Analisis Pengeringan Kencur (Kaempferia galanga L.) Menggunakan Pengering Hybrid Tipe Rak dan Karakteristik Fisik Tepung Kencur yang Dihasilkan
DOI:
https://doi.org/10.23960/jabe.v4i1.10930
Abstract View: 215
Abstract
Kencur (Kaempferia galanga L.) is an important ingredient in culinary and traditional medicine but has a limited shelf life due to its high moisture content. To overcome this, kencur can be processed into flour through drying. This study aims to analyze the effect of drying temperature on the drying time of kencur using three methods: sun drying, oven drying, and hybrid rack dryer, and to compare their efficiency based on drying duration, energy consumption, and drying capacity. The results show that the oven drying method requires the shortest drying time of 10 hours at 58°C with the highest energy consumption (1900 watts). The hybrid dryer takes 14 hours at 45°C with lower energy consumption (1300 watts) and a larger drying capacity. Sun drying takes the longest time, 20–22 hours at around 38°C, without electrical energy consumption. Although there are significant differences in drying time and efficiency, the physical characteristics of the resulting kencur flour show no significant differences between methods.
Keywords: Kencur, Hybrid Dryer, Oven Drying, Sun Drying, Efficiency, Kencur Flour.
Downloads
References
Afrilia, Y., Tamrin, Amien. E. R., dan Kuncuro, S. (2023). Pengaruh Arah Irisan dan Tingkat Ketebalan Irisan Jahe terhadap Tingkat Kehalusan Tepung Jahe. Jurnal Agricultural Biosystem Engineering 2(4), 526.
Anggraini, M., dan Saputri, G. A. R. (2021). Perbandingan Kadar Air Dan Kadar Minyak Atsiri Pada Rimpang Kencur (Kaempferia Galangal L.) Dengan Perbedaan Perlakuan Pengeringan. Jurnal Analis Farmasi 6(2).
Arsyad, M. (2018). Pengaruh Pengeringan Terhadap Laju Penurunan Kadar Air Dan Berat Jagung (Zea Mays L.) Untuk Varietas Bisi 2 Dan Nk22. Jurnal Agropolitan, 5 (1),47.
Anggraini, M., dan Saputri, G. A. R. (2021). Perbandingan Kadar Air Dan Kadar Minyak Atsiri Pada Rimpang Kencur (Kaempferia Galangal L.) Dengan Perbedaan Perlakuan Pengeringan. Jurnal Analis Farmasi 6(2).
Fitriansyah, A. Waluyo, S. Sugianti, C. Tamrin. (2022). Pengaruh Suhu dan Waktu Pemblansiran terhadap Karakteristik Tepung Sukun. Jurnal Agricultural Biosystem Engineering, 1(3).
Hanafi, R., Siregar, K., Dan Nurba, D. (2017). Modifikasi Dan Uji Kinerja Alat Pengering Energi Surya-Hybrid Tipe Rak Untuk Pengeringan Ikan Teri. Jurnal Rona Teknik Pertanian, 10(1).
Hatta, M., Syuhada, A., Fuadi, Z. (2019). Sistim Pengeringan Ikan Dengan Metode Hybrid. Jurnal Polimesin, 17(1).
Henderson, S.M. dan R.L. Perry. (1976). Agricultural Process Operations 3th Ed. John Wiley and Sons. New York. 251.
Indriyani, F., Nurhidajah. dan Agus Suyanto, A. (2018). Physical, Chemical and Organoleptic Characteristics Of Brown Rice Flour Based on the Variation of Drying Time. Jurnal Pangan Dan Gizi, 4(8).
Khalil. (2005). Pengaruh Penggilingan dan Pembakaran terhadap Kandungan Mineral dan Sifat Fisik Kulit Pensi (Corbiculla Sp) untuk Pakan. Jurnal Media Peternakan. 29 (2), 70-75.
Kusumawati, D.D., Amanto, B. S., dan Muhammad, D. R. A. (2012). Pengaruh Perlakuan Pendahuluan Dan Suhu Pengeringan Terhadap Sifat Fisik, Kimia, dan Sensori Tepung Biji Nangka (Artocarpus Heterophyllus). Jurnal Teknosains Pangan, 1(1).
Purnamasari, D., Syamsu, J. A., dan Wahyuni, H. (2014). Pengaruh Penggilingan dan Pembakaran terhadap Kandungan Nutrisi dan Sifat Fisik Tepung Tulang Ikan Patin (Pangasius hypophthalmus). Jurnal Media Peternakan.
Retnani, Y., Wigati, D., dan Hasjym, A. D. (2009). Pengaruh jenis Kemasan Serangan Serangga dan Sifat Fisik Ransum Broiler Starter Berbentuk Crumble. Jurnal Ilmu-Ilmu Peterenakan XII (3), 143.
Rizki, F., Syafriandi, dan Siregar, K. (2020). Modifikasi Model Rak Alat Pengering Tipe Hybrid Pada Pengeringan Ikan Keumamah. Jurnal Ilmiah Mahasiswa Pertanian, 5(1).
Sari, F. K., Tamrin, Warji, dan Kuncoro, S. (2024). Mempelajari Proses Pengeringan Kunyit (Curcuma Domestica Val) dan Sifat Fisik Tepung Yang Dihasilkan. Jurnal Agricultural Biosystem Engineering, 3(1).
Sari, I. N., Warji, dan Novita, D. D. (2014). Uji Kinerja Alat Pengering Hybrid Tipe Rak Pada Pengeringan Chip Pisang Kepok. Jurnal Teknik Pertanian Lampung, 3(1).
Sulistyarini, I. dan Anisah. (2018). Pengaruh Proporsi Tepung Rimpang Kencur (Kaempferia galanga L.) dan Tepung Beras terhadap Sifat Fisik Kosmetik Bedak Dingin. Jurnal Tata Rias, Universitas Negeri Surabaya.
Susilo, B. dan Okaryanti, R.W. (2012). Studi Sebaran Suhu Dan RH Mesin Pengering Hibrid Chip Mocaf. Jurnal Teknologi Pertanian 13(2): 88-96.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International Lice that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
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 acknowledgement 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).
Jurnal Agricultural Biosystem Engineering
JABE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
