FINAL REPORT

DESIGN TOOL VACUUM DRYING IN THE PROCESS MAKING

FLOUR Moringa LEAVES OF SPEED BASED ON ROUND
TIME Drying

Trisna Dewi
061540421612

STATE POLYTECHNIC SRIWIJAYA

PALEMBANG
2019
 COST DISCUSSION

Preface

Literature Review

Research Methodology

Result and Discussion

 PRELIMINARY
und Back

Moringa oleifera Flour

Vacuum drying
Formulation of the problem
The formulation of the problem in making Moringa leaf
flour is how to design a vacuum drying to produce quality
Moringa leaf flour with water content according to
Indonesian National Standards.

Research purposes
1. Designing a vacuum dryer apparatus as one of the moringa leaf
powder manufacturing technology.
2. Getting Moringa leaf powder with water levels and quality in
accordance with national standards of Indonesia.
3. Determining the optimum operation of the device in the Moringa
leaf drying in terms of the rotation speed of the drying time.

Benefits of research
1. For Researchers
2. For Industry
3. For Academics
4. For the Community
RESEARCH METHODOLOGY

Approach design functional

1. jackets Tubes (lxh) = 27cm x 38cm

2. Closed Tube = 29cm
3. pressure gauge = 1ATM
4. tank Container Water
5. Box Panel
6. blower = 220V, 1A
7. Motorcycle mover = 220V, 1.5A
8. Pump vacuum = = 230V, 1.5A

Information Tube Spinner (lxh) = 16cm x 22,5cm

Total Power that be used is 895Watt
Approach design Structural

22c
m12c
appear Front (In) 2D m appear On (In) 2D

40cright (In Tube Tool

appear Side
m
Vacuum Drying) 2D

Picture 3.2 Tool Vacuum Drying from All Side 2D

Consideration and Trial

Time and Place of Implementation

Sriwijaya State Polytechnic
April to July 2019
Microbiology Laboratory

Tools and Materials used

Vacuum Drying Moringa oleifera lamk

Experiment Design and Design

Engineering Design and Testing Flow Chart of the Process of
Phase Making Moringa Leaf Flour
 Start

Studies
Vacuum Freeze Drying Literature
- Journals
- text Book
Design Tools

manufacture Tool

Ready

Drying the
testing Tool
leaves of
Moringa

worthy
No.
Yes

Preparation Tool for manufacturing

Moringa Flour Leaf

finished

block Diagram manufacture and examination Tool Diagram flow Process manufacture Flour Leaf Moringa
RESULTS AND DISCUSSION
RESULTS AND DISCUSSION

90

80

70

60
Kadar Air (%)

50
2500 rpm
40
2700 rpm
30
2900 rpm
20

10

0
0 1 2 3 4 5 6
Waktu (Jam)

Picture 4.3 Influence Speed rotation To Time Drying

 5

4.5

4
Drying Rate(kg/h.m2)

3.5

2.5 2500 rpm

2 2700 rpm
2900 rpm
1.5

0.5

0
0 1 2 3 4 5 6
Time (hour)

Picture 4.4 Influence Speed rotation To Rate Drying

CONCLUSIONS AND RECOMMENDATIONS

Conclusion
 Vacuum drying appliance has been designed with the specification tool
dimensions namely: 0,0020258m2 sectional area of ​the intake air, the
rotation speed of 750rpm, power needed for 154watt, length 220mm V-belts
V-belts with a speed of 3,925m / s.
 Produce Moringa leaf powder with a moisture content of 15% with the
quality of green products (Moringa leaves), the fineness of the flour in
accordance with the Indonesian National Standard quality of the flour
(80mesh sieve), and the content of protein content is high at 28.84%.
 Variations in the speed of rotation affects the drying time moringa leaves.
Moringa leaves in the drying process by using a vacuum drying results
obtained dried Moringa leaf products in optimum condition that is on the
rotation speed of 2900rpm with a water content of 22% moringa leaves.
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