Perancangan dan Perbandingan Metode Pengeringan Kulit Pisang Kepok (Musa paradisiaca L) Terhadap Mutu Tepung Kulit Pisang Kepok

Abstract

Pengolahan keripik pisang menghasilkan limbah kulit pisang kepok dalam jumlah besar yang belum dimanfaatkan secara optimal. Kandungan air yang tinggi menyebabkan kulit pisang mudah mengalami pencokelatan, pembusukan, dan penurunan mutu. Penelitian ini bertujuan membandingkan metode pengeringan kulit pisang kepok terhadap mutu tepung serta menentukan metode terbaik menggunakan pendekatan Block Flow Diagram (BFD). Penelitian menggunakan Rancangan Acak Lengkap satu faktor dengan lima perlakuan, yaitu oven listrik 50°C, oven listrik 60°C, tray dryer gas LPG 50°C, tray dryer gas LPG 60°C, dan greenhouse, masing-masing tiga ulangan. Parameter meliputi kadar air, rendemen, warna, laju dan waktu pengeringan, energi, emisi CO2, serta biaya. Hasil menunjukkan tray dryer LPG 60°C (P4) memiliki waktu pengeringan tercepat (6 jam), laju pengeringan tertinggi (38,06 kg/jam), dan warna paling cerah (L* 50,86). Oven listrik 60°C (P2) menghasilkan kadar air terendah (8,36%) dan biaya terendah. Greenhouse (P5) menghasilkan emisi terendah (0,92 kg CO2) serta memanfaatkan energi matahari. Berdasarkan aspek teknis, energi, lingkungan, dan kemudahan operasional, greenhouse ditetapkan sebagai metode terbaik secara keseluruhan dan berpotensi diterapkan pada skala industri kecil dan menengah.

The processing of banana chips generates a large amount of Kepok banana peel waste that has not been optimally utilized. Its high moisture content makes banana peels susceptible to browning, spoilage, and quality deterioration. This study aimed to compare drying methods for Kepok banana peels in terms of flour quality and determine the best drying method using a Block Flow Diagram (BFD) approach. The study employed a one-factor Completely Randomized Design with five treatments: electric oven at 50°C, electric oven at 60°C, LPG-fired tray dryer at 50°C, LPG-fired tray dryer at 60°C, and greenhouse, with three replications each. The parameters included moisture content, yield, color, drying rate and time, energy consumption, CO2 emissions, and cost. The results showed that the LPG-fired tray dryer at 60°C (P4) had the shortest drying time (6 hours), the highest drying rate (38.06 kg/h), and the brightest flour color (L* 50.86). The electric oven at 60°C (P2) produced the lowest moisture content (8.36%) and the lowest cost. The greenhouse (P5) produced the lowest emissions (0.92 kg CO2) and utilized solar energy. Based on technical, energy, environmental, and operational aspects, the greenhouse was determined to be the best overall drying method and has potential for application at small- and medium-scale industries.