scholarly journals Pengaruh Suhu Terhadap Kadar Air Dan Aktivitas Air Dalam Bahan Pada Kunyit (Curcuma Longa) Dengan Alat Pengering Electrical Oven

METANA ◽  
2017 ◽  
Vol 13 (2) ◽  
pp. 37 ◽  
Author(s):  
Wilandika Leviana ◽  
Vita Paramita
Keyword(s):  
Medicinal Plant ◽  
Water Content ◽  
Water Activity ◽  
Curcuma Longa ◽  
Effect Of Temperature ◽  
Slice Thickness ◽  
Test Analysis ◽  
Drying Time ◽  
Drying Temperature ◽  
Materials Used

Kunyit merupakan tanaman obat berupa semak dan bersifat tahunan (parenial). Kandungan air yang cukup tinggi membuat kunyit harus diolah sebelum disimpan dalam jangka waktu yang lama. Pada penelitian ini pengeringan kunyit dengan menggunakan electrical oven. Proses pengeringan kunyit dilakukan dengan variabel berubah seperti jenis bahan, suhu, dan ketebalan irisan. Jenis bahan yang digunakan yaitu kunyit orange dan kunyit putih, variabel suhu pengeringan 700C, 800C, 1000C serta variabel irisan 1mm, 2mm, 3mm, dan 4mm. Uji analisa pada penelitian ini meliputi analisa kadar air, aktivitas air, dan organoleptik seperti uji warna, aroma, dan penampakan fisik. Pada penilitian tersebut didapatkan variabel optimal pada jenis kunyit orange dan putih yaitu pada variabel suhu pengeringan 800C dengan ketebalan irisan 3mm waktu pengeringan selama 135 menit untuk kunyit putih dan 150 menit untuk kunyit orange. Kadar air sebesar 3,515% dan 0,11 aktivitas air pada kunyit putih, aroma dan bentuk yang khas warna dan kunyit serta tidak berubah bentuk, sedangkan pada kunyit orange kadar air sebesar 2,741% dan aktivitas air sebesar 0,061 aroma yang sedikit khas kunyit dengan warna putih kekuningan. Effect of Temperature on Water Content And Water Activity In Material On Turmeric (Curcuma Longa) With Tools Electrical Oven Dryer Turmeric is a medicinal plant of bush and annual (parenial). The water content is high enough to make turmeric should be processed before being stored for long periods. In this research drying turmeric using electrical oven. The process of drying turmeric by changing variables such as material type, temperature, and slice thickness. Type of materials used are orange turmeric and white turmeric, drying temperature variables 700C, 800C, 1000C and variable slices 1mm, 2mm, 3mm, and 4mm. Test analysis in this study include water content, water activity, and organoleptic analysis such as color, aroma, and physical appearance. In the research, the optimum variables on turmeric and white turmeric were varied in drying temperature 800C with 3mm slice thickness drying time for 135 minutes for white turmeric and 150 minutes for turmeric. Water content of 3,515% and 0.11 of water activity in white turmeric, aroma and shapes typical of color and turmeric and unchanged, while in turmeric orange moisture of 2.741% and water activity of 0.061 a slightly turmeric-white scent with white Yellowish. 

scholarly journals Pengaruh Suhu dan Waktu Pengeringan terhadap Karakteristik Kimia serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ.)

