PERHITUNGAN KONSTRUKSI DAN ANALISA PRODUKSI PADA ALAT PENGADUK ADONAN ROTI TIPE HORIZONTAL BERKAPASITAS 20 KG/JAM
Construction Calculation And Production Analysis Of A Horizontal Bread Dough Mixer With A Capacity Of 20 Kg/Hour
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Keywords:
Mesin Pengaduk, Adonan Roti, Tipe Horizontal, Rancang Bangun, Efisiensi Produksi
Abstract
Penelitian ini bertujuan untuk merancang dan membangun mesin pengaduk adonan roti dan donat tipe horizontal dengan kapasitas 20 kg/jam sebagai solusi bagi industri rumah tangga dan usaha kecil menengah (UKM) yang membutuhkan proses produksi cepat, efisien, dan higienis. Metode penelitian menggunakan pendekatan Design Science Research melalui tahapan analisis kebutuhan, perancangan mekanis, pembuatan, perakitan, serta uji kinerja. Hasil pengujian menunjukkan bahwa mesin mampu mengolah 10 kg adonan dalam waktu 14 menit 49 detik dan 20 kg adonan dalam 29 menit 46 detik, dengan efisiensi waktu 67–70% dibandingkan metode manual. Analisis daya motor bensin 6,5 HP serta perhitungan kekuatan rangka ST 60 dan umur bearing menunjukkan bahwa mesin aman digunakan dan memiliki umur pakai hingga ±5 tahun. Dari sisi ekonomi, penggunaan mesin ini mampu mengurangi biaya tenaga kerja hingga 60% dan meningkatkan kapasitas produksi harian 2–3 kali lipat. Dengan demikian, mesin ini terbukti efektif dan layak diterapkan pada skala usaha kecil maupun menengah serta berpotensi dikembangkan lebih lanjut dengan sistem otomatisasi dan penggunaan energi ramah lingkungan
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[15] K. Zgodavova, P. Bober, V. Majstorovic, K. Monkova, G. Santos, and D. Juhaszova, “Innovative Methods for Small Mixed Batches Production System Improvement: The Case of a Bakery Machine Manufacturer,” Sustain. 2020, Vol. 12, Page 6266, vol. 12, no. 15, p. 6266, Aug. 2020, doi: 10.3390/SU12156266.
[16] Y. ling Yang, E. qi Guan, L. li Zhang, M. meng Li, and K. Bian, “Mechanical action on the development of dough andits influence on rheological properties and protein network structure,” Food Res. Int., vol. 158, Aug. 2022, doi: 10.1016/J.FOODRES.2022.111495.
[17] E. Lancelot, J. Fontaine, J. Grua-Priol, A. Assaf, G. Thouand, and A. Le-Bail, “Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopy,” Food Chem., vol. 358, Oct. 2021, doi: 10.1016/J.FOODCHEM.2021.129916.
[18] M. Mazwan, “Rancang Bangun Mesin Pengaduk Adonan Roti,” Turbo J. Progr. Stud. Tek. Mesin, vol. 13, no. 2, pp. 447–456, 2024, doi: 10.24127/trb.v13i2.3745.
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[20] K. Kriswanto, W. Aryadi, D. S. Hadikawuryan, I. W. Pamungkas, O. Y. Briantoro, and F. Hasyim, “Penerapan Mesin Pengaduk Adonan Kue pada Usaha Bakpia di Kelurahan Pakintelan,” Rekayasa J. Penerapan Teknol. dan Pembelajaran, vol. 17, no. 2, pp. 35–40, 2019, [Online]. Available: https://journal.unnes.ac.id/nju/index.php/rekayasa/article/view/21727
[21] P. Jaśkowski and S. Biruk, “Minimizing the Duration of Repetitive Construction Processes with Work Continuity Constraints,” Comput. 2019, Vol. 7, Page 14, vol. 7, no. 1, p. 14, Mar. 2019, doi: 10.3390/COMPUTATION7010014.
[22] K. B. Tawi et al., “DESIGN OF ELECTRO-MECHANICAL DUAL-ACTING PULLEY CONTINUOUSLY VARIABLE TRANSMISSION,” J. Mech. Eng. Sci., vol. 8, pp. 1332–1342, Jun. 2015, doi: 10.15282/JMES.8.2015.8.0130.
[23] W. Wang, A. H. B. Duffy, and U. of S. S. (Funder), “A triangulation approach for design research,” Aug. 24, 2009. Accessed: Oct. 24, 2025. [Online]. Available: https://pureportal.strath.ac.uk/en/publications/a-triangulation-approach-for-design-research/
[24] A. I. Juniani, M. L. Singgih, and P. D. Karningsih, “Design for Manufacturing, Assembly, and Reliability: An Integrated Framework for Product Redesign and Innovation,” Des. 2022, Vol. 6, Page 88, vol. 6, no. 5, p. 88, Oct. 2022, doi: 10.3390/DESIGNS6050088.
