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All Journal Jurnal Keteknikan Pertanian Tropis dan Biosistem Protech Biosystems Journal
Dian Purbasari
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Agriculture, Biological Sciences & Forestry Control & Systems Engineering Electrical & Electronics Engineering Energy Engineering Mechanical Engineering

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Physical Quality of Red Chili Powder (Capsicum Annum L.) Result Dian Purbasari; Rike Risdiyanti Eka Putri
Protech Biosystems Journal Vol 1, No 1 (2021): Protech Biosystems Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v1i1.5978

Abstract

One of the horticultural commodities that are rapidly damaged is red chili. Red chili is one type of vegetable that has fairly high water content. As a result of the high water content, red chilies are easily wilted and rotted. One alternative is through the drying process of fresh red chilies into chili powder using the foam-mat drying method. The purpose of this study was to determine the physical quality of red chili powder with a combination of variations in drying temperature and developer dosage. The results of this study showed that at a drying temperature of 80°C and a 5% developer dose, the fastest drying time was 7-8 hours with the lowest moisture content being 8.44%. The highest yield value (9.08%) was at a drying temperature of 60°C; the value of the degree of fineness (FM) is 0.601; the value of the brightness level (L) is 51.95; the value of yellowness level (b) is 24.26; and the bulk density value is 0.495 g/ml. The highest value of grain size (D) at a drying temperature of 80°C is 0.00512 mm; the value of the level of redness (a) is 30.91; the value of water absorption (DSA) is 2.73 g/ml; and oil absorption (DSM) is 1.23 g/ml
Physical Quality of Drying Curcuma Products as Raw Material for Curcuma Herbal Dip Ning Puji Lestari; Syifa Putri Rafika Wati; Nur Ida Winni Yosika; Iwan Taruna; Dian Purbasari; Sutarsi
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 14 No. 1 (2026): April 2026
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Curcuma is a rhizome widely used as herbal medicine due to its various health benefits, including increasing appetite and promoting overall health. Herbal medicine in liquid form has a limited shelf life at room temperature and specific refrigeration temperatures. These limitations make traditional herbal medicine difficult to reach a broader market, necessitating alternatives with longer shelf lives, such as herbal tea bags. This study was conducted to investigate the drying of curcuma into curcuma powder packaged in filter paper, making it more convenient for brewing and longer-lasting. The drying of curcuma in this study utilized a microwave. In addition to being influenced by microwave power, the quality of curcuma dissolution is also affected by geometric shape variability. The results of the study showed bulk density values between 0.54-0.61 g/mL; solubility values of 99.56-99.62%; moisture content of 9-11.33%; brightness levels of 21.05-28.96; redness levels of 1.42-2.53; and yellowness levels of 5.00-6.41. Microwave power significantly influenced all parameters, while geometric shape only affected brightness, redness, and yellowness. The best treatment combination is 3.49 mm (medium) and microwave power of 322 W (low).
Co-Authors Iwan Taruna Ning Puji Lestari Nur Ida Winni Yosika Rike Risdiyanti Eka Putri Sutarsi Syifa Putri Rafika Wati