Safitri, Mellyantika Alfa and Alfaris, Abbyl Rigel and Ir. Aji Hendra Sarosa,, S.T., M.T. (2023) Pengaruh Proses Dehidrasi Tray Dryer terhadap Kadar Air pada Pengeringan daun Stevia rebaudiana. Sarjana thesis, Universitas Brawijaya.
Abstract
Glikosida steviol adalah komponen yang menghasilkan rasa manis pada daun stevia. Pengeringan perlu dilakukan untuk mempertahankan kualitas yang terkandung dalam daun stevia sebelum proses ekstraksi dilakukan agar dapat terekstrak secara optimum, mempertahankan kualitasnya serta untuk memperpanjang umur simpannya. Tujuan penelitian ini adalah untuk mengetahui suhu dan waktu pengeringan yang optimal dalam mencapai target kadar air dan mendapatkan profil laju pengeringan, serta untuk mengetahui kondisi yang memiliki pengaruh signifikan. Penelitian dilakukan di Laboratorium Operasi Teknik Kimia, Departemen Teknik Kimia, Universitas Brawijaya. Proses pengeringan dilakukan dengan tray dryer pada suhu 40, 50, dan 60°C selama 360 menit dengan pengambilan sampel pada menit ke-240, 300, dan 360 yang diletakkan pada tray 2 dan tray 9 dalam tray dryer. Variasi suhu dan waktu proses pengeringan menunjukkan bahwa semakin tinggi suhu dan semakin lama waktu, maka kadar air dalam bahan akan semakin berkurang. Penurunan kadar air hingga mencapai dibawah 10% tercepat terjadi pada suhu 60°C, dengan hasil akhir kadar air daun stevia pada tray 2 sebesar 5,532% dan pada tray 9 sebesar 4,884%. Kadar air akhir pada suhu 40 dan 50°C pada tray 2 dan 9 berturut-turut adalah 11,039%, 8,392%, 7,143%, dan 6,224%. Kadar air daun stevia setelah pengeringan pada tray 2 lebih besar daripada tray 9 yang berposisi lebih dekat dengan aliran udara panas
English Abstract
Steviol glycosides are the components that produce the sweet taste of stevia leaves. Drying needs to be done to maintain the quality contained in stevia leaves before the extraction process is carried out so that it can be extracted optimally and to extend its shelf life. The purpose of this study was to determine the optimal drying time and temperature in achieving the target moisture content and obtain the drying rate profile, as well as to determine the conditions that have a significant influence. The research was conducted at the Chemical Engineering Operations Laboratory, Chemical Engineering Department, Brawijaya University. The drying process was carried out with a tray dryer at a temperature of 40, 50 and 60°C for 360 minutes by taking samples at the 240th, 300th and 360th minutes which were placed on tray 2 and tray 9 in the tray dryer. Variations in temperature and drying process time indicate that the higher the temperature and the longer the time, the water content in the material will decrease. The fastest decrease in water content to below 10% occurred at 60°C, with the final result the water content of stevia leaves on tray 2 was 5.532% and on tray 9 was 4.884%. The final moisture content at 40 and 50°C on trays 2 and 9 were 11.039%, 8.392%, 7.143% and 6.224%, respectively. The water content of stevia leaves after drying on tray 2 is greater than tray 9 which is positioned closer to the hot air flow.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522070466 |
| Uncontrolled Keywords: | Kadar Air, Stevia, Suhu, Tray, Waktu. .- Stevia, Temperature, Time, Tray, Water Content. |
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering and related technologies |
| Divisions: | Fakultas Teknik > Teknik Kimia |
| Depositing User: | PKN 02 UB |
| Date Deposited: | 09 Jun 2023 02:21 |
| Last Modified: | 09 Jun 2023 02:21 |
| URI: | http://repository.ub.ac.id/id/eprint/201248 |
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Text (DALAM MASA EMBARGO)
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