Danang Dwi Saputro, Wahyu Dwi Pangestu

Impact of Stroke Length Variation on Speed Efficiency in an Authomatic Tofu Extract Filtering Machine

Introduction

Impact of stroke length variation on speed efficiency in an authomatic tofu extract filtering machine. Optimize tofu filtering with varying stroke lengths. This study analyzes how 140, 200, and 260mm strokes impact filtration speed, yield, and tofu quality in an automatic machine. Discover the most efficient setting.

Abstract

In the tofu industry, especially at the home-scale "Tahu Pak Muhson," production remains largely manual, with traditional filtering methods. To enhance efficiency, a machine was designed to filter tofu juice, incorporating various crankshaft step lengths to optimize performance. This study aims to assess the impact of different step lengths on filtration time, tofu yield, and quality. Using a descriptive experimental research method with a quantitative approach, the independent variable is crankshaft stroke length (140, 200, 260 mm), while dependent variables include filtration time, yield, and tofu quality. The control variable is a consistent 10kg soybean input. Results indicate that a 260mm stroke length provided the quickest filtration, averaging 524.3 s, compared to 726 s for 140mm and 620 seconds for 200 mm. Yield for the 140mm stroke was 46%, 45.5% for 200mm, and 44.5% for 260 mm. Tofu quality showed minimal variation across different lengths, although the 260 mm stroke length produced tofu with a slightly coarser texture and a faster smell development. The findings demonstrate that step length impacts filtering efficiency and yield, with potential implications for tofu production scalability.

Review

This study addresses a highly relevant and practical challenge within the home-scale tofu industry, specifically at "Tahu Pak Muhson," by attempting to mechanize and optimize the traditionally manual tofu filtering process. The motivation to enhance efficiency through the design of an automated filtering machine, focusing on crankshaft stroke length variation, is commendable and directly aligns with efforts to improve small-scale food production. The research question, exploring the impact of different stroke lengths on filtration time, tofu yield, and quality, is clear and well-defined, providing a focused scope for the investigation. The potential implications for scalability, as noted by the authors, further underscore the importance of this work for an industry often characterized by labor-intensive methods. The methodology employed, a descriptive experimental design with a quantitative approach, is appropriate for assessing the direct impact of the independent variable (crankshaft stroke length at 140, 200, and 260 mm) on the specified dependent variables. The control variable of a consistent 10kg soybean input ensures a standardized baseline for comparison. The results clearly demonstrate a significant improvement in filtration speed with increasing stroke length, with the 260mm stroke achieving the fastest filtration time of 524.3 seconds, notably quicker than the 140mm (726s) and 200mm (620s) options. However, this efficiency gain appears to come with a trade-off, as the yield marginally decreased with longer strokes (46% for 140mm down to 44.5% for 260mm). Furthermore, while overall tofu quality variation was minimal, the 260mm stroke did result in a slightly coarser texture and a faster development of undesirable smells, which is an important consideration for consumer acceptance. While the study offers valuable insights into the operational efficiency of the filtering machine, some areas could be further elaborated or strengthened. The qualitative assessment of "slightly coarser texture and a faster smell development" for the 260mm stroke, though important, would benefit from more objective quality metrics (e.g., proximate analysis, instrumental texture analysis, shelf-life studies) to provide a more robust understanding of the trade-offs. Additionally, the abstract does not mention the statistical significance of the observed differences in yield or quality, which would add rigor to the conclusions. Future research could explore the economic viability of these stroke lengths, considering the balance between faster processing times, marginal yield losses, and potential impacts on product marketability due to texture and shelf-life. Investigating a broader range of operating parameters beyond stroke length could also provide a more comprehensive optimization strategy for automated tofu production.

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