scholarly journals Karakteristik Pengeringan Serai Dapur (Cymbopogon citratus L.) Menggunakan Tray Dryer Berdasarkan Proses Blanching yang Berbeda

2019 ◽  
Vol 4 (1) ◽  
pp. 588-597
Author(s):  
Achyar Fadsy ◽  
Bambang Sukarno Putra ◽  
Ratna Ratna
Keyword(s):  
Ambient Temperature ◽  
Water Content ◽  
Hot Water ◽  
Drying Rate ◽  
Air Humidity ◽  
Cymbopogon Citratus ◽  
Air Velocity ◽  
Weight Measurement ◽  
Significant Difference ◽  
Effect On Yield

Abstrak. Penelitian ini bertujuan untuk mengkaji karakteristik pengeringan serai dapur menggunakan alat pengering Tray Dryer berdasarkan perlakuan blanching yang berbeda untuk produksi bubuk serai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial dengan perlakuan tanpa blanching, blanching dengan uap, dan blanching dengan air panas. Parameter penelitian meliputi suhu lingkungan, kelembaban udara, kecepatan aliran udara, pengukuran bobot selama pengeringan, pengukuran kadar air selama pengeringan, laju pengeringan, kadar air bubuk serai dapur, rendemen, dan uji organoleptik (aroma dan warna). Uji hedonik dilakukan terhadap 30 orang panelis. Hasil dari penelitian ini menunjukkan bahwa perlakuan tanpa blanching, blanching uap, dan blanching air tidak berpengaruh nyata terhadap kadar air, namun berpengaruh nyata pada rendemen, organoleptik aroma, dan organoleptik warna. Berdasarkan hasil uji lanjut Beda Nyata terkecil (BNt), dapat disimpulkan bahwa perlakuan terbaik didapatkan pada perlakuan blanching dengan uap. Pada perlakuan tersebut diperoleh rendemen sebesar 18,17%, kadar air 8,85%, skor kesukaan terhadap warna 4 (suka) dan skor kesukaan terhadap bau 4 (suka).Characteristic of Lemongrass Drying (Cymbopogon citratus L) Using Try Dryer Based on Different Blanching ProcessAbstract. This study was to examine the characteristics of drying the lemongrass using a Tray Dryer based on different blanching treatments for the production of lemongrass powder. This study used a non-factorial Random Design (RAL) with treatment without blanching, steam blanching, and hot water blanching. Parameter research include ambient temperature, air humidity, air velocity, weight measurement during drying, moisture measurement during drying, drying rate, water content of lemongrass powder, rendement, and organoleptic test (aroma and color). The hedonic test was conducted on 30 panelists. The results of this study showed that blanching treatment, blanching of steam, and water blanching had no significant effect on water content, but had significant effect on yield, organoleptic flavor, and organoleptic color. Based on the results of a further test Significant Difference (LSD), it can be concluded that the best treatment is obtained in the treatment steam blanching. In the treatment obtained rendemen of 18.17%, water content 8.85%, favorite score on color 4 (like) and favorite score of smell 4 (like).

scholarly journals Karakteristik Pengeringan Gula Semut Menggunakan Alat Pengering Silinder Tipe Rak

2020 ◽  
Vol 13 (2) ◽  
pp. 1-13
Author(s):  
Hary Kurniawan ◽  
Kiki Rizqia Septiyana ◽  
Muhammad Adnand ◽  
Imam Adriansyah ◽  
Hasmi Nurkayanti
Keyword(s):  
Moisture Content ◽  
Heat Source ◽  
Ambient Temperature ◽  
Water Content ◽  
Rate Constants ◽  
Drying Rate ◽  
Real Difference ◽  
Palm Sugar ◽  
Drying Chamber

