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All Journal Journal of Agroscience Indonesia Jurnal Pendidikan Teknologi Pertanian
Annisa, Khaerung
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Other

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Analysis of the Degradation of Nutritional and Bioactive Components of Purple Sweet Potato during Drying into Flour Using Cabinet Dryer Putra, Reski Praja; Sukainah, Andi; Mukhlis, Andi Muhammad Akram; Yulianti, Yulianti; Annisa, Khaerung
Journal of Agroscience Indonesia Vol 1, No 1 (2023): May
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jai.v1i1.47678

Abstract

Sweet potato has the potential to be developed as a source of raw material for making flour to substitute the use of wheat flour. The sweet potatoes used in this study as flour were sweet potatoes with purple flesh. Processing of purple sweet potato into flour can be done through the drying process. The purpose of this study was to evaluate the effect of the temperature used in the cabinet dryer on the rate of degradation of the nutritional components and bioactive components of purple sweet potato during the flouring process. Purple sweet potato is cleaned and made into chips with a size of ± 2 mm and then dried in a cabinet dryer. The variables in this study were temperature (50 ºC, 55 ºC, 60 ºC) and drying time (1, 2, 3, 4, 5, 6, 7, 8 hours). Each treatment was repeated 3 times and observed for water content, total sugar, reducing sugar, beta-carotene, anthocyanins, polyphenols, and antioxidant activity. Data were analyzed using a Completely Randomized Factorial Design followed by Duncan's Test. The results showed that temperature and drying time had a significant effect on the nutritional and bioactive components of purple sweet potato during the drying process. A temperature of 60 ºC can be recommended as one of the temperatures used to dry purple sweet potatoes with a drying time of 5 hours. At this temperature and drying time, the anthocyanin content and antioxidant activity still have their biological properties. The characteristics of purple sweet potato slices in this treatment were 9.62% water content, 0.84% total sugar, 0.52% reducing sugar, 0.74% beta-carotene, 25.25% anthocyanins, 4.93% polyphenols, and 2.29% antioxidant activity.
Model Kinetika Pengeringan Ubi Jalar Ungu (Ipomoea batatas) Menggunakan Cabinet Dryer Mukhlis, Andi Muhammad Akram; Sukainah, Andi; Putra, Reski Praja; Annisa, Khaerung
Jurnal Pendidikan Teknologi Pertanian Vol. 10 No. 1 (2024): Februari
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v10i1.2933

Abstract

Sweet potato flour can also be used as a substitute ingredient in food manufacturing. Good control of the drying process is important to produce quality sweet potato flour. To understand the impact of drying on purple sweet potato, an in-depth understanding of drying kinetics is required. The equipment used in this research are cabinet dryer, analytical balance, electric oven, spatula, gegep, porcelain cup, desiccator, and aluminum cup. The material used in this study was fresh purple sweet potato obtained from Pasar Terong, Jl. Terong, Wajo Baru, Kec. Bontoala, Makassar City. Drying temperature became the treatment variable in this study. The temperature used consisted of 3 variations, namely 50oC, 55oC, and 60oC. Drying was carried out for 8 hours and measuring the moisture content every 1 hour during drying. The material moisture content (M) to be determined is the initial moisture content, final moisture content and material moisture content during the drying process. The moisture content of the material is determined using the oven method. Seven different drying mathematical models were evaluated. Determination of effective moisture diffusivity was carried out according to the Second Fick's Law Equation assuming the geometric shape of the material is slab. The drying rate showed a decreasing pattern along with the drying time of the material at various temperature variations. Based on the test results of the three statistical parameters, the Weibull Model has the highest correlation coefficient value.
Co-Authors Andi Sukainah Mukhlis, Andi Muhammad Akram Putra, Reski Praja Yulianti Yulianti