Skip to main navigation menu Skip to main content Skip to site footer
Page Header Logo

Research article

Vol 12 No 2 (2018): Volume 12, Number 2, 2018

Pengaruh suhu operasi terhadap penentuan karakteristik pengeringan busa sari buah tomat menggunakan tray dryer

DOI
https://doi.org/10.22146/jrekpros.39019
Submitted
November 16, 2023
Published
December 31, 2018

Abstract

Food damage can be caused by intrinsic and extrinsic factors. The causes of intrinsic factors involve water activity (aw) and moisture content, the level of maturity and the nature of the food material itself. Meanwhile, the causes of extrinsic factors were the air composition, temperature, pressure, population and microbial contamination.  Drying is one of the most widely used preservative methods, namely by evaporating most of the water contained in food by heat energy. This work studied the effect of operating conditions on the characteristics of tomato drying using tray dryer with the addition of foaming agent albumin and carrier agent dextrin which function as foam stabilizer. Tomatoes used as raw materials were ripe tomatoes, fresh red, and the same relative diameter, not physiologically and mechanically damaged. In this work, tomatoes were sliced, crushed for 10 minutes using blender, separated from the seeds and the residues with a 60-mesh sieve, and then mixed with dextrin and foaming agent albumin each as much as 5% weight. The mixture was blended for 10 minutes. The tray dryer was filled with hot air at 2.0 m/sec with temperature variation of 40, 50, 60 or 70°C. The stainless-steel dish containing tomato paste with thickness of 2 mm or 4 mm was inserted to the dryer. The tomato paste was weighted every 5 minutes. It is found, at a thickness of 2 mm, the optimum drying occurred at a temperature of 70 ℃ with critical time, tc, for 0.92 hours, critical water content of the sample, Xc, 1.40 %, and constant drying rate, Rc, 897.12 kg/m2.hour. In drying operations of 4 mm thickness, optimum drying occurs at 50 ℃ temperature with critical time, tc, for 1.92 hours, critical water content of sample, Xc, 2.56 %, and constant drying rate, Rc, 175.52 kg/m2.hour.

References

  1. Abdulmalik I. O, Amonye M. C., Ambali A. O., Umeanuka P. O., Mahdi M., 2014, Appropriate technology for tomato powder production, International Journal of Engineering Inventions, 3 (8), 29-34.
  2. Figiel, A. and Michalska, A. 2017, Overall quality of fruits and vegetables products affected by the drying processes with the assistance of vacuum-microwaves, Int. J. Mol. Sci., 18 (71), 1-18,
  3. Santos de Sousa, A., Borges, S.V., Magalhães, N. F., Ricardo, H.V., and Azevedo, A.D., 2008, Spray-dried tomato powder: reconstitution properties and colour, Braz. arch. biol. technol., 51 (4), 807-814.
  4. Jorge, A., Almeida, D.M., Canteri, M.H.G., Sequinel, T., Kubaski, E.T., and Tebcherani, S.M., 2014, Evaluation of the chemical composition and colour in long-life tomatoes (Lycopersicon esculentum Mill) dehydrated by combined drying methods, Int. J. Food Sci. Technol., 49 (9), 2001-2007.
  5. Swastika A. NSP, Mufrod, Purwanto, 2013, Antioxidant activity of cream dosage form of tomato extract (Solanum lycopersicum L.), Trad. Med. J., 18(3), 132-140.
  6. Bimbenet, J.J., Duquenoy, A. and Trystram, G., 2002, Genie des Procedes Alimentaires, des bases aux applications, 2nd edition, Dunod, Paris
  7. Elmi Kamsiati, 2006, Processing tomato powder (Licopersicon esculentum Mill.) by “foammat drying”, Jurnal Teknologi Pertanian, 7 (2), 113-119.
  8. Krischer, O., 1993, Die Wissenschaftlischen Grundlagen der Trockningstechnik, Springer Verlag,
  9. Afrianti, L.H., 2008, Teknologi Pengawetan Pangan, Alfabeta, Yogyakarta
  10. Sramek, M., Schweiggert, R.M., Kampen, A., Carle, R. and Kohlus, R., 2015, Preparation of high-grade powders from tomato paste using a vacuum foam drying method, J. Food Sci., 80 (8), 1755-1762
  11. Djaeni M., Prasetyaningrum A., Sasongko, S. B., Widayat, W., Hii, C. L., 2015, Application of foam-mat drying with egg white for carrageenan: drying rate and product quality aspects, J. Food Sci. Technol., 52(2), 1170– 1175
  12. Jangam, S.V., Law, C. L., and Mujumdar A.S., 2010, Use of renewable source of energy for drying of FVF in Drying of Foods, Vegetables and Fruits, Vol. 1, National University of Singapore, Singapore
  13. Maqsood S., Omer, I. and Eldin, A.K, 2015, Quality attributes, moisture sorption isotherm, phenolic content and antioxidative activities of tomato (Lycopersicon esculentum L.) as influenced by method of drying, Int. J. Food Sci. Technol., 52(11), 7059–7069.
  14. Sangamithra A., Venkatachalam, S., John, S.G., and Kuppuswamy, K., 2014, Foam mat drying of food materials: A review, J. Food Process. Preserv., 39(6), 3165-3174.
  15. Saripudin, Hariyadi, T., 2018, The making of tomato powder with addition of maltodextrin as a carrier agent and egg white powder as a foaming agent, Prosiding Seminar Nasional Teknik Kimia “Kejuangan”, K15, pp.1-7.
  16. Sumardiono, S., Basri, M., Sihombing, R.P., 2009, Analisis Sifat-sifat Psiko-kimia Buah Tomat (Lycopersicon Esculentum) Jenis Tomat Apel, Guna Peningkatan Nilai Fungsi Buah Tomat sebagai Komoditi Pangan Lokal, Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro, Semarang.
  17. Sunarmani, Agustinisari I., Hastuti N., dan Yulianingsih, 2005, Studi Pembuatan Pasta Tomat dari Beberapa Varietas, Prosiding Seminar Nasional Teknologi lnovatif Pascapanen untuk Pengembangan lndustri Berbasis Pertanian, 399-407.
  18. Hariyadi, T., Witono, J.R., Santoso, H., 2017, Pengaruh Kondisi Operasi dan Foaming Agent Terhadap Kualitas Serbuk Tomat Pada Pengeringan Menggunakan Tray Dryer, Prosiding Seminar Nasional Sains dan Teknologi 2017, TK-024, pp.1-10.
  19. Tunde-Akintunde T. Y. and Ogunlakin, G. O., 2013, Mathematical modeling of drying of pretreated and untreated pumpkin, J. Food Sci. Technol., 50(4), 705–713.
  20. Fitrotin, U., Purnomo, H., Susanto, T., 2000, Pembuatan Bubuk Sari Buah Tomat Dengan Metode Spray Drying. Kajian dari pH Awal, Konsentrasi Dextrin, Tween 80 dan Lama Penyimpanan, Fakultas Teknologi Hasil Pertanian, Universitas Brawijaya, Malang.
  21. Zeki Berk, 2009, Food Process Engineering and Technology, 2nd, 2009, Academic Press, Cambridge, United States