#TITLE_ALTERNATIVE#

• Main Author: MUHAMMAD MUFTHI (NIM : 90211010) ; Pembimbing Widayani, Ph.D, EKY
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/18382
• Institution: Institut Teknologi Bandung

To ripen the eggs need to be given some heat, where this can be done in various ways, one of which is by using a medium hot water. This process is the simplest way to produce changes in the structure of the egg from a raw egg into a mature state. But in fact, this process often results indicate that eggs are not in line with expectations, for example, the end result is still immature eggs, partially cooked, or too mature. <br /> <br /> <br /> <br /> <br /> <br /> <br /> Referring to the above problems, experiments performed by first designing a tool for egg maturation process using hot water media. This experiment can be calculated from the amount of heat received by the eggs mature and precise temperature required for eggs. For the mass of 1.9 kg of water with initial temperature of 98 º C, it takes time for one, two, and three eggs cooked right, respectively, is 10 minutes, 15 minutes, and 20 minutes. In each of these processes heat is absorbed whole eggs, respectively, is 4.53 kcal, 8.61 kcal, and 12.76 kcal. In addition, the obtained picture of the shape and condition too mature egg properly and efficiently.