Pemodelan Matematis Kinetika Pengeringan Cabai Merah Dengan Perlakuan Blansing Suhu Rendah

Andi Muhammad Irfan; Nunik Lestari

doi:10.29303/jrpb.v10i1.328

Pemodelan Matematis Kinetika Pengeringan Cabai Merah dengan Perlakuan Blansing Suhu Rendah

Authors

Andi Muhammad Irfan , Nunik Lestari

DOI:

10.29303/jrpb.v10i1.328

Published:

2022-03-24

Issue:

Vol. 10 No. 1 (2022): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem

Keywords:

browning index, cabai , model matematika, pengeringan, warna

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Irfan, A. M., & Lestari, N. (2022). Pemodelan Matematis Kinetika Pengeringan Cabai Merah dengan Perlakuan Blansing Suhu Rendah. Jurnal Ilmiah Rekayasa Pertanian Dan Biosistem, 10(1), 98–115. https://doi.org/10.29303/jrpb.v10i1.328

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Abstract

Blansing suhu rendah dalam waktu yang relatif lama masih jarang dilakukan sebagai perlakuan pendahuluan sebelum pengeringan cabai. Blansing suhu rendah sejatinya juga memberikan dampak positif bagi bahan yang dikeringkan. Kondisi operasi pengeringan cabai merah tersebut dapat dioptimalkan dengan mempelajari kinetika pengeringan dan model matematikanya. Penelitian ini bertujuan untuk mengidentifikasi kinetika pengeringan, menentukan model matematika pengeringan yang paling sesuai, serta untuk menganalisis warna dari cabai kering yang dihasilkan. Proses blansing dilakukan pada suhu 60°C selama 10, 15, dan 20 menit. Proses pengeringan dilakukan menggunakan alat pengering tenaga surya tipe efek rumah kaca. Lima belas model matematika pengeringan lapis tipis dipilih untuk menyimulasikan karakteristik pengeringan cabai merah dengan perlakuan blansing suhu rendah pada beberapa durasi waktu blansing. Nilai moisture ratio (MR) hasil observasi digunakan untuk menentukan MR prediksi dengan curve fitting menggunakan analisis regresi non linear. Hasil penelitian menunjukkan bahwa dibandingkan dengan perlakuan lainnya, perlakuan blansing suhu rendah selama 20 menit sebelum mengeringkan cabai dapat meningkatkan laju pengeringan bahan dan menghasilkan kadar air akhir yang lebih rendah. Warna cabai kering yang dihasilkan juga lebih baik, didukung dengan nilai browning index yang lebih rendah. Adapun model matematika yang paling akurat untuk mendeskripsikan karakteristik pengeringan cabai merah untuk tiap perlakuan adalah Model Modified Midilli-Kucuk, yang dikonfirmasi dengan analisis statistik R² berkisar antara 0,996 – 0,997, X² berkisar antara 0,029 x 10^-2 – 0,035 x 10^-2, SSE berkisar antara 1,027 x 10^-2 – 1,239 x 10^-2, dan RMSE berkisar antara 1,689 x 10^-2 – 1,855 x 10^-2.

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Pemodelan Matematis Kinetika Pengeringan Cabai Merah dengan Perlakuan Blansing Suhu Rendah

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