Dimensional Changes of Red Dragon Fruit (Hylocereus Polyrhizuz) Slices During the Drying Process

##plugins.themes.academic_pro.article.sidebar##

Published Nov 30, 2023
Download
PDF
Statistic
Salaga Jurnal, Vol. 01, Nomor 1, June 2023

##plugins.themes.academic_pro.article.main##

Laradita Putri Sejagat
Departemen of Agiculture engineering, Hasanuddin University
Junaedi Muhidong
Departemen of Agiculture engineering, Hasanuddin University
Iqbal Salim
Departemen of Agiculture engineering, Hasanuddin University
Diyah Yumeina
Departemen of Agiculture engineering, Hasanuddin University

Abstract

Dragon fruit is one of the fruits with a fairly high water content which causes an increase in water activity and accelerates the growth rate of microorganisms. research was conducted to determine the shrinkage that occurs in the fruit. Two different sample sizes were used in this study. Both were cylindrical in shape with a diameter of 2.5 cm and different lengths. 3 cm (Sample A) and 1.5 cm (Sample D). The number of samples used for sample A and sample D was 5 pieces each. Measurements of weight and dimensions (sample length and diameter) were repeated every 15 minutes during the drying time at 45 ºC. Once the sample weight was constant, the material was put back into the oven at 105 ºC for 72 hours. After 72 hours, the sample was weighed and measured to determine the dry weight of the sample. Based on the study of the pattern of changes in the dimensions of red dragon fruit during the drying process, it can be concluded that the pattern of changes in volume ratio to KAbb is a linear pattern with an R2 value of 0.9946. The pattern of changes in volume ratio to KAbb is polynomial degree 2 and 3, but the R2 value is greater for degree 3, so degree 3 is more suitable for estimating the volume ratio of KAbb.values.

##plugins.themes.academic_pro.article.details##

How to Cite
Putri Sejagat, L., Muhidong, J., Salim, I., & Yumeina, D. (2023). Dimensional Changes of Red Dragon Fruit (Hylocereus Polyrhizuz) Slices During the Drying Process. Salaga Journal, 31–36. Retrieved from https://agritech.unhas.ac.id/ojs/index.php/salaga/article/view/1106 (Original work published November 23, 2023)

References

  1. Hasyim, B. A. (2011). Rancang Bangun Alat Pengering Yang Memanfaatkan Gas Buangan Berdasarkan Kajian Perpindahan Panas Dan Karakteristik Koefisien Difusivitas Kerupuk. Jurnal Teknika. Universitas negeri Surabaya. Vol 12, No.1
  2. Ratnasari, Y. N. 2014. Pengaruh Suhu dan Lama Perendaman Terhadap Laju Pengeringan Kacang Hijau pada Kinerja Alat Rotary Dryer (The Effect Of Temperature And Immersion Time On The Rate Drying Of Mung Bean On Rotary Dryer). Skripsi, Universitas Diponogoro.
  3. Magalhaes, D, S., Mendes, D., Silva., Ramos, J, D., Pio, L, A, S., Pasqual., M., Boas, E, V, B, V., Leviana, W dan Paramita, V. (2019). Changes in the physical and physico-chemical characteristics of red-pulp dragon fruit during its development. Science holticulture. University federal de lavras. Brazil. 180-186
  4. Nurhawa, Muhidong, J., & Mursalim. (2016). Perubahan Dimensi Temu Putih (Curcuma zedoaria Berg. Roscoe) Selama Pengeringan. Jurnal AgriTechno, 9(1),44-54
  5. Melangsang, J. S., Komalig, H & Hatidja, D (2012). Pengembangan Model Regresi Polynomial Berganda Pada Kasus Data Pemasaran. Jurnal Ilmiah Sains. 12(2),149-152