Physical Quality of Tomato Powder (Lycopersicum Esculentum Mill.) Produced by Foam-Mat Drying Method Using Convection Oven
DOI:
https://doi.org/10.23960/jtep-l.v13i2.329-338Abstract
Tomatoes (Lycopersicum esculentumMill.) have a fairly low shelf life, therefore further processing is needed to increase the shelf life and economic value of tomatoes, one of which is by processing it into tomato powder. The purpose of this study was to determine the physical quality of tomato powder produced from foam drying in a convection oven at different temperature variations and concentrations of Tween 80. This research method used a completely randomized design with two treatment variables, namely temperature and concentration of foaming agent Tween 80. The temperatures used were 60, 70, and 80°C while the concentration of Tween 80 used was 0.4; 0.7; and 1.0%. Data analysis used a two-way ANOVA test followed by the Duncan test and correlation test. The physical quality parameters of tomato powder showed values of the fineness modulus ranging from 1.19 − 1.77; the grain size value ranges from 0.0094 − 0.0141 mm; powder moisture content values range from 5.36 − 6.48%bb; L values range from 76.20 − 79.01; a value ranges from 12.51 − 14.81; b values range from 18.21 − 21.73; bulk density values range from 0.56 − 0.63 g/cm3; oil absorption value ranges from 0.85 − 0.89 ml/g; angle of repose values range from 33.65 − 36.09°. The temperature difference affects the fineness modulus, grain size, and moisture content. While the difference in the concentration of Tween 80 affects the color parameters (L, a, b), bulk density, and angle of repose.
Keywords: Drying, Foaming agent, Physical Quality, Temperature, Tomatoes.
References
AOAC. (2012). Official Methods of Analysis of AOAC International 19th edition. Virginia: AOAC International.
Astuti, Z.M., Ishartani, D., & Muhammad, D.R.A. (2021). The use of low calorie sweetener stevia in velva tomato (Lycopersicum esculentum mill). Jurnal Teknologi Hasil Pertanian, 14(1), 31. https://doi.org/10.20961/jthp.v14i1.43696
Atika, V., & Isnaini. (2019). Pengaruh pengeringan konvensional terhadap karakteristik fisik indigo bubuk. Prosiding Seminar Nasional Teknik Kimia, 4–5.
Fitriani, N.P.I.O., Yulianti, N.L., & Gunadya, I.B.P. (2020). Pengaruh variasi suhu dan ketebalan irisan kunyit pada proses pengeringan terhadap sifat fisik tepung kunyit. Jurnal BETA, 8(2), 266-271.
Hariyadi, T. (2018). Pengaruh suhu operasi terhadap penentuan karakteristik pengeringan busa sari buah tomat menggunakan tray dryer. Jurnal Rekayasa Proses, 12(2), 46. https://doi.org/10.22146/jrekpros.39019
Hunter, R.S. (1958). Photoelectric color difference meter. Journal of the Optical Society of America, 48(597), 985-995.
Isabella, D.P., Puspawati, G.A.K.D., & Wiadnyani, A.A.I.S. (2022). Pengaruh konsentrasi tween 80 terhadap karakteristik serbuk pewarna daun singkong (Manihot utilissima Pohl.) pada metode foam mat drying. Jurnal Ilmu dan Teknologi Pangan, 11(1),
-122. https://doi.org/10.24843/itepa.2022.v11.i01.p12
Kurniasari, F., Hartati, I., & Kurniasari, L. (2019). Aplikasi metode foam-mat drying pada pembuatan bubuk jahe (Zingiber officinale). Inovasi Teknik Kimia. 4(1), 7-10.
Kusumaningrum, M., & Hartati, I. (2018). Foam mat drying ampas seduhan teh. Jurnal Ilmiah Cendekia Eksakta, 3(2), 26-29.
Khalil. (1999). Pengaruh kandungan air dan ukuran partikel terhadap sifat fisik pakan lokal: sudut tumpukan, daya ambang, dan faktor higroskopis. Media Peternakan, 22(1), 33-42.
Lestari, N.P., Purbasari, D., Sholihuddin, M., & Taruna, I. (2023). Drying characteristics of jelly ear mushroom (Auricularia auricula) using microwave oven. Jurnal Teknik Pertanian Lampung, 12(1), 28-38. http://dx.doi.org/10.23960/jtep-l.v12i1.28-38
Mayasari, E., Rahayuni, T., & Manalu, J. (2019). Pengaruh formulasi maltodekstrin dan tween 80 pada karakteristik fisikokimia bumbu herbal instan. Jurnal Ilmu dan Teknologi Pangan, 5(2), 479-485. http://dx.doi.org/10.29303/profood.v5i2
Mustofa. (2019). Penentuan sifat fisik kentang (Solanum Tuberosum L.): Sphericity, luas permukaan volume dan densitas. Jurnal Teknologi Pertanian Gorontalo (JTPG), 4(2), 46–51.
