The effect of the angular change and the rotation of the blade on the thickness of incision on the cocoa skin machine

Abstract

Slicing machine designed in this study is expected to be able to change the size of cacao skin to be thinner so it can be processed into bran. The method of processing the skin of cocoa fruit inti bran is expected to be able to increase the amount of animal feed supply so it can be used not limited to cattle and goats but also for other livestock. The purpose of this research is to realize a machine capable of processing the skin of cocoa fruit  that has been only a little can be utilized by community to be processed livestock feed to help supply livestock feed farmers.

Designing technique is a very important basic step undertaken in the design of this cocoa fruit skin slicing machine. The purpose of this designing technique is to get the construction data required in building this slicer. Furthermore, the design process of cocoa skin cutting machine construction with consideration is the main driving force using the motor, slicer knife can be adjusted, ergonomic engine specifications, easy operation, and the machine does not cause noise. Testing is done by designing various variations of angle and rotation on the slicing knife disc.Testing on the performance of this cocoa fruit skin cutter machine still has some weaknesses, such as disks and knives steel material replaced with stainless steel to be more hygienic. The test results obtained that the smaller the slicing angle the thickness of the slices the thinner and the lower the rotation of the slicing knife then the slicing process will be longer.Further research is possible on the vibration direction of the cutting tool and the design of the next machine for the grinding process