Microwave Technique for Drying Vegetable Snack
Date
2022Author
Musyaffa, Kahyla
Suhartono, Maggy Thenawidjaja
Muhandri, Tjahja
Metadata
Show full item recordAbstract
Microwave drying method has the potention to be the new choice in making
vegetable based snack. This study analyzed the effect of microwave drying method
to nutrients content (beta-carotene, ascorbic acid, total dietary fiber) and physical
characteristics of vegetables. Different microwave power and drying time had a
significant effect to the nutrients and physical characteristics of vegetables. Betacarotene,
ascorbic acid, and total dietary fiber decreased as the drying time went
longer. The result showed that the nutrients content of dried vegetable still fulfilled
Indonesia’s Recommended Dietary Allowances if consumed at determined amount.
Some drying result could also fulfilled Indonesia’s labeling regulation regarding
nutrients. Low microwave power dried vegetable resulted in more similar color to
its fresh sample. Organoleptic test was done by the help of commercial vegetable
snack. The result showed that vegetable based snack made from microwave
technique still categorized as slightly disliked. The treatment of 800 Watt
microwave power with shorter drying time was the best treatment to achieve the
criteria of good dried vegetable.