Abstrak. Gula semut merupakah salah satu penganekaragaman produk gula palma yang berbentuk butiran atau kristal yang bahan bakunya dapat berasal dari dari nira kelapa, nira aren atau nira siwalan. Salah satu tahapan penting dalam pembuatan gula semut yaitu pengeringan. Penelitian ini bertujuan untuk mempelajari karakeristik pengeringan gula semut menggunakan alat pengering tipe rak yang berbentuk silinder. Alat pengering yang digunakan menggunakan gas LPG sebagai sumber panas. Parameter yang diamati meliputi suhu lingkungan dan suhu bahan di rak atas, tengah dan bawah, suhu udara yang masuk ke ruang pengering (inlet) dan suhu yang meninggalkan ruang pengering (cerobong). Perubahan kadar air gula semut juga diukur setiap waktu. Hasil menunjukkan bahwa suhu udara pengering dan suhu bahan baik di rak atas, tengah dan bawah berbeda signifikan. Sementara itu perubahan kadar air di setiap rak juga menunjukkan hal yang sama yaitu ada perbedaan nyata perubahan kadar air pada rak. Konstanta laju pengeringan sebesar 0,0119 - 0.0212 menit-1. Berdasarkan nilai R2 yang 0,5 menunjukkan bahwa kadar air yang diprediksi mampu menggambarkan kondisi yang mendekati perubahan kadar air yang sesungguhnya selama pengeringan.Characteristics of Drying Gula Semut Using Cylinder Abstract. Gula semut is one of the diversified products of palm sugar in the form of granules or powders made from palm sap, coconut sap, or siwalan sap. Drying is one of the important processes in making gula semut. The purpose of this study was to study the characteristics of drying gula semut using a cylinder geometry of the cabinet dryer. The dryer used LPG gas as a heat source. The parameters observed are the ambient temperature and the temperature of the sample in the top, middle and bottom racks, the temperature of inlet, and chimney. Changes in the moisture content of gula semut are also measured every time. The results showed that the ambient temperature of the drying chamber and the temperature of samples both on the top, middle, and bottom shelves differ significantly. There was a real difference in changes in the water content in the rack. The drying rate constants are 0.0119 to 0.0212 minutes-1. Based on the R2 value 0.5, it showed that the predicted moisture content was able to describe conditions that are close to changes in the actual moisture content during drying.

scholarly journals A study of drying parameters on drying time and colour quality of grated coconut using tumbling mechanism in convective dryer

Food Research ◽  
2020 ◽  
Vol 4 (S6) ◽  
pp. 64-69
Author(s):  
S. Yahya ◽  
A. Mohd Shahrir ◽  
M.A. Amir Syariffudden ◽  
A. Shafie ◽  
J. Mohammad Shukri ◽  
...  
Keyword(s):  
Rotational Speed ◽  
Small Scale ◽  
Drying Rate ◽  
Air Velocity ◽  
Drying Time ◽  
Hot Air ◽  
Significant Difference ◽  
Main Factors ◽  
Drying Behaviour

A small scale convective dryer with tumbling mechanism was specially constructed for drying grated coconut. This new drying mechanism was evaluated in term of drying behaviour and colour quality of the final product. Three main factors that involved were hot air temperature, rotational speed (rpm) and air velocity. Every combined parameter of a sample was compared to each other and also with freshly grated coconut. It was found that the combination of 60°C, 6 rpm and 4.31 ms-1 had the shortest drying time as well as the highest drying rate among other combinations. In contrast, combination factors of 50° C, 3 rpm and 2.06 ms-1 had the lowest drying rate. Three main factors; temperature, rotational speed and air velocity were significantly contributed to the response of drying time as (p<0.05). Drying rate also increased with increase in temperature, rotational speed and air velocity. In term of colour analysis (L*, a*, b*), there was a significant difference among dried grated coconut samples. Nevertheless, sample 60˚C, 3 rpm and 4.31 ms-1 and 50˚C, 3 rpm and 4.31 ms-1 showed no significant different (p>0.05) in lightness when compared to freshly grated coconut hence excellent in retaining its original appearance. On top of that, sample (60˚C, 3 rpm and 4.31 ms-1 ) also achieved considerable drying rate with an acceptable drying time of 135 mins.

