Sumardi, Hasrin
The high level of consumption of processed beef products is a promised business opportunity to be developed. The shift in people's consumption patterns in consuming processed meat products from fresh meat into ready to eat processed products has encouraged some parties to develop technology in terms of processing beef. The way of making shredded meat is still conventional, using bare-hands, knives or forks to slice meat after cooked into a shredded part. Obviously, the process of making shredded meat is taking times, more power, and by pounding using forks is considered to be less safe for workers. The purpose of this study was to obtain a simpler beef machine for raw materials to make shredded meat using 1.5 horsepowers (hp) drive motor. Modified the design of construction by designing the casing cylinder, the hopper inlet and outlet, the tub and the table, developing a new machine that is able to be tested. 1 kg of beef so that the results of the measurement of the sound texture of the fiber consisted of 0.5 mm fiber thickness, 30mm length; 1mm fiber thickness, 35mm long and 1.5mm fiber thickness, 35mm long. The capacity of the results of beef steaming is 3.3 ounces/minute or 1kg per 3 minutes. Therefore, it can be concluded that the more the gap in the casing, the better the smoother the results could be. © Published under licence by IOP Publishing Ltd.
Mechanical Engineering, Politeknik Negeri Lhokseumawe, Jl. Banda Aceh-Medan Km. 280 P.O. Box 90, Buketrata, Lhokseumawe, 24301, Indonesia
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