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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Iwan Taruna
Universitas Jember
Agriculture, Biological Sciences & Forestry Engineering

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Drying Characteristics of Jelly Ear Mushroom (Auricularia auricula) Using Microwave Oven Ning Puji Lestari; Dian Purbasari; Mochamad Sholihuddin; Iwan Taruna
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 1 (2023): March 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i1.28-38

Abstract

Jelly ear mushroom (Auricularia auricula) is easily damaged due to high water content of around 85-95%. Therefore, it is necessary to dry it to extend the its shelf life. The purpose of this study was to determine the drying characteristics and physical properties of jelly ear fungus from microwave drying. The treatment combined of blanching consisted of three levels (non-blanching, blanching 2 min, and blanching 5 min) and microwave power (422 W, 579 W, and 782 W). The research was designed randomly with 3 replications. The results showed that blanching treatments and microwave power could reduce the water content from the range of 86,23-88,39% (wet basis) to 6,65-7,89 % without blanching, 6,91-7,92 % with 2-min blanching, and 6,63-8,54 % with 5-min blanching treatment. The drying rate increased with microwave power. Treatment of non-blanching with wicrowave power of 782 W resulted in the largest color change (∆E), mamely 74.156, while 2-minute blanching with power of 422 W caused the lowest color change of 43,214. The highest rehydration ratio occurred in the 2-minute blanching treatment, but the rehydration ratio for non-blanching and 2-min blanching treatments tended to decrease as the microwave power increased.Keywords: Mushroom, Microwave, Drying rate, Fehydration ratio, Color change  
Engineering Characteristics of Curcuma Flour (Curcuma xanthorrhiza Roxb.) from Convection Drying Najati Abadiyah; Ning Puji Lestari; Iwan Taruna; Dian Purbasari; Sutarsi Sutarsi
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 2 (2024): June 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i2.525-535

Abstract

Curcuma is a herbs having a lot of advantages for human health. The fresh rhizome has a lot of disadvantages especially from the volume and low quality. To maintain the quality, curcuma should be processed to curcuma flour. This study was carried out to determine the engineering properties including water content, color, bulk density, water absorption, oil absorption, and angle of repose of curcuma flour ground after convection drying. The research method used in this study was CRD (completely randomized design) with 2 factors, namely drying temperature (40 °C, 50 °C, and 60 °C) and flouring or milling duration (6, 8, and 10 min). Curcuma rhizome was pre-treated with a convection drying. After milling process, the flour was sieved to have particle size of 60 mesh. Statistical analysis included ANOVA (Analysis of Variance), Duncan post-hoc test, and correlation test. The result revealed the curcuma flour has engineering properties including bulk density (0.35 – 0.38 g/ml), water content (7.97% – 11.77%), water absorption (2.78 – 3.79 ml/g), angle of repose (27.99° – 30.44°), color brightness L (67.07 – 71.78), red-green chrome a (7.67 – 8.92), yellow-blue chrome b (51.37 – 55.13), and total color change ∆E (57.42 – 62.12). Keywords:  Convection dryer, Curcuma, Drying, Engineering characteristics, Flour.
Drying Characteristics of Papaya (Carica Papaya L.) Fruit Leather Using Microwave Oven Dian Purbasari; Vicky Andhik Wicaksono; Iwan Taruna; Nur Ida Winni Yosika
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1403-1409

Abstract

Fruit leather is a thin sheet of oven-dried fruit flesh. While papaya fruit is a perishable fruit with various types of fruit leather is one of the processed food products that can be preserved and has added value. This study aimed to determine papaya fruit leather’s drying characteristics using a microwave oven, namely changes in water content, drying rate, color, and water activity. The methods used were experimental methods with treatment variables of different microwave power (329 W, 428 W, and 701 W) and material thickness (1 mm, 3 mm, and 5 mm). The research design was selected in complete randomization with 3 replications. The results showed that the moisture content value decreased from 87.10-87.67%bb to 10.21-16.51%bb. The highest drying rate occurred at 701 W power and 1 mm material thickness with a value of 282.79%bb. The highest total color (∆E) value occurred in the treatment of 701 W power and 1 mm material thickness which was 28.78. The highest water activity (aw) value occurred at 329 W power treatment and 5 mm material thickness which was 0.463. Keywords: Drying, Fruit leather, Microwave, Papaya.
Co-Authors Dian Purbasari Mochamad Sholihuddin Najati Abadiyah Ning Puji Lestari Ning Puji Lestari Nur Ida Winni Yosika Sutarsi, Sutarsi Vicky Andhik Wicaksono