Performance and Operational Efficiency Study of a Portable Sambal-Making Machine Based on an Electric Heating System to Improve Small-Scale Food Production Productivity
Keywords:
Sambal-making machine, Design and fabrication, Food automation, small and medium enterprises (SMEs), Time efficiencyAbstract
Introduction/Main Objectives:This study was conducted to evaluate the performance and operational efficiency of a portable sambal-making machine based on an electric heating system, specifically designed to help small and medium enterprise (SME) operators improve productivity and workplace safety.
Background Problems: The manual preparation of sambal in Malaysia's small-scale food industry is time-consuming, labor-intensive, and does not guarantee consistent results.
Novelty:The research introduces a portable sambal-making machine designed with heat-resistant materials and stainless steel, combined with an AC motor and an electric heating system, tailored for SME use.
Research Methods:The testing method involved simulating sambal production using real ingredients (chili, onion, shrimp paste) to assess actual performance under continuous operating conditions.
Finding/Results:Sambal preparation time was reduced from 40 minutes to 15 minutes.The machine achieved approximately 35% electrical energy savings compared to conventional methods.The sambal produced had a more uniform and consistent texture. User safety was improved due to the fully enclosed machine design.The total development cost was only RM424.00.
Conclusion:The portable sambal-making machine demonstrates great potential to increase productivity, save energy, and support the development of more efficient and user-friendly local food technology for small-scale entrepreneurs.
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Copyright (c) 2026 Suhana Binti Mohd Gazi , Sujanuriah Binti Sahidi Sahidi, Noor Faridah Binti Abd. Kadir , Noor Mayafaraniza Binti Kosnan
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