The Design of a Red Cracker (Kerupuk Merah) Dough Mixing Machine in the Development of the Small Industry in Lima Puluh Kota Regency

Melly, Sandra and Harni, Mimi and Ernita, Yuni and Herdian, Fithra and Batubara, Fanny Yuliana (2022) The Design of a Red Cracker (Kerupuk Merah) Dough Mixing Machine in the Development of the Small Industry in Lima Puluh Kota Regency. IOP Conference Series: Earth and Environmental Science.

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Abstract

Kerupuk merah is a type of crackers made of flour, and it isred in color. It is a type of snacks used as complementary foods, and it can add more taste and aesthetic value on the main dish. It is a unique local product. In West Sumatra, a kerupuk merah industrial center can be found in Piladang, Akabiluru District, Lima Puluh Kota Regency. The production of this cracker is still performed manually, raising major concerns with production capacity and hygiene. The capacity of kerupuk merah production is determined by the dough mixing process (the first process). This process involves the use of a rectangular wooden box and man power from 3 to 4 people for kneading. The production capacity is 500 kg of dough/day or 56–63 kg/hour. The dough mixing process is performed 1–2 times/week. The data above reflect that the production process of kerupuk merah is energy- and time-consuming, thereby reducing the quantity and quality of the production. The design of a dough mixing machine is a solution to this problem. The dough mixer drum is designed in length, width, and height of 80 cm, 80 cm, and 60 cm, respectively. The optimum capacity of the dough mixer drum in each mixing process at the speed of 27.2 rpm and mixing rate of 906.34 kg/h is 150– 200 kg. The mixing machine designed is food-safe because it is made of stainless steel. This invention may increase the industrial production capacity of kerupuk merah, save the kneading time, and improve the hygiene of the production, allowing the business to be developed.

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