Physical Quality of Kitchen Lemongrass Powder (Cymbopogon citratus L.) Result of Convection Oven Drying
DOI:
https://doi.org/10.31764/protech.v2i1.8948Keywords:
Lemongrass, Kitchen Lemongrass, Drying, Oven, Temperature, Duration,Abstract
Lemongrass is one of the grass plants that can be cultivated inIndonesia. lemongrass has benefits as a food fragrance by processing it directly
into the dish. The parts of lemongrass that are used as food fragrances are the
stems and leaves. The use of lemongrass can be developed if it is processed
properly. One way of processing it is to make lemongrass powder in the so that it
has a longer and practical shelf life. The process used to make lemongrass powder
is the drying process using a convection oven. The purpose of this study was to
determine the drying process of lemongrass using a convection oven with the effect
of temperature differences and drying duration and to determine the physical
quality of lemongrass powder. The result of this research is that the water content
in lemongrass powder is <12% with the physical quality of the color brightness (L)
at a temperature of 60℃ and a drying duration of 22 hours getting the highest
value of 76.05. The highest value of reddish color (a) is 5.88 at a temperature of
80℃ and a duration of 20 hours. The highest value of yellowish color (b) is 16.23
at a temperature of 60℃ and a duration of 22 hours. The highest bulk density is
0.54 g/cm3 at 70℃ and a duration of 22 hours. The highest water absorption
capacity is 5.44 ml/g at 60℃ and 18 hours duration. The highest stack angle is
40.69˚ at a temperature of 60℃ and a duration of 18 hours.
References
Anggrayani, A. 2019. Evaluasi Mutu Fisik Tepung Daun Kelor Hasil Pengeringan Microwave. Skripsi. Jember: Fakultas Teknologi Pertanian Universitas Jember.
Ardiansyah, N. Fibra, dan A. Susi. 2014. Pengaruh perlakuan awal terhadap karakteristik kimia dan organoleptik tepung jamur tiram (pleurotus oestreatus). Teknologi Industri Dan Hasil Pertanian. 19(2):117–126.
Effendi. 2019. Sifat Fisik Bubuk Daun Kopi Robusta Hasil Pengeringan Konveksi. Skripsi. Jember: Fakultas Teknologi Pertanian Universitas Jember.
Fadsy, A., B. S. Putra, dan R. Ratna. 2019. Karakteristik Pengeringan Serai Dapur (Cymbopogon Citratus L.) Menggunakan Tray Dryer Berdasarkan Proses Blanching Yang Berbeda. Jurnal Ilmiah Mahasiswa Pertanian. 4(1):588–597.
Fitriani, N.P.I.O, N. L. Yulianti dan I. B. P. Gunadya. 2020. Pengaruh Variasi Suhu dan Ketebalan Irisan Kunyit pada Proses Pengeringan terhadap Sifat Fisik Tepung Kunyit. Jurnal BETA. 8(2):266-271.
Herudiyanto, M., dan Agustin. 2009. Pengaruh Cara Blansing pada Beberapa Bagian Tanaman Khatuk terhadapWarna dan Beberapa Karateristik Lain Tepung Kathuk. Skripsi. Bandung: Universitas Padjajara.
Mustofa. 2019. Penentuan Sifat Fisik Kentang (Solanum Tuberosum L.): Sphericity, Luas Permukaan Volume dan Densitas. Jurnal Teknologi Pertanian Gorontalo (JTPG). 4(2):46-51.
Mustofa. 2020. Penentuan Kebundaran, Eksentrisitas, Aspek Rasio, Densitas Curah, Porositas dan Volume Relatif Kentang (Solanum tuberosum L.). Jurnal Teknologi Pertanian Gorontalo. 5(1): 28-34.
Pangaribuan, S., T. Nuryawati, dan A. Suprapto. 2016. Sifat fisik dan mekanik serta pengaruh penyosohan terhadap sifat fisik dan mekanik biji sorgum varietas kd 4. Prosiding Seminar Nasional Pengembangan Teknologi Pertanian. (September): 81–86.
Purbasari, D dan D.P. Putri. 2021. Physical quality of red chili powder (capsicum annum l.) result of Froam Mat Drying Method Using Convection. Protech Biosystem Journal. 1(1):25–37.
Purbasari, D dan D.P. Putri. 2021. Mutu Fisik Bubuk Kunyit (Curcuma longga Linn) Hasil Metode Foam Mat Drying Menggunakan Oven Microwave. Jurnal Agritechno. 14(02): 57-65.
Purbasari, D. 2019. Aplikasi metode foam-mat drying dalam pembuatan bubuk susu kedelai instan. Jurnal Agroteknologi. 13(01):52.
Qomariah, R. 2021. Serai Dapur (Cymbopogon Ciratus) Kaya Manfaat, Gampang Budidayanya, dan Bernilai Ekonomi. Balai Pengkajian Teknologi Pertanian Kalimantan Selatan :1–11.
Rohadi, M. 2009. Sifat Fisik Bahan Dan Aplikasinya Dalam Industri Pangan. 2009.
Saputra, A. dan Ningrum, D. K. 2010. Pengeringan Kunyit Menggunakan Microwave dan Oven. Skripsi. Semarang: Universitas Diponegoro.
Shadri, S., R. Moulana, dan N. Safriani. 2018. Kajian Pembuatan Bubuk Serai Dapur (Cymbopogon Citratus) dengan Kombinasi Suhu dan Lama Pengeringan (Study of Lemongrass (Cymbopogon Citratus) Powder with Temperature and Drying Time Combination). Jurnal Ilmiah Mahasiswa Pertanian Unsyiah. 1(3):371–380.
Downloads
Published
Issue
Section
License
Authors who publish articles in Protech Biosystems Journal agree to the following terms:
- Authors retain copyright of the article and grant the journal right of first publication with the work simultaneously licensed under a CC-BY-SA or The Creative Commons Attribution–ShareAlike License.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).