Technical and Economic Analysis of Turmeric (Curcuma Domestica Val.) Drying Using a Tray Dryer

Abstract

Turmeric (Curcuma domestica Val.) is one of the medicinal plant species that is widely needed by humans. Turmeric is usually used fresh. Turmeric is a plant with a short shelf life due to its high water content, which can trigger microbial growth if not used immediately. Therefore, drying is carried out using a tray dryer to inhibit the growth of microorganisms in turmeric. This study aims to analyze the technical and economic aspects of drying turmeric (Curcuma domestica Val.) using a tray dryer. The method used in this study is an experimental method, namely by collecting data directly obtained from drying turmeric (Curcuma domestica Val.) using a tray dryer with a temperature treatment of 45-50°C and a temperature of 55-60°C. The results of drying turmeric with a tray dryer show that the higher the temperature, the faster the water content of the material decreases per unit time so that the yield percentage will also be lower. From the results of the financial analysis calculations on both temperature treatments, the B/C Ratio results were 3 and 3.4, the Net Present Value (NPV) was Rp. 76,494, the Internal Rate of Return (IRR) was 9.95%, the Break Event Point (BEP) was 12.97 kg/year and 19.50 kg/year. In this situation, the income generated exceeded the total costs incurred, thus obtaining large profits, and the economic efficiency value of the two temperature treatments using the tray dryer was obtained at 120.04% and 105.28%. So from the financial economic side, drying turmeric (curcuma domestica val.) using the tray dryer is feasible.