Hubungan penyusutan dengan karakteristik pengeringan lapisan tipis simplisia temulawak (Curcuma xanthorrhiza Roxb.)
The relationship of shrinkage with thin layer drying characteristics of Curcuma xanthorriza Roxb simplicia
Abstract
Experiments were undertaken to study the relationship of shrinkage with thin layer drying characteristics of Curcuma xanthorrhiza Roxb simplicia. In order to estimate and select a suitable drying curve, three different thin layer drying models were fitted to experimental data. Experiment were performed at the air temperature of 50, 60, and 70 ⁰C with relative humidity ranging from 30 to 50%. At each performed level, velocity of drying was adjusted 0.8-0.9 m/s. All of model were investigated by comparing the coefficient of determination (R2), root mean square error (RMSE), and chi square (χ2). Among all the selected drying models, the Page model was found as the best mathematical model for describing the characteristics of ginger simplicia, where the shrinkage of Curcuma linearly decreased with a reduction of the moisture content and increased of temperature. Penelitian ini dilakukan untuk mempelajari hubungan penyusutan dengan karakteristik pengeringan lapisan tipis simplisia temulawak. Dalam penelitian ini dilakukan kontrol terhadap suhu dan RH pengeringan. Suhu yang digunakan dalam percobaan ini adalah 50-70°C dan RH 30-50% dengan kecepatan udara pengering 0.8 -0.9 m/s. Keabsahan model dilakukan dengan membandingkan nilai koefiesien determinasi (R2), root mean square error (RMSE), dan chi square (χ2). Dari keseluruhan model yang dipilih dalam percobaan ini, model Page merupakan model yang terbaik dalam menggambarkan karakter istik pengeringan simplisia temulawak. Berdasarkan hasil percoban terlihat adanya pengaruh linier antara penyusutan bahan dengan kadar air dan suhu selama pengeringan.