Development of Semi-automated Kek Lapis Sarawak Machine: Analysis on Baking and Cooking Processes

Kek Lapis Sarawak (KLS) is one of the traditional cakes of the Malay community in Sarawak that is popular among visitors especially the tourists. KLS has now been recognized as one of the Sarawak cultural icons. High demands for KLS especially during the festive seasons have opened the doors to the...

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Main Author:	Mohamad Syamim, Hamsawi
Format:	Thesis
Language:	English
Published:	2021
Subjects:	TJ Mechanical engineering and machinery
Online Access:	http://ir.unimas.my/id/eprint/35927/4/Mohamad%20Syamim%20Bin%20Hamsawi.pdf
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id	my-unimas-ir.35927
record_format	uketd_dc
spelling	my-unimas-ir.359272023-03-20T07:14:56Z Development of Semi-automated Kek Lapis Sarawak Machine: Analysis on Baking and Cooking Processes 2021 Mohamad Syamim, Hamsawi TJ Mechanical engineering and machinery Kek Lapis Sarawak (KLS) is one of the traditional cakes of the Malay community in Sarawak that is popular among visitors especially the tourists. KLS has now been recognized as one of the Sarawak cultural icons. High demands for KLS especially during the festive seasons have opened the doors to the development of Kek Lapis Sarawak baking industry. However, conventional ways in producing KLS are tedious and time consuming where the working atmosphere is not contented to the workers thus limits the production. The study of analysis on baking and cooling process for development of baking and cooling process of KLS’s machine was conducted. The primary objective of the research is to determine the parameters involved in baking and cooling studies of KLS. Secondly, to validate the proposed parameters via experimental and simulation. Lastly, it is to apply the confirmed design parameters in the development of KLS’s Machine PLC programming. The first parameter is to determine the ideal temperature for baking is 190 °C and the average time taken to bake is approximately 508 s. For cooling part where the cooling part is exhaust type of cooling process, it is advisable the time taken for average cooling is 194 s. To enhance the performance of the development of baking and cooling process KLS’s machine is to implement forced convection cooling process where it reduces time taken and at the same time maintain the texture of the cake’s quality still maintained. PLC ladder diagram showed a positive sign and the parameters deployed in the PLC’s programming where this processes from depositing to baking, cooling and pressing can be integrated. The PLC ladder diagram running smoothly through simulation. The validation for baking and cooling through FEM simulation by experimental study is achieved where the result is aligned each other. Universiti Malaysia Sarawak (UNIMAS) 2021 Thesis http://ir.unimas.my/id/eprint/35927/ http://ir.unimas.my/id/eprint/35927/4/Mohamad%20Syamim%20Bin%20Hamsawi.pdf text en validuser masters Universiti Malaysia Sarawak Faculty of Engineering
institution	Universiti Malaysia Sarawak
collection	UNIMAS Institutional Repository
language	English
topic	TJ Mechanical engineering and machinery
spellingShingle	TJ Mechanical engineering and machinery Mohamad Syamim, Hamsawi Development of Semi-automated Kek Lapis Sarawak Machine: Analysis on Baking and Cooking Processes
description	Kek Lapis Sarawak (KLS) is one of the traditional cakes of the Malay community in Sarawak that is popular among visitors especially the tourists. KLS has now been recognized as one of the Sarawak cultural icons. High demands for KLS especially during the festive seasons have opened the doors to the development of Kek Lapis Sarawak baking industry. However, conventional ways in producing KLS are tedious and time consuming where the working atmosphere is not contented to the workers thus limits the production. The study of analysis on baking and cooling process for development of baking and cooling process of KLS’s machine was conducted. The primary objective of the research is to determine the parameters involved in baking and cooling studies of KLS. Secondly, to validate the proposed parameters via experimental and simulation. Lastly, it is to apply the confirmed design parameters in the development of KLS’s Machine PLC programming. The first parameter is to determine the ideal temperature for baking is 190 °C and the average time taken to bake is approximately 508 s. For cooling part where the cooling part is exhaust type of cooling process, it is advisable the time taken for average cooling is 194 s. To enhance the performance of the development of baking and cooling process KLS’s machine is to implement forced convection cooling process where it reduces time taken and at the same time maintain the texture of the cake’s quality still maintained. PLC ladder diagram showed a positive sign and the parameters deployed in the PLC’s programming where this processes from depositing to baking, cooling and pressing can be integrated. The PLC ladder diagram running smoothly through simulation. The validation for baking and cooling through FEM simulation by experimental study is achieved where the result is aligned each other.
format	Thesis
qualification_level	Master's degree
author	Mohamad Syamim, Hamsawi
author_facet	Mohamad Syamim, Hamsawi
author_sort	Mohamad Syamim, Hamsawi
title	Development of Semi-automated Kek Lapis Sarawak Machine: Analysis on Baking and Cooking Processes
title_short	Development of Semi-automated Kek Lapis Sarawak Machine: Analysis on Baking and Cooking Processes
title_full	Development of Semi-automated Kek Lapis Sarawak Machine: Analysis on Baking and Cooking Processes
title_fullStr	Development of Semi-automated Kek Lapis Sarawak Machine: Analysis on Baking and Cooking Processes
title_full_unstemmed	Development of Semi-automated Kek Lapis Sarawak Machine: Analysis on Baking and Cooking Processes
title_sort	development of semi-automated kek lapis sarawak machine: analysis on baking and cooking processes
granting_institution	Universiti Malaysia Sarawak
granting_department	Faculty of Engineering
publishDate	2021
url	http://ir.unimas.my/id/eprint/35927/4/Mohamad%20Syamim%20Bin%20Hamsawi.pdf
_version_	1783728468864794624

Development of Semi-automated Kek Lapis Sarawak Machine: Analysis on Baking and Cooking Processes

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