2019 ◽  
Vol 8 (2) ◽  
pp. 249
Author(s):  
I Kadek Wirawan ◽  
Pande Ketut Diah Kencana ◽  
I Made Supartha Utama
Keyword(s):  
Water Content ◽  
Total Phenol ◽  
Effect Of Temperature ◽  
Tea Leaves ◽  
Total Acid ◽  
Drying Time ◽  
Drying Temperature ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia dan sensorik teh daun bambu Tabah. Penelitian ini dirancang menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor, yaitu faktor suhu pengeringan (50o C dan 60o C) dan faktor waktu pengeringan (1 jam, 2 jam, dan 3 jam). Perlakuan diulang tiga kali untuk mendapatkan 18 unit percobaan. Parameter yang diamati adalah kadar air, pH, total asam, total fenol, dan organoleptik. Hasil penelitian menunjukkan bahwa interaksi suhu dan lama pengeringan daun teh bambu Tabah memiliki pengaruh berbeda nyata terhadap kadar air, pH, total asam, total fenol, warna, penerimaan keseluruhan, tetapi tidak memiliki pengaruh yang berbeda nyata terhadap aroma dan rasa, dengan perlakuan terbaik ini, kadar air, pH, asam total, fenol total, warna, aroma, rasa dan penerimaan keseluruhan ditemukan kadar air 6,881%, pH 6,6, total asam 0, 73%, total fenol 84,01mg / 100g, warna 4,33, aroma 4,40, rasa 3,93, dan penerimaan keseluruhan 4,07.   This study aimd to determine the effect of temperature and drying time on the chemical and sensory characteristics of Tabah bamboo leaf tea. This study was designed using a Completely Randomized Design (CRD) with two factors, namely the drying temperature factor (50oC and 60oC) and the drying time factor (1 hour, 2 hours, and 3 hours). The treatment was repeated three times to obtain 18 experimental units. The parameters observed were water content, pH, total acid, total phenol, color, aroma, taste, and overall acceptance tested organoleptically. The results showed that the interaction of temperature and duration of drying of Tabah bamboo tea leaves had significantly different effects on water content, pH, total acid, total phenol, color, overall reception, but did not have a significantly different effect on aroma and taste. with this combained best treatment, the water content, pH, total acid, total phenol, color, aroma, taste and overall acceptance were found water content 6,881 %, pH 6,6, total acid 0, 73%, total phenol 84,01mg / 100g,color 4,33, aroma 4.40, taste 3,93, and overall acceptance 4,07.

scholarly journals Optimasi Suhu Pengeringan dan Ketebalan Irisan pada Proses Pengeringan Jahe Merah (Zingiber officinale var. rubrum) dengan Response Surface Methodology (RSM)

2021 ◽  
Vol 9 (1) ◽  
pp. 66
Author(s):  
Desak Agung Hepi ◽  
Ni Luh Yulianti ◽  
Yohanes Setiyo
Keyword(s):  
Response Surface Methodology ◽  
Water Content ◽  
Response Surface ◽  
Water Activity ◽  
Ash Content ◽  
Heat Energy ◽  
Slice Thickness ◽  
Drying Process ◽  
Drying Temperature ◽  
Evaporation Heat

Suhu pengeringan dan ketebalan irisan merupakan dua hal yang mempengaruhi proses pengeringan jahe merah. Penelitian dirancang dengan tujuan untuk mendapatkan kombinasi suhu pengeringan dan ketebalan irisan optimum melalui Response Surface Methodology (RSM), serta memperoleh model matematika untuk memprediksi kadar air, aktivitas air, kadar abu dan energi panas penguapan. Pengujian dilakukan untuk mengetahui pengaruh suhu dan ketebalan irisan terhadap respon kadar air, aktivitas air, kadar abu dan energi panas penguapan. Pengolahan data menggunakan aplikasi Design Expert ® 12. Hasil penelitian menunjukkan model linier untuk memprediksi respon kadar air dan kadar abu. Model kuadratik untuk memprediksi respon aktivitas air dan energi panas penguapan. Hasil verifikasi model menunjukkan kombinasi suhu pengeringan dan ketebalan irisan optimum terpilih adalah 67,30C dan 3 mm. Proses pengeringan dengan kombinasi suhu pengeringan dan ketebalan irisan optimum menghasilkan nilai aktual aktivitas air 0,393 aw, kadar air 9,877%, kadar abu 3,513% dan energi panas penguapan sebesar 68,354 kJ/Jam. Respon dari kombinasi suhu pengeringan dan ketebalan irisan optimum terpilih dapat memenuhi keinginan sesuai kriteria dengan nilai desirability 81,3%.   Drying temperature and thickness of slices are two things that affect the drying process of red ginger. The research was designed with the aim of obtaining a combination of drying temperature and optimum slice thickness through the Response Surface Methodology (RSM), as well as obtaining mathematical models to predict water content, water activity, ash content and evaporation heat energy. Testing was conducted to determine the effect of the temperature and thickness of the slices on the response of water content, water activity, ash content and evaporation heat energy. Data processing using design expert application ® 12. The results showed linear models to predict the response of water levels and ash levels. Quadratic models to predict the response of water activity and evaporation heat energy. Model verification results show the combination of drying temperature and optimum slice thickness selected is 67.30C and 3 mm. The drying process with a combination of drying temperature and optimum slice thickness resulted in an actual water activity value of 0.393 aw, water content of 9.877%, ash content of 3.513% and evaporation heat energy of 68,354 kJ/h. The response of the combination drying temperature and thickness of selected optimum slices can meet the wishes according to the criteria with a desirability value of 81.3%.

