consistency of Dough Viscosity in a Horizontal Mixer

Muhammad Akhlis Rizza, Ekky Yovianto Dharsono, Anggit Murdani, Ratna Monasari, Radhi Nurvian Amrullah, Supa Kusuma Aji, Dian Noorvy Khaerudin

Abstract


Cassava must go through several manufacturing processes before it becomes chips on the market, including the process of stirring the dough. The stirring process is an important stage in various food industries. In the stirring process, the viscosity change in the dough is influenced by various factors, including the stirring process time and speed in stirring. Research on dough viscosity is important because it is directly related to the quality of the final product. The purpose of this study is to provide recommendations to users, both in the context of using horizontal mixers and the process of making similar products. The type of research used is quantitative research based on experimental methods that aim to test a hypothesis by collecting data that can be measured using statistics, mathematics, and computing. The independent variables in this study are rotation speed (20, 40, and 80 rpm) and stirring time (5 minutes, 10 minutes, and 15 minutes). From these independent variables calculations and data analysis, the optimal setting was obtained using a rotation speed of 80 rpm and a stirring time of 15 minutes with a dough viscosity of 1411.12 PaS. The rotation speed of 80 rpm has more even data or more consistent data compared to the rotation speed values of 20 rpm and 40 rpm.

Keywords


Dough, quantitative, stirring, viscosity

Full Text:

PDF

References


N. Fiernaningsih, S.S. Susilo, and A. Widayani, “Peningkatan kapasitas produksi dengan teknologi mixing double attack untuk memenuhi permintaan pasar kerupuk singkong desa dawuhan kabupaten Blitar,” Jurnal Pengabdian Masyarakat Berkemajuan, vol. 7, no. 3, 2023.

J. Sutrisno, Agustono, R.U. Fajarningsih, R. Khairiyakh, A.N. Ulfa, and I. Nurhidayati, “The impact of climate change on the production of cassava and sweet potato in Indonesia,” IOP Conf Ser Earth Environ Sci, vol. 1180, no. 1, p. 012038, May 2023, doi: 10.1088/1755-1315/1180/1/012038.

M. Ibnu, “Proyeksi produksi dan keunggulan komparatif perdagangan ubi kayu Indonesia,” Jurnal Ilmiah Membangun Desa dan Pertanian, vol. 8, no. 6, pp. 249–260, Dec. 2023, doi: 10.37149/jimdp.v8i6.515.

N.Z. Purba and D. Sitompul, “Analisis tingkat akurasi algoritma backpropagation dalam prediksi produksi ubi kayu di provinsi Indonesia,” Jurasik (Jurnal Riset Sistem Informasi dan Teknik Informatika), vol. 3, p. 87, Jul. 2018, doi: 10.30645/jurasik.v3i0.68.

N.P. Ardyani, B. Gunawan, and J. Harahap, “Ekologi politik budidaya singkong di kecamatan Arjasari kabupaten Bandung provinsi Jawa Barat,” Aceh Anthropological Journal, vol. 6, no. 2, p. 137, Oct. 2022, doi: 10.29103/aaj.v6i2.8040.

V.A. Idehen and A.O. Oriazowanlan, “Impact of micro, small and medium scale enterprises on gross domestic product and human development index in Nigeria,” European Journal of Business and Management, vol. 13, no 10, pp. 66-73, May 2021, doi: 10.7176/EJBM/13-10-07.

M.V. Capiña, “Impact of management practices on micro and small enterprise (MSEs) Performance in Marinduque, Philippines,” Journal of Social Entrepreneurship Theory and Practice, vol. 1, no. 1, pp. 84–97, Aug. 2021, doi: 10.31098/jsetp.v1i1.561.

A.L. Munirudin, E. Jumiaty, and N. Machmudin, “Faktor yang mempengaruhi produksi usaha mikro kecil dan menengah (UMKM) produk keripik di kota Tarakan,” J-PEN Borneo : Jurnal Ilmu Pertanian, vol. 2, no. 1, Sep. 2020, doi: 10.35334/jpen.v2i2.1513.

