PRA-RANCANGAN INDUSTRI BAHAN PANGAN BERBAHAN DASAR UBI CILEMBU (IPOMEA BATATAS ‘CILEMBU’) DENGAN SISTEM PENGERINGAN BERBASISKAN RADIASI INFRAMERAH: EVALUASI PROSES PENGERINGAN UBI CILEMBU (IPOMEA BATATAS ‘CILEMBU’) PADA SISTEM PENGERINGAN SEDERHANA DALAM KONDISI SUHU RUANG DENGAN VARIASI SIRKULASI UDARA

• Main Author: Saka M I P, Vindilia
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/50150
• Institution: Institut Teknologi Bandung

This study aims to evaluate Cilembu sweet potato drying process in a simple dryer on room temperature conditions. In general, what is done in this research is to know about the effect of different airflow rates on Cilembu sweet potato cip drying rates. This experimental dryer was also developed to determine the optimal drying time, mathematical model od drying process and the value of effective diffusivity coefficient, and physic-chemistry characteristic of dried Cilembu sweet potato chips. This study was conducted at the Biomass Engineering Laboratory, Labtek 1A, Bandung Institute of Technology, Jatinangor. The experimental design used in this study was one-variable-at-a-time (OVAT); the first variable tested was the fan voltage (4V, 6V, and 8V) and continued with the drying load (1 tray, 2 trays, and 3 trays). The parameters observed include physical characteristics (drying rate, moisture content, moisture ratio) and chemical characteristics (starch and ash). Based on this study, it was found that increasing fan voltage will increase the drying rate but not significantly different. The optimal time and capacity for a dryer process with a fan voltage of 4V are 16 hours and 1 tray (150 ± 30 grams). The mathematical model that can describe the characteristics of Cilembu drying process well is Wang & Singh model, with an effective diffusion coefficient value is 8,11 x 10-12 m2/s to 1,89 x 10-11 m2/s. Starch content and ash content in Cilembu sweet potato flour is 81,6% and 2,53%.