Proceedings of the 19th Tri-University International Joint Seminar and Symposium 2012

Bogor, Indonesia, October 2126, 2012

TRIUPN-01 (paper number)

MATRIX, A New Device for Opak Singkong Production

Asep Andi1, Fajar Febriyadi2, Heri Heriyanto3, Rahmat Hidayat4, and Dr. Ir. Radite, M.Agr5
1

Student of Mechanical and Biosystem Engineering Department, Faculty of Agricultural Technology

and Engineering, Bogor Agricultural University, Darmaga, Bogor, 16680, Indonesia
e-mail: artha_tsm@yahoo.co.id
2

Student of Mechanical and Biosystem Engineering Department, Faculty of Agricultural Technology

and Engineering, Bogor Agricultural University, Darmaga, Bogor, 16680, Indonesia
e-mail: fajarfebriyadi@gmail.com
3

Student of Mechanical and Biosystem Engineering Department, Faculty of Agricultural Technology

and Engineering, Bogor Agricultural University, Darmaga, Bogor, 16680, Indonesia
e-mail: heri.tmb46@gmail.com
4

Student of Mechanical and Biosystem Engineering Department, Faculty of Agricultural Technology

and Engineering, Bogor Agricultural University, Darmaga, Bogor, 16680, Indonesia
e-mail: rah_mat@yahoo.co.id
5

Lecturer of Mechanical and Biosystem Engineering Department, Faculty of Agricultural Technology

and Engineering, Bogor Agricultural University, Darmaga, Bogor, 16680, Indonesia
e-mail: iwan_radit@yahoo.com
Abstract Opak singkong or kecimpring is one kind of crispy snack which was made from cassava, salt,
and spices. Usually, it produced by home industries in rural or sub-urban area in mostly part of Indonesia. On
its production process, there are several processing steps starting with cassava peeling process, grating,
mixing, pressing or forming process, cooking, and ending with drying process which was taking very long
production time.
This project aim is to design and produce an equipment which can be modified the pressing or
forming process and cooking process by using electrical device called MATRIX, so the process could be done
more efficient on both of energy and production capacity. The device performance shows that the production
capacity was increasing to more than 50% and the thickness of the snacks (product) can be easy to be
adjusted based on the consumer request.
Key words: Opak singkong, crispy snack, cassava, device, production

in great quantities at short notice.

Traditionally, the processes to produce opak singkong are
strarting with paring or peeling the cassava and then washing it.
After that, cassava is grated to small particle and mixed it with
others ingredients like salt, coriander or scallion to be batter.
Take a part of batter and put it on upper section of plate,
formed manually by hand, and steamed until cooked well.
Take over the sticky batter and move it to the winnowing tray
for dried. The drying process was done by direct sunlight..
After dried, opak singkong was ready to be frying and sell to
the market.
Those traditional process to produce opak singkong has
some weakness, such as less hygienity, less safety,
uncomfortable, low productivity, and high energy consumpsion.
Thereby a new appliances or method was needed in order to
improve the productivity and quality of the product.
The aim of this project is to design a better device or
equipment to produce opak singkong with high productivity
process and better quality.

1. Introduction
Indonesia has many kind of traditional snacks which will
be marked as equity of each region. The special food of each
region is one of the ways to increase people income and
prosperity. Thus many people want to try those
special/traditional foods not only from other countries but also
from each regions in their country. Cassava is one of materials
which can be used to produce traditional food in West Java and
other regions in Indonesia.
Cassava is one of the tuber group. The tuber that formed by
long process is root, which is change its form and function as
location of storage food reserves. This food reserves usually
called as starch. Cassava is an important plant in the tropical
areas. Some countries like Indonesia, Nigeria, Zaire, Thailand,
and India are known as cassava producer in the world [1].
According to the result from FAO (2005), production of
cassava in Indonesia was 19.196.849 ton with extensive
cultivate area around 1,21 million hectare [2]. Unfortunately,
cassava productivity in Indonesia is lower than others countries
in Asia. Some regions such as West Java, East Java, Central
Java, Lampung, and Yogyakarta are cassava producer in
Indonesia[3].
Opak singkong is one of traditional snack from West Java,
Indonesia. It was made from cassava, salt, and spices like
coriander and scallion. This snack usually produced by people
in rural and sub-urban area in a traditional way as home
industries activity. So, they could not accomplish the demands

2. Design of Device
The purpose of designing the device or equipment are to
increase opak singkong productivity, make it more efficient,
more easy, safe, and convenience to operator. So, the opak
singkong enterpriser will get more profit, as well as helping
them to accomplishing the market in shorter time.
1

Basically, this device using simple principles of heat

transfer in the form of conduction.

