Effect of Immersion Concentration in Salt Solution, Drying Time and Air Velocity on Drying Wet Noodles Using a Tray Dryer and Solar Assistance

Maktum Muharja; Siska Nuri  Fadilah; Achri Isnan Khamil; Rizki Fitria Darmayanti; Ditta Kharisma Yolanda Putri; Meta Fitri Rizkiana; Viqhi Aswie; Badril Azhar

doi:10.33795/jtkl.v7i1.340

Authors

Maktum Muharja Department of Chemical Engineering, Faculty of Engineering, Universitas Jember, Jalan Kalimantan 37, Jember 68121, Indonesia
Siska Nuri Fadilah Department of Chemical Engineering, Faculty of Engineering, Universitas Jember, Jalan Kalimantan 37, Jember 68121, Indonesia
Achri Isnan Khamil Department of Chemical Engineering, Faculty of Engineering, Universitas Jember, Jalan Kalimantan 37, Jember 68121, Indonesia
Rizki Fitria Darmayanti Department of Agro-industrial Technology, Faculty of Agriculture, University of Muhammadiyah Jember, Jalan Karimata 49, 68124 Jember, Indonesia
Ditta Kharisma Yolanda Putri Department of Chemical Engineering, Faculty of Engineering, Universitas Jember, Jalan Kalimantan 37, Jember 68121, Indonesia
Meta Fitri Rizkiana Department of Chemical Engineering, Faculty of Engineering, Universitas Jember, Jalan Kalimantan 37, Jember 68121, Indonesia
Viqhi Aswie MAN 1 Sukabumi, Jalan Pramuka No. 04, Sukabumi 43144, Indonesia
Badril Azhar Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei City 10607, Taiwan

DOI:

https://doi.org/10.33795/jtkl.v7i1.340

Keywords:

drying, hybrid, tray dryer, wet noodles

Abstract

The noodles in the market are dry noodles with 8-10% water content. Dried noodles have a longer shelf life because they are less prone to mold growth. Drying noodles with the help of the sun and tray dryers are currently an option because they are efficient and do not require a lot of energy. Reduction of water content is also optimized by soaking wet noodles in salt water. This study aims to determine the effect of soaking noodles in salt water and the flow rate to decrease the water content of noodles. The study began with soaking wet noodles in a salt solution with a variation of 50-150 g/L, then dried for 1 hour using a hybrid method and tray dryer with a flow rate variation of 1.2-3.3 m/s. Observations were made at intervals of 0-1 hour. The results showed that the time and speed of the flow rate can reduce the humidity in the drying chamber of the tray dryer. The lowest water content reduction of up to 11% was obtained when soaking wet noodles in 150 g/L salt solution and at the highest flow rate of 3.3 m/s. The ANOVA results show that the drying method with tray dryer is more optimal than hybrid drying. Thus, this method can be a solution to optimize the noodle drying process quickly and efficiently.

References

H. K. Hendrasty, S. Setyaningsih, R. Sugiarto, Optimasi Kondisi Pengeringan Mie Singkong dengan Response Surface Methodology Terhadap Karakteristik Produknya, Agritech, vol. 39, no. 2, pp. 153–159, 2019.

A. Akbar, Analisis Fisik, Kimia dan Organoleptik Mie Basah Berbasis Umbi Talas (Colocasia esculentaL), Agritepa, vol. IV, no. 2, pp. 159–170, 2018.

I. A. Ahmad, S. Une, Z. Antuli, Fisik dan Kimia Mie Kering dari Pati Bonggol Pisang Kepok dengan Metode Modifikasi Heat Moisture Treatmen (HMT), Jambura J. Food Technol., vol. 1, no. 1, pp. 32–44, 2019.

H. L. Tyas, L. Nailufhar, M. Muharja, R. F. Darmayanti, Analisis Masa Simpan Sambal Kaleng Loka Muda Dengan Metode ASLT, J. Teknol. Pangan, vol. 16, no. 2, pp. 104–118, 2022.

