PENERAPAN METODE KANSEI ENGINEERING TERHADAP PERANCANGAN ALAT PENGHANGAT PRODUK PANGAN

Agung, Wulandari (2015) PENERAPAN METODE KANSEI ENGINEERING TERHADAP PERANCANGAN ALAT PENGHANGAT PRODUK PANGAN. Other thesis, UNIVERSITAS WIJAYA PUTRA S.

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Abstract

Abstract Today the increasingly fierce competition can be felt in the food industry whose success is determined by the success of the design and development products that are required to be always responsive to changes in consumer desires, the rate of technological development seta complexity of products and processes. The development of technology and the development of products that have high added value and has an on going success story market food products. In food processing technology known term hurdle concept, which means merging (combining) sub-optimal growth conditions, where each constituent factor is not able to prevent the growth of pathogenic organisms and bacterial spoilage, but work together to create an effective control. To minimize the damage caused by food spoilage bacteria and pathogenic organisme, there is some effort to preserve that is, freezing, drying, heating, sterilization, and the use of food preservatives. In this discussion we lift type preservation is the process of heating using electric heating devices that simplify the process of heating. With the heating device is expected to maintain the quality or the quality of food products. On this machine we use the heater as an electric heater and equipped with thermostat temperature control, display doors made of glass, drainage, indicator lights, and a blower which serves to drain the hot steam circulation so that the flavor and quality of the food is maintained. Keywords: heating process, Kansei engineering, heater, thermostat, drainage, indicator lights, blower.

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