Aplikasi Pengering Multi Purpose Smart Dryer pada Pembuatan Tepung Pisang Barlin dengan Variasi Suhu dan Konsentrasi Asam Sitrat

Abstract

Banana is one of the fruits that has the highest production in Indonesia. The type of banana that is in great demand by the public and easily available is Barlin banana. Banana is a climatic fruit with a fast ripening process. So it is necessary to preserve the banana fruit, one of which is by making banana flour. Banana flour processing often has limited drying machines and requires drying equipment with large capacity. The Multi Purpose Smart Dryer (MPSD) can be an effective and efficient dryer because it has a capacity of up to 15 kg of bananas in one production. In addition, browning in bananas is also an obstacle so citric acid can be one of the efforts to prevent browning. The purpose of this study was to determine the physicochemical characteristics of Barlin banana flour with variations in citric acid concentration and drying temperature using a Multi Purpose Smart Dryer (MPSD). This research method used a complete randomized design (CRD) with two treatment variables, namely citric acid concentration (1%, 3%, 5%) and drying temperature (50 oC, 60 oC, 70 oC). Statistical data analysis used two-way ANOVA test followed by Duncan's test, correlation, and scoring test. The measurement results of the physical and chemical characteristics of Barlin banana flour are the whiteness degree value of 74.71 - 83.46, bulk density ranging from 0.47 g/mL - 0.63 g/mL, moisture content value of 5.57% - 12.95%, ash content value ranging from 1.41% - 2.90%, and water solubility value ranging from 28.30% - 45.63%. Different drying temperatures of Multi Purpose Smart Dryer affect the moisture content, ash content, water solubility, bulk density, and degree of whiteness. Different concentrations of citric acid affect moisture content, ash content, water solubility, and whiteness. The best Multi Purpose Smart Dryer drying temperature and citric acid concentration treatment is in the A3T3 treatment combination with 5% citric acid concentration and 70°C MPSD drying temperature.