Application of an Integrated Cooking Pan in Sambal Production

Sambal is one of the complementary foods that a favourite of many people. Sambal Sedep Oma (SSO) is one of the small medium enterprises (SMEs) that produces sambal in Semarang which becomes a partner for the community service program of Regional Excellent Product Development Program (Program Pengemb...

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Bibliographic Details
Published in:Journal of physics. Conference series 2019-09, Vol.1295 (1), p.12075
Main Authors: Wardhani, D H, Aryanti, N, Buchori, L, Cahyono, H
Format: Article
Language:English
Subjects:
Batch production
Cooking
Fish
Flavors
Inhomogeneity
Physics
Product development
Regional development
Stirring
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Summary:Sambal is one of the complementary foods that a favourite of many people. Sambal Sedep Oma (SSO) is one of the small medium enterprises (SMEs) that produces sambal in Semarang which becomes a partner for the community service program of Regional Excellent Product Development Program (Program Pengembangan Produk Unggulan Daerah PPPUD) funded by the DRPM RISTEKDIKTI. So far, SSO has produced various flavours of sambal such as sere sambal, onion sambal, smoked fish sambal, and salted fish sambal. All SSO products already have homemade food numbers (Pangan Industri Rumah Tangga, PIRT) and certified with halal. Hence, SSO has the potency to expand the marketing area and increase its capacity. However, this SME potency has an obstacle in the cooking process that takes a time for the production. It takes about 2 h cooking process with continuous stirring to avoid inhomogeneity and overcooked sambal in some spots. Moreover, the use of a shallow wide cooking pan makes the stirring process is difficult for large capacity. The team of PPPUD proposed to use a deep-cooking pan which integrated with motored stirring. This cooking tool consists of a stove, a deep cooking pan and stirrer equipped with a motor. The evaluation showed that the application of this equipment insignificant in reducing the cooking time but help in maintaining the consistency of the product quality. Although reducing 2.85% of profit per batch production, application this equipment has successfully reduced the number of involved workers in the sambal production.
ISSN:1742-6588
1742-6596
DOI:10.1088/1742-6596/1295/1/012075