ABSTRAC

The process of making bread consists of 5 basic stages, namely the

mixing stage, the weighing stage, the forming stage, the fermentation stage, and
the baking stage. One very important process is the final fermentation process.
The final fermentation is influenced by temperature, humidity and time. The
manual method of developing bread dough takes a long time and depends on the
weather so that it can cause the production process to be less consistent. The
steps taken in solving the above problems are by making a Bread Dough Proofer
Machine to speed up the production process and increase the consistency of
production results. The purpose of making the final project is to design the
design, calculate machine elements, make BOM, build machines, test the function
and results of the Rotary System on the Bread Dough Proofer Machine.
Design of a Bread Dough Proofer Machine with a Rotary System, with
the James H. Earle design method approach. The following are the steps for the
machine design process, namely identifying problems, field studies and literature
reviews, determining initial ideas, evaluating designs, making decisions,
implementing and making reports.
The result of the final project that has been made is a detailed design
drawing using Solidwork Software, the calculation of machine elements can be
seen that the drive used is the DC Gear Box motor, the transmission used is the
sprocket chain, 17 mm shaft diameter, and the bearings used UCP 203. BOM to
determine the needs of the materials used, function testing and testing the results
of the rotary system on the bread dough proofer machine are important data in
completing the final project.

Keywords: Proofing, time, temperature, consistent, Rotary system.

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