scholarly journals Drying Modelling, Moisture Diffusivity and Sensory quality of Thin Layer dried Beef

2018 ◽  
Vol 6 (2) ◽  
pp. 552-565 ◽  
Author(s):  
Eunice Akello Mewa ◽  
Michael Wandayi Okoth ◽  
Catherine Nkirote Kunyanga ◽  
Musa Njue Rugiri
Keyword(s):  
Thin Layer ◽  
Sensory Quality ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effect Of Temperature ◽  
Slice Thickness ◽  
Drying Time ◽  
Drying Characteristics ◽  
Thin Layer Drying

The objective of the present study was to determine the drying kinetics, moisture diffusivity and sensory quality of convective air dried beef. The effect of temperature of drying (30-60°C) and thickness of samples (2.5-10 mm) on the convective thin-layer drying kinetics of beefdried in a cabinet dryer was evaluated. Five semi-theoretical models were fit to the drying experimentaldata with the aim of predicting drying characteristics of beef and fitting quality of models determined using the standard error of estimate (SEE)and coefficient of determination (R2). Determination ofeffective moisture diffusivity (Deff) from the experimental drying datawas done and sensory quality of the optimized dried cooked and uncookedbeef samplesevaluated. Drying time and rate of drying increased with an increasing temperature but decreased with increased slice thickness. However, there was overlapping of drying curves at 40-50°C. Among the selected models, Page model gave the best prediction of beef drying characteristics. Effective moisture diffusivity (Deff) ranged between 4.2337 x 10-11 and 5.5899 x 10-10 m2/s, increasing with an increase in air temperature and beef slice thickness.Of all the sensory parameters evaluated, texture was the only attribute that gave significantly different (P > 0.05) scores between the cooked and uncooked dried beef samples.

scholarly journals PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS TEH HERBAL CELUP DAUN RAMBUSA (Passiflora foetida L.)

2020 ◽  
Vol 9 (3) ◽  
pp. 308
Author(s):  
Anabella Nadia Nathaniel ◽  
I Nengah Kencana Putra ◽  
AA. Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Sensory Properties ◽  
Total Flavonoids ◽  
Herbal Tea ◽  
Drying Time ◽  
Drying Temperature ◽  
Extract Content ◽  
Passiflora Foetida ◽  
C 50

This research aimed to determine the effect of drying temperature and time on antioxidant activity and sensory properties of herbal tea bag of rambusa leaf and to obtain the optimum temperature and drying time that can produce rambusa leaf herbal tea bag with the highest antioxidant activity and the best sensory properties. This research used a completely randomized factorial design with two treatments namely, drying temperature (40°C, 50°C, 60°C) and drying time (3 hours, 3.5 hours, 4 hours). There were 9 factorial combinations, each combination was repeated 2 times. The data obtained were analyzed by analysis of variance. If the treatment had a significant effect, it would be followed by the Duncan test. The results showed that the drying temperature and time treatment had a significant effect (P<0.05) on antioxidant activity, total phenols, total flavonoids, total tannins, water content, color (scoring test), and taste (scoring test), but no significant effect (P>0.05) on the extract content in water, color (hedonic test), taste (hedonic test), and overall acceptance. The results showed that drying temperature of 60°C with a drying time of 3 hours had an optimum drying temperature and time to produce herbal tea bag of rambusa leaf with antioxidant activity of 46.28%, total phenol level of 4.14 mg GAE/g, total flavonoids content of 26.48 mg QE/g, total tannin content of 6.23 mg TAE/g, water content of 8.38%, extract content in water of 31.96%, and sensory properties of yellow color and slight liked, bitter slightly taste and slight liked, and overall acceptance neutral.

scholarly journals Microwave drying of corn seeds: Effect of Temperature on Drying Time, Energy Consuption and Germination Rate

2019 ◽  
Author(s):  
Ángel Hernández Moreno ◽  
Rafael Hernández-Maqueda ◽  
Isabel Ballesterios ◽  
Carlos Torres-Miño
Keyword(s):  
Energy Consumption ◽  
Germination Rate ◽  
Petri Dish ◽  
Electrical Energy ◽  
Microwave Drying ◽  
Effect Of Temperature ◽  
Total Output ◽  
Drying Process ◽  
Drying Time ◽  
Drying Temperature

