BANANA FRUIT DRYING BY VACUUM DRYING METHOD
Banana is one of the most abundant fruits in Indonesia. There is no exception in West Manggarai, East Nusa Tenggara. In this area, there are bananas with a production value of 12,121.6 tons in 2019. However, during the harvest season, the abundant fruit becomes rotten due to the absence of mar...
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| Format: | Final Project |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/69075 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Banana is one of the most abundant fruits in Indonesia. There is no exception in West
Manggarai, East Nusa Tenggara. In this area, there are bananas with a production value
of 12,121.6 tons in 2019. However, during the harvest season, the abundant fruit becomes
rotten due to the absence of market. Processing of bananas with vacuum drying can
increase the shelf life of the fruit. Low temperature drying such as vacuum drying also
reduces fruit spoilage so the product is preferred.
Vacuum drying is carried out on pisang mas (Musa acuminata), such as those found in
West Manggarai. Research was carried out with a temperature variation of 60-90 oC and
an absolute pressure of 10-50 cmHg with a cross-sectional thickness of 2 mm and feed
per batch of 50 grams. The aim of this research is to study the effect of temperature and
pressure on drying characteristics as well as water activity, color, and texture of the
product.
Drying bananas with an initial moisture content of 73.62% can produce dried banana with
moisture content of 4.8%-12.36% in drying duration of 75-225 minutes. Evaluation of 5
drying models shows that Page's model provides an overview of the best drying
characteristics of bananas with an R2 value range of 0.9980-1,000 and an RMSE of
0.0007-0.0141. The pressure and temperature of the vacuum drying process significantly
affect the value of water activity, color change, and the crispness of dried bananas.
However, these variables have no significant effect on the hardness of dried bananas. In
the process variation range of this study, the water activity value of dried bananas is
0.186-0.445; the value of the total color difference to fresh bananas is 30.97-222.79;
hardness value of 4.65-6.42 N; and the crispness value is 1.00-11.20. |
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