scholarly journals Cell Membrane Stability and Relative Water Content of Cymbopogon citratus (Lemon Grass)

2019 ◽  
pp. 1-7
Author(s):  
H. M. Maishanu ◽  
A. M. Rabe
Keyword(s):  
Cell Membrane ◽  
Water Content ◽  
Relative Water Content ◽  
Membrane Stability ◽  
Cymbopogon Citratus ◽  
Cell Membrane Stability ◽  
Lemon Grass ◽  
Significant Difference ◽  
Relative Water ◽  
Number Of Leaves

In this research the cell membrane stability (CMS), relative water content (RWC) and effect of different water interval on Cymbopogon citratus (lemon grass) was assessed. The cell membrane stability and relative water content of the plant shows the physiological activity of the plant. The plant sample was subjected to three different watering regimes viz: one, two- and three-days intervals with a control sample irrigated daily for a period of twelve months. Uniform stalk of lemon grass plants were planted into a depth of 7.5 cm composted soil, each treatment was made in triplicate. The evaluated growth parameters where height of the plant, number of leaves and tillers, which were taken weekly for period of twelve months (year). The height shows a significant difference from first to twelfth month after planting. The height of the plant increases simultaneous with the age of the plant. First month after planting show significant difference in height of sample watered daily and treated samples.  The results shows that the RWC (07.14%) and CMS (52.58%) was low in samples under water stress respectively when compared to well-watered samples (55.41%). No significant difference was observed between samples under one, two and three days interval. The number of leaves differs significantly in the first MAP except in the samples watered daily and three days interval. Maximum number of leaves was achieved at twelfth MAP under one day interval (137.33) followed by samples watered daily (126) and two days interval, while three days interval has the least number of leaves (leaf number). The number of tillers shows significant differences between the means at fifth and sixth MAP, (fifth MAP = 73.33 and sixth MAP = 126) and the treatments under one day intervals (fifth MAP = 18.33 and sixth MAP = 35.67). In the research, samples watered daily and under one day intervals shows high productivity when compared to the remaining treatment.

scholarly journals Karakteristik Pengeringan Lapisan Tipis Kunyit (Curcuma domestica VAL) Menggunakan Pengering Tipe Tray Dryer.

2020 ◽  
Vol 4 (4) ◽  
pp. 432-441
Author(s):  
Deni Setio Hadi ◽  
Mustaqimah Mustaqimah ◽  
Raida Agustina
Keyword(s):  
Temperature Distribution ◽  
Relative Humidity ◽  
Water Content ◽  
Temperature Variation ◽  
Drying Rate ◽  
Test Results ◽  
Air Humidity ◽  
Drying Process ◽  
Airflow Velocity ◽  
Velocity Reduction

