DESIGN OF CUTLERY OMELET PROCESSING OFRENDANG EGGS FOR HOME INDUSTRY
Mislaini R.1, Santosa1 and Ghenta Shafirta2
1 Faculty of Agricultural Technology, Agricultural Engineering Department,
Phone/Fax. 0751-777413 ,LimauManis, Padang – 25163
2Laboratory of Management and Production of Agricultural Engineering, Faculty of Agricultural Technology, Andalas University Padang
Corresponding author: Alamat email ini dilindungi dari robot spam. Anda memerlukan Javascript yang aktif untuk melihatnya..id
ABSTRACT
Rendang eggs became popular in Payakumbuh Municipality and surrounding areas since 2002. According Supardi (2009) states that rendang egg is a typical food Payakumbuh, West Sumatera. Making rendang eggs originated from the number of eggs are cracked or broken contained in farmers layer chicken. Until now consumer demand for increased egg rendang. Rendang egg producers are still using simple equipment in the manufacturing process. Therefore, it is necessary to study the making cutting tools omelet in the process of making a simple egg rendang still using human labor as a source of driving force. This tool can shorten the cutting time omelet compared with the use of a kitchen knife. Tools produced in this study can already be used to cut the omelet with percentage yield imperfect truncated 45.78% and the percentage of perfectly clipped 50.67%. This tool generates an effective working capacity of 41.17 kg / h, when compared to manual work capacity cuts with a knife that only 13.24 kg / h. The capacity of this tool is much better that about 3.109 times that of manual cutting.
Keyword: Design, Cutlery Omelet, Work Capacity, Omelet