Nurhadi, B., & Nurhasanah, S. (2010). Sifat Fisik Bahan Pangan. Bandung: Widya Padjadjaran.
Odoemelam, S.A. (2003). Chemical composition and functional properties ofconophor nut (Tetracarpidium Conophorum) flour. International Journal of Food Science and Technology, 38(6), 729-734.
Prasetyo, S., Agustini., & Suharto. (2005). Pembuatan bubuk jeruk dengan metode pengeringan busa. Jurnal Reaktor, 9(1), 50–57.
Priastuti, R.C., Tamrin., & Suhandy, D. (2016). Pengaruh arah dan ketebalan irisan kunyit terhadap sifat fisik tepung kunyit yang dihasilkan. Jurnal Teknik Pertanian Lampung, 5(2), 101-108.
Purbasari, D., & Putri, D.P. (2021a). Physical quality of turmeric powder (Curcuma longga Linn) result of foam-mat drying method using microwave. Jurnal Agritechno, 14(2), 57–65. https://doi.org/10.20956/at.v14i2.464
Purbasari, D., & Putri, R.R.E. (2021b). Physical quality of red chili powder (Capsicum Annum L.) result of foam-mat drying method using convection oven. Protech Biosystems Journal, 1(1), 25. https://doi.org/10.31764/protech.v1i1.5978
Purwantara, B., Purwandi T., & Fauzi, M. (2008). Kajian Kerja Mesin Pengaduk pada Proses Pembuatan Pati Aren. Yogyakarta:Universitas Gajah Mada.
Rangkuti, P.A., Hasbullah, R., & Sumariana, K.S.U. (2012). Uji performansi mesin penepung tipe disc (Disc Mill) untuk penepungan juwawut. Jurnal Agritech, 32(1), 66-72. https://doi.org/10.22146/agritech.9658
Riansyah, A., Supriadi, A., & Nopianti, R. (2013). Pengaruh perbedaan suhu dan waktu pengeringan terhadap karakteristik ikan asin sepat siam (Trichogaster pectoralis) dengan menggunakan oven. Jurnal FishtecH, 2(01), 53-68. https://doi.org/10.36706/fishtech.v2i1.1103
Rowe, R.C., Sheskey, P.J., & Owen, S.C. (2012). Handbook of Pharmaceutical Excipient, 7th Edition. London: Pharmaceutical Press and American Pharmacist Association.
Saputra, R.P.N., Fajrin, H.R., & Supriyadi, K. (2017). Centrifuge dengan rotor sudut tetap berbasis microcontrol Atmega 8. [Naskah Publikasi]. Teknik Elektromedik Universitas Muhammadiyah Yogyakarta.
Sugandi, W., Sudaryanto., & Herwanto, T. (2016). Uji kinerja dan pengujian lapangan mesin grading tomat (Lycopersicum esculentum) TEP-5. Jurnal Teknik Pertanian Lampung, 5(3), 145-156.
Susanti, K., Taruna, I., & Sutarsi. (2014). Kajian fisik tepung kecambah kacang hijau hasil pengeringan fluidized bed dryer. Berkala
Ilmiah TEKNOLOGI PERTANIAN.
Widyasanti, A., Septianti, N.A., & Nurjanah, S. (2019). Pengaruh penambahan maltodekstrin terhadap karakteristik fisikokimia bubuk tomat hasil pengeringan pembusaan (Foam Mat Drying). Agrin, 22(1), 22. http://dx.doi.org/10.20884/1.agrin.2018.22.1.456
Wirakartakusumah, A.M., Abdullah, K., & Syarif, A.M. (1992). Sifat Fisik Pangan. Bogor: IPB Press.
Yani, M., & Juliana, M. (2012). Karakteristik fisik dan kimia kompos, arang sekam, dan arang kayu terhadap penyerapan gas amonia. Jurnal Teknologi Industri Pertanian, 22(2), 73-81.
Downloads
Published
Issue
Section
License
- Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International Lice that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Jurnal Teknik Pertanian Lampung
JTEPL is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