Previous studies on the microwave drying of corn seeds have shown that the process parameters employed play a very important role in determining the properties and quality of this grain (Gürsoy et al, 2013). Among these parameters, the drying temperature has a fundamental role (Nair et al, 2011). The main objective of this work is to evaluate the effect of temperature on drying time, energy consumption and germination rate of corn seeds after they have been dried with microwave energy. To achieve the proposed objective, the drying process of these seeds was carried out in a rotating turntable domestic microwave oven (LACOR Model 69330), with a capacity of 30 liters and a total output power of 900 W, fitted with a PID temperature controller Eurotherm 3216 L. In this oven, 100 g of corn seeds, with an initial humidity of approximately 20%, was heated up to 3 drying temperatures (35, 55 and 75 °C). The seeds were weighed every 30 minutes and the drying process was considered completed when a humidity of 12 % was obtained. For each drying temperature studied, the experiments were carried out in duplicate. In each experiment, the electrical energy consumption was measured using a FLUKE 1735 energy analyzer. A sample of the dried seeds was subject to germination tests in a petri dish using filter paper and a volume of distillate water of 20mL to achieve sufficient humidity for them to sprout. Table 1 shows the average values obtained from the variables evaluated for each drying temperature.   Table 1. Results of the microwave drying experiments of the corn seeds at different temperatures and their germination tests. Drying temperature (ºC) Drying time to reach a humidity of 12% (min) Energy consumption (Wh) Germination rate (%) 35 345,0 880,3 90,0 55 118,5 330,0 81,3 75 73,5 183,9 12,0   As can be seen in Table 1, the temperature exerts a significant influence on the drying process and the germination rate of the corn seeds. An increase in the drying temperature causes a simultaneous decrease in drying time (∿ 78%) and in energy consumption (∿ 79%), which are very positive aspects. However, there is also an unacceptable decrease (∿ 87%) in the germination rate of the corn seeds.   References Gürsoy, S., Choudhary, R., Watson, D.G. Int. J Agric. &amp; Biol. Eng., 2013, 6, 1, 90–99.Nair, G.R., Li, Z., Gariepy, Y., Raghavan, V. Drying Technology, 2011, 29, 11, 1291-1296.

scholarly journals Study of Salted Octopus Drying Kinetics and Hygroscopy from Artisanal Fishing in Agadir Region

2021 ◽  
Vol 18 (3) ◽  
pp. 619-627
Author(s):  
Mounia Lekra ◽  
Zeinebou Hamma Vezaz
Keyword(s):  
Water Content ◽  
Water Activity ◽  
Polynomial Regression ◽  
Gravimetric Method ◽  
Correlation Coefficients ◽  
Food Preservation ◽  
Drying Kinetics ◽  
Drying Time ◽  
A Value ◽  
Lack Of Information

Salt-and-dry technique is an artisanal fish conservation method adopted in the Maghreb countries which is based on lowering the water activity. This latter factor is crucial in food preservation, where the relationship between the water activity and the water content of the salted octopus helps control its storage. However, the realization of this processing in controlled conditions is limited by the lack of information regarding the drying time and the behavior towards humidity of this specie. This work describes the drying kinetics by plotting the drying curve (70 ° C; 1.5 m/s) and helps define the salted octopus drying time. Also it presents the desorption and adsorption isotherms at three temperatures which represent the storage temperatures (30, 40 and 50°C) following the gravimetric method. The drying of the salted octopus carried out helped reduce the water activity to a value of 0.63 and the water content of 0.505 g water/g MS during 10 hours. In addition, the sorption curves were experimentally determined and modeled by polynomial regression of order 4. The fitting has given correlation coefficients close to 1 for the three temperatures.

scholarly journals Kinerja Alat Pengeringan Kopra Sistem Oven Skala Kelompok Tani dan Karakteristik Produk / Performance of Copra Drying Oven System of Farmer Scale and Product Characteristics

Buletin Palma ◽  
2017 ◽  
Vol 17 (2) ◽  
pp. 175
Author(s):  
A. Lay ◽  
Ismail Maskromo
Keyword(s):  
Water Content ◽  
Coconut Oil ◽  
Quality Standard ◽  
Quality Analysis ◽  
Drying Methods ◽  
Laboratory Equipment ◽  
Drying Time ◽  
Drying Temperature ◽  
Oil Processing