Abstrak. Kunyit (Curcuma domestica VAL) adalah tanaman rimpang yang sangat populer sebagai rempah-rempah dan bahan obat, pemanfaatan kunyit dapat berupa kunyit segar,  kunyit kering, dan bubuk kunyit. Kunyit kering dapat memperpanjang masa simpan dan mempermudah pengemasan. Salah satu alat pengering yang dapat digunakan untuk mengeringkan kunyit adalah tray dryer. Penelitian ini menggunakan irisan kunyit sebanyak 4,5 kg, kemudian dikeringkan pada setiap variasi suhu yaitu 35ºC, 45ºC dan 55ºC. Perhitungan massa kunyit diukur tiap 30 menit sekali sampai bahan mencapai kadar air 5%. Parameter penelitian meliputi distribusi suhu, kelembaban udara, kecepatan aliran udara, penurunan bobot kunyit, kadar air, laju pengeringan, rendeman, kadar protein, dan uji diskriminatif serta uji hedonik terhadap warna, aroma dan tekstur. Hasil dari penelitian menunjukkan bahwa semakin tinggi suhu pengeringan maka semakin cepat proses pengeringan berlangsung. Pengeringan kunyit pada suhu 35ºC, 45ºC, 55ºC selama 390 menit, 270 menit dan 210 menit. Kelembaban relatif disetiap suhu yaitu 35ºC rata-rata sebesar 63,36%, suhu 45ºC sebesar 63,30% dan suhu 55ºC sebesar 62,25%. Rata-rata penurunan kadar air pada variasi suhu 35ºC, 45ºC dan 55ºC  sebesar 80,81% sehingga rata-rata kadar air akhir kunyit kering didapatkan sebesar 4,39%, dimana telah memenuhi  standar SNI untuk kadar air kunyit kering. Laju pengeringan tercepat pada suhu 55ºC rata-rata sebesar 2,38 %bk/menit. Rendemen tertinggi  bubuk kunyit terdapat pada suhu 35ºC yaitu sebesar 12,0%. Protein bubuk kunyit tertinggi pada suhu 55ºC sebesar 5,21%. Berdasarkan uji diskriminatif, yang mendekati warna dan aroma bubuk kunyit komersil adalah bubuk kunyit yang dikeringkan pada suhu 45ºC dengan skor 2 (sama). Berdasarkan hasil uji organoleptik hedonik panelis lebih menyukai warna bubuk kunyit yang dikeringkan pada suhu 45ºC dengan skor 5 (sangat suka) bila dibandingkan dengan warna bubuk kunyit yang dikeringkan pada suhu 35ºC dan 55ºC, dimana panelis hanya memberikan skor 4 (suka).Keywords: Drying Turmerics, Turmeric Powder, Tray Dryer.Abstract. Turmeric (Curcuma domestica VAL) Is a rhizome plant that is very popular as a spice and medicinal ingredient, the use of turmeric can be in the form of fresh turmeric, dried turmeric, and turmeric powder. Dry turmeric can extend its shelf life and simplify packaging. One dryer that can be used to dry turmeric is a tray dryer. This study used slices of turmeric as much as 4.5 kg, then dried at each temperature variation of 35ºC, 45ºC, and 55ºC. The calculation of turmeric mass is measured once every 30 minutes until the material reaches 5% water content. Research parameters include temperature distribution, air humidity, airflow velocity, reduction of turmeric weight, water content, drying rate, yield, protein content, and discriminatory test as well as a hedonic test on color, scent, and texture. The results of the study indicate that the higher the drying temperature, the faster the drying process will take place. Drying turmeric at 35ºC, 45ºC, 55ºC for 390 minutes, 270 minutes and 210 minutes. The relative humidity at each temperature is 35ºC at an averaging of 63.36%, a temperature of 45ºC at 63.30% and a temperature of 55ºC at 62.25%. The averaging decrease in water content at a temperature variation of 35ºC, 45ºC, and 55ºC was 80.81% so that the averaging water content of dried turmeric was obtained at 4.39%, which met the SNI standard for dry turmeric water content. The fastest drying rate at 55ºC averaging 2.38% bk/min. The highest yield of turmeric powder is at 35ºC, which is 12.0%. Turmeric powder is the highest protein at a temperature of 55ºC of 5.21%. Based on the discriminatory test, which approaches the color and scent of commercial turmeric powder is turmeric powder which is dried at 45ºC with a score of 2 (the same). Based on the organoleptic test results, panelists prefer the color of turmeric powder dried at a temperature of 45ºC with a score of 5 (very like) when compared to the color of turmeric powder dried at temperatures of 35ºC and 55ºC, where the panelists only gave a score of 4 (like).

