a class project report : study concerning the effect of parameter on cooking oil in crispness of...

8/13/2019 A Class Project Report : Study Concerning the Effect of parameter on Cooking Oil in crispness of Tempeh

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Study Concerning the Effect of Various Parameters on

Cooking Oil in the Crispness of Tempeh by Bending

Test Method

Experiment Report

A Report Submitted for fulfillment of MT 4001 Experiment Design Class Project

by

Joseph Arden (13710014)

Arda Diska Widi Pranata (13710018)

Material Engineering Department

Faculty of Mechanical and Aerospace Engineering

Bandung Institute of Technology

Bandung

2013


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CHAPTER I

Introduction

1.1BackgroundTempeh originated in todays Indonesia. The earliest known reference to it

appeared in 1815 in the Serat Centhini. One of exotic food from Indonesia is tempeh.

Tempeh was the most eaten food by Indonesian. It was come of soy with

intentionally grown fungus. It made by natural culturing and controlled fermentation

process that binds soybean into a cake form similar to grilled burger meat. Tempeh

is unique, even among the traditional soy cuisine.

People of Indonesia use it as traditional protein resource. The production

process of tempeh is made from soy bean, but it is a whole soybean produce with

different nutritional characteristics and textural qualities. Tempeh fermentation

process its retention of the whole bean gives it a higher content of protein, dietary

fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more

pronounced as it ages. Because of its nutritional value it usually as a meat analogue.

Tempeh begins with whole soybeans, which are softened by soaking, then

partly cooked. Specialty tempeh may be made from other types of beans, wheat, or

may include a mixture of beans and whole grains. Fermentation starter containing

the spores of fungus is mixed in. The beans are spread into a thin layer and are

allowed to ferment for 24 to 36 hours at a temperature around 30C.

Tempeh often cooks poorly because its concern as cheap and low class food.

Because that concern the producer uses the lowest cost to produce them. Also whenconsumer of tempeh cooks they also do it poorly. So the taste is not tasty. They

dont tasty because of not tasty that its lack of crispness.

Crispness is one of properties that the consumer is wanted for. So when

tempeh is lack of crispness they dont want to eat it. The crispness of tempeh is one

the consumer wanted so the crispness must be taken carefully to take tempeh as the

upper class food.


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1.2Objectivea. Measure level of crispness in tempeh by the influence of cooking oil

parameters.

b.

Get the bending test value from the bend test.

1.3MethodologyThe experiment is carried out basically by frying tempeh in controlled

condition. Condition that we control is the properties of tempeh. We make a same

size of tempeh about 5x4x1 cm and we cut it from the same big tempeh sample.

We dont additional treat to tempeh so it just tempeh with fungus and beans

inside of it.We measure the fire from stove scale. We assume same heat as we continue

to turn off and on the stoves and wait it to cool down until the next sample. Heat

is assumed as same when we start over another run of example again. Frying

condition is opened and we use the same Teflon based frying pan. Also the

source of heat is burned LPG.

The preparation of materials wasnt include the cleaning. We didnt clean the

tempeh. The cleaning only conducted on the frying pan and frying stick. In the

cleaning process we use Rinso detergent as cleaning. We also assume the

frying oil were pure there is no residue included.

1.4Systematic of WritingThis report including seven chapters with each chapter explaining

systematically the experiment we did. Chapter one is explain why we did the

experiment and how important the experiment is, and also the objective of the

experiment. The Chapter two explains the variable which we use in the

experiment and the reason why those variables were choose. In Chapter three

there is hypothesis about the prediction result from this experiment, so we can try

to suggest the outcome of the experiment.

Chapter four will be explains the experiments design which consist the

variance of variable condition. The following Chapter will be stated the

experimental procedure along with the measurement technique to measure


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crispness in analytic way. Chapter six explains the analysis of the data from

experiment and the last chapter is the conclusion from the analysis of

experiments data.


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CHAPTER II

VARIABLES

The variable is come from the usual cooking behavior of Indonesian, so in the future this

report could be beneficial to the public, not only Indonesia but also in the every part of the

world whom cook tempeh. We decide this is the variable that Indonesian uses when they

cooked the tempeh.

Variable (-) (+)

Cooking Oil Brand Unbranded Sunco

Cooking Oil Volume 300 mL 500 mL

Fire Size Small Big

Frying Time 2 Minutes 3 Minutes

We use Sanco and unbranded oil, as the brand oil that we use. The unbranded is made

from traditional made, or in bahasa Indonesia, they usually called Minyak Goreng Curah. The

Unbranded usually came in contained can rather than usual plastic wrapped branded oil.

Because of its the usual brand that used in Indonesia,we must test whether Sanco or Minyak

Goreng Curah is better for cooking.