<p>Traditional copra processing by smoking and sun drying methods will produce low quality copraand oil. In order to improve the quality of copra and oil, copra drier through oven system with controlled drying temperature is a necessity. The purpose of this research is to design a copra dryer through oven system that can be utilized by farmer groups. Research carried out from May 2014 to December 2015, with tool’s construction and field test conducted at the Repair Engineering and Laboratory Equipment of Indonesian Palm Crops Research Institute. Moreover, copra and oil’s quality analysis performed at Research and Standardization of Industrial Institute Laboratory, Manado. The quality analysis is based on valid quality standard. The research results showed that copra drier system on a farmers scale, using coconut coir as a fuel, has been built with capacity of 1550-1650 coconuts/process period. Drying temperature is varied between 28-70 Cwith optimum temperature at 55-60 C and drying time approximately 27 hours.It produces various copra such as, white copra, brown copra and dark copra, with water content of 4.36-4.88%, fat content of 63.53-64.17% and Free Fatty Acid of 0.05-0.12%. White copra, which then processed into frying oil, produced white color oil with water content of 0.05%, peroxide value 0.13 meq O2/kg without any lead (Pb) detected in the oil. As a result, coconut oil can be safely consumed without any purification process. In conclusion, copra drying through oven system is sufficient enough to apply for farmers group in order to encourage excellent quality copra and oil processing.</p><p><strong>ABSTRAK</strong></p><p>Pengolahan kopra secara tradisional dengan cara pengasapan dan penyinaran matahari  menghasilkan kopra dan minyak bermutu rendah. Untuk meningkatkan mutu kopra dan minyak diperlukan alat pengeringan kopra sistem oven dengan suhu pengeringan terkontrol. Penelitian bertujuan untuk merancang alat pengering kopra  sistem oven yang dapat diaplikasikan pada kelompok tani. Penelitian dilaksanakan pada bulan Mei 2014 sampai Desember 2015, perancangan alat dan uji lapang dilakukan di Bengkel Rekayasa Alat Balai Penelitian Tanaman Palma, analisis mutu kopra dan minyak kelapa di Laboratorium  Balai Riset dan Standardisasi Industri Manado. Hasil penelitian menun-jukkan bahwa telah dirancang alat  pengering  kopra sistem oven skala kelompok tani, yang menggunakan bahan bakar sabut kelapa, kapasitas olah 1550-1650 butir kelapa/periode proses.  Pengeringan kopra dengan suhu pengeringan  bervariasi 28-70ºC, suhu optimal 55-60ºC, waktu pengeringan 27 jam,  dihasilkan  kopra beragam, yakni kopra putih,  kopra coklat, dan kopra gelap,  kadar air 4,36-4,88%, kadar lemak 63,53-64,17% dan kadar ALB 0,05-0,12%. Kopra putih yang diolah menjadi minyak kelapa, menghasilkan minyak kelapa berwarna putih, kadar air 0,05%, bilangan peroksida 0,13 meq O2/kg, dan tidak terdeteksi cemaran logam timbal (Pb). Minyak kelapa yang dihasilkan dapat dikonsumsi sebagai minyak goreng walaupun tanpa proses pemurnian. Alat pengeringan kopra sistem oven, cukup memadai untuk diaplikasikan pada kelompok tani dalam menunjang pengolahan kopra dan minyak bermutu baik.</p>

scholarly journals PENGARUH KOMBINASI SUHU DAN DEHUMIDIFIKASI UDARA PENGERING TERHADAP AKTIVITAS ANTIOKSIDAN IRISAN BUAH MENGKUDU (Morinda citrifolia)

Pro Food ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 560
Author(s):  
Ruth Riama Magdalena Marbun ◽  
Sholahuddin Sholahuddin ◽  
Tri Rahayuni
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Water Content ◽  
Total Flavonoid ◽  
Total Flavonoids ◽  
Drying Method ◽  
Drying Time ◽  
Drying Temperature ◽  
Hot Air ◽  
Dried Fruit

