Pemodelan Kinetik Proses Pengeringan Kulit Ari Kedelai (Glycine max) dengan Oven Microwave

Abstract

Soybean hulls are a by product of soybean processing that is high in nutrients, particulary crude fiber (47,01%) and crude protein (14,45%), but thei use is still limited. Processing soybean hulls into flour requires an efficient drying process to reduce moisture content, extend shelf life, and maintain product quality. This study aims to analyze the drying rate of soybean hulls with variations in microwave power and to determine the most accurate kinetic model in predicting water loss during the drying process. Drying was carried out using a microwave oven with three power levels (medium, medium high, and high) on soybean hull samples weighing approximately 20 grams. The parameters observed included moisture content, drying rate, and Moisture ratio. The observation data were analyzed using two mathematical drying kinetics models, namely the Newton model and the Page model. Model accuracy was evaluated using the coefficient of determination (R²), Root Mean Square Error (RMSE), and Chi-Square (χ²). The results indicates that the Page model has a higher accuracy than the Newton model, with R² values ranging from 0,9986 hingga 0,9990, and lower RMSE and χ² values, as its empirical parameter n provides greater flexibility in describing nonlinear drying behavior.