[25] J. Zhou, M. Yu, W. Zhao, K. Zhang, J. Chen, and X. Guo, “An Iterative Conceptual Design Process for Modular Product Based on Sustainable Analysis and Creative Template Method,” Process. 2022, Vol. 10, Page 1095, vol. 10, no. 6, p. 1095, May 2022, doi: 10.3390/PR10061095.
[26] T. J. Howard, S. J. Culley, and E. Dekoninck, “Describing the creative design process by the integration of engineering design and cognitive psychology literature,” Des. Stud., vol. 29, no. 2, pp. 160–180, Mar. 2008, doi: 10.1016/J.DESTUD.2008.01.001.
[2] G. R. Ladaru, M. Siminica, M. C. Diaconeasa, D. M. Ilie, C. E. Dobrota, and M. Motofeanu, “Influencing Factors and Social Media Reflections of Bakery Products Consumption in Romania,” Sustain. 2021, Vol. 13, Page 3411, vol. 13, no. 6, p. 3411, Mar. 2021, doi: 10.3390/SU13063411.
[3] A. Nicolosi, V. R. Laganà, and D. Di Gregorio, “Habits, Health and Environment in the Purchase of Bakery Products: Consumption Preferences and Sustainable Inclinations before and during COVID-19,” Foods, vol. 12, no. 8, p. 1661, Apr. 2023, doi: 10.3390/FOODS12081661/S1.
[4] A. Lomonaco, F. Galgano, N. Condelli, C. Paganoni, L. C. Mecca, and M. Di Cairano, “Influence of processing on the technological and sensory quality of bread: an overview,” Ital. J. Food Sci., vol. 37, no. 3, pp. 53–79, Jul. 2025, doi: 10.15586/IJFS.V37I3.2941.
[5] Y. Feng, H. Zhang, J. Wang, and H. Chen, “Dynamic Changes in Glutenin Macropolymer during Different Dough Mixing and Resting Processes,” Molecules, vol. 26, no. 3, p. 541, Feb. 2021, doi: 10.3390/MOLECULES26030541.
[6] W. Wang et al., “Real-Time Monitoring of Dough Quality in a Dough Mixer Based on Current Change,” Foods 2024, Vol. 13, Page 504, vol. 13, no. 3, p. 504, Feb. 2024, doi: 10.3390/FOODS13030504.
[7] M. K. Anam and H. F. Satoto, “Perancangan dan Pembuatan Mesin Mixer Adonan Guna Meminimalisir Tingkat Kelelahan Pekerja dengan Pendekatan REBA (Rapid Entire Body Asessment),” J. SURYA Tek., vol. 12, no. 1, pp. 258–270, Jun. 2025, doi: 10.37859/JST.V12I1.9376.
[8] O. AD, E. Elida, and A. Faridah, “Pengaruh Teknik Mengaduk Adonan Terhadap Kualitas Roti Tawar,” J. Home Econ. Tour., vol. 15, no. 2, May 2021, Accessed: Oct. 24, 2025. [Online]. Available: https://ejournal.unp.ac.id/index.php/jhet/article/view/10563
[9] R. Liu, Y. M. Wei, Y. Y. Lu, Y. N. Xing, and Y. Q. Zhang, “Performance of industrial dough mixers and its effects on noodle quality,” Int. J. Agric. Biol. Eng., vol. 9, no. 1, pp. 125–134, Jan. 2016, doi: 10.3965/J.IJABE.20160901.1448.
[10] S. Dhal, A. Anis, H. M. Shaikh, A. Alhamidi, and K. Pal, “Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies,” Foods 2023, Vol. 12, Page 941, vol. 12, no. 5, p. 941, Feb. 2023, doi: 10.3390/FOODS12050941.
[11] S. Mironeasa and G. G. Codină, “Influence of Mixing Speed on Dough Microstructure and Rheology,” Food Technol. Biotechnol., vol. 51, no. 4, pp. 509–519, Jan. 2013, Accessed: Oct. 24, 2025. [Online]. Available: https://doaj.org/article/d8f3aab8c24a4be486376db62c93c675?utm_source=chatgpt.com
[12] A. Marczuk, V. Sysuev, A. Aleshkin, P. Savinykh, N. Turubanov, and A. Tomporowski, “Theoretical Studies of the Interaction between Screw Surface and Material in the Mixer,” Mater. 2021, Vol. 14, Page 962, vol. 14, no. 4, p. 962, Feb. 2021, doi: 10.3390/MA14040962.
