a class project report : study concerning the effect of parameter on cooking oil in crispness of...
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Study Concerning the Effect of Various Parameters on
Cooking Oil in the Crispness of Tempeh by Bending
Test Method
Experiment Report
A Report Submitted for fulfillment of MT 4001 Experiment Design Class Project
by
Joseph Arden (13710014)
Arda Diska Widi Pranata (13710018)
Material Engineering Department
Faculty of Mechanical and Aerospace Engineering
Bandung Institute of Technology
Bandung
2013
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CHAPTER I
Introduction
1.1BackgroundTempeh originated in todays Indonesia. The earliest known reference to it
appeared in 1815 in the Serat Centhini. One of exotic food from Indonesia is tempeh.
Tempeh was the most eaten food by Indonesian. It was come of soy with
intentionally grown fungus. It made by natural culturing and controlled fermentation
process that binds soybean into a cake form similar to grilled burger meat. Tempeh
is unique, even among the traditional soy cuisine.
People of Indonesia use it as traditional protein resource. The production
process of tempeh is made from soy bean, but it is a whole soybean produce with
different nutritional characteristics and textural qualities. Tempeh fermentation
process its retention of the whole bean gives it a higher content of protein, dietary
fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more
pronounced as it ages. Because of its nutritional value it usually as a meat analogue.
Tempeh begins with whole soybeans, which are softened by soaking, then
partly cooked. Specialty tempeh may be made from other types of beans, wheat, or
may include a mixture of beans and whole grains. Fermentation starter containing
the spores of fungus is mixed in. The beans are spread into a thin layer and are
allowed to ferment for 24 to 36 hours at a temperature around 30C.
Tempeh often cooks poorly because its concern as cheap and low class food.
Because that concern the producer uses the lowest cost to produce them. Also whenconsumer of tempeh cooks they also do it poorly. So the taste is not tasty. They
dont tasty because of not tasty that its lack of crispness.
Crispness is one of properties that the consumer is wanted for. So when
tempeh is lack of crispness they dont want to eat it. The crispness of tempeh is one
the consumer wanted so the crispness must be taken carefully to take tempeh as the
upper class food.
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1.2Objectivea. Measure level of crispness in tempeh by the influence of cooking oil
parameters.
b.
Get the bending test value from the bend test.
1.3MethodologyThe experiment is carried out basically by frying tempeh in controlled
condition. Condition that we control is the properties of tempeh. We make a same
size of tempeh about 5x4x1 cm and we cut it from the same big tempeh sample.
We dont additional treat to tempeh so it just tempeh with fungus and beans
inside of it.We measure the fire from stove scale. We assume same heat as we continue
to turn off and on the stoves and wait it to cool down until the next sample. Heat
is assumed as same when we start over another run of example again. Frying
condition is opened and we use the same Teflon based frying pan. Also the
source of heat is burned LPG.
The preparation of materials wasnt include the cleaning. We didnt clean the
tempeh. The cleaning only conducted on the frying pan and frying stick. In the
cleaning process we use Rinso detergent as cleaning. We also assume the
frying oil were pure there is no residue included.
1.4Systematic of WritingThis report including seven chapters with each chapter explaining
systematically the experiment we did. Chapter one is explain why we did the
experiment and how important the experiment is, and also the objective of the
experiment. The Chapter two explains the variable which we use in the
experiment and the reason why those variables were choose. In Chapter three
there is hypothesis about the prediction result from this experiment, so we can try
to suggest the outcome of the experiment.
Chapter four will be explains the experiments design which consist the
variance of variable condition. The following Chapter will be stated the
experimental procedure along with the measurement technique to measure
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crispness in analytic way. Chapter six explains the analysis of the data from
experiment and the last chapter is the conclusion from the analysis of
experiments data.
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CHAPTER II
VARIABLES
The variable is come from the usual cooking behavior of Indonesian, so in the future this
report could be beneficial to the public, not only Indonesia but also in the every part of the
world whom cook tempeh. We decide this is the variable that Indonesian uses when they
cooked the tempeh.
Variable (-) (+)
Cooking Oil Brand Unbranded Sunco
Cooking Oil Volume 300 mL 500 mL
Fire Size Small Big
Frying Time 2 Minutes 3 Minutes
We use Sanco and unbranded oil, as the brand oil that we use. The unbranded is made
from traditional made, or in bahasa Indonesia, they usually called Minyak Goreng Curah. The
Unbranded usually came in contained can rather than usual plastic wrapped branded oil.
Because of its the usual brand that used in Indonesia,we must test whether Sanco or Minyak
Goreng Curah is better for cooking.
Volume of oil is decided because of when its lack of oil the tempeh is rather roasted.
