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All Journal Jurnal Teknologi Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Nur Ida Winni Yosika
University of Jember
Agriculture, Biological Sciences & Forestry Computer Science & IT Engineering

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PERUBAHAN FISIKO-KIMIA CABAI PUYANG (PIPER RETROFRACTUM VAHL.) PADA PENGERINGAN HOT AIR DRYER Hawa, La Choviya; Yosika, Nur Ida Winni; Laily, Amirada Nur; Affifah, Firdiani Nur; Maharani, Dewi Maya
Jurnal Teknologi Pertanian Vol 21, No 2 (2020)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (709.58 KB) | DOI: 10.21776/ub.jtp.2020.021.02.6

Abstract

ABSTRAKCabai puyang (Piper retrofractum Vahl.) adalah komoditas tanaman herbal yang merupakan tanaman asli Asia Tenggara, terutama Indonesia. Komoditas ini umumnya dimanfaatkan sebagai bahan baku jamu dan bumbu dapur. Di kalangan akademisi, cabai puyang banyak mendapatkan perhatian karena sifat anti kanker, anti mikroba, dan potensial sebagai anti virus demam berdarah. Salah satu proses terpenting dalam pengolahan cabai puyang adalah pada proses pengeringan. Blanching dipilih sebagai pra-perlakuan sebelum pengeringan untuk mempercepat proses pengeringan dan mempertahankan kualitas produk cabai puyang kering. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh blanching pada mikrostruktur, kadar air, sifat fisik, dan kandungan kimiawi cabai puyang kering menggunakan hot air dryer pada suhu 50, 60 dan 70ºC. Hasil penelitian menunjukkan bahwa perlakuan blanching menyebabkan kerusakan pada dinding sel cabai puyang, tekstur melunak sehingga penurunan kadar air pada sampel blanching lebih cepat dibanding nontreatment. Perubahan sifat fisik berupa dimensi terjadi secara cepat pada sepertiga waktu pengeringan awal. Perubahan massa sampel nontreatment dan blanching pada akhir pengeringan relatif sama pada kisaran 31,8%. Kandungan antioksidan, fenol dan piperin pada sampel nontreatment relatif lebih tinggi daripada sampel blanching pada seluruh suhu pengeringan.Kata Kunci : Antioksidan; Cabai Puyang; Fenol; Kadar Air; Piperin; Sifat Fisik  ABSTRACT Cabya (Piper retrofractum Vahl) is a native herb comodity  in Southeast Asia, especially in Indonesia. This commodity commonly used as tradisional drink (jamu) and spices.  Among academics, cabya gets a lot of attention becouse of its anti cancer, anti microbial, and potential as an anti dengue virus. One of the most important process in the processing of cabya is drying process. Blanching as a pretreatment can increase drying rate and maintain quality of dried products. The aim of this research were to evaluate the effect of blanching on microstructrure, moisture content, physical  and chemical properties of dried cabya which used hot air dryer at different temperature: 50, 60 and 70ºC. The results showed that blanching treatment caused damage to the cell walls of cabya, softened texture so that the decrease of water content in blanching samples were faster than nontreatment. Changes in physical properties in the form of dimensions occured quickly in one third of the initial drying time. The change of mass in nontreatment and blanching samples were relatively the same which ranged of 31.8%. The antioxidant, phenol and piperine content in nontreatment samples are relatively higher than blanching samples at all drying temperatures. Keywords : Antioxidant; Cabya; Phenol; Moisture Content; Piperine; Physical Properties
KARAKTERISTIK PENGERINGAN CABAI PUYANG (PIPER RETROFRACTUM VAHL.) MENGGUNAKAN PENGERINGAN ALAMI (OPEN SUN DRYING) Yosika, Nur Ida Winni; Hawa, La Choviya; Hendrawan, Yusuf
Jurnal Teknologi Pertanian Vol 21, No 3 (2020)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (451.522 KB) | DOI: 10.21776/ub.jtp.2020.021.03.3

Abstract

ABSTRAKCabai puyang (Piper retrofractum Vahl.) merupakan salah satu jenis tanaman herbal di Indonesia. Cabai puyang mempunyai kadar air yang tinggi sehingga mudah rusak dan busuk oleh miroorganisme pembusuk. Pengeringan sinar matahari umumnya digunakan untuk mem- perpanjang umur simpan dan mempertahankan kandungan piperin, fenol, dan antioksidan. Pada penelitian, diamati perubahan karakteristik cabai puyang segar dan cabai puyang dengan perlakuan blansing selama proses pengeringan sinar matahari. Karakteristik yang diamati yaitu kadar air, laju pengeringan, dan sifat fisik cabai puyang. Proses pengeringan selama 24 jam, yang dibagi menjadi 4 hari. Radiasi sinar matahari selama proses pengeringan yaitu 350-1229 W/m2. Suhu lingkungan rata-rata pengeringan antara 24,5-33,8 °C. Penyusutan cabai puyang selama proses pengeringan mencapai 65-69%. Kadar air setelah pengeringan pada cabai puyang segar 9,53% dan cabai puyang blansing 7,56%. Pra perlakuan blansing dapat mempersingkat waktu pengeringan. Model matematika yang tepat untuk menggambarkan karakteristik pengeringan cabai puyang yaitu model MidiliKata kunci : Cabai Puyang; Laju Pengeringan; Model Matematika; Pengeringan Sinar Matahari; Sifat Fisik ABSTRACTCabai puyang (Piper retrofractum V.) has been known as a traditional herb in Indonesia. Cabai puyang has high moisture content, so it was easily spoiled by microorganism. Open sun drying usually used to extend safe life and retain biological value of cabai puyang. In this study, drying characteristics   of cabai puyang with and without pretreatment blanching will be observed. Drying characteristics were physical properties, moisture content and drying characteristics of cabai puyang were investigated. Dry- ing time was 24 h which was divided into 4 days. Solar radiation during the drying process range from 350-1229 W/m2, relative humidity 49,4%, and wind speed 0,6 m/s. The temperature was ranged from 30,5-50,8 °C. The shrinkages during the drying process were 65-69%. The moisture content of non- blanching cabai puyang is 9,53% and cabai puyang blanching is 7,56%. Pretreatment blanching also reduced drying time. The mathematical model chosen to describe the drying behavior of cabai puyang is Midili  Keywords : Cabya, Drying Rate, Mathematical Model, Open Sun Drying, Physical Properties 
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 Affifah, Firdiani Nur Dewi Maya Maharani Dian Purbasari Iwan Taruna La Choviya Hawa Laily, Amirada Nur Vicky Andhik Wicaksono Yusuf Hendrawan