MODIFICATION OF CHOCOLATE GRINDER MACHINE CONE TYPE USING REVERSE ENGINEERING METHOD AND VDI 2221 METHOD

Ekklesia, Jeshua; Gozali, Lina; Jusuf Daywin, Frans; Adianto, Adianto; Olyvia Doaly, Carla; Irawan, Agustinus Purna

doi:10.46254/AN11.20210490

Chocolate powder is made from meal / cocoa beans that are separated by brown fat. To obtain cocoa powder, cocoa beans are harvested in perfect ripping conditions. Then cut to take the seeds. Cocoa beans are fermented for 2-8 days. After fermentation is complete, the seeds are dried until the moisture content reaches 6-8%. Then the separation of the skin and the scattering. The next process is the manufacture of chocolate paste. After going through the process of making chocolate paste, the next process is making of powdered chocolate by smoothing using a grinder. Chocolate grinding machine is a tool specially designed to reduce the size of cocoa beans become powder after getting through the cooking process. This research was carried out to modify the grinding machine with the selected benchmarks then carried out a design update to the benchmark. This research will increase the milling capacity and increase the efficiency of the machine so that grinder machine users can have a grinder machine at an affordable price but maximum quality of cocoa powder. By analyzing various methods such as reverse engineering method is an existing product analysis process as a reference for designing a similar product by increasing product excellence, and VDI 2221 method is a systemic approach to design for engineering systems and engineering products. After the research was conducted obtained the design of a chocolate grinder machine that has better performance in grinding the seeds become powder and a larger milling capacity in the grinder machine after being modified.

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MODIFICATION OF CHOCOLATE GRINDER MACHINE CONE TYPE USING REVERSE ENGINEERING METHOD AND VDI 2221 METHOD