E. Supraptiah, A. S. Ningsih, Z. Zurohaina, Optimasi Temperatur dan Waktu Pengeringan Mi Kering yang Berbahan Baku Tepung Jagung dan Tepung Terigu, J. Kinet., vol. 10, no. 2, pp. 42–47, 2019.

U. L. Biyumna, W. S. Windrati, N. Diniyah, Karakteristik Mie Kering Terbuat dari Tepung Sukun (Artocarpus altilis) dan Penambahan Telur, J. Agroteknologi, vol. 11, no. 1, pp. 23–34, 2017.

T. Ogawa, S. Adachi, Drying and rehydration of pasta, Dry. Technol., vol. 35, no. 16, pp. 1919–1949, 2017.

S. N. Fadilah, A. I. Khamil, M. Muharja, R. F. Darmayanti, V. Aswie, Enhancement of the Quality of Onion Drying Using Tray Dryer, CHEESA Chem. Eng. Res. Artic., vol. 5, no. 2, pp. 74–81, 2022.

A. G. Chilka, V. V. Ranade, CFD modelling of almond drying in a tray dryer, Can. J. Chem. Eng., vol. 97, no. 2, pp. 560–572, 2019.

E. Iriyanti, N. Qomariah, A. Suharto, Pengaruh Harga, Kualitas Produk dan Lokasi Terhadap Loyalitas Pelanggan Melalui Kepuasan Sebagai Variabel Intervening pada Depot Mie Pangsit Jember, J. Manaj. dan Bisnis Indones., vol. 2, no. 1, pp. 1–15, 2016.

F. Huriawati, W. L. Yuhanna, T. Mayasari, Pengaruh Metode Pengeringan Terhadap Kualitas Serbuk Seresah (Enhalus Acoroides) dari Pantai Tawang Pacitan, Bioeksperimen J. Penelit. Biol., vol. 2, no. 1, pp. 35–43, 2016.

R. Impaprasert, S. Piyarat, N. Sophontanakij, N. Sakulnate, S. Paengkanya, C. Borompichaichartkul, G. Srzednicki, Rehydration and textural properties of dried konjac noodles: Effect of alkaline and some gelling agents, Horticulturae, vol. 3, no. 1, pp. 1–10, 2017.

A. Engelen, N. Nurhafnita, Variasi Binder Pati Sagu dengan Penambahan Ekstrak Kunyit (Curcuma Domestica) pada Pembuatan Mi Sagu (Metroxylon Sagu) Kering, J. Technopreneur, vol. 7, no. 2, pp. 99–110, 2019.

M. Canti, I. Fransiska, D. Lestari, Karakteristik Mi Kering Substitusi Tepung Terigu dengan Tepung Labu Kuning dan Tepung Ikan Tuna, J. Apl. Teknol. Pangan, vol. 9, no. 4, pp. 181–187, 2020.

I. Purnamasari, A. Meidinariasty, R. N. Hadi, Prototype Alat Pengering Tray Dryer Ditinjau dari Pengaruh Temperatur dan Waktu Terhadap Proses, J. Kinet., vol. 10, no. 3, pp. 25–28, 2019.

S. Syahrul, R. Romdhani, M. Mirmanto, Pengaruh variasi kecepatan udara dan massa bahan terhadap waktu pengeringan jagung pada alat fluidized bed, Din. Tek. Mesin, vol. 6, no. 2, pp. 119–126, 2016.

N. Hasanah, R. M. D. Ujianti, I. Mulihati, R. Umiyati, The Effect of Salt Concentration and Soaking Time on the Characteristics of Salted Mullet, J. Kelaut. dan Perikan. Terap., vol. 4, no. 2, pp. 89–94, 2021.

R. Delima, S. Sahira, S. Sumiroyani, K. Kamelia, R. Reskiana, K. A. Rahmi, E. Marta, The Impact of Using Salt on Drying Rate of Fish, Int. J. Nat. Sci. Eng., vol. 5, no. 3, pp. 87–95, 2022.

