KARAKTERISTIK PENGERINGAN CABAI PUYANG (PIPER RETROFRACTUM VAHL.) MENGGUNAKAN PENGERINGAN ALAMI (OPEN SUN DRYING)

Nur Ida Winni Yosika, La Choviya Hawa, Yusuf Hendrawan

Abstract


ABSTRAK

Cabai puyang (Piper retrofractum Vahl.) merupakan salah satu jenis tanaman herbal di Indonesia. Cabai puyang mempunyai kadar air yang tinggi sehingga mudah rusak dan busuk oleh miroorganisme pembusuk. Pengeringan sinar matahari umumnya digunakan untuk mem- perpanjang umur simpan dan mempertahankan kandungan piperin, fenol, dan antioksidan. Pada penelitian, diamati perubahan karakteristik cabai puyang segar dan cabai puyang dengan perlakuan blansing selama proses pengeringan sinar matahari. Karakteristik yang diamati yaitu kadar air, laju pengeringan, dan sifat fisik cabai puyang. Proses pengeringan selama 24 jam, yang dibagi menjadi 4 hari. Radiasi sinar matahari selama proses pengeringan yaitu 350-1229 W/m2. Suhu lingkungan rata-rata pengeringan antara 24,5-33,8 °C. Penyusutan cabai puyang selama proses pengeringan mencapai 65-69%. Kadar air setelah pengeringan pada cabai puyang segar 9,53% dan cabai puyang blansing 7,56%. Pra perlakuan blansing dapat mempersingkat waktu pengeringan. Model matematika yang tepat untuk menggambarkan karakteristik pengeringan cabai puyang yaitu model Midili

Kata kunci : Cabai Puyang; Laju Pengeringan; Model Matematika; Pengeringan Sinar Matahari; Sifat Fisik

 

ABSTRACT

Cabai puyang (Piper retrofractum V.) has been known as a traditional herb in Indonesia. Cabai puyang has high moisture content, so it was easily spoiled by microorganism. Open sun drying usually used to extend safe life and retain biological value of cabai puyang. In this study, drying characteristics   of cabai puyang with and without pretreatment blanching will be observed. Drying characteristics were physical properties, moisture content and drying characteristics of cabai puyang were investigated. Dry- ing time was 24 h which was divided into 4 days. Solar radiation during the drying process range from 350-1229 W/m2, relative humidity 49,4%, and wind speed 0,6 m/s. The temperature was ranged from 30,5-50,8 °C. The shrinkages during the drying process were 65-69%. The moisture content of non- blanching cabai puyang is 9,53% and cabai puyang blanching is 7,56%. Pretreatment blanching also reduced drying time. The mathematical model chosen to describe the drying behavior of cabai puyang is Midili

 

 

Keywords : Cabya, Drying Rate, Mathematical Model, Open Sun Drying, Physical Properties

 


Keywords


Cabai Puyang; Laju Pengeringan; Model Matematika; Pengeringan Sinar Matahari; Sifat Fisik

Full Text:

PDF

References


Akpinar, E.K., 2010. Drying of Mint Leaves in a Solar Dryer and Under Open Sun: Modelling, Performance Analyses. Energy Conversion and Management. 50: 2407-2418.

Altay, K., Hayaloglu, A.A., Dirim, S.N. 2019. Determination of the Drying Kinetics and Energy Efficiency of Purple Basil (Ocimum basilicum L.) Leaves Using Different Drying Methods. Heat and Mass Transfer. https://doi.org/10.1007/s00231-019-02570-9

Alara, O.R., Abdurahman, N.H., Mudalip, A.K.A., Olalere, O.A. 2018. Mathematical Modeling of Thin Layer Drying Using Open Sun and Shade of Vernonia amydalina Leaves. Agriculture and Natural Resources. 52: 53-58.

Cahyono, B., Huda, M.D.K., dan Limantara, L. 2011. Pengaruh Proses Pengeringan Rimpang Temulawak (Curcuma xanthorriza) terhadap Kandungan dan Komposisi Kurkuminoid. Jurnal Reaktor. 13 (03): 165-171.

Dissa, O., Desmorieux, H., Savadogo, P.W., Sedga, B.G., amd Koulidiati, J. 2010. Shrinkage, Porosity and Density behaviour during Convective Drying of Spirulina. Journal of Food Engineering. 97: 410-418.

Evizal, R. 2013. Status Fitofarmaka dan Perkembangan Agroteknologi Cabe Jawa (Piper retrofractum Vahl.). Jurnal Agrotropika. 18 (1): 34-40.

Hasnah, H., dan Rusdy, A. 2015. Pengaruh Ekstrak Buah Cabe Jawa (Piper retrofractum Vahl) terhadap Perkembangan dan Mortalitas Kepik Hijau. Jurnal Floratek. 10(2): 87-96.