Volume of oil is decided because of when its lack of oil the tempeh is rather roasted.

If the oil is too many, tempeh will less crunchy, or too many oil left in the tempeh. The

tempeh must be cook under precise amount of oil so tempeh will be eaten by Indonesian as

upper class food.

Figure 2.1 Delicious tempeh

Table 2.1 Experiment Variables


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CHAPTER III

HYPHOTESIS

We made the hypothesis when we first observe cooking of tempeh, then we

guess something that could influence the frying process. There are several

hypotheses that we want to test it in certain condition. All of hypotheses we use

based on variable we use.

The frying time is expected to make the tempeh crisper because its the

amount of heat absorbed by tempeh. The tempeh will be crisper when the time is

longer. And also the fire size because it determine the heat we apply to tempeh. The

bigger fire will produce more cooked tempeh, which mean more crisper tempeh. So

we guess the fire size and frying time will give significant effect to crispness of tempe

by make it crisper when we apply more of them.

The brand and volume is expected not to give significant effect to the

crispness of tempeh, because its have a little profound heating effect to cooking of

tempeh.


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CHAPTER IV

EXPERIMENT RUN DESIGN

We have to use the factorial design at two level methods. Then by using 4

variables, the number of expected experiments runs is 16 runs. The variable

variance in each run conducted in the following table.

OilBrand

Oil Volume Fire Size Frying Time

1 - - - -2 + + - +

3 + + - -

4 - - + +

5 + - - -

6 - + + +

7 - + - -

8 - + - +

9 - + + -

10 + + + -11 + - + +

12 + - + -

13 - - - +

14 + + + +

15 + - - +

16 - - + -

Table 2.1 Variable Variance in Each Run


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CHAPTER V

EXPERIMENTAL PROCEDURE & DESCRIPTION OF THE RESULT

MEASUREMENT TECHNIQUE

5.1 RAW MATERIAL & EQUIPMENTThe experiment is required some raw materials and equipment. The list of

material tabled below.

RAW MATERIAL EQUIPMENT

Unbranded Oil 1 L Stove

Sunco Oil 1 L Knife

Tempeh Spatula

Plastic Ruler

Water Plastic Rope

Ballpoint

Table 5.1 Table of Raw Material and Equipment


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5.2 Experiment ProcedureThe procedure to conduct the experiment based on experimental design

that has been explained above is listed as follows:

a.Heat the Cooking Oil on the Stove according to fire size variableb.Pour the cooking oil on the stove at 300 mL and 500 mL level, and change

same as the variable change

c.Fried the tempeh according to time variable in 2 and 3 minutesd.Remove the tempeh and dry the tempeh from oile.Tie the rope with plastic bag in the specimen centerf. Fill the plastic bag with care until the tempeh were broke

Figure 5.1 Final Sampling with background equipment used


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Flowchart of Standard Operation Procedure upon completing the experiment

Start

Sanco

Clean the equipment

Oil is 300

mL

added

Big Fire

2 Min

Fry

Unbranded

500 mL oil added

Small fire

3 Min Fry

All specimen

fried yet?

yes

yes

yes

yes

yes

no

Put out specimen and dry

it

No, start over

no

no

no

Next

Page


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Previous

Page

Tie the

plastic rope

on plastic

The Plastic

Bag is BrokeTie the

plastic rope

that connect

to plastic

bag to

specimen

Add Water

to plastic

bag slowly

Calculate

the

bending

strength

End

yes

no

Tempeh is

broke

yes

no


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5.3 MEASURING TECHNIQUEThe experiment employs a measure of water volume that filled into the plastic

bag. After we measure the volume of plastic bag, we convert the volume into mass

via density then we have the sigma of bending.

( )

With

P = the amount of given force

L = Length of specimen

b = Width of specimen

h = Specimen thickness

The given force we get from the density and volume of water, so we got the

mass The tempeh shaped in beam, so we conclude we could use this equation.

Figure 5.5 Bending Test and Underview of Bending Test


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Figure 5.6 Tempeh Fracture Surface


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CHAPTER VI

ANALYSIS

6.1Sigma Data From ExperimentFrom the experiments we obtained the following data

Brand Volume Fire Size Time Height(cm)