STUDY ON PHYSICAL AND SENSORICAL CHARACTERISTICS OF FLESH RESTRUCTURED WITH SAGO CATFISH JERKY

2014 ◽  
Vol 4 (2) ◽  
pp. 55-64
Author(s):  
Amir Jayani ◽  
Zulman Efendi ◽  
Devi Silsia
Keyword(s):  
Physical Properties ◽  
Water Content ◽  
Analysis Of Variance ◽  
Test Data ◽  
Organoleptic Test ◽  
Significant Difference

This study aims to gain influence the thickness and concentration variations affect the characteristics of sago binder physical properties of catfish jerky. As well as getting influence the thickness and concentration variations affect the level of binder sago joy panelists in terms of organoleptic test. Data were analyzed by analysis of variance using the Analysis Of Variance (ANOVA). If there is a significant difference followed by a further test of DMRT 5% level (physical properties). While the hedonic test performed using Kruskal Wallis analysis. Results uniformity analysis (ANOVA) showed catfish fillet thickness and concentration of sago affect the physical properties of the water content and the level of violence. Where catfish jerky using sago binder 5% and 10% significantly different. The use of sago binder 5% and 10% led to an increase in water content. Besides the addition of the binder resulted in increasing levels of violence catfish jerky. Based on the statistics found that the influence of the thickness and concentration of the binder sago aroma, flavor and color of the sixth jerky catfish were not significantly different. But the texture was significantly different.

CATFISH DRYING (Clarias Batraclus) USING ‘TEKO BERSAYAP’ SOLAR DRYER

2012 ◽  
Vol 2 (1) ◽  
pp. 14-20
Author(s):  
Yuwana Yuwana
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Ambient Temperature ◽  
Drying Rate ◽  
Drying Process ◽  
Drying Time ◽  
Ambient Relative Humidity ◽  
Solar Dryer

Experiment on catfish drying employing ‘Teko Bersayap’ solar dryer was conducted. The result of the experiment indicated that the dryer was able to increase ambient temperature up to 44% and decrease ambient relative humidity up to 103%. Fish drying process followed equations : KAu = 74,94 e-0,03t for unsplitted fish and KAb = 79,25 e-0,09t for splitted fish, where KAu = moisture content of unsplitted fish (%), KAb = moisture content of splitted fish (%), t = drying time. Drying of unsplitted fish finished in 43.995 hours while drying of split fish completed in 15.29 hours. Splitting the fish increased 2,877 times drying rate.

Development of Mucoadhesive Buccal Drug Delivery System of Propranolol Hydrochloride Using Aster ericoides Mucilage

2020 ◽  
Vol 10 (2) ◽  
pp. 133-148
Author(s):  
Ankaj Kaundal ◽  
Pravin Kumar ◽  
Rajendra Awasthi ◽  
Giriraj T. Kulkarni
Keyword(s):  
Buccal Cavity ◽  
Three Dimensional ◽  
Hot Water ◽  
Fickian Diffusion ◽  
Aster Ericoides ◽  
Dimensional Network ◽  
Buccal Tablet ◽  
Significant Difference ◽  
Volunteer Group

Aim: The study was aimed to develop mucoadhesive buccal tablets using Aster ericoides leaves mucilage. Background : Mucilages are naturally occurring high-molecular-weight polyuronides, which have been extensively studied for their application in different pharmaceutical dosage forms. Objective: The objective of the present research was to establish the mucilage isolated from the leaves of Aster ericoides as an excipient for the formulation of the mucoadhesive buccal tablet. Method: The mucilage was isolated from the leaves of Aster ericoides by maceration, precipitated with acetone and characterized. Tablets were prepared using wet granulation technique and evaluated for various official tests. Results: The mucilage was found to be non-toxic on A-431 and Vero cell lines. It was insoluble but swellable in cold and hot water. The results indicate that mucilage can form a three-dimensional network. The pH of the mucilage (6.82 ± 0.13) indicated that it might be non-irritant to the buccal cavity. The mucilage was found to be free from microbes. The release of drug was by Fickian diffusion. The in vivo buccal tablet acceptance was 80%. No significant difference between the diastolic blood pressure of standard and Aster tablets treated volunteer group was recorded. Conclusion: The mucilage was found to be non-toxic on A-431 and Vero cell lines. It was insoluble but swellable in cold and hot water. The results indicate that mucilage can form a three-dimensional network. The pH of the mucilage (6.82 ± 0.13) indicated that it might be non-irritant to the buccal cavity. The mucilage was found to be free from microbes. The release of drug was by Fickian diffusion. The in vivo buccal tablet acceptance was 80%. No significant difference between the diastolic blood pressure of standard and Aster tablets treated volunteer group was recorded. Other: However, to prove the potency of the polymer, in vivo bioavailability studies in human volunteers are needed along with chronic toxicity studies in suitable animal models.

