Affifah, Firdiani Nur and La Choviya Hawa,, STP., MP., Ph.D. and Dr. Ir. Sandra Malin Sutan,, MP. (2022) Karakteristik Cabai Puyang (Piper Retrofractum Vahl.) Dan Perubahan Sifat Fisik Selama Proses Pengeringan Lapis Tipis. Magister thesis, Universitas Brawijaya.
Abstract
Cabai puyang (Piper retrofractum Vahl.) atau cabai jawa merupakan tanaman rempah yang banyak dibudidayakan di wilayah Indonesia. Cabai puyang memiliki banyak manfaat, tetapi juga memiliki beberapa kekurangan. Salah satu kekurangannya adalah memiliki kadar air yang cukup tinggi sehingga membuat cabai puyang mudah sekali busuk tidak lama setelah dipanen. Pengeringan merupakan proses pengurangan kadar air dalam suatu bahan sampai pada kadar air aman untuk dilakukan penyimpanan. Metode pengeringan sudah banyak dikembangkan di Indonesia, dan setiap bahan memiliki karakteristik berbeda selama pengeringan. Tujuan dilakukannya penelitian ini untuk mengetahui karakteristik cabai puyang dan mengetahui metode pengeringan serta perlakuan sebelum pengeringan yang tepat agar mempercepat waktu pengeringan. Dimensi diukur menggunakan timbangan digital dan jangka sorong. Pengeringan dilakukan menggunakan mesin tray dryer dengan suhu 50 ⁰C, 60 ⁰C dan 70 ⁰C dengan perlakuan blanching dan belah sebelum dikeringkan. Penelitian menggunakan 12 model untuk menentukan model terbaik dalam pengeringan cabai puyang. Cabai puyang yang diamati memiliki ukuran kecil, tetapi masih termasuk dalam ukuran normal cabai puyang lokal di Indonesia yaitu panjang 3.12 ± 0.27 cm, lebar 0.65 ± 0.07 cm, tebal 0.75 ± 0.07 cm, diameter 0.52 ± 0.12 cm, aspek rasio 20.91 ± 2.05 %, kebulatan 0.16 ± 0.03 ϕ, luas permukaan 0.88 ± 0.41 cm2, Volume 6.48 ± 1.55 cm3, massa 100 buah 104.32 ± 6.89 gram, jumlah 100 gram 96 ± 3.46 buah, true density 0.858 ± 0.002 gr/cm3, bulk density 0.546 ± 0.024 gr/cm3, porositas 36.42 ± 2.90 %, dan sifat mekanik angle of friction alas besi 4.66 ± 0.91 ⁰, alas kaca 6.52 ± 1.47 ⁰, alat kayu 6.65 ± 1.61 ⁰, dan nilai kuat tekan 497981,7 dyn/cm2. Hasil akhir pengeringan menggunakan tiga suhu yang berbeda cabai puyang memiliki massa rata-rata, 31,88% - 34,24%, panjang rata-rata 74,49% - 77,25%, lebar dan tebal rata-rata sama antara 65% - 69% dari ukuran awal sebelum pengeringan. Pemberian perlakuan blanching dan belah mempercepat waktu pengeringan, cabai puyang mencapai kadar air setimbang kurang dari 660 menit dan mencapai kadar air dibawah 10% sesuai standart batas kadar air pengeringan yang diijinkan. Terdapat empat model yang menunjukan hasil terbaik yaitu Midilli et.al., Mod. Page, Mod. Henderson-Pubis dan Wang-Singh.
English Abstract
Cabai puyang (Piper retrofractum Vahl.) or Cabe Jawa is a spice plant that is widely cultivated in Indonesia. Cabai Puyang has many benefits, but it also has some drawbacks. One of the drawbacks is that it has a high water content that makes Cabai Puyang easily rotten as soon after being harvested. Drying is the process of reducing the water content in a material to a safe moisture content for storage. Drying methods have been widely developed in Indonesia and each material has different characteristics during the process. The purpose of this study was to determine the characteristics of Cabai Puyang and to know the proper drying method and pre- treatment in order to speed up the drying time. Dimensions are measured using a digital scale and vernier caliper. Drying was carried out using a tray dryer with temperatures of 50 ⁰C, 60 ⁰C and 70 ⁰C, blanching and slicing treatments were used before the drying process. The study used 12 models to determine the best model for drying Cabai Puyang. The observed Cabai Puyang were in small size, but still included in the normal size of local Cabai Puyang in Indonesia, it has length 3.12 ± 0.27 cm, width 0.65 ± 0.07 cm, thickness 0.75 ± 0.07 cm, diameter 0.52 ± 0.12 cm, aspect ratio 20.91 ± 2.05% , roundness 0.16 ± 0.03 , surface area 0.88 ± 0.41 cm2, Volume 6.48 ± 1.55 cm3, mass 100 pieces 104.32 ± 6.89 grams, total 100 grams 96 ± 3.46 pieces, true density 0.858 ± 0.002 gr/cm3, bulk density 0.546 ± 0.024 gr/cm3, porosity 36.42 ± 2.90%, mechanical properties is angle of friction of iron 4.66 ± 0.91 , glass 6.52 ± 1.47 , wood 6.65 ± 1.61 , and compressive strength value of 497981.7 dyn/cm2. The final result of drying was using three different temperatures, Cabai Puyang has an average mass, 31.88% - 34.24%, an average length of 74.49% - 77.25%, width and thickness are the same between 65 % - 69% of the initial size before drying. The blanching and splitting treatment accelerated the drying time, Cabai Puyang reached an equilibrium water content below 10% in less than 660 minutes according to the standard allowable drying water content limit. There are four models that show the best results, namely Midilli et.al., Mod. Pages, Mods. Henderson-Pubis and Wang-Singh.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | 0422100016 |
| Uncontrolled Keywords: | Blanching, Cabai puyang, Laju Pengeringan, Model Matematika, Pengeringan, Sifat Fisik,Blanching, Cabai Puyang, Drying, Drying Rate, Mathematical Model, Physical Properties |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | S2/S3 > Magister Keteknikan Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 29 Sep 2022 03:07 |
| Last Modified: | 29 Sep 2022 03:07 |
| URI: | http://repository.ub.ac.id/id/eprint/195129 |
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