Volume(L) Mass(kg) P (N) Sigma Identity

1 - - - - 18 0.598 0.598 6.15 68331.67 Average

2 + - - - 16.7 0.554 0.554 5.73 63632.53 A

3 - + - - 26.3 0.873 0.873 8.85 98333.86 B

4 + + - - 23 0.764 0.764 7.78 86405.28 AB

5 - - + - 24.8 0.823 0.823 8.36 92911.78 C6 + - + - 19.6 0.651 0.651 6.67 74115.22 AC

7 - + + - 25.5 0.847 0.847 8.59 95442.08 BC

8 + + + - 23.2 0.770 0.770 7.84 87128.22 ABC

9 - - - + 21.7 0.720 0.720 7.35 81706.14 D

10 + - - + 18.9 0.627 0.627 6.44 71584.92 AD

11 - + - + 22.3 0.740 0.740 7.55 83874.97 BD

12 + + - + 20.7 0.687 0.687 7.03 78091.42 ABD

13 - - + + 23.1 0.767 0.767 7.81 86766.75 CD

14 + - + + 22.5 0.747 0.747 7.61 84597.92 ACD

15 - + + + 28.9 0.959 0.959 9.70 107732.14 BCD

16 + + + + 25.7 0.853 0.853 8.65 96165.03 ABCD

6.2Calculating Effect Using Yates AlgorithmThe Algorithm is used for determining the variable that significant variable

according to condition which gives an effect to experiment result. It is obtain by

making a column for the data which get from experiment result. The total column of

yates algorithm in the variable case was also four.

Half of the column (count until the eighth line) was filled with the summary of

two consecutive value of each experiment. Then the second half of the series is

subtract to each consecutive value of each experiment. Then for the second column

we repeat the Yates calculation with new value that we obtain from first calculation.

We repeated it until forth repetitions.

Table 6.1 Experiment Data


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Then after the last column done, the next column is a series of divisor. It based

on the number of variable and because of we use 4 variable, we use 16 as divisor for

average. The remaining divisor value is the half of first devisor. Here the estimate

value that is obtain by divide the last column with divisor.

A B C D Sigma 1 2 3 4 Divisor Estimate Identity

1 - - - - 68331.67 131964.2 316703.3 668469.5 1369833 16 85614.56 Average

2 + - - - 63632.53 184739.1 351766.1 701363.4 1386822 8 173352.8 A

3 - + - - 98333.86 167027 349597.3 685458.7 1336577 8 167072.2 B

4 + + - - 86405.28 182570.3 335861.4 651118.8 1299707 8 162463.4 AB

5 - - + - 92911.78 153291.1 315257.4 648588.5 1357181 8 169647.7 C

6 + - + - 74115.22 161966.4 333331.1 708592.9 1283053 8 160381.6 AC7 - + + - 95442.08 171364.7 375261.8 574459.9 757030.2 8 94628.77 BC

8 + + + - 87128.22 203897.2 199198 182570.3 135217.4 8 16902.18 ABC

9 - - - + 81706.14 -4699.14 -16627.7 -47352.9 -105188 8 -13148.6 D

10 + - - + 71584.92 -11928.6 -30725.1 -57835.6 -103381 8 -12922.6 AD

11 - + - + 83874.97 -18796.6 -27110.4 -45545.5 -79885.4 8 -9985.67 BD

12 + + - + 78091.42 -8313.86 -18435.1 -34339.9 -58197 8 -7274.63 ABD

13 - - + + 86766.75 -10121.2 -15904.8 -23857.2 -45545.5 8 -5693.19 CD

14 + - + + 84597.92 -5783.56 -7952.39 -21688.3 -46991.4 8 -5873.92 ACD

15 - + + + 107732.14 -2168.83 -13735.9 -25303.1 -36870.2 8 -4608.77 BCD

16 + + + + 96165.03 -11567.1 -11567.1 -11567.1 -11567.1 8 -1445.89 ABCD

Table 6.2 Yates Algorithm


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Using Minitab 16, data above can be plotted into Probability plot effect.

200000150000100000500000

99

95

90

80

70

60

50

40

30

20

10

5

1

C1

Percent

Probability Plot of C1Normal

Figure 6.1 Probability plot

The data above shows us the significant variable is a combination of variable

which is BD, ABD, CD, ACD, BCD and ABCD. One particularly present in each

significant variable is the D variable which is the fry time, so we could conclude that

when we use the more fry time, the more significant the bending strength of each

tempeh.

The variable that secondly present is the B. The B variable is the cooking oil

volume. The tempeh is faster fried, because tempeh could immerse fully in cooking

so the heat transfer in each side of tempeh was bigger. The most significant variable

is the combination of Sunco, bigger volume of cooking oil, and bigger fire size and

longer time. The variable made tempeh stronger and have more strength. Then in

instant we believe that more variable combined, the crispness of tempeh were

increase but we quickly canceled when we look the combination of ABD and CD.

Because of the value of CD is more significant compare to ABD, so the brand of

cooking oil and volume is less significant compare to fire size.


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6.3Diagnostic CheckWe made to diagnostic check to test the entertained model whether it is correct

or not. We try to use linear equation model. The diagnostic check made by plotting

the residual value against its probability. The residual value is the differencesbetween the estimated value () and experimental value y or y- .

