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Drying Characteristics and Physical Properties Of Dried Red Ginger Powder (Zingiber Officinale Var.rubrum) With Variations Of Slice Thickness And Drying Temperature

Authors

  • Ni Luh Devi Widyanti Program Studi Teknik Pertanian Dan Biosistem Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia
  • Ni Luh Yulianti Program Studi Teknik Pertanian Dan Biosistem Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia
  • Yohanes Setyo Program Studi Teknik Pertanian Dan Biosistem Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia

DOI:

https://doi.org/10.24843/JBETA.2021.v09.i02.p01

Keywords:

Drying Temperature, Slice Thickness, Drying Characteristics, Red Ginger Powder, Powder Physical Properties

Abstract

Processing red ginger in powder form is one way to preserve the red ginger crop, which has a high moisture content. Processing of red ginger in powder form requires drying of the material so it can remove the water content in the material. In drying a material, the temperature and thickness influence drying. The purpose of this study was to determine the drying characteristics, the physical properties of red ginger powder and the treatment that produced the best dry ginger powder quality with variations in temperature
and slice thickness during drying. The design used in this study was a factorial randomized block design (RBD) with two factors and three replications. The first factor is the drying temperature of 50oC, 60oC, and 70oC and the second factor is the thickness of the red ginger slices 1 mm, 3 mm, 5 mm. The parameters observed were moisture content, bulk density, angle of bulk, uniformity index, and rate of reduction in water content of red ginger. The results showed that the interaction between the temperature treatments
and the thickness of the slices had a significant effect on the parameters of moisture content, bulk density, angle of bulk, and the rate of reduction in water content of red ginger. The best treatment was obtained in treatment (N3S5) of dried red ginger with a thickness of 3 mm slices dried at a temperature of 50oC with a moisture content value of 10.05% bb, bulk density 790Kg/m3, angle of bulk 43.34o.

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Published

2026-02-03 — Updated on 2026-02-10

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How to Cite

Widyanti, N. L. D., Yulianti, N. L., & Setyo, Y. (2026). Drying Characteristics and Physical Properties Of Dried Red Ginger Powder (Zingiber Officinale Var.rubrum) With Variations Of Slice Thickness And Drying Temperature. Jurnal BETA (Biosistem Dan Teknik Pertanian), 9(2), 148–158. https://doi.org/10.24843/JBETA.2021.v09.i02.p01 (Original work published February 3, 2026)

Issue

Vol. 9 No. 2 (2021): September

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