| dc.description.abstract | The rapid development of technology in the modern era has brought forth numerous innovations to simplify human tasks, both in daily life and in the industrial sector. Among the various existing innovations, the process of roasting or grilling still commonly relies on conventional methods such as using charcoal. In such situations, an electric roaster can serve as a solution to replace conventional methods with modern techniques. The working principle of an electric roaster is based on electromagnetic induction in the heating wire, where electrical current passing through the induction coil creates an electromagnetic field. This induces heat in the object (food) placed on the heating plate. The induction process generates heat for cooking the food, and the design aims to prevent the roaster from being subjected to excessive pressure, thereby prolonging its lifespan. This study aims to analyze the roasting temperature, duration, water content reduction, and internal temperature of food using meatballs, tilapia, mackerel, chicken meat, and beef as test objects. After testing, the results showed a reduction in water content by 22.22% for meatballs, 30.77% for tilapia, 31.25% for mackerel, 50% for chicken meat, and 50% for beef. The internal temperature of each object was measured using a food thermometer and compared with FDA standards to ensure food safety. | en_US |