The device to produce opak singkong has two main parts,

they are frame of the device and electric heat system. Device
frame consist of:
(a) Outer part of device
Outer part of device made of iron-seat which rather thick
and iron-foot which made of square irons. In beside that, the
outer part is equipped by mast as buffer to mass arm and belt
conveyor movement mechanism with two sprockets and one
chain.
(b) Forming unit
The forming unit of device is made of Teflon or
polytetrafluoroethilene (PTFE). This material was choosen in
order to elaborate sticky while the equipment operated. Whereas
under forming tool using buffer of food grade that made of
silicon.
(c) Mass arm
The mass arm has function as holder for operator when
forming process . The holder is made of iron that is isolated by
insulant at the end and be comfortable when used.
(d) Belt conveyor movement
When mass arm lifted, first sprocket will make a move and
distribute it to second sprocket which is one by bearing from
belt conveyor. This movement is attributed by enchain.
Thereby one job lift the printing or forming can at one blow
shift the belt conveyor to right simultaneously.
(e) Element of electrics heater
The electrics heater is used to degrade the rate irrigate at
substance so that dough or batter can be matured and ready to
be dried by the sun. This technique make the drier process
more simple because rate of water have very minimum.
According to the test of heat transfer conduction, yielded a
heater element used by it is type tubular 300 Watt to be
controlled by a thermostat 30 - 110 oC.

Fig. 1 Simulation of conduction

Conduction is the transfer of heat energy from the more
energetic particles of a substance to the adjacent less energetic
ones as a result of interactions between the particles. In solid, it
is due to the combination of vibrations of the molecules in a
lattice and the energy transport by free electrons [4]. Every
material has different heat conductivity value each other. These
differences can affect to heat value that can be transferred.
Formulation of conduction generally is:
.........................................................................(1)
...................................................................(2)
Where:
dQ/dt
k
T
d
Q
cp
m

= energy per unit time (W)

= heat conductivity of material (W/mK)
= temperature change (K)
= thickness of material (m)
= work (kJ)
= specific heat of material (kJ/kgK)
= mass (kg)

2.2 Structural design

In scheme of this opak singkong maker appliance require to
be paid attention to in structural device aspect. How this
appliance can work optimally hence require to be considered in
election of design of construction of machine and its raw
material election. Thereby, so that this appliance is sturdy and
strong, hence construct the made appliance from iron of pipe
and box.
According to Hermawan (2006), in course of technique
scheme, a designer will through some step, for example
identifying requirement, problems definition, information
gathering, conceptualization, evaluate, and communications of
result, and technique scheme [6]. Hereinafter, designer do the
field survey and dialogued with the experienced workshop
technician. In phase conceptualization, designer conduct the
element determination to be used, like element of tubular heater,
special belt conveyor of food grade, thermostat, iron construct,
enchain and sprocket. Then, designers formulate technical work
from starting forming till ready for dried. Next process namely
evaluates. In this phase, a designer get an evaluation from some
phases previously, start from way of appliance making,
substance election from element, evaluation from availability of
substance exist in marketing. Phase of communications,
expressed by finish in designing appliance and ready for
publicized.

Cassava as food material (Cp = 1.636 3.26 kJ kg1 C1)

has characteristic one other thing is glutinous if bringing to the
boil. On that reason, cassava processing especially for opak
singkong must be chose technical materials for the forming
tool. Materials that is used for forming tool must be heat
resistant and nonstick. One of those materials is Teflon or
Polytetraflourethylene. Coefficient of thermal expansion of
Polytetraflourethylene is 100 x 10-6 /oC, specific heat of
Polytetraflourethylene at constant pressure is 1050 J/Kg K, and
Heat conductivity (k) of Polytetraflourethylene is 0,25 W/m K
[5]
.

3. Results and Discussion

4.1. Thermostat callibration
This experiment was conducted to determine the optimum
temperature at thermostat when the device operated (raw
material of opak singkong was processed). The process of
forming will needs optimum temperature to produce good
products. Not all temperature circumstance is applicable for

Fig. 2 Photo of MATRIX

2.1 Functional design
2

the process. Low temperature will result the old maturation

process and high temperature will result very quickly gelatine
process and the substance will be sandbank.

4.3 Comparison of energy consumption

In this experiment, comparation of energy consumption
was done for energy consumed by the equipment only. Human
energy represented by working hours of the operator was not
included. Also, some assumptions has been used in calculation
since detail data couldnt get directly in the field, such as :
mwater
= 12 kg
Cpwater
= 4.2 kJ/kgoC
To water
= 27 oC
Lwater
= 2600 kJ/oC
o
T1 water
= 100 C

Table 1. Result of thermostat callibration and real temperature

at the forming unit.
No

Temperature (oC)
Thermostat

Heat censor-end

Teflon

40

44

51

50

100

130

60

75

158

70

79

175

80

79

204

90

120

215

100

127

250

110

187

266

Table 3. Energy consumption by traditional methods

Energy consumption

Activities

Time
(hour/day)

kJ

kW

kWh

Boiling water

0.5

3528

1.96

0.98

Cooking

5.56

27120

1.35

7.51

3.31

8.49

Total

Energy for boiling water was supplied by firewood, and

could be counted using equation (6) below:
Q = mwater Cpwater T ................................................ .....(6)
Energy consumption for cooking process represent by the
energy needed to evaporate water as shows in equation (7):
Qc=mwater Lwater ................................. ..........................(7)
Table 4. Energy consumption by using MATRIX device

Fig. 3 Graph result of calibration

Used Energy

Activities

Time
(hour/day)

kW

kWh

Heating device

0.05

0.3*

0.015

Cooking

6.25

0.3*

1.875

Total
0.6
* used energy of tubular electrics heater

According to the experiment can be determined that

optimum temperature of the thermostat is 75 oC .