scholarly journals Effects of different drying rates on the physiological quality of Coffea canephora Pierre seeds

2005 ◽  
Vol 17 (2) ◽  
pp. 199-205 ◽  
Author(s):  
Sttela Dellyzete Veiga Franco da Rosa ◽  
Delacyr da Silva Brandão Júnior ◽  
Édila Vilela de Resende Von Pinho ◽  
André Delly Veiga ◽  
Luiz Hildebrando de Castro e Silva
Keyword(s):  
Water Content ◽  
Storage Temperature ◽  
Removal Rate ◽  
Coffea Canephora ◽  
Development Stage ◽  
Seed Vigor ◽  
Drying Rate ◽  
Physiological Quality ◽  
Drying Rates

Desiccation tolerance in seeds depends on the species, development stage and drying conditions, especially the water removal rate. Coffea seeds are considered of intermediate performance, because they tolerate relative dehydration compared to orthodox seeds and are sensitive to low temperatures. The objective of this study was to verify the effect of different drying rates on the viability and storability of Coffea canephora seeds. A complete randomized experimental design was used, in a factorial 3 x 5 x 2 design, with three drying rates (fast, intermediate and slow), five final mean water contents after drying (51, 42, 33, 22 and 15 %) and two storage temperatures (10 and 20°C). The germination and seed vigor assessments, using radicle protrusion, cotyledon leaf opening, seedling emergence and emergence speed index, were performed shortly after drying and after two and four months storage. It was observed that with reduction in the water content there was reduction in the germination values and seed vigor, for all the drying rates. The greatest reductions in physiological quality occurred when the seeds were dried quickly and the best results were obtained at the intermediate drying rate. There was an effect of drying rate and storage temperature on the physiological quality of the seeds, and lower germination and vigor values were observed in seeds with lower water content stored at 20°C. C. canephora seeds were tolerant to desiccation down to 15 % water content and can be stored for four months at 10°C. A temperature of 20ºC can be used to store C. canephora seeds, as long as the water content is not reduced to values below 22 % water content.

Comparative Analysis on Chemical Composition and Charcoal Characterization of Two Miscanthus Species

2011 ◽  
Vol 415-417 ◽  
pp. 1265-1272
Author(s):  
Wen Biao Zhang ◽  
Wen Zhu Li ◽  
Bing Song Zheng
Keyword(s):  
Chemical Composition ◽  
Specific Surface ◽  
Water Content ◽  
Surface Area ◽  
Specific Surface Area ◽  
Ph Value ◽  
Perennial Grass ◽  
Water Extract ◽  
Carbonization Temperature ◽  
Hot Water

Miscanthus is a highly productive, rhizomatous, C4 perennial grass that should be considered as an excellent active carbon precursor. This paper compares the charcoal characterization and chemical composition between M. sinensis and M. floridulus. Species differed in water content, hot water extract, 1% NaOH extract, organic solvent extract, cellulose, lignin and ash. Carbonization temperatures have effects on charcoal yields of Miscanthus, which ranged from 23.5% to 48.0% for M. sinensis and 11.3% to 37.2% for M. floridulus. Water content, charcoal density, pH value, and specific surface area of charcoal characterization varied between two species of Miscanthus. The specific surface area increased with the increase of carbonization temperature. The highest specific surface area of M. sinensis and M. floridulus was 351.74 m2g−1and 352.74 m2g−1, respectively, when the carbonization temperature was 800°C.

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