Proses Pengeringan Sohun Dengan Menggunakan Oven Melalui Pemanasan Bertahap

Abstract

Vermicelli is a type of noodle that is made from pure starch of sagoo or mung bean. Vermicelli has an appearance like a string, spongy and slick texture, also transparent. On vermicelli making process in small food industry, the drying technique is still using the natural technique which is with sun light. The usage of solar will cause inconsistency in quality of vermicelli and requires many labors and a big lot. These reasons encourage to conduct a research of vermicelli drying process with oven dryer through gradual drying. There were three heating treatments, which were A) 65oC – 10 minutes, 100oC – 10 minutes, and 140oC – 5 minutes, B) 80oC – 10 minutes, 100oC – 10 minutes, and 130oC – 5 minutes, C) 80oC – 15 minutes and 140oC – 10 minutes and the recommended drying treatment was the drying that used for sample B, which was drying technique with temperature 80oC – 10 minutes, 100oC – 10 minutes, dan 130oC – 5 minutes. The vermicelli that was produced by this treatment had characteristics water content 13.09%, cooking loss 11.67%, water absorption 74.56%, elongation 198%, L color 58.03, a -2.58, and b 9.21% which had the slightest differences on water content, cooking loss and elongation analysis with a vermicelli that had been produced by a manufacture (control). The difference between cost for solar drying and cost for oven drying was Rp 24,720,000 in producing 80 tons of vermicelli in a month. Oven drying can reduce the operational cost to 33% compared to solar drying.