Karakteristik Pengeringan Kelapa Parut Menggunakan Alat Pengering Silinder Tipe Rak

Abstract

Desiccated coconut is one of the diversification of coconut products which is cut into pieces or grated into small pieces and dried, white, sweet taste and distinctive odor. The purpose of this study was to determine the drying characteristics of desiccated coconut using a cylindrical dryer. Eight trays, each containing 350 grams of grated coconut, were arranged on a tray and measured the air temperature in the drying chamber, the temperature of the material, as well as the moisture content of the material during drying both on the top rack, middle rack and bottom rack. The results showed that the air temperature in the drying chamber and the temperature of the material were significant, and moisture content during drying of materials both on the top rack, middle rack and bottom are relatively significant. The constant rate of drying of grated coconut on the upper rack, middle rack and lower rack is 0.1306 - 1338 minutes-1. The predicted value of grated coconut water content shows that it is almost close to the observed water content value, which is marked by a coefficient of determination that is close to 1.

Penentuan Konstanta Laju Pengeringan Coconut Chips

“…Daging buah kelapa merupakan komponen yang paling banyak dimanfaatkan untuk produk pangan maupun nonpangan. Daging kelapa dapat diolah menjadi berbagai produk seperti VCO (Subagio, 2020;Barlina, 2007), santan (Kumolontang, 2015;Karouw & Santosa, 2018), desiccated coconut (Kurniawan et al, 2020), untuk bahan baku makanan semi padat seperti koktil, selai, tart kelapa dan suplemen makanan bayi (Barlina, 2004), bahan baku minyak goreng (Barlina, 2007).…”

“…Investigasi laju pengeringan chips mocaf menggunakan cabinet dyer dimana diperoleh temperature optimal dan kosntanta laju pengeringan puncak terjadi pada suhu 70 o C juga telah dilaporkan Sushanti & Sirwanti (2018). Penentuan konstanta laju pengeringan pada kelapa parut (desiccated coconut) menggunakan pengering tipe rak berbentuk silinder telah dilaorkan oleh Kurniawan et al (2020). Konstanta laju pengeringan pada bawang merah iris pada berbagai variasi suhu pengeringan menggunakan tunnel dehydrator juga telah dilaporkan Ummah et al (2016).…”