N.M. Manshor, J. Jai, F. Hamzah, and N.M. Yusof, “Rheological properties of cassava starch film forming solution with kaffir lime oil,” International Journal of Recent Technology and Engineering (IJRTE), vol. 8, no. 4, pp. 6781–6786, Nov. 2019, doi: 10.35940/ijrte.D5222.118419.

M.S. Araújo, M.V. da R. Afonso, N. da S.R. Mendes, A.R.M. de Souza, M.F.A. Silveira, and D. de M. Carvalho, “Rheological behavior and texture of corn starch gels (Zea mays), arrowroot (Maranta arundinaceaea L.) and cassava (Manihote sculenta Crantz),” Research, Society and Development, vol. 9, no. 12, p. e16191210868, Dec. 2020, doi: 10.33448/rsd-v9i12.10868.

A.G. Ma’aruf and A.H. Ramli, “Efficient processing of cassava starch: physicochemical characterization at different processing parameters,” Food Res, vol. 4, no. 1, pp. 143–151, Aug. 2019, doi: 10.26656/fr.2017.4(1).235.

A. Priyati, S. H. Abdullah, G. Mahardhian, and D. Putra, “Kengaruh kecepatan putar pengadukan adonan terhadap sifat fisik roti,” Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, vol. 4, no. 1, April. 2016.

A. Billina, S. Waluyo, and D. D. Suhandy, “Kajian sifat fisik mie basah dengan penambahan rumput laut study of the physical properties of wet noodles with addition of sea weed.”

T. Dapcevic, M. Pojic, M. Hadnaev, and A. Torbic, “The role of empirical rheology in flour quality control,” in Wide Spectra of Quality Control, InTech, 2011. doi: 10.5772/24148.

S. Longoria, J. Contreras, R. Belmares, M. Cruz, and M. Flores, “Effect of short fermentation times with Lactobacillus paracasei in rheological, physical and chemical composition parameters in cassava dough and biscuits,” Applied Sciences, vol. 10, no. 4, p. 1383, Feb. 2020, doi: 10.3390/app10041383.

E.R. Sandoval, A.F. Quintero, and A.A. Aponte, “Rheology and texture of doughs: applications on wheat and corn,” Ingeniería e Investigación, vol. 25, no. 1, pp. 72–78, Jan. 2005, doi: 10.15446/ing.investig.v25n1.14629.

A.B. Abass, W. Awoyale, B. Alenke, N. Malu, B. Asiru, V. Manyung, et al., “Can food technology innovation change the status of a food security crop A review of cassava transformation into ‘bread’ in Africa,” Food Reviews International, vol. 34, no. 1, pp. 87–102, Jan. 2018, doi: 10.1080/87559129.2016.1239207.

S. Kwak, “Are Only p -Values Less Than 0.05 Significant? A p -Value Greater Than 0.05 Is Also Significant!,” J Lipid Atheroscler, vol. 12, no. 2, p. 89, 2023, doi: 10.12997/jla.2023.12.2.89.

X.D. Zhang and J.F. Heyse, “Determination of sample size in genome-scale RNAi screens,” Bioinformatics, vol. 25, no. 7, pp. 841–844, Apr. 2009, doi: 10.1093/bioinformatics/btp082.

N, Chukhrova and A. Johannssen, “Fuzzy regression analysis: Systematic review and bibliography,” Applied Soft Computing, vol. 84, p.105708, 2019, doi: 10.1016/j.asoc.2019.105708

Ľ. Dulina, E. Bigošová, M. Barbušová, M. Gašo, and M. Šeligová, “Use the DOE Method for Tool Durability Increase,” Quality Production Improvement - QPI, vol. 1, no. 1, pp. 559–566, Jul. 2019, doi: 10.2478/cqpi-2019-0075.

