Main Article Content
Post-harvest processing of bananas Muli local Karawang – Loji area became a research study on a breakthrough the kind of food products. Previously, this fruit only sold to consumers in the roadside, and the rest was thrown away or not utilized. Users prefer to consume directly and fresh. After that, its medium size with a diameter 3 to 4 cm caused this raw material did not display to be a selling outcome such as “sale” or chips. Bananas Muli has never received further food processing compared to other types of bananas (such as bananas Kepok, bananas Raja, bananas Tanduk, bananas Ambon, and others). The term of fruit leather gave the development and novelty for product fruit categories in the form of sheets. Furthermore, the process that occurred was decreasing water content used microwave and oven dryers, then temperature range between 60-80oC with constant sample thickness in three suitable stabilizers. Utilization of oven dryers to produce banana leather products without stabilizers was more likely to choose a temperature of 70oC as the best condition for decreasing water content in the ingredients. Meanwhile, the use of microwaves was able to produce electromagnetic waves and caused collisions between molecules owned by the sample. The results indicated a positive effect. Carrageenan and starch were more capable of binding the water molecules. This way helped the process of reducing water content much faster from the surface (free water) to the area in the sample (water bound to the equilibrium water content). This research resulted in a decrease in water content in the example by 10,5701-12,8639% within 3 hours of the drying process at the optimum conditions
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 2019 Author(s)
M. Djaeni and D. A. Sari, “Low temperature seaweed drying using dehumidified air,” Procedia Environmental Sciences, vol. 23, pp. 2–10, 2015.
D. Djaeni Mohamad, A. Prasetyaningrum, N. Asiah, D. A. Sari, and G. W. Santoso, “Peningkatan mutu rumput laut kering Kepulauan Karimunjawa menggunakan sistem pengering adsorpsi dengan zeolite serta aplikasinya untuk produk makanan dan minuman khas lokal,” in Prosiding Seminar Nasional 2012, Jurusan Ekonomi Pembangunan Fakultas Ekonomi Universitas Negeri Semarang, 2012, pp. 412–420.
D. A. Sari, A. Hakiim, and S. Sukanta, “Pengeringan terasi lokal Karawang: sinar matahari - tray dryer,” JST (Jurnal Sains dan Teknologi), vol. 6, no. 2, pp. 311–329, Nov. 2017.
D. A. Sari, M. Djaeni, A. Hakiim, S. Sukanta, N. Asiah, and D. Supriyadi, “Enhancing quality of drying mixed shrimp paste from Karawang with red pigment by angkak,” IPTEK The Journal for Technology and Science, vol. 29, no. 3, p. 72, Oct. 2018.
D. A. Sari, A. Hakiim, V. Efelina, N. Asiah, and S. Sukanta, “PKM kelompok usaha dodol kabupaten Bekasi Jawa Barat,” Jurnal Pengabdian Masyarakat Abdimas, vol. 5, no. 1, pp. 1–5, 2018.
C. Valenzuela and J. M. Aguilera, “Effects of different factors on stickiness of apple leathers,” Journal of Food Engineering, vol. 149, pp. 51–60, Mar. 2015.
S. M. Demarchi, N. A. Quintero Ruiz, A. Concellón, and S. A. Giner, “Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers,” Food and Bioproducts Processing, vol. 91, no. 4, pp. 310–318, Oct. 2013.
R. da Silva Simão, J. O. de Moraes, P. G. de Souza, B. A. Mattar Carciofi, and J. B. Laurindo, “Production of mango leathers by cast-tape drying: product characteristics and sensory evaluation,” LWT, vol. 99, pp. 445–452, Jan. 2019.
F. M. Yılmaz, S. Yüksekkaya, H. Vardin, and M. Karaaslan, “The effects of drying conditions on moisture transfer and quality of pomegranate fruit leather (pestil),” Journal of the Saudi Society of Agricultural Sciences, vol. 16, no. 1, pp. 33–40, Jan. 2017.
P. Sharma, M. Ramchiary, D. Samyor, and A. B. Das, “Study on the phytochemical properties of pineapple fruit leather processed by extrusion cooking,” LWT - Food Science and Technology, vol. 72, pp. 534–543, Oct. 2016.
B. I. Offia-Olua and O. A. Ekwunife, “Production and evaluation of the physico-chemical and sensory qualities of mixed fruit leather and cakes produced from apple (Musa Pumila), banana (Musa Sapientum), pineapple (Ananas Comosus),” Nigerian Food Journal, vol. 33, no. 1, pp. 22–28, Jun. 2015.
C. Valenzuela and J. M. Aguilera, “Effects of maltodextrin on hygroscopicity and crispness of apple leathers,” Journal of Food Engineering, vol. 144, pp. 1–9, Jan. 2015.
L. H. Mosquera, G. Moraga Ballesteros, and N. Martínez-Navarrete, “Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum,” Food Research International, vol. 47, no. 2, pp. 201–206, Jul. 2012.
U. Pratiwi, N. Harun, and E. Rossi, “Pemanfatan karagenan dalam pembuatan selai lembaran labu kuning (Cucurbita moshata),” Jom faperta, vol. 3, no. 2, p. 8, 2016.