W. Sumbodo, Kriswanto, A. Setiyawan, J. Pamiyanto, D.H. Hadikawuryan, R.D. Widodo, J. Jamari
Ovens sold in the market have many features that make them easier to use but are not suitable for the needs of Small and Micro Enterprises (SME), namely large capacity, multifunction, use of gas fuel, energy-saving, and ease to operate. It is necessary to design and manufacture an oven according to the needs of SME users. The purpose of this study is to design, build, assess the feasibility, and evaluate the operating energy usage of the oven. The oven design process uses the French's model and Quality function deployment (QFD) methods. Experiments to test the oven's feasibility. The study's result is that oven design validated user requirements by design experts, manufacturing experts, and users (SMEs). The oven prototype has shown performance to reduce water content according to food products with a distribution permit in Indonesia. The energy consumption of oven prototype has been compared to an electric oven similar capacity that showed that there is an energy-saving of 6.8%. Based on validation of design and product feasibility and calculation of oven energy consumption, the oven meets the small and medium enterprises (SME) users' needs. © Published under licence by IOP Publishing Ltd.
Department of Mechanical Engineering, Universitas Negeri Semarang, Gd E9 Kampus Sekaran Gunungpati, Semarang, Indonesia; Department of Mechanical Engineering, University of Diponegoro, Jl. Prof. Sudharto Kampus UNDIP Tembalang, Semarang, Indonesia