A. Pastukhov and H. Dogan, “Studying of mixing speed and temperature impacts on rheological properties of wheat flour dough using Mixolab,” 2014.

A.B. Pop and A. M. Țîțu, “Verification of the normal distribution of experimental data obtained by milling of aluminum alloys,” International Journal of Mechatronics and Applied Mechanics, vol. 1, no. 11, Jul. 2022, doi: 10.17683/ijomam/issue11.13.

S.G. Kwak and S.-H. Park, “Normality test in clinical research,” Journal of Rheumatic Diseases, vol. 26, no. 1, p. 5, 2019, doi: 10.4078/jrd.2019.26.1.5.

M.Wahyuni, “Statistik deskriptif untuk penelitian olah data manual dan SPSS versi 25”. Kampar: Bintang Pustaka Madani Yogyakarta, 2020.

E.W. Winarni, “Teori dan praktik penelitian kuantitatif kualitatif penelitian tindakan kelas, research and developmenta”. Jakarta, Indonesia: Bumi Aksara, 2018.

A. Priyati, S. H. Abdullah, G. Mahardhian, and D. Putra, “Pengaruh kecepatan putar pengadukan adonan terhadap sifat fisik roti,” Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, vol. 4, no. 1, April. 2016.

O.O. Onipe, D. Beswa, and A.I.O. Jideani, “Confocal Laser Scanning Microscopy and Image Analysis for Elucidating Crumb and Crust Microstructure of Bran-Enriched South African Fried Dough and Batter,” Foods, vol. 9, no. 5, p.605, 2020, doi: 10.3390/foods9050605.

Е. Bayramov and A. Nabiev, “Physical and chemical processes developing in the mass of components during dough mixing,” Food Science and Technology, vol. 13, no. 3, Oct. 2019, doi: 10.15673/fst.v13i3.1451.

L. Che, D. Li, L. Wang, N. Özkan, X. D. Chen, and Z. Mao, “Effect of high-pressure homogenization on the structure of cassava starch,” Int J Food Prop, vol. 10, no. 4, pp. 911–922, Oct. 2007, doi: 10.1080/10942910701223315.

C. S. Titi, R. Fachrudin, E. Ruriani, and I. Yuliasih, “Effect of agitation in alkalization process on the characteristics of sodium carboxymethyl sago and cassava starches,” IOP Conf Ser Earth Environ Sci, vol. 147, p. 012016, May 2018, doi: 10.1088/1755-1315/147/1/012016.

R. Crockett, P. Ie, and Y. Vodovotz, “How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten‐free dough?,” J Food Sci, vol. 76, no. 3, Apr. 2011, doi: 10.1111/j.1750-3841.2011.02088.x.

J. Colivet and R. A. Carvalho, “Hydrophilicity and physicochemical properties of chemically modified cassava starch films,” Ind Crops Prod, vol. 95, pp. 599–607, Jan. 2017, doi: 10.1016/j.indcrop.2016.11.018.

A. Gómez, C. Ferrero, A. Calvelo, M. C. Añón, and M. C. Puppo, “Effect of mixing time on structural and rheological properties of wheat flour dough for breadmaking,” Int J Food Prop, vol. 14, no. 3, pp. 583–598, Mar. 2011, doi: 10.1080/10942910903295939.

S. Dhal, A. Anis, H. M. Shaikh, A. Alhamidi, and K. Pal, “Effect of mixing time on properties of whole wheat flour-based cookie doughs and cookies,” Foods, vol. 12, no. 5, p. 941, Feb. 2023, doi: 10.3390/foods12050941.

S.I. Koneva, E.Y. Egorova, L.A. Kozubaeva, and I.Y. Reznichenko, “The effect of flaxseed flour on the rheological properties of dough made of flaxseed and wheat flour and bread quality,” Food Processing: Techniques and Technology, vol. 49, no. 1, pp. 85–96, Jun. 2019, doi: 10.21603/2074-9414-2019-1-85-96.