If the oil is too many, tempeh will less crunchy, or too many oil left in the tempeh. The
tempeh must be cook under precise amount of oil so tempeh will be eaten by Indonesian as
upper class food.
Figure 2.1 Delicious tempeh
Table 2.1 Experiment Variables
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CHAPTER III
HYPHOTESIS
We made the hypothesis when we first observe cooking of tempeh, then we
guess something that could influence the frying process. There are several
hypotheses that we want to test it in certain condition. All of hypotheses we use
based on variable we use.
The frying time is expected to make the tempeh crisper because its the
amount of heat absorbed by tempeh. The tempeh will be crisper when the time is
longer. And also the fire size because it determine the heat we apply to tempeh. The
bigger fire will produce more cooked tempeh, which mean more crisper tempeh. So
we guess the fire size and frying time will give significant effect to crispness of tempe
by make it crisper when we apply more of them.
The brand and volume is expected not to give significant effect to the
crispness of tempeh, because its have a little profound heating effect to cooking of
tempeh.
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CHAPTER IV
EXPERIMENT RUN DESIGN
We have to use the factorial design at two level methods. Then by using 4
variables, the number of expected experiments runs is 16 runs. The variable
variance in each run conducted in the following table.
OilBrand
Oil Volume Fire Size Frying Time
1 - - - -2 + + - +
3 + + - -
4 - - + +
5 + - - -
6 - + + +
7 - + - -
8 - + - +
9 - + + -
10 + + + -11 + - + +
12 + - + -
13 - - - +
14 + + + +
15 + - - +
16 - - + -
Table 2.1 Variable Variance in Each Run
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CHAPTER V
EXPERIMENTAL PROCEDURE & DESCRIPTION OF THE RESULT
MEASUREMENT TECHNIQUE
5.1 RAW MATERIAL & EQUIPMENTThe experiment is required some raw materials and equipment. The list of
material tabled below.
RAW MATERIAL EQUIPMENT
Unbranded Oil 1 L Stove
Sunco Oil 1 L Knife
Tempeh Spatula
Plastic Ruler
Water Plastic Rope
Ballpoint
Table 5.1 Table of Raw Material and Equipment
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5.2 Experiment ProcedureThe procedure to conduct the experiment based on experimental design
that has been explained above is listed as follows:
a.Heat the Cooking Oil on the Stove according to fire size variableb.Pour the cooking oil on the stove at 300 mL and 500 mL level, and change
same as the variable change
c.Fried the tempeh according to time variable in 2 and 3 minutesd.Remove the tempeh and dry the tempeh from oile.Tie the rope with plastic bag in the specimen centerf. Fill the plastic bag with care until the tempeh were broke
Figure 5.1 Final Sampling with background equipment used
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Flowchart of Standard Operation Procedure upon completing the experiment
Start
Sanco
Clean the equipment
Oil is 300
mL
added
Big Fire
2 Min
Fry
Unbranded
500 mL oil added
Small fire
3 Min Fry
All specimen
fried yet?
yes
yes
yes
yes
yes
no
Put out specimen and dry
it
No, start over
no
no
no
Next
Page
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Previous
Page
Tie the
plastic rope
on plastic
The Plastic
Bag is BrokeTie the
plastic rope
that connect
to plastic
bag to
specimen
Add Water
to plastic
bag slowly
Calculate
the
bending
strength
End
yes
no
Tempeh is
broke
yes
no
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5.3 MEASURING TECHNIQUEThe experiment employs a measure of water volume that filled into the plastic
bag. After we measure the volume of plastic bag, we convert the volume into mass
via density then we have the sigma of bending.
( )
With
P = the amount of given force
L = Length of specimen
b = Width of specimen
h = Specimen thickness
The given force we get from the density and volume of water, so we got the
mass The tempeh shaped in beam, so we conclude we could use this equation.
