Effect of Drying Temperature and Slice Thickness of Tumeric on Drying Process on Physical Tumeric Flour

Authors

  • Ni Putu Intan Oktavia Fitriani Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana
  • Ni Luh Yulianti Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana
  • Ida Bagus Putu Gunadnya Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Universitas Udayana

DOI:

https://doi.org/10.24843/JBETA.2020.v08.i02.p10

Keywords:

drying temperature, slice thickness,, flour turmeric, water conten, angle of repose

Abstract

The purpose of this study is to determine effect of variations in temperature and thickness of turmeric slices on the quality of turmeric flour produced and to determine the best treatment that produces turmeric flour with good quality. This study used a factorial completely randomized design (CRD) with two factors: the first factor was the drying temperature of 50o
C and 60o C, and the second factor was the thickness of the
slices 0.5 cm, 1 cm and 1.5 cm. The parameters observed were water content, angle of repose, uniformity index, grain yield, bulk destiny and color. The results showed that the interaction of treatment affected the parameters of bulk density, uniformity index, grain yield, and color. While the treatment of drying temperature and thickness of the slices have a significant effect on the parameters of water content and
angle of repose. Furthermore, based on the results of data processing, it can be concluded that the treatment temperature of 60o C drying and slice thickness of 1 cm is the best treatment with a moisture content of 12.5%, angle of repose of 36.2o, uniformity index of mesh 40 of 91.2%, mesh of 60 39 , 9%, mesh 80 38.1%, bulk density 0.428kg / cm3, grain yield 25.3%, and orange turmeric color.

References

Aisyah, I. (1997). Pengaruh tepung rimpang kunyit (Curcuma domestica Val) terhadap palatabilitas umpan dan reproduksi mencit putih (Mus musculus). Badan Standar Nasional. 2014. Standar Nasional Indonesia (SNI) Nomor : 7953 : 2014 tentang Kunyit.

Arpah, M. (1993). Pengawasan Mutu Pangan. Penerbit Tarsito, Bandung.

Darwis, S. N., Indo, A. M., & Hasiyah, S. (1991). Tumbuhan Obat dan Famili Zingiberaceae. Badan Penelitian dan Pengembangan Pertanian. Pusat Penelitian dan Pengembangan Tanaman Industri, Bogor.

Geldart, P., R. A Edwards, J.F.D. Greenhalg, C.A. Morgan 1990. Journal Animal Nutrition, 5th Edition. John Wiley & Sons inc., New York.

Hasanuddin, J.T.P U. Prosiding Seminar Nasional Perhimpunan Teknik Petanian Indonesia 2015. “Peran Perteta dalam Mendukung Swasembada Pangan Nasional 2017”

Khalil. 1990a. Pengaruh Kandungan Air dan Ukuran Partikel terhadap Sifat Fisik Pakan Lokal: Kerapatan Pemadatan Tumpukan dan Berat Jenis: Buku Media Peternakan. 22 (1): 1 -11

Naibaho, B., & Sinambela, B. D. A. (2000). Pengaruh Suhu Pengeringan Terhadap Kelarutan Kukurmin Dari Tepung Kunyit (Cucurma domestica Val) Pada Berbagai Suhu Air. Universitas HKBP Nommensen, Medan.

Peleg, M. dan E.B. Begley. 1983. Physical Properties of Food. Avi Publishing Company, Inc. Wesport Connection.

Prana, M. S., & Hawkes, J. G. (1981). Kunyit atau Koneng dan Kerabat–kerabat Dekatnya sebagaiBahan Pangan. Buletin Kebun Raya, Bogor.

Priastuti, R. C., & Suhandy, D. (2017). Pengaruh Arah Dan Ketebalan Irisan Kunyit Terhadap Sifat Fisik Tepung Kunyit Yang Dihasilkan. Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering), 5(2).

SARI, W. (2016). Sifat Fisik Bungkil Kedelai sebagai Pakan Ternak dari Berbagai Ukuran Partikel. Fakultas Peternakan Universitas Hasanuddin. Makasar.

Sudarsono dkk. 1996. Kunyit. repository.usu.ac.id Diakses Tanggal 21 Januari 2019.

Winarto, I. W., & Lentera, T. (2004). Khasiat & manfaat kunyit.

AgroMedia.Winarno, F. G. 1992. Kimia Pangan dan Gizi. PT Gramedia Pustaka Utama. Jakarta.

Wiratarkusumah, M., Kamarudin, A., & Atjeng, M. (1992). Sifat Fisik Pangan. Departemen Pendidikan dan Kebudayaan Direktorat Jendral Dikti. Pusat Antar Universitas Pangandan Gizi. Institut Pertanian Bogor, Bogor.

Downloads

Published

2026-02-03

How to Cite

Fitriani, N. P. I. O., Yulianti, N. L., & Gunadnya, I. B. P. (2026). Effect of Drying Temperature and Slice Thickness of Tumeric on Drying Process on Physical Tumeric Flour. Jurnal BETA (Biosistem Dan Teknik Pertanian), 8(2), 266–271. https://doi.org/10.24843/JBETA.2020.v08.i02.p10

Issue

Vol. 8 No. 2 (2020): September

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

License Term

All articles published in Jurnal Beta (Biosistem dan Teknik Pertanian)  are open access and licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0). This means that anyone is free to:

  • Share — copy and redistribute the material in any medium or format.

  • Adapt — remix, transform, and build upon the material for any purpose, even commercially.

However, this is granted under the following conditions:

  • Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.

  • No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

By submitting an article to Jurnal Beta (Biosistem dan Teknik Pertanian), authors agree to the publication of their work under this open access license. The authors retain the copyright of their work, but grant Jurnal Beta (Biosistem dan Teknik Pertanian)  the right of first publication.

For more information about the CC BY 4.0 license, please visit the official website: https://creativecommons.org/licenses/by/4.0/