Karakteristik Pengeringan Kunyit (Curcuma domestica Val.) Menggunakan Alat Pengering Tipe Rak (Tray Dryer) Dengan Sistem Konveksi Paksa

Abstrak

Turmeric (Curcuma domestica Val.) It is a rhizome-producing plant that has many uses both for consumption, the drug industry, and dyes. Drying turmeric is a solution to reduce moisture content and the SNI 01-3709-1995 standard contains a maximum of 12% water that is suitable for storage. This study aims to determine the drying characteristics of turmeric (Curcuma domestica Val.) using a rack-type dryer (tray dryer) with a forced convection system. The research method used was experimental with parameters of temperature, RH, moisture content, Ln MR, ME, drying constant, drying rate, and colour. The research data is displayed in the form of graphs and tables, using a statistical approach. This study used a temperature interval treatment of 45-50°C and 55-60°C with a material slice thickness of 1 mm. The results of the study show that the higher the drying temperature, the faster the drying rate of the material and the process of reducing the moisture content of turmeric will be faster. The final moisture content obtained in the 45-50°C temperature interval treatment was 10,45% with a drying time of 8 hours and the final moisture content was 9,06% with a drying time of 6,5 hours. Meanwhile, the initial moisture content of turmeric is 85%. The drying rate of turmeric is a decreasing pattern along with the decrease in the moisture content of the material. The drying constant obtained increases with increasing temperature variation. The colour of turmeric flour produced is yellow (b) 79,06.