Optimasi Suhu Pengeringan dan Ketebalan Irisan pada Proses Pengeringan Jahe Merah (Zingiber Officinale var. rubrum) dengan Response Surface Methodology (RSM)

Desak Agung Hepi (Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana)
Ni Luh Yulianti (Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana)
Yohanes Setiyo (Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana)

Jurnal BETA (Biosistem dan Teknik Pertanian)
Vol 9 No 1 (2021): April

Drying temperature and thickness of slices are two things that affect the drying process of red ginger. The research was conducted with the aim of obtaining a combination of drying temperature and optimum slice thickness through response surface methodology (RSM), as well as obtaining mathematical models to predict water content, water activity, ash content and evaporation heat energy. Testing was conducted to determine the effect of the temperature and thickness of the slices on the response of water content, water activity, ash content and evaporation heat energy. Data processing using design expert application ® 12. The results showed linear models to predict the response of water levels and ash levels. Quadratic models to predict the response of water activity and evaporation heat energy. Model verification results show the combination of drying temperature and optimum slice thickness selected is 67.30C and 3 mm. The drying process with a combination of drying temperature and optimum slice thickness resulted in an actual water activity value of 0.393 aw, water content of 9.877%, ash content of 3.513% and evaporation heat energy of 68,354 kJ/h. The response of the combination drying temperature and thickness of selected optimum slices can meet the wishes according to the criteria with a desirability value of 81.3%.