Main Article Content
Abstract
Carrot is a type of orange vegetable that grows abundantly and susceptible to rot if there is no special treatment after harvest. One effort to extend the shelf life of carrots is to dry them using the foam mat drying method. The drying process is carried out by adding foaming agents in the form of egg white (15%, 20% 25%, 30%) and fillers in the form of maltodextrin (15%, 20% 25%, 30%). Drying is carried out at temperatures of 60°C, 65°C and 70°C. The purpose of this study was to determine the effect of foam mat drying process parameters and to examine its drying kinetics. The results showed that 70°C was the optimum temperature that could shorten the drying time. The optimum addition of maltodextrin concentration was 15%. The optimum addition of egg white concentration was 30%. Page's mathematical model equation that corresponds to the carrot drying process using the foam mat drying method with an SSE value of 0.009417-0.02442 and the highest β-carotene content at a temperature of 65°C of 1.635%.
Keywords
Article Details
References
- Amiruddin, C. (2013). Pembuatan Tepung Wortel (Daucus carrota L) dengan Variasi Suhu Pengering. Skripsi. Makasar: Program Studi Teknik Pertanian. Universitas Hasanuddin.
- Ibrahim, M., Sopian, K., & Daud, W. R. W. (2009). Study of the drying kinetics of lemon grass. American Journal of Applied Sciences, 6(6), 1070.
- Khotimah, K. (2006). Pembuatan susu bubuk dengan foam-mat drying: kajian pengaruh bahan penstabil terhadap kualitas susu bubuk. Jurnal Protein, 13(1).
- Kurniasari, F., Hartati, I., & Kurniasari, L. (2019). Aplikasi Metode Foam Mat Drying Pada Pembuatan Bubuk Jahe (Zingiber Officinale). Jurnal Inovasi Teknik Kimia, 4(1).
- Mrkić, V., Ukrainczyk, M., & Tripalo, B. (2007). Applicability of moisture transfer Bi–Di correlation for convective drying of broccoli. Journal of Food Engineering, 79(2), 640-646.
- Muchtadi, T. R., & Ayustaningwarno, F. (2010). Ilmu pengetahuan bahan pangan.
- Munawwarah, M. (2017). Analisis Kandungan Zat Gizi Donat Wortel (Daucus Carota L.) Sebagai Alternatif Perbaikan Gizi pada Masyarakat (Doctoral dissertation, Universitas Islam Negeri Alauddin Makassar).
- Omolola, A. O., Kapila, P. F., & Silungwe, H. M. (2019). Mathematical modeling of drying characteristics of Jew’s mallow (Corchorus olitorius) leaves. Information processing in agriculture, 6(1), 109-115.
- Purwanti, A., Putri, M. E. V. E., & Alviyati, N. (2019). Optimasi Ekstraksi β-Karoten Ubi Jalar Kuning (Ipomoea Batatas. L) sebagai Sumber Potensial Pigmen Alami. ReTII, 414-419.
- Styawan, A. A., Hidayati, N., & Susanti, P. (2019). Penetapan Kadar β-Karoten pada Wortel (Daucus, L) Mentah dan Wortel Rebus dengan Spektrofotometri Visibel. Jurnal Farmasi Sains dan Praktis, 5(1), 7-13.
- Wilde, P. J., & Clark, D. C. (1996). Foam formation and stability. Methods of testing protein functionality, 1, 110-152.
- Winarno, F. G. (1984). Kimia pangan dan gizi. Jakarta, Indonesia: PT Gramedia.
- Yadollahinia, A. R., Omid, M., & Rafiee, S. (2008). Design and fabrication of experimental dryer for studying agricultural products. Int. J. Agri. Biol, 10, 61-65.
- Yuliwaty, S. T., & Susanto, W. H. (2015). Pengaruh Lama Pengeringan dan Konsentrasi Maltodekstrin terhadap Karakteristik Fisik Kimia dan Organoleptik Minuman Instan Daun Mengkudu (Morinda citrifolia L)[In Press Januari 2015]. Jurnal Pangan dan Agroindustri, 3(1), 41-52.
References
Amiruddin, C. (2013). Pembuatan Tepung Wortel (Daucus carrota L) dengan Variasi Suhu Pengering. Skripsi. Makasar: Program Studi Teknik Pertanian. Universitas Hasanuddin.
Ibrahim, M., Sopian, K., & Daud, W. R. W. (2009). Study of the drying kinetics of lemon grass. American Journal of Applied Sciences, 6(6), 1070.
Khotimah, K. (2006). Pembuatan susu bubuk dengan foam-mat drying: kajian pengaruh bahan penstabil terhadap kualitas susu bubuk. Jurnal Protein, 13(1).
Kurniasari, F., Hartati, I., & Kurniasari, L. (2019). Aplikasi Metode Foam Mat Drying Pada Pembuatan Bubuk Jahe (Zingiber Officinale). Jurnal Inovasi Teknik Kimia, 4(1).
Mrkić, V., Ukrainczyk, M., & Tripalo, B. (2007). Applicability of moisture transfer Bi–Di correlation for convective drying of broccoli. Journal of Food Engineering, 79(2), 640-646.
Muchtadi, T. R., & Ayustaningwarno, F. (2010). Ilmu pengetahuan bahan pangan.
Munawwarah, M. (2017). Analisis Kandungan Zat Gizi Donat Wortel (Daucus Carota L.) Sebagai Alternatif Perbaikan Gizi pada Masyarakat (Doctoral dissertation, Universitas Islam Negeri Alauddin Makassar).
Omolola, A. O., Kapila, P. F., & Silungwe, H. M. (2019). Mathematical modeling of drying characteristics of Jew’s mallow (Corchorus olitorius) leaves. Information processing in agriculture, 6(1), 109-115.
Purwanti, A., Putri, M. E. V. E., & Alviyati, N. (2019). Optimasi Ekstraksi β-Karoten Ubi Jalar Kuning (Ipomoea Batatas. L) sebagai Sumber Potensial Pigmen Alami. ReTII, 414-419.
Styawan, A. A., Hidayati, N., & Susanti, P. (2019). Penetapan Kadar β-Karoten pada Wortel (Daucus, L) Mentah dan Wortel Rebus dengan Spektrofotometri Visibel. Jurnal Farmasi Sains dan Praktis, 5(1), 7-13.
Wilde, P. J., & Clark, D. C. (1996). Foam formation and stability. Methods of testing protein functionality, 1, 110-152.
Winarno, F. G. (1984). Kimia pangan dan gizi. Jakarta, Indonesia: PT Gramedia.
Yadollahinia, A. R., Omid, M., & Rafiee, S. (2008). Design and fabrication of experimental dryer for studying agricultural products. Int. J. Agri. Biol, 10, 61-65.
Yuliwaty, S. T., & Susanto, W. H. (2015). Pengaruh Lama Pengeringan dan Konsentrasi Maltodekstrin terhadap Karakteristik Fisik Kimia dan Organoleptik Minuman Instan Daun Mengkudu (Morinda citrifolia L)[In Press Januari 2015]. Jurnal Pangan dan Agroindustri, 3(1), 41-52.