1.890

4.2 Water content of substance

The experiment of water content is conducted to get the best
composition of batter among cassava and other ingredients. The
equation which has been used is:

4.4 Comparison of production capacity

Comparison between production time was conducted as
capability of the two methods (traditional and using MATRIX
device) to produce 500 opak singkong.

....................................(3)

Table 5. Production time to produce 500 opak, using traditional

Method.

........................................(4)
................................................................(5)
Table 2. Result of water content determination
No
1

m1
125

m2 [B]
92.5

[A]
32.5

[%bb]
26 %

[%bk]
35 %

120

70

50

42 %

71 %

95

45

50

53 %

111 %

90

55

35

39 %

64 %

Step
0

Activities
Boiling water

Times
0.50 hour/ day/ person

Forming process

4.17 hours/ day/ person

Cooking process

5.56 hours/ day/ person

Preparing to drying

Total

0.56 hour/ day/ person

10.8 hours/ day/ person

Table 6. Production time to produce 500 opak, using MATRIX

device
Step
0

According to the experiment data (Table 2), the best content

of water is 53 % bb. While the thickness of opak singkong as
well as the thickness of opak singkong which is produced by
traditional methods.

Activities
Heating device

Times
0.05 hour/ day/ person

Forming & Cooking

6.25 hours/ day/ person

Preparing to drying

0.56 hour/ day/ person

Total
3

6.86 hour/ day/ person

Based on data in Table 5 and 6, it can be seen that the

usage of MATRIX device has made the production process
more simple than traditional methods, reducing production
time and also energy consumpsion. So, it will help to increase
production capacity and give more benefits to opak singkong
producers.

References
[1]
[2]

4. Conclusion
This new device application has been proven to give some
benefits in opak singkong production activities. It will help
the producers to increase their production capacity, reducing
production cost, produce more hygienic products, and more
over elaborate bad effect of smooke produced by firewood
combustion. This appliance also easy to be moved and more
practical due to it do not need any special space such as
traditional stove. With the existence of this appliance, all
entrepreneur of opak singkong can get the profit larger ones
from way of traditional previously.

[3]
[4]
[5]

[6]

Sukria, Heri Ahmad dan Krisnan, Rantan. Sumber dan

Ketersediaan Bahan Baku Pakan di Indonesia. Bogor :
IPB Press, 2009.
[Wikipedia]. Singkong. 2011. [Online]. Available:
http://id.wikipedia.org/
wiki/Singkong
(Accessed
September 27, 2011).
FAO. In book : Sumber dan Ketersediaan Bahan Baku
Pakan di Indonesia.Pengarang: Sukria, Heri Ahmad dan
Krisnan, Rantan. Bogor : IPB Press, 2009.
Cengel, Yunus. Introduction to Thermodynamics and
Heat Transfer : Second Edition. United State :
McGraw-Hill Companies, 2009.
Schaffer, et al. The Science and Design of
Engineering Materials : Second Edition. New York :
McGraw-Hill Companies, 1999.
Hermawan, Wawan. Slide Mata Kuliah Rancangan
Teknik: Proses Desain. Fateta. IPB, 2006.

Asep Andi

Fajar Febriyadi

Photo 1
24 x 30 mm
567 x 709 px
gray scale
image

Photo 2
Student of Mechanical and Biosystem
Engineering Department, Faculty of
Agricultural Technology and
Engineering, Bogor Agricultural
University, Darmaga, Bogor, 16680,
Indonesia

24 x 30 mm
567 x 709 px
gray scale
image

Heri Heriyanto
Photo 1
24 x 30 mm
567 x 709 px
gray scale
image

Rahmat Hidayat
Photo 2

Student of Mechanical and Biosystem

Engineering Department, Faculty of
Agricultural Technology and
Engineering, Bogor Agricultural
University, Darmaga, Bogor, 16680,
Indonesia

24 x 30 mm
567 x 709 px
gray scale
image

Dr. Ir. Radite P.A. Setiawan, M.Agr.

Photo 1
24 x 30 mm
567 x 709 px
gray scale
image

Student of Mechanical and Biosystem

Engineering Department, Faculty of
Agricultural Technology and
Engineering, Bogor Agricultural
University, Darmaga, Bogor, 16680,
Indonesia

Lecturer of Mechanical and Biosystem

Engineering Department, Faculty of
Agricultural Technology and
Engineering, Bogor Agricultural
University, Darmaga, Bogor, 16680,
Indonesia

Student of Mechanical and Biosystem

Engineering Department, Faculty of
Agricultural Technology and
Engineering, Bogor Agricultural
University, Darmaga, Bogor, 16680,
Indonesia