M. Muharja, R. F. Darmayanti, A. I. Khamil, A. Prastika, M. Rizalluddin, S. N. Fadilah, D. A. D. Sari, Evaluation of dehydration performance of Belitung taro (Xanthosoma sagittifolium) using tray dryer, IPTEK J. Technol. Sci., vol. 34, no. 1, pp. 1–11, 2023.

M. Muharja, I. Albana, J. Zuhdan, A. Bachtiar, A. Widjaja, Reducing Sugar Production in Subcritical Water and Enzymatic Hydrolysis using Plackett- Burman Design and Response Surface Methodology, J. Tek. ITS, vol. 8, no. 2, pp. 56–61, 2019.

M. Muharja, R. F. Darmayanti, A. Widjaja, Y. H. Manurung, I. Alamsyah, S. N. Fadilah, Optimization of Sugarcane Bagasse Ash Utilization for Concrete Bricks Production Using Plackett-Burman and Central Composite Design, J. Tek. Kim. dan Lingkung., vol. 6, no. 1, pp. 62–75, 2022.

S. N. Fadilah, R. Musyafa, L. N. Putri, D. Syahril, A. I. Khamil, Pengaruh Penambahan Chemical Agent Terhadap Angka Gula Reduksi Nira Perahan Pertama (NPP), Rekayasa J. Sci. Technol., vol. 16, no. 1, pp. 49–57, 2023.

M. Muharja, R. F. Darmayanti, A. Widjaja, A. A. Firmansyah, N. Karima, Simulasi Kenaikan Kapasitas Produksi Gula pada Proses Karbonatasi di PT. Industri Gula Glenmore Menggunakan Perangkat Lunak Aspen Plus, Jurnal Sains dan Teknol., vol. 11, no. 1, pp. 125–131, 2022.

F. Adha, Mustaqimah, R. Agustina, Study of Thin Layer Drying Turmeric (Curcuma domestica VAL.) Characteristics Using Tray Dryer, J. Ilm. Mhs. Pertan., vol. 3, no. 1, pp. 1–11, 2018.

D. Maisnam, P. Rasane, A. Dey, S. Kaur, C. Sarma, Recent advances in conventional drying of foods, J. Food Technol. Pres, vol. 1, no. 1, pp. 25–34, 2017.

M. L. Fadhli, R. Romadhon, S. Sumardianto, Karakteristik Sensori Pindang Ikan Kembung (Rastrelliger Sp.) dengan Penambahan Garam Bledug Kuwu, J. Ilmu dan Teknol. Perikan., vol. 2, no. 1, pp. 1–9, 2020.

N. W. Setyanto, R. Himawan, E. Y. Arifianto, P. M. Rina, Perancangan Alat Pengering Mie Ramah Lingkungan, J. Rekayasa Mesin, vol. 3, no. 3, pp. 411–420, 2012.

M. Muharja, A. Widjaja, R. F. Darmayanti, N. Fadhilah, B. Airlangga, A. Halim, S. N. Fadilah, I. M. Arimbawa, Subcritical Water Process for Reducing Sugar Production from Biomass : Optimization and Kinetics, Bulletin of Chemical Reaction Engineering & Catalysis, vol. 17, no. 4, pp. 839–849, 2022

D. K. Sari, R. S. D. Lestari, Pengaruh Laju Alir Udara Pengering terhadap Pengeringan Kulit Manggis, TEKNIKA J. Sains dan Teknol., vol. 12, no. 1, pp. 35–42, 2016.

Y. Prasetyaningsih, S. Mulyanti, Pengaruh Suhu dan Laju Alir Pengeringan pada Bawang Putih Menggunakan Tray Dryer, Pros. Semin. Nas. Tek. Kim. “Kejuangan” Pengembanagn Teknol. Kim. untuk Pengolah. Sumber Daya Alam Indones., no. April, pp. 1–6, 2018.

Y. Kumar, V. K. Arora, Energy and Exergy Analysis and its Application of Different Drying Techniques: A Review, ISME Journal of Thermofluid, vol. 5, no. 2, pp. 10–29, 2019.