Design and development of a device/instrument to replace the use of a bamboo stalks in lemang making process

Abstract

A new device to replace the use of bamboo stalks in lemang making process has been developed. The use of stainless steel tube has replaced the bamboo which enables the lemang to be prepared in buildings at a reduced cooking time and producing uniform and better quality lemang. Three designs with different sizes and shapes were developed consisting of stainless steel tubes parts. The best design is fabricated and tested using the lemang oven. Experiment was conducted on the newly design lemang stalk to determine the time taken to cook lemang. From the experiment, the cooking time is 1 hour and 50 minutes at a temperature between 150 ºC to 160 ºC. The selection of the material used depended on the mechanical and physical properties of the bamboo stalks itself and the most important properties are the thermal conductivity and the melting temperature. According to these properties, the stainless steel is chosen and the production cost for unit is RM 80. A survey was conducted to determine whether the lemang that make by this new device can be accepted among those people compared with the traditional lemang.