Analysis of heat transfer rate on Bakar Batu as Papua cultural practice

Heat (Q) is the energy transferred between a system and its surroundings by temperature differences. Heat is a physical quantity that is affected by mass (m), specific heat (c), and temperature changes (ΔT). Heat transfer rate (H) is the change in heat in each time unit (H = ΔQ/Δt). This study aimed to determine the heat transfer rate in Bakar Batu as Papua cultural activities. Research on Bakar Batu cultural practice had not been done yet. It was important to determine the heat transfer rate in Bakar Batu because the practice was included in indigenous science. The process included the cooking process of chicken, vegetables, and sweet potatoes. It was begun by heating some stones for 45 minutes. Then the heated stone was transferred to a hole with a diameter of 140 cm and a depth of 54 cm. Chicken, vegetables, and sweet potatoes were also inserted into the holes and covered with leaves that act as insulators. Temperature measurements during the heating process were observed every five minutes with a total duration of 95 minutes. Temperature measurement was carried out using a digital thermometer. The data for calculating the heat transfer rate (H) for 10 minutes was 10.4 J I minute. After that, the H at the 15th to the 55th minute decreased to 5.3 J I minute to 0.1 J I minute. H at the 60th minute to the 95th minute was equal to zero. There was a thermal equilibrium between the foodstuffs and the stone in the last 35 minutes. The linear equation obtained from the linear graph between heat change (ΔT = ΔQ) and the value of H (ΔT / Δt = H) was y = 0.093x + 0.642.