ABSTRACT          Fresh noni fruit has nutrients and active components and contains high water content. Noni has a short shelf life caused by high of water content, so it is necessary to reduce the water content of the material by drying. The purpose of this study was to determine the effect of method and drying temperature combination on antioxidant activity of noni slices which include ascorbic acid, total flavonoids, and antioxidant activity. This study was designed using Randomized Block Design (RBD) with combination of 2 treatment factors, namely the drying temperature (T) and the drying method (M) and 3 replications. The drying method uses three methods, namely conventional hot air, dehydrated hot air, and circulated dehydrated hot air, while the drying temperature used was 50 ° C, 57 ° C and 65 ° C. Data analysis for ascorbic acid, total flavonoids, and antioxidant activity using ANOVA test (α = 5%) and HSD test (α = 5%), while drying time was analyzed descriptively. The results showed that the highest antioxidant activity with conventional methods at 50 ºC was 34% with the characteristics of ascorbic acid 52.8 mg/100g of noni dried fruit, total flavonoids 3.81 mg QE/g of noni dried fruit, and drying time for 18 hours. Keywords: adsorbent, antioxidant, drying, noni, temperature ABSTRAK   Buah mengkudu segar kaya akan nutrisi dan komponen aktif serta mengandung kadar air tinggi. Tingginya kadar air mengakibatkan masa simpan yang singkat, sehingga perlu dilakukan pengeringan. Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi metode dan suhu pengeringan terhadap aktivitas antioksidan irisan buah mengkudu yang meliputi asam askorbat, total flavonoid, dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) desain faktorial yang terdiri dari kombinasi dua faktor perlakuan, yaitu suhu pengeringan (T) dan metode pengeringan (M) serta 3 ulangan. Metode pengeringan menggunakan tiga metode, yaitu metode konvensional, metode adsorpsi dan metode sirkulasi, sedangkan suhu pengeringan yaitu 50 °C, 57 °C dan 65°C. Analisa data untuk asam askorbat, total flavonoid, dan aktivitas antioksidan menggunakan ANOVA (α=5%) dan uji BNJ (α=5%), sedangkan lama pengeringan dianalisa secara deskriptif. Hasil penelitian menunjukkan bahwa aktivitas antioksidan tertinggi dengan metode konvensional pada suhu 50 ºC yaitu sebesar 34% dengan karakteristik asam askobat sebesar 52,8 mg/100g buah mengkudu kering, total flavonoid sebesar 3,81 mg QE/g buah mengkudu kering, dan lama pengeringan selama 18 jam. Kata kunci: adsorben, antioksidan, mengkudu, pengeringan, suhu

scholarly journals Pengaruh Suhu Dan Lama Pengeringan Terhadap Sifat Kimia Dan Organoleptik Sale Pisang Kapas (Musa Comiculata)

2017 ◽  
Vol 15 (1) ◽  
pp. 24
Author(s):  
Marwati Marwati ◽  
Yuliani Yuliani ◽  
Yulian Andriyani ◽  
Mentari Mentari
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Skin Color ◽  
Sugar Content ◽  
Chemical Properties ◽  
Sweet Taste ◽  
Ash Content ◽  
Reducing Sugar ◽  
Effect Of Temperature ◽  
Drying Time

Banana “kapas” is an original banana cultivar from Samarinda, with the characteristics at the time of mature is yellow fruit skin color, flesh color yellowish white and has a sweet taste. During this time the banana kapas has not been utilized properly. Based on the characteristics possessed by banana kapas can be processed into the processed products sale banana. This study aims to determine the effect of temperature and drying time on the chemical properties of sale of banana kapas produced, the level of panelist reception at organoleptic test and to get the time and temperature of the dryer that produces a quality banana sale based on chemical properties and organoleptic. The results showed that the temperature and duration of the dryer and its interactions had the significant effect on water content, ash content, vitamin C and reducing sugar content. Treatment with temperature 75oC and 21 hours drying time gave the best result with water content, ash content, vitamin C and reducing sugar are 32.80%, 1.13%, 60.65 mg/g and 16.08% respectively. For hedonic test, hedonic values of color, flavor, aroma and texture is like the hedonic quality of brown, sweet taste, rather banana flavored and hard texture.    

scholarly journals Pembuatan Bubuk Asam Sunti melalui Optimasi Suhu dan Lama Pengeringan

2015 ◽  
Vol 7 (2) ◽  
Author(s):  
Faidha Rahmi
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Sensory Characteristics ◽  
Drying Time ◽  
Sour Taste ◽  
Drying Temperature ◽  
Random Design ◽  
Two Factors

Asam sunti is a fermented bilimbi of Acehnese used as with sour taste and specific aroma. The aim of this research was to study the production of asam sunti powder by optimatization of drying temperature and time. The study used completed random design with two factors (drying temperature and time) and three repetition. Parameter analyzed were chemical and sensory characteristics including water content, Vitamin C, pH, color and taste. The best treatment was Obtained by drying temperature of 50oC and drying time of 8 h with water content of 4, 43%, pH of 1, Vitamin C of 49,28 mg, taste of  0,41 and color of 1,5.

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