AUTOS: Automatic Satay Grilling System Based on Autonic Sensors and Inverters to Streamline Energy and Improve Product Quality
Muhamad Ilham Akbar, Dyla Aliffah Saffitri, Ryandri Rachman, Ghani Aziz, Apri Wiyono

Universitas Pendidikan indonesia

Abstract

Abstract. The burning process is the main thing to note at the time of satay production. In general, satay burning is done traditionally using charcoal, but it takes a long time, and not infrequently the satay produced maturity is uneven. In addition, the use of charcoal at the time of burning satay results in the chemical contamination of carcinogenic substances that harm the body because the combustion process is carried out at high temperatures. The purpose of this research is to produce automatic satay grills with autonic sensors and inventers so as to efficiently energy and be able to improve the quality of products. This study used research and development method (RND) to be able to produce tools that meet the specified specifications, in this study conducted testing with sate burning on 3 variations of different temperature combinations of autonic sensors. Among them at temperatures of 200, 300, and 400 degrees Celsius for 15 minutes. The results showed the burning of satay with the best quality is found at a temperature of 400 degrees Celsius, with satay produced as many as 14 skewers that are cooked evenly and char-free. In addition, the electricity used is fairly efficient, which is 0.112 kWh, and when compared to using automatic satay roasting system charcoal is certainly more economical and healthy to consume.

Keywords: Automatic system- Autonic sensor- Grill- Inventer- Satay

Topic: Symposium on Energy and Environmental Science and Engineering