Microwave Technique for Drying Vegetable Snack

Abstract

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.