The value is obtained from the function which is gotten from Normal

probability plot.

( ) (

) (

)

( ) (

) (

)

the value is obtained from average estimated value, 94628.77 is obtainedfrom BD identity estimated value, 160381.59 is obtained from ABD estimated value,

162463.41 is obtained from CD identity estimated value, 167072.18 is obtained from

ACD identity estimated value, 169647.67 is obtained from BCD identity estimated

value and 173352.76 is obtained from ABCD identity estimated value.Thus, the value can be calculated and the value is listed below.

A B C D y y bar y - y bar Identity

1 - - - - 68331.67 52286.31 16045.36

Average

2 + - - - 63632.53 206387.32

-142755 A

3 - + - - 98333.86 114334.04

-16000.2 B

4 + + - - 86405.28 294377.39

-207972 AB

5 - - + - 92911.78 53189.99 39721.79

C

6 + - + - 74115.22 219852.16

-145737 AC

7 - + + - 95442.08 122647.90

-27205.8 BC

8 + + + - 87128.22 -378158.6

3

465286.9

ABC

9 - - - + 81706.14 118942.81

-37236.7 D

10 + - - + 71584.92 -35158.20 106743.1

AD

11 - + - + 83874.97 56895.08 26979.89

BD


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12 + + - + 78091.42 -123148.2

7

201239.7

ABD

13 - - + + 86766.75 118039.13

-31272.4 CD

14 + - + + 84597.92 -48623.04 133221 ACD15 - + + + 107732.1

448581.22 59150.9

2BCD

16 + + + + 96165.03 549387.75

-453223 ABCD

5000004000003000002000001000000-100000-200000

99

95

90

80

70

60

50

40

30

20

10

5

1

Data

Percent

C1

C2

Variable

Probability Plot of C1, C2Normal

Figure 6.2 Probability plot and residual

There is slight difference between analysis above and figure 6.2 above. As we look to

figure above the figure state that the significant variable is A, B, AB, and ABCD. There areso many causes that could make the difference. One particular answer is maybe the brand

of cooking oil is significant compare to unbranded oil. The bigger volume also significant to

the result, and also in the combination of the volume and brand the yield is also more

significant. Then the combination of ABCD variable where we use the sunco, bigger volume,

bigger fire, and longer time made the tempeh stronger in more significant way.

Table 6.3 and residual value


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6.4Standard ErrorStandard Error is calculated using the effect value of third order and fourth

order effect.

Identification Effect Effect

BD 94628.77 8954604269.43

ABD 160381.59 25722255613.79

CD 162463.4 26394360626.79

ACD 167072.18 27913114675.81

BCD 169647.67 28780333161.66

ABCD 173352.76 30051180747.92Average 24635974849.23

SE ( ) 156958.51

Table 6.4 Standard Error Calculation


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CHAPTER VII

CONCLUSION

7.1ConclusionThe Hypothesis is the frying time is expected to make the tempeh crispness

because the tempeh its the amount of heat absorbed by tempeh. The tempeh will be

crisper when the time is longer. And also the fire size because it determine the heat

we apply to tempeh. The bigger fire will produce more cooked tempeh. So we guess

the fire size and frying time will give significant effect to crispness of tempeh by make

it crisper when we apply more of them.

From the analysis it can be concluded that the significant variable is A, B, AB, and

ABCD. That is the type of Sunco oil and large volumes of oil will produce significant

enough and if the type of Sunco oil, oil volume, great big fire and a long frying time

will be very significant in the outcome. So our hypothesis is wrong, but now we know

what its the most significant thing in cooking the tempeh to get their crispness and

we must prepare to tell people how to cook tempeh correctly. This is the way of

finding knowledge.

7.2Future WorksThe experiment employ a manual assembly machine, in the next experiment it

will be good if more high tech machine is employed.


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SHARING

We found the chosen topic isnt easy when it comes to the test. Because of itsour self who assemble the testing device and we cant use any machine. There is no

such machine that could perform the bending test on tempeh. Also, when we did

testing the tempeh the plastic is frequenly broken. When the plastic is broken we

have to tie another plastic again. The key to success in our experiment is when we

use bigger and thicker plastic.

After we solve the broken plastic problem, the water that we pour into is leaking.

Then comes another problem that is the measurement of water volume, because of

there is certain amount of water that is go down. So we try solve it by put a basket

below the plastic, so we can measure the leaked water.

The experiment of continuously frying tempeh told us about how to fry tempeh in

a good way. Now, we know that brand of oil, fire size, oil volume, and frying time also

influence the frying process. Maybe we should start some tempeh company. After

the experiment we eat all of the specimen.

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