MODELLING AND TESTING OF HEAT AND MASS TRANSFER IN SATAY LILIT COOKING

• Main Author: Branco Budhisatria A, Eurico
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/61824
• Institution: Institut Teknologi Bandung

Sate is a very popular traditional Indonesian food. Sate is a dish made from skewered meat and then grilled over charcoal. Although it has high economic and cultural values, to the author's knowledge, further studies on satay processing have not been carried out in depth. In fact, it is important to optimize the satay processing process to continue to increase the economic value and maintain our traditional culture. If the satay is processed carelessly, there will be hygiene problems due to the cooking time that is not long enough or the temperature is not high enough for the sterilization process. The purpose of this study was to develop a research tool for the satay grilling process which consists of a heat and mass transfer model and a satay roasting temperature measurement device. Sate lilit is used as the object of this research, because this type of satay is a typical Balinese satay, where the author lives. The results of the finite element modelling were compared with the results of the satay roasting test for two different cases, the process of cooking using a frying pan and grilling using charcoal. Satay roasting test will be yield as close as finite element modelling. The results of temperature measurements are close to the predictions of the theoretical model with differences originating from the uncertainty of the thermal properties used, differences in geometry and dimensions of the measurement and model samples, and difficulties in equating boundary conditions between the model and measurements. The results of this study are expected to be used for future studies to increase the economic and cultural value of satay.