PENGARUH TEMPERATUR TERHADAP LAJU PENGERINGAN BUAH JAMBU BIJI (PSIDIUM GUAJAVA)

R.A. Novitasari, L Suyati, W.H. Rahmanto, R. Nuryanto, C. Azmiyawati, D. Widodo

Abstract


Pengeringan yang dilakukan dengan metode pemanasan dengan temperatur tinggi dan penjemuran dibawah sinar matahari kurang efektif dengan hasilkurang optimal. Penelitian ini dilakukan berdasarkan pada pemodelan termodinamika persamaan Gibbs yang dimodifikasi dengan hukum Bernoulli dan hukum Clausius Clapeyron untuk membuktikan bahwa pengeringan dapat dilakukan pada temperatur kamar, faktor difusi mempengaruhi laju pengeringan dan kadar vitamin C mengalami penurunan seiring dengan kenaikan temperatur. Pengeringan buah jambu biji menggunakan metode aliran udara, sehingga didapatkan profil pengeringan yang diungkapkan ke dalam hubungan antara laju pengurangan massa dengan temperatur. Pengeringan dilakukan pada range temperatur 31oC, 32oC, 33oC, 34oC dan 35oC menggunakan peralatan hasil rakitan sendiri yang didasarkan pada desain Morais. Indikator perubahan komposisi zat ditentukan berdasarkan pengukuran kadar air dan kadar vitamin C. Hasil penelitian menunjukkan bahwa pengurangan massa buah jambu biji tiap satuan waktu tertentu menyatakan pengeringan dapat berlangsung pada temperatur kamar, difusi yang berlangsung cepat mengakibatkan laju pengeringan juga berjalan cepat dan kenaikan temperatur pengeringan mengakibatkan penurunan kadar vitamin C dalam buah jambu biji hasil pengeringan

Keywords


Buah Jambu Biji; Pengeringan; Vitamin C

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References


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DOI: https://doi.org/10.33758/mbi.v15i12.1622

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