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Processing methods of Misai Kucing still remain crude and lack technological advancements. In terms of drying, very few studies have attempted to apply advanced drying technology to improve Misai Kucing quality and drying time. This paper presents first attempt to improve Misai Kucing drying kinetics and product quality through solar-assisted heat pump drying and comparison was made against solar drying. Experimental results showed that solar-dried samples had the greatest total color change and loss of two bioactive ingredients as compared to solar-assisted heat pump-dried samples due to its longer time process, higher drying temperature, and chlorophyll degradation. By comparing the statistical values, it showed that the Page model had the best goodness of fit at all tested dried samples by both drying methods.

This paper aims to study the influence of temperature and relative humidity (RH) during intermittent heat pump drying at 28.6-40.6°C, 16.2-26.7% RH, α = 0.2-1.0, and the comparison was made against fan drying (27°C, 39.7% RH, α = 1.00). It was observed that the effects of temperature and RH on drying rate were significant when moisture content was high. Experimental results showed that intermittent heat pump drying at 28.6°C, 26.7% RH, α = 0.2 of edible bird's nest greatly reduced effective drying time by 84.2% and color change compared to fan drying, and retained the good energy efficiency.

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