Figure 5.5 Bending Test and Underview of Bending Test
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Figure 5.6 Tempeh Fracture Surface
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CHAPTER VI
ANALYSIS
6.1Sigma Data From ExperimentFrom the experiments we obtained the following data
Brand Volume Fire Size Time Height(cm)
Volume(L) Mass(kg) P (N) Sigma Identity
1 - - - - 18 0.598 0.598 6.15 68331.67 Average
2 + - - - 16.7 0.554 0.554 5.73 63632.53 A
3 - + - - 26.3 0.873 0.873 8.85 98333.86 B
4 + + - - 23 0.764 0.764 7.78 86405.28 AB
5 - - + - 24.8 0.823 0.823 8.36 92911.78 C6 + - + - 19.6 0.651 0.651 6.67 74115.22 AC
7 - + + - 25.5 0.847 0.847 8.59 95442.08 BC
8 + + + - 23.2 0.770 0.770 7.84 87128.22 ABC
9 - - - + 21.7 0.720 0.720 7.35 81706.14 D
10 + - - + 18.9 0.627 0.627 6.44 71584.92 AD
11 - + - + 22.3 0.740 0.740 7.55 83874.97 BD
12 + + - + 20.7 0.687 0.687 7.03 78091.42 ABD
13 - - + + 23.1 0.767 0.767 7.81 86766.75 CD
14 + - + + 22.5 0.747 0.747 7.61 84597.92 ACD
15 - + + + 28.9 0.959 0.959 9.70 107732.14 BCD
16 + + + + 25.7 0.853 0.853 8.65 96165.03 ABCD
6.2Calculating Effect Using Yates AlgorithmThe Algorithm is used for determining the variable that significant variable
according to condition which gives an effect to experiment result. It is obtain by
making a column for the data which get from experiment result. The total column of
yates algorithm in the variable case was also four.
Half of the column (count until the eighth line) was filled with the summary of
two consecutive value of each experiment. Then the second half of the series is
subtract to each consecutive value of each experiment. Then for the second column
we repeat the Yates calculation with new value that we obtain from first calculation.
We repeated it until forth repetitions.
Table 6.1 Experiment Data
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Then after the last column done, the next column is a series of divisor. It based
on the number of variable and because of we use 4 variable, we use 16 as divisor for
average. The remaining divisor value is the half of first devisor. Here the estimate
value that is obtain by divide the last column with divisor.
A B C D Sigma 1 2 3 4 Divisor Estimate Identity
1 - - - - 68331.67 131964.2 316703.3 668469.5 1369833 16 85614.56 Average
2 + - - - 63632.53 184739.1 351766.1 701363.4 1386822 8 173352.8 A
3 - + - - 98333.86 167027 349597.3 685458.7 1336577 8 167072.2 B
4 + + - - 86405.28 182570.3 335861.4 651118.8 1299707 8 162463.4 AB
5 - - + - 92911.78 153291.1 315257.4 648588.5 1357181 8 169647.7 C
6 + - + - 74115.22 161966.4 333331.1 708592.9 1283053 8 160381.6 AC7 - + + - 95442.08 171364.7 375261.8 574459.9 757030.2 8 94628.77 BC
8 + + + - 87128.22 203897.2 199198 182570.3 135217.4 8 16902.18 ABC
9 - - - + 81706.14 -4699.14 -16627.7 -47352.9 -105188 8 -13148.6 D
10 + - - + 71584.92 -11928.6 -30725.1 -57835.6 -103381 8 -12922.6 AD
11 - + - + 83874.97 -18796.6 -27110.4 -45545.5 -79885.4 8 -9985.67 BD
12 + + - + 78091.42 -8313.86 -18435.1 -34339.9 -58197 8 -7274.63 ABD
13 - - + + 86766.75 -10121.2 -15904.8 -23857.2 -45545.5 8 -5693.19 CD
14 + - + + 84597.92 -5783.56 -7952.39 -21688.3 -46991.4 8 -5873.92 ACD
15 - + + + 107732.14 -2168.83 -13735.9 -25303.1 -36870.2 8 -4608.77 BCD
16 + + + + 96165.03 -11567.1 -11567.1 -11567.1 -11567.1 8 -1445.89 ABCD
Table 6.2 Yates Algorithm
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Using Minitab 16, data above can be plotted into Probability plot effect.
200000150000100000500000
99
95
90
80
70
60
50
40
30
20
10
5
1
C1
Percent
Probability Plot of C1Normal
Figure 6.1 Probability plot
The data above shows us the significant variable is a combination of variable
which is BD, ABD, CD, ACD, BCD and ABCD. One particularly present in each
significant variable is the D variable which is the fry time, so we could conclude that
when we use the more fry time, the more significant the bending strength of each
tempeh.
The variable that secondly present is the B. The B variable is the cooking oil
volume. The tempeh is faster fried, because tempeh could immerse fully in cooking
so the heat transfer in each side of tempeh was bigger. The most significant variable
is the combination of Sunco, bigger volume of cooking oil, and bigger fire size and
longer time. The variable made tempeh stronger and have more strength. Then in
instant we believe that more variable combined, the crispness of tempeh were
increase but we quickly canceled when we look the combination of ABD and CD.
Because of the value of CD is more significant compare to ABD, so the brand of
cooking oil and volume is less significant compare to fire size.
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6.3Diagnostic CheckWe made to diagnostic check to test the entertained model whether it is correct
or not. We try to use linear equation model. The diagnostic check made by plotting
the residual value against its probability. The residual value is the differencesbetween the estimated value () and experimental value y or y- .
