PHYSICOCHEMICAL CHARACTERISTICS OF SAGO STARCH OBTAINED FROM FLUIDIZED BED DRYING USING SOLAR AND BIOMASS POWERED CROSS FLOW FLUIDIZED BED DRYER. The research aim is to study the comparative quality of sago starch drying results using cross flow fluidized bed dryer powered by solar and biomass in conventional drying, particularly the chemical composition and physicochemical characteristics. This research was conducted through a drying phase of wet sago starch using a cross flow fluidized bed dryer, and drying in conventional as well as dried sago starch quality testing results are drying. The results of this study indicate that dry sago starch which has been drained by means of cross flow fluidized bed dryer has a chemical composition that does not vary much with starch which is dried by conventional drying, so that the dried sago starch produced by the dryer is very good. On the other hand the use of dryers is the more correct because the physicochemical properties of sago starch using a low drying temperature and drying time is short. Tujuan penelitian ini adalah mempelajari perbandingan kualitas pati sagu hasil pengeringan menggunakan alat pengering cross flow fluidized bed bertenaga surya dan biomassa dengan pengeringan secara konvensional, khususnya komposisi kimia dan karakteristik fisikokimia. Penelitian ini dilakukan melalui beberapa tahapan yaitu pengeringan pati sagu basah menggunakan alat pengering cross flow fluidized bed, pengeringan secara konvensional serta pengujian kualitas pati sagu kering hasil pengeringan. Hasil dari penelitian ini menunjukkan bahwa pati sagu kering yang telah dikeringkan dengan alat pengering cross flow fluidized bed memiliki komposisi kimia yang tidak berbeda jauh dengan pati yang dikeringkan dengan cara pengeringan secara konvensional, sehingga pati sagu kering yang dihasilkan oleh alat pengering tersebut sangat baik. Di sisi lain penggunaan alat pengering ini semakin memperbaiki sifat fisikokimia pati sagu sebab menggunakan suhu pengeringan yang rendah dan waktu pengeringan yang singkat. Kata Kunci: pengering unggun terfluidakan; fisikokimia; pati sagu
ABSTRAKMinyak buah merah (Pandanus conoideus) mengandung asam lemak tidak jenuh tinggi sehingga mudah teroksidasi dan mempengaruhi mutunya selama penyimpanan. Penelitian ini bertujuan untuk menentukan stabilitas oksidasi minyak buah merah dan mendapatkan model kinetika kerusakan oksidatif mutu minyak buah merah selama penyimpanan pada suhu kritis. Minyak buah merah yang akan diuji stabilitas mutunya dikemas dalam botol gelap pada suhu 60 °C, 75 °C, dan 90 °C, kemudian dilakukan pengamatan terhadap kadar air, kadar asam lemak bebas (ALB), bilangan peroksida dan total karotenoid selama ±15 hari. Hasil penelitian menunjukkan bahwa mutu minyak buah merah menurun dengan meningkatnya suhu dan lama penyimpanan. Peningkatan kadar ALB dan bilangan peroksida minyak buah merah mengikuti orde nol, dengan nilai Ea berturut-turut 37.709 J/mol °K dan 29.437 J/mol °K; sedangkan penurunan kadar karotenoid mengikuti orde 1 dengan nilai Ea 78.113 J/mol °K. Bilangan peroksida minyak buah merah paling sensitif terhadap kerusakan oksidatif selama penyimpanan karena memiliki nilai Ea terendah. Pendugaan umur simpan minyak buah merah berdasarkan kenaikan nilai ALB dan peroksida mengikuti persamaan A=Ao-(t.eksp [5,6-4.536 ( ABSTRACTRed fruit (Pandanus conoideus) oil contains high unsaturated fatty acids that are readily oxidized during storage, consequently, this affects its quality. Kinetic model can be used to describe the rate of change in quality attributes as a function of time at a certain temperature. This study was aimed to gain kinetic model of quality deterioration of the red fruit oil during storage. Red fruit oil was packaged in dark bottles at a temperature of 60 °C, 75 °C and 90 °C to test their quality stabilities. The water content, free fatty acid (FFA), peroxide value and total carotenoids were observed for ±15 days. The results showed that the quality of the red fruit oil decreases along with the increase of temperature and storage time. The increased levels of free fatty acids and peroxide value of red fruit oil follows the zero order, with Ea value of 43318 J/mol °K and 29437 J/mol °K, respectively. Red fruit oil peroxide value with the lowest Ea showed the most sensitive to oxidative damage during storage. Shelf life estimation of red fruit oil based on the increasing of FFA and peroxide value are following equation of A=Ao-(t.exp [5,6-4.536 ( 1 T )] ) and A=Ao-(t.exp [4,7-3.541 ( 1 T )] ), respectively. Whereas decrease of carotenoids content follows first order with Ea value was 78,113 J/mol °K. The shelf life estimation for carotenoids content using equation ln A=ln Ao-(t [20,8-9.395 ( 1 T )] ); where A: content of the end; Ao: initial levels; t: storage time (hours); and T: storage temperature (°K).
Native Sago starch is difficult to be used in industry because of the limitations of its properties. The aim of this research was to study effect of UV-C photo-oxidation on chemical properties and baking expansion of sago starch. Five slurry ratio (starch : water ratio): 1:2; 1:4; 1:6; 1:8; and 1:10 were oxidized with UV-C irradiation for 20 minutes, and then compared with native sago starch. The results showed that UV-C photooxidation increased amylose content and paste viscosity, but decreased swelling power and solubility, and carbonyl and carboxyl content. Used of UV-C as a photooxidator was effective in increasing baking expansion characteristic, and the best slurry ratio was 1:6, which has 6.97 ml/g specific volume or 33.7% higher than that of native sago starch (5.22 ml/g)
Pengering Agitated Fluidized Bed (AFB) telah dirancang untuk pengeringan pati sagu. Untuk mengetahui kinerja pengering AFB tersebut, maka dilakukan analisis nilai indeks kinerja Heat Utilization Factor (HUF), Coefficient Of Performance (COP), Effective Heat Efficiency (EHE), dan Specific Energy Consumption (SEC) berdasarkan perlakuan suhu (50oC, 60oC, dan 70oC) dan massa input bahan (3 kg, 6 kg, dan 12 kg). Nilai indeks kinerja HUF, COP, EHE dan SEC ditentukan dengan analisis matematis. Hasil penelitian ini menunjukkan bahwa indeks kinerja pengering AFB terbaik dari semua perlakuan suhu dan massa input bahan adalah pada suhu 60oC dengan massa input bahan 12 kg, dimana nilai HUF lebih besar dari nilai COP. Nilai HUF, COP, dan EHE masing-masing adalah 53,1%, 46,9%, 70,3% dan nilai SEC 559,9 kJ/s. Nilai rata-rata HUF, COP, EHE, dan SEC dari semua perlakuan pada pengering AFB adalah 37,23%, 62,7%, 58,5%, dan 337,6 kJ/s. Kinerja pengering AFB cukup rendah, dimana nilai HUF rata-rata lebih kecil dari nilai COP rata-rata, dan energi yang digunakan cukup tinggi. Namun demikian, pengering AFB mampu mengeringkan pati sagu dengan kadar air akhir 14,4% basis basah mendekati standar mutu pati sagu kering 13%, pada suhu 70oC dengan massa bahan sebanyak 3 kg selama 5 menit (300 detik).
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