[13] P. C. Okolie, E. N. Obika, B. S. Oluwadare, O. A. Azaka, and U. O. Okolie, “Steel work design, production and analysis of a fish feed mixing machine,” Heliyon, vol. 7, no. 8, p. e07658, Aug. 2021, doi: 10.1016/J.HELIYON.2021.E07658.
[14] M. H. Syarbini, B. Santosa, and M. Sayuti, “Industrial Need Analysis in Bakery to Develop Bakepreneurship Learning Model,” J. Vocat. Educ. Stud., vol. 3, no. 1, pp. 71–82, Apr. 2020, doi: 10.12928/JOVES.V3I1.1687.
[15] K. Zgodavova, P. Bober, V. Majstorovic, K. Monkova, G. Santos, and D. Juhaszova, “Innovative Methods for Small Mixed Batches Production System Improvement: The Case of a Bakery Machine Manufacturer,” Sustain. 2020, Vol. 12, Page 6266, vol. 12, no. 15, p. 6266, Aug. 2020, doi: 10.3390/SU12156266.
[16] Y. ling Yang, E. qi Guan, L. li Zhang, M. meng Li, and K. Bian, “Mechanical action on the development of dough andits influence on rheological properties and protein network structure,” Food Res. Int., vol. 158, Aug. 2022, doi: 10.1016/J.FOODRES.2022.111495.
[17] E. Lancelot, J. Fontaine, J. Grua-Priol, A. Assaf, G. Thouand, and A. Le-Bail, “Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopy,” Food Chem., vol. 358, Oct. 2021, doi: 10.1016/J.FOODCHEM.2021.129916.
[18] M. Mazwan, “Rancang Bangun Mesin Pengaduk Adonan Roti,” Turbo J. Progr. Stud. Tek. Mesin, vol. 13, no. 2, pp. 447–456, 2024, doi: 10.24127/trb.v13i2.3745.
[19] F. Alfember, “Rancang Bangun Mesin Pengolahan Adonan Roti Kapasitas 10 Kg Dengan Menggunakan Tenaga Mekanis,” J. Tek. MESIN, vol. 5, no. 1, Oct. 2017, Accessed: Oct. 24, 2025. [Online]. Available: https://jurnal.ubl.ac.id/index.php/JTM/article/view/1195
[20] K. Kriswanto, W. Aryadi, D. S. Hadikawuryan, I. W. Pamungkas, O. Y. Briantoro, and F. Hasyim, “Penerapan Mesin Pengaduk Adonan Kue pada Usaha Bakpia di Kelurahan Pakintelan,” Rekayasa J. Penerapan Teknol. dan Pembelajaran, vol. 17, no. 2, pp. 35–40, 2019, [Online]. Available: https://journal.unnes.ac.id/nju/index.php/rekayasa/article/view/21727
[21] P. Jaśkowski and S. Biruk, “Minimizing the Duration of Repetitive Construction Processes with Work Continuity Constraints,” Comput. 2019, Vol. 7, Page 14, vol. 7, no. 1, p. 14, Mar. 2019, doi: 10.3390/COMPUTATION7010014.
[22] K. B. Tawi et al., “DESIGN OF ELECTRO-MECHANICAL DUAL-ACTING PULLEY CONTINUOUSLY VARIABLE TRANSMISSION,” J. Mech. Eng. Sci., vol. 8, pp. 1332–1342, Jun. 2015, doi: 10.15282/JMES.8.2015.8.0130.
[23] W. Wang, A. H. B. Duffy, and U. of S. S. (Funder), “A triangulation approach for design research,” Aug. 24, 2009. Accessed: Oct. 24, 2025. [Online]. Available: https://pureportal.strath.ac.uk/en/publications/a-triangulation-approach-for-design-research/
[24] A. I. Juniani, M. L. Singgih, and P. D. Karningsih, “Design for Manufacturing, Assembly, and Reliability: An Integrated Framework for Product Redesign and Innovation,” Des. 2022, Vol. 6, Page 88, vol. 6, no. 5, p. 88, Oct. 2022, doi: 10.3390/DESIGNS6050088.
[25] J. Zhou, M. Yu, W. Zhao, K. Zhang, J. Chen, and X. Guo, “An Iterative Conceptual Design Process for Modular Product Based on Sustainable Analysis and Creative Template Method,” Process. 2022, Vol. 10, Page 1095, vol. 10, no. 6, p. 1095, May 2022, doi: 10.3390/PR10061095.
[26] T. J. Howard, S. J. Culley, and E. Dekoninck, “Describing the creative design process by the integration of engineering design and cognitive psychology literature,” Des. Stud., vol. 29, no. 2, pp. 160–180, Mar. 2008, doi: 10.1016/J.DESTUD.2008.01.001.
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2025-11-10
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