Performance evaluation of a lemang oven

Abstract

The way of processing lemang nowadays more modernized and sophisticated. Through understanding the physical and mechanical properties of material with heat transfer theory using Fourier’s Law and Newton’s Law of cooling and then application, the technology can be manufacture and later will be used widely. Lemang that cook traditionally require the use of bamboo stalk, which occur trouble for consumer in town to get them. Fortunately, by this new technology, the bamboo will be replaced by stainless steel cylinder which help all consumer especially lemang maker to do business whenever they are. This project basically is to collect data from consumer and lemang maker about their opinion on differences between traditional lemang that made by bamboo and modern lemang made by stainless steel. The hedonistic test will be answer and the data will be analyzed to get the information.