Hatamipour, M.S., dan Mowla, D. 2002. Shrinkage of Carrots during Drying in an Inert Medium Fluidized Bed. Journal of Food Engineering. 55: 247-252.

Hawa, L.C., Ali, S.B., Fuji, S., Yoshimoto, N., dan Yamamoto, S. 2014. Effect of Pre-treatments on Browning of Lemon Peels during Drying. Japan Journal of Food Engineering.15 (3): 181-187.

Hawa, L.C., Ubaidillah, U., Afifah, F.N., Yosika, N.I.W., Nurlaily, A., Maharani, D.M. 2020. Cabya (Piper retrofractum Vahl) Fruit under Open Sun Drying: Drying Behavior and Modeling of Thin Layer Drying Kinetics. IOP Conf. Series: Earth and Enviromental Sciences. 542 012001. https://doi.org/10.1088/1755-1315/542/1/012001

Ismail, O., and Akyol. E. 2016. Open-air Sun Drying: The Effect of Pretreatment on Drying Kinetic of Cherry Tomato. Sigma J. Eng. & Nat. Sci. 34(2): 141-151.

Leeratanarak, N., Devahastin, S., and Chiewchan, N. 2006. Drying Kinetics and Quality of Potato Chips ndergoing Different Drying Techniques. Journal of Food Engineering. 77: 635-643.

Muslichah, S. 2011. Potensi Afrodisiak Kandungan Aktif Buah Cabe Jawa (Piper retrofractum vahl) Padatikus Jantan Galur Wistar. Jurnal Agrotek. 5(2): 11-20

Onwude, D.I., Hashim, N., Janius R.B., Nawi, N.M., and Abdan, K. 2016. Modeling the Thin-Layer Drying of Fruits and Vegetables: A Review. Comprehensive Reviews in Food Science and Food Safety. 15: 599-618.

Pardede, M.C., Julianti, E., Ridwansyah. 2017. Pengaruh Suhu Blansing dan Suhu Pengeringan Terhadap Mutu Fisik Tepung Ubi Jalar Ungu (Ipomea batatas L.). Jurnal Rekayasa Pangan dan Pertanian. 6 (3): 469-477.

Pandey, O.P., Mishra, B.K., and Misra, A. 2019. Comparative Study of Green Peas Using with Blanching and Without Blanching Techniques. Journal of Information Processing in Agriculture. 6: 285-296.

Prasad, J., & Vijay, V. K. 2005. Open Sun Drying of Tinospora cordifolia, Curcuma longa L. and Zingiber officinale: Thermal Analysis. Food Science and Technology International. 11(6):409–416. https://doi.org/10.1177/1082013205060730

Pribadi, E.R. 2009. Pasokan dan Permintaan Tanaman Obat Indonesia serta Arah Penelitian dan Pengembangannya. Jurnal Perspektif. 8 (1) :. 52-64

Takahashi, M., Hirose, N., Ohno, S., Arakaki, M. And Wada, K. 2017. Effects of Solar and Oven-drying on Physicochemical and Antioxidant Characteristics of Hihatsumodoki (Piper retrofractum Vahl) fruit. Journal of Food Process Preserv. DOI: 10.1111/jfpp.13469

Takahashi, M., Hirose, N., Ohno, S., Arakaki, M., Wada, K. 2018. Flavor Characteristics and Antioxidant Capacities of Hihatsumodoki (Piper retrofractum Vahl) Fresh Fruit at Three Edible Maturity Stage. J.Sci.Technol. 55(4): 1295-1305. https://doi.org/10.1007/s13197-018-3040-2

Xiao, H.W., Pan, Z., Deng, L., El-Mashad, H.M., Yang, X., Mujumdar, A.S., Gao, Z., Zhang, Q. 2017. Recent Development and Trends in Thermal Blanching – A Comprehensive Review. Information Processing in Agriculture. 4: 101-127.

Weil. M., Sing, S.C., Meot, J.M., Boulanger, R., Bohuon, P. 2017. Impact of Blanching, Sweating and Drying Operations on Pungency, Aroma and Color of Piper borbonense. Food Chemistry. 219 : 274-281.

Wibisono, Y., Ubaidillah, U., and Hawa, L.C. 2019. Microstructure Changes of Taro (Calocasia esculenta L.Schott) Chips and Grains during Drying. IOP Conf.Series: Earth and Enviromental Science. 230. 012008 https://doi.org/10.1088/1755-1315/230/1/012008

Zamharir,Sukmawaty, Priyati, A. 2016. Analisis Pemanfaatan Energi Panas Pada Pengeringan Bawang Merah (Allium Ascalonicum L.) dengan Menggunakan Alat Pengering Efek Rumah Kaca (ERK). Jurnal Ilmiah Rekayasa Pertanian dan Biosistem. 4 (2): 268-274.




DOI: http://dx.doi.org/10.21776/ub.jtp.2020.021.03.3

Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 Nur Ida Winni Yosika

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.