VALIDASI SIMULASI TEKANAN DAN SUHU AIR SERTA SUHU DAGING SAPI SELAMA PEMASAKAN DALAM PRESSURE COOKER

  • Saparudin, Dyah Wulandani, dan Nanik Purwanti

Abstract

Beef cooked with pressure cooker can produce soft texture in relatively short time. In previous study,
polytetrafluoroethylene (PTFE) was used for developing a heat transfermodel in pressure cooker. The aim of
present study was to validate previously PTFE heat transfer model with actual beef. To get the simulation with
an error rate as small as possible, the modification of the model as well as the as sumptions adjusted in
accordance with the characteristics of beef. Finite difference methods with Euler scheme was used to perform
the computation. A commercial pressure cooker of 8 and 10 L in volume were used to validate the model.
Cooking time was 60 minutes after releasing steam from pressure cookeroutflow through the pressure valve.
Meat used was knuckle section of ongole beef with the age of two to three years.The result showed that the
developed model of steam pressure, water and beef temperatures could predict well the real phenomena during
time process in the pressure cooker. The error of model was estimated with mean absolute percentage error
methods. The error of model of gas pressure in the pressure cooker 10 and 8 L were 7.1% and 3.2%,
respectively; water temperaturesof 3.6% and 1.4%, respectively; and the meat mid point temperatures of 2.3%
and 4.2%, respectively.Thus, the model could be used to estimate the cooking time and energy needed for
cooking time and meat research purposes relating to cooking time and temperature.
Keywords: beef, pressure cooker, simulation, temperature

Published
2017-03-24