The value is obtained from the function which is gotten from Normal
probability plot.
( ) (
) (
)
( ) (
) (
)
the value is obtained from average estimated value, 94628.77 is obtainedfrom BD identity estimated value, 160381.59 is obtained from ABD estimated value,
162463.41 is obtained from CD identity estimated value, 167072.18 is obtained from
ACD identity estimated value, 169647.67 is obtained from BCD identity estimated
value and 173352.76 is obtained from ABCD identity estimated value.Thus, the value can be calculated and the value is listed below.
A B C D y y bar y - y bar Identity
1 - - - - 68331.67 52286.31 16045.36
Average
2 + - - - 63632.53 206387.32
-142755 A
3 - + - - 98333.86 114334.04
-16000.2 B
4 + + - - 86405.28 294377.39
-207972 AB
5 - - + - 92911.78 53189.99 39721.79
C
6 + - + - 74115.22 219852.16
-145737 AC
7 - + + - 95442.08 122647.90
-27205.8 BC
8 + + + - 87128.22 -378158.6
3
465286.9
ABC
9 - - - + 81706.14 118942.81
-37236.7 D
10 + - - + 71584.92 -35158.20 106743.1
AD
11 - + - + 83874.97 56895.08 26979.89
BD
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12 + + - + 78091.42 -123148.2
7
201239.7
ABD
13 - - + + 86766.75 118039.13
-31272.4 CD
14 + - + + 84597.92 -48623.04 133221 ACD15 - + + + 107732.1
448581.22 59150.9
2BCD
16 + + + + 96165.03 549387.75
-453223 ABCD
5000004000003000002000001000000-100000-200000
99
95
90
80
70
60
50
40
30
20
10
5
1
Data
Percent
C1
C2
Variable
Probability Plot of C1, C2Normal
Figure 6.2 Probability plot and residual
There is slight difference between analysis above and figure 6.2 above. As we look to
figure above the figure state that the significant variable is A, B, AB, and ABCD. There areso many causes that could make the difference. One particular answer is maybe the brand
of cooking oil is significant compare to unbranded oil. The bigger volume also significant to
the result, and also in the combination of the volume and brand the yield is also more
significant. Then the combination of ABCD variable where we use the sunco, bigger volume,
bigger fire, and longer time made the tempeh stronger in more significant way.
Table 6.3 and residual value
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6.4Standard ErrorStandard Error is calculated using the effect value of third order and fourth
order effect.
Identification Effect Effect
BD 94628.77 8954604269.43
ABD 160381.59 25722255613.79
CD 162463.4 26394360626.79
ACD 167072.18 27913114675.81
BCD 169647.67 28780333161.66
ABCD 173352.76 30051180747.92Average 24635974849.23
SE ( ) 156958.51
Table 6.4 Standard Error Calculation
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CHAPTER VII
CONCLUSION
7.1ConclusionThe Hypothesis is the frying time is expected to make the tempeh crispness
because the tempeh its the amount of heat absorbed by tempeh. The tempeh will be
crisper when the time is longer. And also the fire size because it determine the heat
we apply to tempeh. The bigger fire will produce more cooked tempeh. So we guess
the fire size and frying time will give significant effect to crispness of tempeh by make
it crisper when we apply more of them.
From the analysis it can be concluded that the significant variable is A, B, AB, and
ABCD. That is the type of Sunco oil and large volumes of oil will produce significant
enough and if the type of Sunco oil, oil volume, great big fire and a long frying time
will be very significant in the outcome. So our hypothesis is wrong, but now we know
what its the most significant thing in cooking the tempeh to get their crispness and
we must prepare to tell people how to cook tempeh correctly. This is the way of
finding knowledge.
7.2Future WorksThe experiment employ a manual assembly machine, in the next experiment it
will be good if more high tech machine is employed.
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SHARING
We found the chosen topic isnt easy when it comes to the test. Because of itsour self who assemble the testing device and we cant use any machine. There is no
such machine that could perform the bending test on tempeh. Also, when we did
testing the tempeh the plastic is frequenly broken. When the plastic is broken we
have to tie another plastic again. The key to success in our experiment is when we
use bigger and thicker plastic.
After we solve the broken plastic problem, the water that we pour into is leaking.
Then comes another problem that is the measurement of water volume, because of
there is certain amount of water that is go down. So we try solve it by put a basket
below the plastic, so we can measure the leaked water.
The experiment of continuously frying tempeh told us about how to fry tempeh in
a good way. Now, we know that brand of oil, fire size, oil volume, and frying time also
influence the frying process. Maybe we should start some tempeh company. After
the experiment we eat all of the specimen.