Y. Feng, H. Zhang, J. Wang, and H. Chen, “Dynamic changes in glutenin macropolymer during different dough mixing and resting processes,” Molecules, vol. 26, no. 3, p. 541, Jan. 2021, doi: 10.3390/molecules26030541.

M.G. Scanlon and J.H. Page, “Probing the properties of dough with low‐intensity ultrasound,” Cereal Chem, vol. 92, no. 2, pp. 121–133, Mar. 2015, doi: 10.1094/CCHEM-11-13-0244-IA.

O.G. Olajide, L.A.S. Agbetoye, O.O. Olabinjo, and O.S. Lawson, “Development and performance evaluation of a groundnut mixing machine,” Journal of Engineering Research and Reports, vol. 25, no. 6, pp. 122–130, Jul. 2023, doi: 10.9734/jerr/2023/v25i6928.

A. Gómez, C. Ferrero, A. Calvelo, M.C. Añón, and M.C. Puppo, “Effect of mixing time on structural and rheological properties of wheat flour dough for breadmaking,” Int J Food Prop, vol. 14, no. 3, pp. 583–598, Mar. 2011, doi: 10.1080/10942910903295939.

W. Wang, X. Zhou, W. Li, J. Liang, X. Huang, Z. Li, et al., “Real-time monitoring of dough quality in a dough mixer based on current change,” Foods, vol. 13, no. 3, p. 504, Feb. 2024, doi: 10.3390/foods13030504.

Е. Bayramov and A. Nabiev, “Physical and chemical processes developing in the mass of components during dough mixing,” Food Science and Technology, vol. 13, no. 3, Oct. 2019, doi: 10.15673/fst.v13i3.1451.

J. Fajrin, Y. Zhuge, F. Bullen, and H. Wang, “Flexural strength of sandwich panel with lignocellulosic composites intermediate layer – a statistic approach,” International Journal of Protective Structures, vol. 2, no. 4, pp. 453–464, Dec. 2011, doi: 10.1260/2041-4196.2.4.453.

J.T. Yamada, R. Viana, R. Santos, C.C. De, A. M. De, B.J. De, et al., “Use of factorial design with significant interaction and Tukey’s Test in agricultural and environmental experiments,” Revista de Gestão e Secretariado (Management and Administrative Professional Review), vol. 14, no. 6, pp. 9815–9828, Jun. 2023, doi: 10.7769/gesec.v14i6.2335.

Y. Hochberg and G. Rodríguez, “Intermediate simultaneous inference procedures,” J Am Stat Assoc, vol. 72, no. 357, pp. 220–225, Mar. 1977, doi: 10.1080/01621459.1977.10479943.

H. J. Keselman and L. E. Toothaker, “Comparison of Tukey’s T-Method and Scheffé’s S-Method for Various Numbers of All Possible Differences of Averages Contrasts Under Violation of Assumptions,” Educ Psychol Meas, vol. 34, no. 3, pp. 511–519, Oct. 1974, doi: 10.1177/001316447403400304.

A. Vasilopoulos, “Non-parametric statistics: A set of statistical techniques to compare two or more independent populations,” Journal of Strategic Innovation and Sustainability, vol. 14, no. 6, Dec. 2020, doi: 10.33423/jsis.v14i6.2613.

A.A. Alcheikhhamdon, N.A. Darwish, and N. Hilal, “Statistical analysis of air-gap membrane desalination experimental data: Hypothesis testing,” Desalination, vol. 362, pp. 117–125, Apr. 2015, doi: 10.1016/j.desal.2015.02.003.




DOI: http://dx.doi.org/10.17977/um016v8i22024p460

Refbacks

  • There are currently no refbacks.


Copyright (c) 2024 Journal of Mechanical Engineering Science and Technology (JMEST)

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

View My Stats