Performance test of semi–automatic Tahu Walik dough–filling unit: Case study in Bantul, special Region of Yogyakarta

Tahu walik is one of the snacks favored by the community, with the filling usually used in the form of chicken or beef-based dough. Stuffing in the form of fish meat-based dough can be an alternative to making tahu walik as a nutritious snack. However, the process of filling the dough in Small, Micro, and Medium Enterprises tahu walik company is still done manually by using a spoon. This takes a long time and quite a lot of energy. Therefore, the Indonesian Research Institute for Fisheries Post-harvest Mechanization (LRMPHP) designed a semi-automatic tahu walik filling unit which was then tested for performance in Small, Micro, and Medium Enterprises companies in Bantul, Yogyakarta Special Region. This study aims to find out the performance of semi-automatic dough filling units in Small, Micro, and Medium Enterprises tahu walik companies. The results of the performance test showed that the tahu walik filling time ranged from 5.88–23 seconds/tofu, the dough density was 1,602 g/ml, the potential energy ranged from 0.0018 joules to 0.0096 joules and the piston kinetic energy ranged from 2.05x10−10 joules to 1.35x10−9 joule, and the mechanical energy ranged from 0.0018 joules to 0.00961 joules.