MUHAMMAD ALI HUSAIN, . (2026) SIMULASI PENGARUH VARIASI POSISI HEATER DALAM RUANGAN PENGERING TERHADAP LAJU PENGERINGAN KUNYIT. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Kunyit (Curcuma longa) memiliki kadar air tinggi sehingga mudah rusak dan membutuhkan proses pengeringan untuk memperpanjang masa simpan serta menjaga kandungan bioaktifnya. Efisiensi pengeringan sangat dipengaruhi oleh distribusi panas dan aliran udara dalam ruang pengering, yang salah satunya ditentukan oleh posisi heater. Penelitian ini bertujuan menganalisis pengaruh variasi posisi heater terhadap distribusi suhu, pola aliran udara, dan laju pengeringan kunyit menggunakan simulasi Computational Fluid Dynamics (CFD) dengan perangkat lunak ANSYS Fluent. Geometri ruang pengering dimodelkan dalam bentuk tiga dimensi sederhana dengan irisan kunyit sebagai media, dan diuji pada variasi posisi heater (bawah dan belakang), kecepatan udara (0,5 1,dan 1,5 m/s), serta temperatur (60°C,70° C,dan 80°C).Hasil simulasi menunjukkan bahwa posisi heater bawah menghasilkan distribusi panas lebih merata dibandingkan heater belakang, sehingga laju pengeringan lebih optimal. Kombinasi kecepatan udara 1 m/s dan temperatur 70°C pada heater bawah memberikan kualitas pengeringan yang seragam. Penelitian ini merekomendasikan konfigurasi heater bawah sebagai posisi efektif untuk meningkatkan kinerja sistem pengeringan kunyit, sekaligus memberikan kontribusi dalam pengembangan teknologi pengeringan berbasis simulasi CFD yang aplikatif bagi industri rempah dan mendukung keberlanjutan proses pascapanen. Kata kunci: kunyit, pengeringan, posisi heater, CFD, ANSYS Fluent ***** Turmeric (Curcuma longa) has a high moisture content, making it easily perishable and requiring a drying process to extend its shelf life while preserving its bioactive compounds. The efficiency of drying is strongly influenced by heat distribution and airflow within the drying chamber, one of which is determined by the heater position. This study aims to analyze the effect of heater position variation on temperature distribution, airflow patterns, and the drying rate of turmeric using Computational Fluid Dynamics (CFD) simulation with ANSYS Fluent software. The drying chamber geometry was modeled in a simplified three-dimensional form with turmeric slices as the drying medium, tested under variations of heater position (bottom and rear), air velocity (0.5, 1, and 1.5 m/s), and temperature (60°C, 70°C, and 80°C). The simulation results show that the bottom heater position produces a more uniform heat distribution compared to the rear heater, resulting in a more optimal drying rate. The combination of 1 m/s air velocity and 70°C temperature with the bottom heater provides uniform drying quality. This study recommends the bottom heater configuration as the most effective position to improve the performance of turmeric drying systems, while also contributing to the development of CFD-based drying technology that is applicable to the spice industry and supports sustainable post-harvest processes. Keywords: turmeric, drying, heater position, CFD, ANSYS Fluent
| Item Type: | Thesis (Sarjana) |
|---|---|
| Additional Information: | 1). Nugroho Gama Yoga, M.T. ; 2). Dr. Ir. Ragil Sukarno, M.T., IPM. |
| Subjects: | Teknologi dan Ilmu Terapan > Teknik Mesin, Mekanika Teknik |
| Divisions: | FT > S1 Teknik Mesin |
| Depositing User: | Users 32728 not found. |
| Date Deposited: | 30 Jan 2026 04:38 |
| Last Modified: | 30 Jan 2026 04:38 |
| URI: | http://repository.unj.ac.id/id/eprint/64454 |
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