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Abstract
Pengeringan padi bertujuan untuk mengurangi kadar air, sehingga aman selama penyimpanan. Metode pengeringan yang tepat dibutuhkan untuk membantu mengurangi kadar air dan menjaga kualitas produk. Pada penelitian ini, metode pengeringan dilakukan menggunakan oven microwave dengan daya 800 W dan variasi temperatur 60°C, 70°C, 80°C, 90°C, dan 100°C selama 180 menit. Penelitian bertujuan untuk mengetahui karakteristik pengeringan bulir padi menggunakan oven microwave pada berbagai variasi temperatur. Hasil penelitian menunjukkan adanya pengaruh yang signifikan antara temperatur pengeringan terhadap konstanta laju pengeringan konstan. Pada variasi temperatur pengeringan yang digunakan terjadi kenaikan konstanta laju pengeringan konstan rata-rata sebesar 0,000675%, konstanta laju pengeringan menurun meningkat sebesar 0,00004%, dan intensitas energi rata-rata menurun sebesar 1.910,1 J/%MC.
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References
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References
Badan Pusat Statistik. Berita Resmi Statistik. https://www.bps.go.id/id/pressrelease/2022/10/17/1910/pada-2022--luas-panen-padi diperkirakan-sebesar-10-61-juta-hektare-dengan-produksi-sekitar-55-67-juta-ton-gkg.html. Diakses: 5 Maret 2025, jam 10.46.
Barik, M. and Das, A.B., (2024), Microwave-Assisted Drying of Black Turmeric (Curcuma caesia) Rhizomes: Drying Behavior, Kinetics, Diffusivity, and Phytochemical Analysis, Journal of Biosystems Engineering, 49, pp. 214–225.
Caroko, N., Saptoadi, H. and Rohmat, T.A., (2020), Comparative study on the drying of oil palm solid waste using conventional and microwave methods, Journal of Engineering Science and Technology, 15, pp. 2696–2711.
Çelen, S., (2019), Effect of microwave drying on the drying characteristics, color, microstructure, and thermal properties of Trabzon persimmon, Foods, 8, pp. 7–9.
International Rice Research Institute. Drying. http://www.knowledgebank.irri.org/step-by-step-production/postharvest/drying?tmpl=component-category&print=1#:~:text=Drying reduces grain moisture content,rate of the rice seed.&text=It is important to dry,either farm or commercial level. Diakses: 5 Maret 2025, jam 11.46.
Jangam, S.V., Law, C.L. and Shirkole, S.S., (2024), Particulate Drying: Techniques and Industry Applications. CRC Press, United States of America.
Manik, A.M, Karo-karo, T. and Lubis, L.M., (2019), Pengaruh Suhu Pengeringan dan Lama Pengeringan Buah Asam Geluhur (Garcinia atroviridis) Terhadap Mutu Asam Potong, Jurnal Rekayasa Pangan, 7, pp. 1–10.
Radojčin, M., Pavkov, I., Kovacevic, D.B., Putnik, P., Wiktor, A., Stamenkovic, Z, Keselj, K. and Gere, A., (2021), Effect of selected drying methods and emerging drying intensification technologies on the quality of dried fruit: A review, Processes, 9, pp. 1–21.
Rice Knowledge Bank. Paddy Drying Systems. http://www.knowledgebank.irri.org/training/fact-sheets/postharvest-management/drying-fact-sheet-category/paddy-drying-systems-fact-sheet?tmpl=component&print=1. Diakses: 6 Maret 2025, jam 9.22.
Sinaga, E.I., Tamrin., Asmara, S and Kuncoro, S., (2023), Pengeringan Padi (Oryza sativa L) pada Musim Hujan, Jurnal Agricultural Biosystem Engineering, 2, p. 313.
Zhu, L., Li, M., Yang, W., Zhang, W., Yang, X., Zhang, Q and Wang, H., (2024), Effects of Different Drying Methods on Drying Characteristics and Quality of Glycyrrhiza uralensis (Licorice), Food and Fermentation Industries, 50, pp. 69–75.
Zzaman, W., Biswas, R. and Hossain, M.A., (2021), Application of immersion pre-treatments and drying temperatures to improve the comprehensive quality of pineapple (Ananas comosus) slices, Heliyon, 7, p. e05882.